Recipes
Smoked Beef Brisket With Arepas
01
Oct
Oct
cook time: 8-12hrs
Difficulty: Moderate
Prep time: 45min
Serves: 6 people
Ingredients
For Beef Brisket
- 1 Trimmed beef brisket (approximately 3.5-4.5kg)
- Your favourite spice rub, for this cook we used Hard Core Carnivore Red
- 150ml Beef stock
For The Arepas
- 2Cups PAN flour
- 1½cup of Luke warm water
- Pinch salt
- 1tsp Veg oil
To Serve
- Coleslaw
- Salsa
- Grated Queso de Mano/ queso fresca/ mozzarella
- Guacamole
Instructions
For The Brisket
- Prepare your smoker/ bbq to 110-130֯C
- Generously sprinkle your spice rub on your brisket and place on a high rack or grate
- Smoke for 3-4hrs, then wrap with butcher’s paper/ foil adding in the beef stock. Continue to cook for a further 3hrs or until internal temp reaches 96֯C or probes easily
- Unwrap and continue to cook for an additional 30min to form a crust
- When your brisket is ready it should wobble without parting, hold its integrity when pressed but still be spongey like a marshmallow
- Rewrap the brisket and wrap in a towel to insulate heat to rest
For The Arepa
- Combine all ingredients in a bowl and mix until well incorporated
- Cover the bowl and allow the PAN flour to rehydrate for approximately 30min
- Weigh out 150g balls and form into small discs (approximately 3-4” in diameter and 8mm thick)
- Prepare a frying pan to medium heat with a generous amount of oil
- Fry the arepa on both sides until golden and when tapped will sound hollow
To Serve
Slice your brisket into 5mm strips and split your arepas in half with a sharp knife
Assemble your condiments and fill like you would a taco share with your friends and family
