- Brisket 5KG
- Sugar 25G
- Salt 45G
- Pepper 20G
The beef brisket must be parried, but cut off the excess fat.
Clean the pared beef brisket and put it to one side.
Mix the sugar, salt and pepper and spread on the brisket.
Place the beef brisket on the grill and adjust to 100 degrees with the small burner.
Connect the beef brisket to the thermometer.
At a core temperature of around 92 degrees, the brisket should be nice and soft.