The Smuggler's Journal

Somewhere between the border and the backyard, the Smuggler picked up a habit he can't shake: sneaking a good brisket past anyone who says it can't be done at home. This one's for you.

The Cut

A full packer brisket — point and flat, fat cap left on. Ask your butcher for a packer, not a trimmed flat; you want the whole thing for this smoke.

Smuggler's Pick (and two ways to run it)

Every good smuggler runs a few routes. Pick the one that suits your crew:

• The Classic Run — Butchers Axe Big Bark Rub: activated charcoal base, built for a proper black bark. This is the house pick.
• The Sweet Route — Low N Slow Basics Beef Bounce Rub: coffee-backed, a touch more depth if you want something less pepper-forward.
• The Bold Run — SPG (Salt, Pepper, Garlic): no sugar to burn off during a long cook, dead simple, all bark.

Method

1. Trim the fat cap to roughly 6mm, square off the edges so it cooks evenly.
2. Season heavy, both sides, at least 1 hour before it hits the smoker (overnight in the fridge is better).
3. Smoke at 110-120°C over your preferred wood — ironbark or red gum if you want a genuinely Australian smoke ring — until the bark sets and internal temp hits about 70°C, usually 6-7 hours in.
4. Wrap in butcher paper once the bark's set. Keep cooking until internal temp hits 96-98°C and it probes like butter through the flat.
5. Rest — minimum 1 hour, wrapped, in an esky. Longer is better. This is the step everyone rushes and shouldn't.
6. Slice against the grain, pencil-width, point separately from the flat.

Serve it with

Smoked mac and cheese, a sharp slaw to cut the richness, and a squeeze bottle of your BBQ sauce of choice on the side — never on top, let the bark speak.

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