There's no specific plan for this, but it should be great in multiple meals from Burritos to Chimichangas to Pasta Sauce, and with a 1.7kg brisket, I'm confident I can make all three meals for four people.
First up, here's the rub recipe:
- 4 tsp fine salt
- 3 tsp paprika
- 1 tsp smoked paprika
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp onion granules
- 2 tsp garlic granules
- 2 tsp soft brown sugar
- 1 tsp black pepper
- Optional: ½ tsp chilli powder or cayenne
Mix everything and rub generously all over the brisket. If you have time, wrap and rest in the fridge for 2 to 12 hours. If not, 30 minutes at room temp is fine.
As I'm smoking this with a chunk of oak, I'm only using 1 tsp of smoked paprika, but without the oak smoke I'd do 4 tsp smoked paprika and not use un-smoked.
Kamado setup
- Target temp: 110–120°C
- Fuel: lumpwood charcoal
- Smoke: a small chunk of oak or hickory
- Heat deflector in place + drip tray
Cook
Option 1 (Solely in kamado)
- Place brisket on the grill, fat side up.
- Cook uncovered for 3 hours, letting smoke build flavour.
- Once bark looks good, wrap tightly in foil or butcher paper with:
- 50–75 ml beef stock or water
- Return to Kamado and continue cooking for 3–4 more hours.
You’re aiming for probe-tender, not a specific temperature. A skewer should slide in with almost no resistance.
Rest & shred
Rest wrapped for 30–45 minutes Shred with forks, mixing back in the juices Taste and adjust salt
Option 2 (Kamado & Slow Cooker - Which I'm doing this time)
- Place brisket on the grill, fat side up.
- Cook uncovered for 2-3 hours, letting smoke build flavour.
- Once bark looks good, remove and transfer to slow cooker:
- 300–500 ml beef stock or water
- Cook on low (approx. 90oC) for 6h.
Shred
It should be easy to shred with a couple of forks in the slow cooker. If it doesn't easily shed at this stage, break up as much as possible and continue to cook. Add water if it's too dry, but don't fully submerge.
Optional burrito-style finish:
- Stir through 1–2 tbsp chipotle paste or adobo sauce
- Add a squeeze of lime juice
Burrito Filling Extras (simple & flexible)
You do not need all of these. Pick what you fancy.
Rice
- Long grain or basmati rice
- Stir in salt, lime juice, chopped coriander
- Beans
- Black beans or pinto beans
- Warm with a little cumin, garlic granules and olive oil
Quick salsa
- Chopped tomatoes
- Red onion
- Lime juice
- Salt
- Optional chilli
Optional extras
- Grated cheddar or Monterey Jack
- Sour cream or yoghurt
- Sliced avocado or guacamole
Soft Burrito Wraps (flour tortillas)
These are key. Shop ones tear. These won’t.
Ingredients (makes 6–8 large wraps) 300 g plain flour 1 tsp fine salt 1½ tbsp vegetable oil or olive oil 180–200 ml warm water
Method
Mix flour and salt in a bowl. Add oil, then water gradually, mixing into a soft dough. Knead for 5 minutes until smooth. Cover and rest for 20–30 minutes. Divide into balls (golf-ball size). Roll very thin on a lightly floured surface.
Cook
Dry frying pan, medium-high heat Cook each wrap 30–45 seconds per side They should puff slightly and get light brown spots Stack and wrap in a clean tea towel to keep soft.