This Brisket Hot Smoking Kit will take your BBQ skills to new levels and your taste buds with it. Brisket is a prime but tough beef cut and one of the cheapest, but it’s ideal for low and slow smoky bbq. We’ve teamed up with Angus & Oink, creators of rubs and sauces with attitude, to create a kit with all you need to perfect this bbq classic.

Packed into a large gift box with a ribbon and tag tie, the kit includes a choice of wood smoking products, hickory wood chunks and whisky barrel oak wood ship, both delicious with beef, The General rub for the perfect bark, PitBoss sauce for juicy burnt ends and OMG Beef Injection a marinade mix which should help you create the famous brisket wobble. We’ve added a marinade injector, a QBag foil pouch for the essential meat resting stage and of course, a step by step recipe guide.

You can use this kit on any BBQ equipment with a lid, charcoal or gas, though charcoal will always add an extra something in terms of flavour. Your mission, to create a low, slow burning heat for several hours. You will need to top up your heat source two or three times during the course of the brisket cook-out. If you have a charcoal chimney starter, this is an excellent way of establishing your coals prior to adding to your BBQ which will help you maintain a constant low temperature and eradicate temperature fluctuations and heat spikes.

You’ll have plenty of woods, rub and sauce left to perfect your low and slow technique on a wider range of recipes. Try pulled pork or lamb or a whole slow smoked chicken. Check out our recipes section for more inspiration. The marinade injector, used to inject a flavour rich stock right into the centre of your meat, is also fully re-usable and can be taken apart for cleaning. If you need to top up on woods, or would like to try out a new flavour, just check out our hot smoking wood chips and chunks in our woods section.

Kit Contents

• Step by step recipe guide
• Hot Smoked Whisky Barrel Chips 500g
• Hot Smoked Hickory Smoking Chunks 500g
• Angus & Oink The General 200g Shaker Jar
• Angus & Oink PitBoss Sauce 300ml Glass Bottle
• Angus & Oink BBQ-Beef Meat Injection 300g
• ProQ Marinade Injector
• QBag Foil Pouch 40 x 27 cm
• Hot Smoked Light My Fire mini match box
• Hot Smoked Guide to Using Wood Smoke Flavours

In addition to the above you will of course need a fabulous cut or brisket and a little olive oil. A meat probe would also be useful, but not essential. You’ll need to allow a minimum of 4 or 5 hours, all in, though your results will be better the longer you take.

How it works

Follow our step by step guide, with images for each stage, beginning with how to select your meat. A supermarket buy can be just as good, but going to your butcher could help with the meat prep. After removing any sinewy and fatty bits, coat in the rub. The rubbed brisket is then put into your BBQ and left to cook VERY slowly for at least 3 hours, whilst you regularly add the Beef Injection with the marinade injector. Finish off by putting the brisket into the QBag foil pouch, adding more stock, sealing and leaving it to cook for a few more hours which should help you achieve the all-important wobble factor. Whilst your brisket is resting, burnt ends, made from a slab taken from the thicker end of the brisket joint, are smothered in rub and sauce and grilled over the embers of your BBQ. Last and best step, just get ready to eat with your favourite sides!

Gift box measures L 44 x W 31 x H 8 cm

Ingredients

(Allergens in caps and bold)

The General Rub

Sugar, Salt, dried chilli, smoked paprika, paprika, black pepper, onion powder, dried garlic, fennel seeds, coriander powder, herbs, oregano, bay.

PitBoss Sauce

Sugar, Ketchup (Fructose Corn Syrup, Tomato Paste, Spirit Vinegar, Sugar, Salt, Preservative (Potassium Sorbate), Spices & Herb Extract – CELERY). Cider Vinegar, Invert Sugar Syrup, Apple & Pineapple Juice, Salt, Paprika, Worcester Sauce (FISH), Chilli, Black Pepper, Garlic, Ginger, Vanilla Extract, Cumin, Smoke Flavourings, Tamarind, Cinnamon, Thyme, Caramel, Orange Essence.

BBQ-Beef Injection