Beef briquette (breast)

Prepare the Kamado BONO grill for indirect cooking, ignite the charcoal with a tanner, place on a stainless steel grill and wait until the temperature rises to 110C. Place smoking blocks on the coals. Close the upper and lower air dampers to keep the temperature even.
Rub the chest well with spices and leave for a few hours to soak the spices. Then place in a heated barbecue to an internal temperature of 74C when the temperature beef is right, remove, wrap in foil and bake further to an internal temperature of 93-97.
Remove the meat and let it rest for about 40 minutes, then cut it thinly.

INGREDIENTS

5 kg. beef brisket (breast)
Spice mix Texas beef rub
3-4 pcs. Smoking blocks
Thermometer (Required)