Total Time: 8.5 hours

Prep time: 20 mins. Cook time: 8 hours.

PODD Setup: Indirect

Indirect cooking (defletor in place), dome closed.

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.

The Meat

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.

The Rub

  • 100g sea salt.
  • 35g soft brown sugar.
  • 12g smoked paprika.
  • 12g black pepper.
  • 12g english mustard powder.
  • To wrap: 100ml freshly brewed coffee.


  • Blitz together this rub ingredients excluding the coffee and trim your brisket, there are some great YouTube videos on how to properly trim a brisket to get the best results. Apply the rub liberally to the brisket and leave to absorb.
  • Set up your PODD Kamado barbecue for indirect low heat (110°C). If you have one, a digital thermometer is great to keep track of internal temperature, with a target of 86°C - 88°C for this cook.
  • Place the brisket point side up on your PODD and cook for 2 hours.
  • After 2 hours remove the brisket from your PODD and take 3 large sheets of tin foil. Place the brisket in the middle, curve up the edges of the foil and pour in the coffee around the brisket ensuring you do not touch the rub crust.
  • After a further 6 hours the brisket should be ready, remove and wrap in cling film to rest before serving.