{"id":5986,"date":"2026-03-02T14:26:32","date_gmt":"2026-03-02T13:26:32","guid":{"rendered":"https:\/\/notjustbbq.nl\/uncategorized\/smoked-brisket-broodje-st-patricks-dag\/"},"modified":"2026-03-05T12:41:28","modified_gmt":"2026-03-05T11:41:28","slug":"smoked-brisket-sandwich-st-patricks-day","status":"publish","type":"post","link":"https:\/\/notjustbbq.nl\/en\/recipes\/smoked-brisket-sandwich-st-patricks-day\/","title":{"rendered":"Smoked Brisket sandwich for St. Patrick&#8217;s Day"},"content":{"rendered":"<div class=\"lRu31\" dir=\"ltr\">\n<div id=\"ow396\">St. Patrick&#8217;s Day is a real meat day. And a day of Irish traditions full of bold flavours. That&#8217;s why we smoke the slightly fattier &#8216;point&#8217; part of the brisket. Cooking the brisket means smoking until you have reached the &#8216;stall&#8217; of internal temperature and then quickly wrapping and cooking without letting the meat dry out. Step by step you can see how we prepare, season and smoke the dish.<\/div>\n<div><\/div>\n<\/div>\n<div class=\"entry-content\">YOU CAN\u2019T GO WRONG. BE THE MASTER.<\/div>\n<p>&nbsp;<\/p>\n<h2><span class=\"HwtZe\" lang=\"en\"><span class=\"jCAhz ChMk0b\"><span class=\"ryNqvb\">Thick sandwich with smoked Corned Beef from brisket<\/span><\/span><\/span><\/h2>\n<h2 class=\"layoutArea\"><a class=\"dt-pswp-item\" href=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-broodje-resultaat-1024x819.jpg\" data-dt-img-description=\"\" data-large_image_width=\"1280\" data-large_image_height=\"1024\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-5943 size-large\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-broodje-resultaat-1024x819.jpg\" alt=\"\" width=\"1024\" height=\"819\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-broodje-resultaat-1024x819.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-broodje-resultaat-300x240.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-broodje-resultaat-768x614.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-broodje-resultaat-600x480.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-broodje-resultaat.jpg 1280w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/h2>\n<div class=\"lRu31\" dir=\"ltr\"><\/div>\n<div class=\"entry-content\">\n<h3 class=\"has-large-font-size\">Ingredients<\/h3>\n<ul>\n<li>Brisket, the &#8216;point&#8217; piece of about 1.5 kg<\/li>\n<li><a href=\"https:\/\/notjustbbq.nl\/en\/shop\/herbs-and-spices\/grinders-en\/everyday-grinder\/\">Every Day Grinder<\/a><\/li>\n<li><a href=\"https:\/\/notjustbbq.nl\/en\/shop\/herbs-and-spices\/rubs-en\/smokehouse-bbq-160g\/\">Smokehouse rub<\/a><\/li>\n<li><a href=\"https:\/\/notjustbbq.nl\/en\/shop\/herbs-and-spices\/salt-and-pepper\/black-pepper-grinder\/\">Black pepper grinder<\/a><\/li>\n<li>Apple cider vinegar<\/li>\n<li>1 white cabbage<\/li>\n<li>3 large sweet potatoes<\/li>\n<li>3 large winter carrots<\/li>\n<li>3 onions<\/li>\n<li>block of butter<\/li>\n<\/ul>\n<h3 class=\"has-large-font-size\">Necessities<\/h3>\n<ul>\n<li><span class=\"HwtZe\" lang=\"en\"><span class=\"jCAhz ChMk0b\"><span class=\"ryNqvb\">A BBQ that can be locked<\/span><\/span> <\/span><\/li>\n<li><span class=\"HwtZe\" lang=\"en\"><span class=\"jCAhz ChMk0b\"><span class=\"ryNqvb\">Coal, firelighters, etc. for lighting the BBQ<\/span><\/span> <\/span><\/li>\n<li><a href=\"https:\/\/notjustbbq.nl\/en\/shop\/smoking-wood-en\/smoke-chunks-en\/smoke-chunks-cherry-1-kg-kopie\/\"><span class=\"HwtZe\" lang=\"en\"><span class=\"jCAhz ChMk0b\"><span class=\"ryNqvb\">SMOKE CHUNKS HICKORY<\/span><\/span><\/span><\/a><\/li>\n<li><span class=\"HwtZe\" lang=\"en\"><span class=\"jCAhz ChMk0b\"><span class=\"ryNqvb\">Aluminium foil<\/span><\/span> <\/span><\/li>\n<li><span class=\"HwtZe\" lang=\"en\"><span class=\"jCAhz ChMk0b\"><span class=\"ryNqvb\">A knife<\/span><\/span> <\/span><\/li>\n<li><span class=\"HwtZe\" lang=\"en\"><span class=\"jCAhz ChMk0b\"><span class=\"ryNqvb\">A cutting board<\/span><\/span> <span class=\"jCAhz ChMk0b\"><span class=\"ryNqvb\">A pair of pliers<\/span><\/span> <\/span><\/li>\n<li><span class=\"HwtZe\" lang=\"en\"><span class=\"jCAhz ChMk0b\"><span class=\"ryNqvb\">Gloves<\/span><\/span> <\/span><\/li>\n<li><span class=\"HwtZe\" lang=\"en\"><span class=\"jCAhz ChMk0b\"><span class=\"ryNqvb\">Thermometer<\/span><\/span><\/span><\/li>\n<\/ul>\n<pre class=\"wp-block-buttons\"><a href=\"https:\/\/youtu.be\/86vOUunIUNY?si=_Njr6RB4oC1UimWm\"><em>&gt;&gt; Watch our step-by-step how-to video recipe HERE &lt;&lt; <\/em><\/a>\r\n\r\n<a class=\"dt-pswp-item\" href=\"https:\/\/youtu.be\/86vOUunIUNY?si=_Njr6RB4oC1UimWm\" data-dt-img-description=\"\" data-large_image_width=\"1920\" data-large_image_height=\"600\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-4341 size-large\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/follow-banner-summer-barbecue-1024x320.jpg\" alt=\"recipes video summer barbecue\" width=\"1024\" height=\"320\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/follow-banner-summer-barbecue-1024x320.