BBQ Cocoa Beef Brisket

Serves: 6-10

Prep time: 45 minutes

Cook time: 24 hours sous vide, plus 3 hours in smoker

Total time: 27 hours


Meal type:



Author: dghchocolatier

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  • 4-6kg brisket flat
  • 1–2 tablespoons olive oil
  • 8 cloves garlic, crushed
  • 2 tablespoons black peppercorns
  • 1 tablespoon whole mustard seeds
  • 1 tablespoon cocoa powder
  • 2 teaspoons dill seeds
  • 1 teaspoon coriander seeds
  • 4 teaspoons coarse-ground sea salt
  • 4 teaspoons dried minced garlic
  • 1 tablespoon dried onion flakes
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon paprika


Make the rub first, cook peppercorns, mustard seeds, dill seeds, and coriander seeds in a small pan over medium heat, stirring until the seeds begin to pop and become fragrant. Transfer to a mortar and pestle and roughly crush. Add the salt, cocoa powder, garlic, onion flakes, red pepper flakes, and paprika. Crush to combine ingredients.

Preheat a water bath circulator to 68.3°C.

Trim off the excess silver skin and fat cap down to about ¼-inch thick.

Put the brisket in a zip-top or vacuum-seal bag with the garlic and the olive oil drizzled on both sides.

Place the brisket in the water bath you are using a zip-top bag, and set the timer for 24 hours 68.3°C

Finishing Steps

Preheat your smoker to 120°C, adding the wood of your choice, about 45 minutes to 1 hour prior to removing the meat from the sous vide bath. Remove the brisket from the bag and blot with a dry paper towel, season both sides of brisket with the Beef Seasoning. Put the brisket in the smoker. Set the timer for 3 hours.

Remove the brisket from the smoker and rest for about 30 minutes.