Using the Oz Pig for smoking a brisket

Not really an overlanding post – but the Oz Pig is a firm favorite when we are traveling. One of the best things you can do on it is smoke low and slow Texas style. Today I smoked a brisket one of the more difficult things to smoke in any smoker. This was my first brisket attempt on the Oz Pig.

Used a rub of Brown sugar, sweet paprika, garlic powder, onion powder, cracked black pepper, salt, and chili powder. I covered the joint in French and English mustard so that the rub stuck to the meat.

I used the Minion method. Used a half chimney of burning brickets on top of about a chimney of in unlit brickets. This gave a long slow burn. Temperature was controlled by adding lump wood charcoal, use of the vented door and the vents on top of the Magma Pig. Used a BBQ Go to record temperature remotely on my iPhone both inside the meat and in the Magma Pig.

Started mopping at 1.5 hours – every 30-40mins. Using apple cider, beer and spice mop. Maintained 220-230F. Great way to pass a rainy afternoon.

Once the internal temperature reached  195F I wrapped the brisket in a double layer of foil and put back into the pig – a Texas Crutch! (or cheat). I also added about half a cup of apple juice. I brought the temperature of the pig up to 250F for the final hour and a half.

The internal temperature got to 210F. The result was very good. The meat had a lot of favor and was very tender. If I had left it for another hour it could have been pulled.

This was the first time I had smoked a brisket on the Oz Pig. Great to see just how versatile the Pig is. The Pig comes apart and is easy to carry. We have used it across of Australia and are looking forward to using it across the world.