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/follow-banner-summer-barbecue-300x94.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/follow-banner-summer-barbecue-768x240.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/follow-banner-summer-barbecue-1536x480.jpg 1536w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/follow-banner-summer-barbecue-600x188.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/follow-banner-summer-barbecue.jpg 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/pre>\n<\/div>\n<h2><\/h2>\n<h2><\/h2>\n<h2><\/h2>\n<h2><\/h2>\n<h2><\/h2>\n<h2><\/h2>\n<h2><\/h2>\n<h2><\/h2>\n<h2 class=\"layoutArea\">Easy recipe steps<\/h2>\n<div class=\"layoutArea\">1. Start the barbecue and heat it to a temperature of 120 degrees C.<br \/>\n2. Add <a href=\"https:\/\/notjustbbq.nl\/en\/shop\/smoking-wood-en\/smoke-chunks-en\/smoke-chunks-cherry-1-kg-kopie\/\">Hickory Smoke Chunks<\/a> and start the smoking process. The charcoal provides extra flavour to the piece of meat and is also an important source of heat during the cooking process.<br \/>\n3. In the meantime, trim the meat by cutting away all the fat around it and make a nice compact whole from the piece of meat.<\/div>\n<div><\/div>\n<div class=\"layoutArea\"><a class=\"dt-pswp-item\" href=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/point-rub-300x240.jpg\" data-dt-img-description=\"\" data-large_image_width=\"1280\" data-large_image_height=\"1024\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-5949\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/point-rub-300x240.jpg\" alt=\"\" width=\"300\" height=\"240\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/point-rub-300x240.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/point-rub-1024x819.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/point-rub-768x614.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/point-rub-600x480.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/point-rub.jpg 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><br \/>\n2. Season the meat. We first used some apple cider vinegar to massage the meat, so that the meat gets an acidity for extra tenderness. Then generously apply <a href=\"https:\/\/notjustbbq.nl\/en\/shop\/herbs-and-spices\/rubs-en\/smokehouse-bbq-160g\/\">Smokehouse Rub<\/a> on both sides.<\/div>\n<div><\/div>\n<div class=\"layoutArea\"><a class=\"dt-pswp-item\" href=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/point-roken-op-grill-300x240.jpg\" data-dt-img-description=\"\" data-large_image_width=\"1280\" data-large_image_height=\"1024\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-5951\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/point-roken-op-grill-300x240.jpg\" alt=\"\" width=\"300\" height=\"240\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/point-roken-op-grill-300x240.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/point-roken-op-grill-1024x819.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/point-roken-op-grill-768x614.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/point-roken-op-grill-600x480.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/point-roken-op-grill.jpg 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><a class=\"dt-pswp-item\" href=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/point-op-grill-300x240.jpg\" data-dt-img-description=\"\" data-large_image_width=\"1280\" data-large_image_height=\"1024\"> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-5947\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/point-op-grill-300x240.jpg\" alt=\"\" width=\"300\" height=\"240\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/point-op-grill-300x240.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/point-op-grill-1024x819.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/point-op-grill-768x614.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/point-op-grill-600x480.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/point-op-grill.jpg 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/div>\n<div><\/div>\n<div class=\"layoutArea\">3. Place the brisket on the grill and let the meat smoke. Start early in the day, because brisket takes a long, long time to get perfect. But that&#8217;s what you&#8217;re willing to do, right!? This first smoking phase takes an average of 4 to 6 hours, depending on the thickness and size of your meat. Place a thermometer so you know when the internal temperature of 73 degrees Celsius has been reached.