2–4 kg beef brisket
30 g no-salt or low-salt spice rub per 1 kg meat
black pepper and more salt if needed
Take the meat out of the refrigerator 1–2 hours before grilling. Make the spice rub from dried spices of your choosing or use a ready-made spice rub bought from the store. Heat the Mustang Kamado to approx. 175 °C, check that all of the charcoals are burning evenly in the fire box and install the rotisserie ring inside the kamado. Close the lid and leave the bottom and top vents only slightly open to prevent the charcoal from going out.
Cut the meat across the grain into as thin slices as possible and season the slices with spice rub. Add salt and pepper if you wish. Thread the meat tightly onto the skewer by simultaneously pressing the skewer against the table. Press the meat into a tight bar on the skewer and fasten the wing nuts of the forks securely. Place the skewer inside the kamado and turn on the rotisserie motor. The grill temperature should be slightly higher, approx. 120–130°C, for the first 30 min or so. After that, you can lower the temperature to approx. 80–90 °C by adjusting the vents. The skewer will take approx. 4–6 hours to cook, depending on its size and the temperature. The rough rule is that 1 kg of meat takes 1.5 hours, 2 kg takes 3 hours, etc.
The meat is easy to slice if you place the skewer upright on the table, place a large serving dish below the skewer and cut thin slices of meat parallel to the skewer. This absolutely delicious meat is great inside a pita pocket, served with fresh salad and yogurt sauce, for example!
