According to Paul the secret to this St Patrick’s Day recipe is two fold:
Brisket is normally sold as a roll, tied up with twine.
Go to your local butcher and ask for a 2kg hunk that has yet to be rolled.
Now it’s time to prepare the marinade:
Place all the ingredients in a bowl and make sure that the sugar has completely dissolved; a 30 second blast in the microwave will do this.
Chill the marinade in the refrigerator for 60 minutes and then pour over the brisket (either in a pan or better still in a large plastic bag).
To help the marinade work its magic, overhaul the brisket every hour or if in a bag, give it a squeeze.
Continue this process for a minimum of four hours.
When the marinade time is over, set your barbecue up for indirect cooking at 110°C or 225°F.
Place a water bath under the brisket and cook for about four hours.
Continue to cook at 110°C or 225°F until the core temperature of the brisket reaches 90°C (195°F) which may take a further two to four hours.
When you hit the desired core temperature, remove the brisket from the barbecue, wrap it in foil and allow it to rest for a further two hours.
During this resting phase you have plenty of time to prepare and cook the veggies.
Potatoes and cabbage lightly braised in a little more Guinness over indirect heat in the barbecue is perfect.
• For more reviews, recipe tips and advice visit Paul’s website www.barbecue-smoker-recipes.com