Either the Ozpig Big Pig Smoker Combo or Ozpig Series 2 Smoker Combo - perfect setups for achieving, tender, flavour-packed smoked beef. 

Plenty of fuel as this will be a long and slow cook – around 8-12 hours dependent on the size of the brisket – l use a mix of wood & charcoal briquettes 

Smoking wood chunks – use hickory or mesquite when doing smoked beef. 

1. Ensure you pull the meat out and bring it close to room temperature before the cooking, however trim the brisket when it is still cold as this makes it easier 
2. Trim your brisket to ensure there is the appropriate amount of fat on the meat – there are many videos to use to review how to trim your brisket. 
3. Coat the brisket in the yellow mustard – this will allow the S&P rub to bind to the meat when you begin to coat it all over with a generous amount of S&P rub 
4. The cook time will be dependent on the size of the brisket. 

Use the smoking how to guide on the Ozpig website to understand how to master the ultimate cook. 

Tips

• The stones closest to the fire will cook faster so ensure you are rotating the pizzas where you can – look at investing in some protective gloves to help the process 
• Remember the Ozpig Pizza stones are 9’ inch so make sure you make your pizza sizes to the stones 
• Spreading the toppings thinly and evenly, and always cook in a hot oven for the crispiest base when smoking pizza. 
• If you want to make it easier you can buy store bought pizza bases