<\/div>\n<div class=\"layoutArea\">\n<h2 class=\"layoutArea\"><a class=\"dt-pswp-item\" href=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-butcherpaper-300x240.jpg\" data-dt-img-description=\"\" data-large_image_width=\"1280\" data-large_image_height=\"1024\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-5937\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-butcherpaper-300x240.jpg\" alt=\"\" width=\"300\" height=\"240\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-butcherpaper-300x240.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-butcherpaper-1024x819.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-butcherpaper-768x614.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-butcherpaper-600x480.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-butcherpaper.jpg 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/h2>\n<p>4. Now wrap the meat well in <a href=\"https:\/\/notjustbbq.nl\/en\/shop\/non-food-en\/butcher-paper\/butcher-paper\/\">butcher paper<\/a>. This helps retain moisture and keeps heat close to the meat so it cooks faster. Place one or two sheets down and fold it around the meat.<\/p>\n<\/div>\n<div class=\"layoutArea\"><a class=\"dt-pswp-item\" href=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-butcherpaper-op-grill-300x240.jpg\" data-dt-img-description=\"\" data-large_image_width=\"1280\" data-large_image_height=\"1024\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-5935\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-butcherpaper-op-grill-300x240.jpg\" alt=\"\" width=\"300\" height=\"240\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-butcherpaper-op-grill-300x240.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-butcherpaper-op-grill-1024x819.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-butcherpaper-op-grill-768x614.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-butcherpaper-op-grill-600x480.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-butcherpaper-op-grill.jpg 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/div>\n<div class=\"layoutArea\">5. Immediately place the wrapped meat back on the grill. Place a meat thermometer again.<br \/>\n6. Over the next 4 to 5 hours the heat will have to increase to an internal temperature of 95 degrees Celsius.<br \/>\nIf the heat is off your grill, add charcoal and increase the heat in your grill back to 120 degrees.<br \/>\n7. Once the internal heat has reached 95 degrees Celsius, the meat is given time to rest wrapped in the <a href=\"https:\/\/notjustbbq.nl\/en\/shop\/non-food-en\/butcher-paper\/butcher-paper\/\">butcher paper<\/a>. This is important, so don&#8217;t get impatient and start cutting. We recommend at least 1\/2 hour to 1 hour at room temperature.<\/p>\n<h2 class=\"layoutArea\"><a class=\"dt-pswp-item\" href=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-kruiden-salade-300x240.jpg\" data-dt-img-description=\"\" data-large_image_width=\"1280\" data-large_image_height=\"1024\"> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-5945\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-kruiden-salade-300x240.jpg\" alt=\"\" width=\"300\" height=\"240\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-kruiden-salade-300x240.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-kruiden-salade-1024x819.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-kruiden-salade-768x614.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-kruiden-salade-600x480.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-kruiden-salade.jpg 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/h2>\n<p>8. In the meantime, make a raw vegetable salad<\/p>\n<h2 class=\"layoutArea\"><a class=\"dt-pswp-item\" href=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-aansnijden-300x240.jpg\" data-dt-img-description=\"\" data-large_image_width=\"1280\" data-large_image_height=\"1024\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-5933\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-aansnijden-300x240.jpg\" alt=\"\" width=\"300\" height=\"240\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-aansnijden-300x240.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-aansnijden-1024x819.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-aansnijden-768x614.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-aansnijden-600x480.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-aansnijden.jpg 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/h2>\n<p>9. Cut the meat into thin strips and season it with a <a href=\"https:\/\/notjustbbq.nl\/en\/shop\/herbs-and-spices\/grinders-en\/garlic-grinder\/\">garlic grinder.