Recipes, Tips

Deli Style Fat Cats Brisket



  • 1/2 cup flaky sea salt
  • 6 tablespoons packed brown sugar
  • 1/4 cup pickling spices
  • 8 cups water
  • 2 – 3 kilo beef brisket
  • 2–3 handfuls of wood chips – soaked


  • 1/4 cup black pepper
  • 1/4 cup toasted coriander seeds
  • 1/4 cup mustard seeds
  • 6 tablespoons sea salt
  • 2 tablespoon garlic powder


  • Few tablespoons rub
  • 1 cup white wine vinegar
  • 1 cup water


  1. 24 hours ahead, combine the brine ingredients in a large bowl. Place the brisket in an extra-large ziplock and pour the brine over it. Seal well and place in a shallow pan in the refrigerator overnight.
  2. The next day, prepare the Keg for direct grilling at 225°F and add the wood chips. Drain the brisket and pat it with the rub. Place the brisket on the Keg and mop every 45 minutes for 3 1/2 hours. Wrap the brisket in foil and continue to cook at a low temperature for another 2 hours.
  3. Cook to internal (endpoint) temperature of 180°F–185°F
  4. Let the brisket stand at room temperature for 20 minutes, then slice thinly against the grain. Serve with your favourite mustard, pickles.