As the only entry for our "Alcohol" challenge at the end of December, Tadpole has nominated "Beef" for our February challenge. Place entries here, no general chat.

Challenge rules can be found here: http://www.aussiecampovenforum.com/cgi-bin/yabb2/YaBB.pl?num=/

Entries open until February 28th 9pm WA time. The winner gets to choose our March challenge theme

Low and Slow Beef Brisket

Ingredients
Beef brisket
Barbecue rub
Mesquite wood chunks (for the smoke)

Method
Apply rub to brisket, trying to cover as much surface area as possible. Leave meat out of fridge to start coming to room temperature. Light charcoal and start preheating smoker, ensuring water pan is full. Place a couple of chunks of mesquite on the charcoal and place the meat in the smoker. My smoker sat at around 110°C once closed up with meat on.
Check regularly and top up smoke wood, charcoal or water pan as required. When the internal temp of the brisket gets to around 70°, remove and wrap in alfoil or butchers paper. Place back in the smoker and continue to cook until internal temp gets to around 90°.
Probe meat for tenderness, if it's nice and tender, remove from smoker and place in an esky to rest for an hour or more. Carve and serve however you prefer.
All up my brisket went on at 4am, wrapped at around 10 or 11am and put in to rest at 3:30pm for a 5pm dinner