BSC Outback Red 315g - 2kg
BSC Outback Red 315g - 2kg
Description
Bundaberg Spice Company BSC Outback Red - Wet or Dry Marinade
Our go-to BBQ rub for briskets and ribs. Whether you're BBQing, Smoking or Oven Roasting you wont go wrong with this one!
Without being spicy this Outback Red wet or dry marinade is fantastic on roast chicken as well as beef and pork ribs. Full well rounded flavour with tomato and smoke overtones.
Usage: Sprinkle over moist meat or vegetable portions and allow to stand for the glaze to develop.
Outback Red Smoked Brisket
Our go-to Smoked Brisket recipe that will quickly become your family favourite!
- Smoker or Charcoal BBQ
- Charcoal
- Alfoil
- Baking Paper or Pink Butcher Paper
- Temperature Gage / Probe
- Old Towel
- 100 g Outback Red
- 2 Kg Brisket
- Oil for rubbing under Outback Red if desired
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The night prior to cook, trim fat and any silver skin on the underside of brisket if required
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Coat top side of brisket with Outback Red, leave for one hour or wrap in cling wrap and refrigerate overnight
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Prepare the smoker according to manufacturers directions, if using a charcoal smoker or BBQ allow all charcoal to ash over before adding brisket to smoker.
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Place brisket in smokehouse fat/seasoned side up, this allows fat to drip through meat and remain moist.
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Cook at 100°c until internal temperature reaches 70°c
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Wrap in butcher paper or baking paper and place back in smoker until internal temp reaches 95°c, remove and wrap in layer of foil and an old towel. Place in esky to retain heat and rest for 1 to 2 hours before serving.
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Serve with your favourite salads, corn on the cob, potato or pasta side dishes and of course warm rolls!
Ingredients: Sugar, De-hydrated Vegetables, Salt, Flavour Enhancer (621), Thickeners (1400,1422), Herbs & Spices, Acid Regulators (331, 330), Mineral Salt (450), Spice Extract, Flavouring, Anti-Caking Agent (551), Vegetable Oil, Colour (150c).