Ingredients (Serves 8)
For the best results you should always use the best quality produce you can find. Supermarket is fine, but head to your local butcher or grocer to source the best, freshest local produce. We always recommend shopping locally and sustainably because in using your PODD Kamado barbecue, what you get out depends on what you put in.
To serve 8 plan about 3kg of brisket, ideally hung on the bone for 4 weeks with another week off the bone. We recommend the point end cut.
- 100g sea salt.
- 35g soft brown sugar.
- 12g smoked paprika.
- 12g black pepper.
- 12g english mustard powder.
- To wrap: 100ml freshly brewed coffee.