Trim the beef brisket, removing membranes and hard fat while leaving a thin 0.5–1 cm fat layer. This layer helps keep the meat moist during long grilling.
Marinate the Meat
Mix the mustard, water or dark beer, and apple cider vinegar. Coat the brisket evenly with the marinade, then wrap it in foil or place it in an airtight container. Refrigerate for at least 8 hours to allow the flavours to develop.
Apply the BBQ Dry Rub
Combine all dry rub ingredients. Remove the brisket from the marinade and coat it generously with the rub. For the best flavour, let the seasoned brisket rest in the refrigerator for an additional 8–12 hours before grilling.
Prepare the Grill for Low and Slow Cooking
Preheat the grill to 120°C and set the iQue system to maintain this temperature during smoking.
For indirect grilling, turn off the middle burners. Place a steel roasting pan with a glass of water or dark beer on the heat plates under the centre grates.
Place the brisket on the grill above the pan, fat side facing up. Insert a temperature probe into the meat to monitor the internal temperature and set the probe in the iQue app to 70°C.
Fill the smoker box with pellets of your chosen flavour and place it on the heat plates on one side of the grill above a lit burner using the multifunctional grate lifter.
Smoke the Brisket
Close the grill lid and smoke the brisket until the internal temperature reaches 70°C. Depending on the brisket size and weather conditions, this typically takes 4–6 hours. Refill pellets and add more liquid to the pan if necessary.
Finish Cooking the Brisket
Transfer the meat to a cast-iron roasting pan and pour over the remaining liquid from the steel pan. Cover the pan and increase the grill temperature to 150°C.
Cook until the internal temperature reaches 93–95°C (about 2–3 hours). The brisket should feel very tender, almost like butter, when pierced with a toothpick.
Rest the Brisket
Turn off the grill, open the lid, and leave the brisket in the covered roasting pan for 1–2 hours. Resting allows the juices to redistribute, ensuring maximum tenderness.
Slice and Serve
Slice the brisket across the grain for the most tender texture.
