Slow Cooked Brisket

A great recipe to make delicious string meat from brisket. We're going to smoke the brisket on a smoker first. If you don't have a smoker, this can also be done on the BBQ. Then we continue to cook the brisket in a delicious gravy in the pan. In the video we take you step by step through the recipe.

Preparation:
1: Remove the brisket from the freezer 2 days in advance depending on the weight and let it thaw in the refrigerator
2: Cut off hard pieces of fat!
3: Fill the injection needle with the injection fluid and inject every 2 cm. You insert the injection needle into the meat, prick the meat a number of times while the needle is already in the meat and spray the marinade into the meat until it flows out a little. Repeat this process over the entire brisket. We use the remaining marinade to make gravy.
4: Pat the brisket dry with some paper towels and sprinkle generously with sea salt, black pepper and the rub
5: Smoke the brisket for 3.5 hours on the smoker or indirectly on the bbq at 110C°
6: Clean the onions and garlic and finely chop. Melt the butter in a large pan and fry the onions in it. Finally, fry the garlic briefly. Now add the star anise, cinnamon stick, bay leaf, allspice and chili. Stir briefly and deglaze with the Worcestershire sauce, apple juice and white balsamic vinegar. Let it simmer gently for a few minutes
7: Now add the water with the beef stock cube and the gravy. Finally, add the remaining injection marinade.
8: After 3.5 hours, remove the brisket from the smoker or bbq and add it to the gravy in the large pan. Just bring to a boil and then turn down the heat! Let the brisket cook in the gravy for another 5 hours. When you prick the meat with a fork and you no longer feel resistance, the brisket is ready. If necessary, tie off the gravy to make it a bit thicker.
9: Enjoy your meal!