Fire & Smoke 28 Ways to Turn BBQ into Muscle

1 Slow-Cooked Beef Brisket

A Texan favourite, smoked brisket is an investment in time and energy, but one that pays back generously in strength-building nutrients

Barbados-born David Carter is the founder of barbecue joint Smokestak, where meat is slow-cooked in a wood-fired smoker

Ingredients

• Cumin seeds, 1tsp
• Chilli flakes, ½tsp
• Black whole peppercorns, 1tsp
• Fennel seed, 1tsp
• Dried thyme, 1tsp
• Demerara sugar, 2tsp
• Caster sugar, 2tsp
• Salt, 1tsp
• Paprika, 1tsp
• Onion powder, 1tsp
• Garlic powder, 1tsp
• Mustard powder, 1tsp
• Beef brisket joint, butcher-trimmed

Method

To make the rub, pan-toast the cumin, chilli, peppercorns, fennel seed and thyme on a low heat until aromatic. Blitz in a blender with the demerara sugar until fine, then add the rest of the ingredients (except the meat). Generously season your brisket – a potent source of muscle-supporting creatine, zinc and B12 – then leave to sit at room