1 brisket flat, fat cap on, about 2.7 kg
170 g brisket rub
Few handfuls of your favourite wood chips, soaked overnight in water
Bardough House Slaw
10 country loaf rolls
Salted farm butter for the rolls
360 ml (1½ cups) brown sugar
240 ml (1 cup) kosher salt
240 ml (1 cup) ground espresso beans
60 ml (¼ cup) freshly ground black pepper
60 ml (¼ cup) garlic powder
2 tbsp ground cinnamon
2 tbsp ground cumin
2 tbsp cayenne pepper
150 g green cabbage, thinly sliced
1½ cups (150 g) red cabbage, thinly sliced
150 g julienned carrots
40 g dried cranberries
2 tbsp mustard
240 ml mayo
Salt to taste
455 g stone ground flour
355 g filtered water
2¼ tsp fresh yeast
5 g salt
3 tbsp + 1 tsp (50 ml) extra virgin olive oil
Coat the brisket on all sides with an even layer of rub. Let the meat to rest for 1 hour at room temperature or until the rub starts to turn pasty.
Set the EGG for indirect cooking with the convEGGtor at 107°C/225°F.
Place the brisket, fat side up, on the grill. After 8 hours check meat periodically. Poke the meat in a few places; the fat should separate under your finger. When the brisket reaches an internal temperature of 93°C/200°F, remove it from the EGG onto a rimmed baking sheet to rest for 30 minutes.
Cut the brisket in thin slices against the grain. Cut the rolls in half and butter on both sides. Add sliced brisket and slaw and enjoy!
Mix all rub ingredients together and refrigerate.
Mix all slaw ingredients together and refrigerate.
Dissolve the yeast in half the water. Place the flour and salt in a mixing bowl; add the yeast mixture and the oil.
Knead the dough by hand for 10 minutes, slowly adding the rest of the water. Allow to rest for 1 hour or until double in size. Divide into 10 equal size rounds. Shape into balls and allow to rest for an additional hour.
Set the EGG for indirect cooking with the convEGGtor and a Pizza and Baking Stone at 204°C/400°F. Place the rolls 1 inch (2.5 cm) apart on the preheated stone. Spritz lightly with water and bake for 15 minutes, then remove to a cooling rack.