Smoke And Flame

Suggested quantities

This blend is incredibly versatile and, for a change, we recommend using this rub by sight rather than measurement:

For steaks and burgers: Assuming you are using good quality steaks, we advise a light dusting to allow the flavour of the meat to shine through - you should still be able to see the reddy-pink colour of the uncooked dish after applying the rub.

For brisket and ribs: As these cuts have a higher ratio of meat:rub we advise rolling/flipping your cut of meat in the rub twice. That way you'll get the peppery/garlicky flavours with that all important thick crusty bark on the outside.

Cooking a brisket on a barbecue is a rewarding endeavour that requires patience and attention to detail. By following these steps, you can achieve a tender and flavourful brisket using the indirect cooking method. This approach ensures even cooking and imparts a rich, smoky taste to the meat.

1. Prepare the Brisket

• Trim the Brisket: Remove excess fat from the brisket, leaving about ¼ inch (6 mm) of the fat cap to maintain moisture during cooking.
• Apply the Rub: Generously coat the entire brisket with the Black Magic Spice Blend, ensuring an even layer on all sides. Leave for at least an hour but preferably overnight.

2. Set Up the Barbecue for Indirect Cooking

• Charcoal Grill: Arrange the charcoal on one side of the grill to create a two-zone setup. Place a drip pan filled with water on the empty side to maintain moisture.
• Gas Grill: Preheat the grill and turn off the burners on one side to establish an indirect heat zone. Position a drip pan with water under the cooking grate on the unlit side.

3. Preheat the Barbecue

• Temperature: Aim for a steady cooking temperature of 225°F to 250°F (107°C to 121°C). Use a reliable thermometer to monitor the internal temperature of the grill.

4. Add Smoking Wood

• Wood Selection: Choose hardwoods like oak, hickory, or apple for a balanced smoky flavour.
• Placement: Add a few chunks of wood directly onto the hot coals or in a smoker box for gas grills.

5. Cook the Brisket

• Positioning: Place the brisket on the grill grates over the drip pan, fat side up (or down, it's a controversial subject but we prefer "up"!), to allow the fat to render and baste the meat.
• Smoking: Close the lid and maintain the target temperature. Smoke the brisket until it reaches an internal temperature of 160°F (71°C), which typically takes about 6 to 8 hours depending on the size (you should always cook to internal temperature not time!).

6. Wrap the Brisket

• Wrapping: Once the brisket reaches 160°F (71°C), wrap it tightly in butcher paper or aluminium foil to retain moisture and accelerate cooking.

7. Continue Cooking

• Cooking to Tenderness: Return the wrapped brisket to the grill and continue cooking until the internal temperature reaches 203°F (95°C). This may take an additional 3 to 5 hours.

8. Rest the Brisket

• Resting Period: Remove the brisket from the grill and let it rest, still wrapped, in a cooler or warm oven for at least 1 hour. This allows the juices to redistribute, resulting in a more tender and juicy brisket.

9. Slice and Serve

• Slicing: Unwrap the brisket and slice it against the grain into ¼-inch (6 mm) thick slices.
• Serving: Serve the slices with your preferred accompaniments, such as Alabama fries or mac n cheese.

Ingredients

For the Fries:
Frozen oven fries (quantity as per serving requirement)

For the Alabama White Sauce:
1 cup mayonnaise
1/4 cup white vinegar
1 tablespoon horseradish sauce
1 teaspoon lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon mustard (preferably Dijon)
1/2 teaspoon sugar
Salt and black pepper, to taste
Toppings:
Shredded cheddar cheese
Chopped green onions
Cooked and crumbled bacon
Optional: pickled jalapeños, diced tomatoes

Method

For the Alabama White Sauce:

Preparation:
In a bowl, combine mayonnaise, white vinegar, horseradish, lemon juice, garlic powder, mustard, and sugar.

Whisk until smooth and well combined.

Season with salt and black pepper to taste.

Refrigerate the sauce for at least 30 minutes to allow flavors to meld.

For the Fries:

Oven Method (UK Oven):

Cook as per instructions in the air fryer or oven.

Assembly:

Once the fries are cooked, while still hot, sprinkle shredded cheddar cheese over them so it melts slightly.

Drizzle a generous amount of Alabama white sauce over the cheesy fries.

Top with chopped green onions, crumbled bacon, and any additional toppings like pickled jalapeños or diced tomatoes.
Serving:
Serve immediately while hot and enjoy!