Smoked Beef Brisket Recipe

• 9g Tea&Grill BBQ green tea seasoning
• 1 whole beef brisket (about 2kg), trimmed of excess fat
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/4 cup chopped fresh rosemary
• 1/4 cup chopped fresh thyme
• Salt and freshly ground black pepper
• 1/4 cup apple cider vinegar
• 1/4 cup honey
• 1/4 cup chopped green onions, for garnish

• Pat the beef brisket dry with paper towels. In a small bowl, combine the minced garlic, grated ginger, chopped rosemary, and chopped thyme. Mix well.
• Rub the olive oil all over the brisket, then rub the herb mixture onto the brisket, ensuring it is evenly coated. Season the brisket generously with salt, black pepper, and 5g of the Tea&Grill BBQ green tea seasoning. Cover the brisket with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to penetrate.

• Preheat your smoker to 110°C (230°F). If you don't have a smoker, you can use a grill with indirect heat and a drip pan.

• Place the brisket fat-side up on the smoker rack. Smoke the brisket for about 5-6 hours, or until the internal temperature reaches 82°C (180°F). Maintain a consistent temperature in the smoker and add wood chips (such as hickory or applewood) as needed to keep the smoke steady.
• During the smoking process, baste the brisket with a mixture of apple cider vinegar and honey every 1-2 hours to keep it moist and flavorful.

• Once the brisket is cooked, remove it from the smoker and transfer it to a cutting board. Tent the brisket loosely with aluminum foil and let it rest for 20-30 minutes. This allows the juices to redistribute, making the meat more tender and flavorful.

• After resting, slice the brisket against the grain into thin slices. Arrange the slices on a serving platter.
• Garnish with chopped green onions and a drizzle of the remaining apple cider vinegar and honey mixture.
• Serve immediately, enjoying the tender, smoky, and aromatic Smoked Beef Brisket with the unique flavor of green tea seasoning.