<\/a><\/p>\n<div>\n<h2 class=\"layoutArea\"><a class=\"dt-pswp-item\" href=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-beer-mustard-300x240.jpg\" data-dt-img-description=\"\" data-large_image_width=\"1280\" data-large_image_height=\"1024\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-5939\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-beer-mustard-300x240.jpg\" alt=\"\" width=\"300\" height=\"240\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-beer-mustard-300x240.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-beer-mustard-1024x819.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-beer-mustard-768x614.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-beer-mustard-600x480.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-beer-mustard.jpg 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>\u00a0<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-5941\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-broodje-beer-mustard-salade-300x240.jpg\" alt=\"\" width=\"300\" height=\"240\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-broodje-beer-mustard-salade-300x240.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-broodje-beer-mustard-salade-1024x819.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-broodje-beer-mustard-salade-768x614.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-broodje-beer-mustard-salade-600x480.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-broodje-beer-mustard-salade.jpg 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/h2>\n<\/div>\n<\/div>\n<div><span class=\"HwtZe\" lang=\"en\"><span class=\"jCAhz ChMk0b\"><span class=\"ryNqvb\">10. Spread the sandwich with beer mustard and top it generously with the salad and lots, lots, lots of meat!<\/span><\/span> <\/span><\/div>\n<div><a class=\"dt-pswp-item\" href=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-broodje-resultaat-1024x819.jpg\" data-dt-img-description=\"\" data-large_image_width=\"1280\" data-large_image_height=\"1024\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-5943\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-broodje-resultaat-300x240.jpg\" alt=\"\" width=\"300\" height=\"240\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-broodje-resultaat-300x240.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-broodje-resultaat-1024x819.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-broodje-resultaat-768x614.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-broodje-resultaat-600x480.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-broodje-resultaat.jpg 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/div>\n<div><span class=\"HwtZe\" lang=\"en\"><span class=\"jCAhz ChMk0b\"><span class=\"ryNqvb\">11. Top it off with extra chili sauce, if desired.<\/span><\/span> <span class=\"jCAhz ChMk0b\"><span class=\"ryNqvb\">Tasty!<\/span><\/span><\/span><\/div>\n","protected":false},"excerpt":{"rendered":"<p>St. Patrick&#8217;s Day is a real meat day. And a day of Irish traditions full of bold flavours. That&#8217;s why we smoke the slightly fattier &#8216;point&#8217; part of the brisket. Cooking the brisket means smoking until you have reached the &#8216;stall&#8217; of internal temperature and then quickly wrapping and cooking without letting the meat dry&hellip;<\/p>\n","protected":false},"author":5,"featured_media":5943,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[115],"tags":[],"yst_prominent_words":[288,311],"class_list":["post-5986","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-115","description-off"],"_links":{"self":[{"href":"https:\/\/notjustbbq.nl\/en\/wp-json\/wp\/v2\/posts\/5986"}],"collection":[{"href":"https:\/\/notjustbbq.nl\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/notjustbbq.nl\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/notjustbbq.nl\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/notjustbbq.nl\/en\/wp-json\/wp\/v2\/comments?post=5986"}],"version-history":[{"count":3,"href":"https:\/\/notjustbbq.nl\/en\/wp-json\/wp\/v2\/posts\/5986\/revisions"}],"predecessor-version":[{"id":5989,"href":"https:\/\/notjustbbq.nl\/en\/wp-json\/wp\/v2\/posts\/5986\/revisions\/5989"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/notjustbbq.nl\/en\/wp-json\/wp\/v2\/media\/5943"}],"wp:attachment":[{"href":"https:\/\/notjustbbq.nl\/en\/wp-json\/wp\/v2\/media?parent=5986"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/notjustbbq.nl\/en\/wp-json\/wp\/v2\/categories?post=5986"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/notjustbbq.nl\/en\/wp-json\/wp\/v2\/tags?post=5986"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/notjustbbq.nl\/en\/wp-json\/wp\/v2\/yst_prominent_words?post=5986"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}