Full Packer Brisket Flat, Untrimmed, 2.5kg - 3kg

Smoked, Braised and Shredded
Brisket Flat - Thai Style

Ingredients for the rub:
4 tbsp Salt
4 tbsp Sugar
3 tbsp Paprika
3 tbsp Onion granules
3 tbsp Garlic granules
3 tbsp Black Pepper
3 tbsp Chilli powder
3 tbsp Ground Coriander

Ingredients for the binder:
1 tbsp Lemon grass paste
1 tbsp Galangal paste

Ingredients for the braise:
2 tbsp cold pressed rapeseed oil
400g shallots, quartered
5 garlic cloves, smashed and chopped
500ml beef stock
200ml clear honey
250ml Sherry
70ml light soy sauce
70ml dark soy sauce
100g fresh ginger, grated/chopped
1 tbsp five-spice powder
2 large red chillies, roughly chopped
2kg iDevour beef brisket flat

Ingredients for the topping:
2 tbsp cold pressed rapeseed oil
150g unsalted peanuts
2 red chillies, sliced
Handful fresh coriander, roughly chopped
2 limes, cut into wedges

MAKE THE RUB

1. Add all the rub ingredients together and mix well

SMOKE

1. Heat your smoker to 300f with lumpwood charcoal, set up for indirect smoking

2. Trim the hard fat from the brisket, you can use that for homemade tallow

3. Mix the lemongrass paste and galangal paste and then rub them over the brisket, these will be a binder for the rub

4. Sprinkle a heavy coating of your homemade rub on all sides of the brisket

5. Place into your smoker and leave for 3hrs - do not disturb!

BRAISE

1. Add 2 tablespoons of cold-pressed rapeseed oil to your Dutch oven or cast iron pan with lid

2. Add the shallots and fry for a few minutes

3. Add the garlic and stir for 1 minute

4. Now add all the other braise ingredients and mix well

5. Drop the smoked brisket into the liquid, add the cover and leave for around 4hrs

SHRED

1. Use two forks to shred the meat apart and mix with the liquid

2. Lightly toast the peanuts in a small drizzle of cold-pressed rapeseed oil, allow to cool

3. Mix the toppings together

4. Add the toppings to the pot

5. Serve with jasmine rice and blow your mind!