You will need..
7kg Bone-in Brisket
4 racks if Pork Loin Ribs
Salt
Pepper
Cayenne Pepper
Garlic Salt
Mustard
Worcestershire Sauce
Heavy duty foil or Butchers paper
First things first because this is such a long process my brother and I will need about 24 beers!
Our day starts at the local butcher to acquire a 7kg Bone-in Brisket and four racks or Pork Loin Ribs.
We have a smoker called “The Big Ben” who fills the smoker up with flavourful wood. A combination of Kameeldoring, Sekelbos, and Cherry Wood chips for extra flavour. You can get these from your nearest hardware store.
Back to the meat!!
Brisket – You cut off all the excess fat on the top side or the fatty side of the meat. Using a very sharp knife! Japanese steel to be exact. *Clears throat*
Give the Brisket and Pork ribs a good rub with mustard then give the meats a generous sprinkle of the seasoning mixture.
The seasoning for this meat is simple and because I don’t have specific measurements, I leave it to the ancestors!
Cayenne Pepper, Garlic Salt, Pepper, Salt
Let the seasoned meats rest for two hours to absorb all the flavours from the seasoning.
Before the two hours is up you can get your fire going. Please do not use any flammable products or chemicals to get your fire going – do it the old-school way!
Place all your meats in the different racks in the smoker and smoke for 12 hours. While you wait (this is where those cold ones come in) check on the meat every hour. After 6 hours start spraying the meat with a mixture of Worcestershire sauce and water to keep it moist.
At the 10th hour wrap all the meats in heavy duty foil or butchers paper and place in the smoker for another 2 hours until it’s soft and falling off the bone.
Serve with a tangy apple coleslaw , steamed bread, butternut and creamed spinach or Greek salad or Mac and Cheese.
