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Barbecue brisket recipe

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There's nothing quite like the mouthwatering taste of barbecue brisket, and this recipe is sure to impress! Made with a juicy British beef brisket, this recipe is perfect for those weekend afternoons when you want to cook up a delicious meal. Give our easy BBQ sauce and charred corn slaw recipes a go in this dish. See method

Serves 6
Takes 5-6 hours
444 calories / serving

Ingredients

1kg joint British beef brisket
1 beef stock cube, made up to 500ml
vegetable oil, for greasing
125g barbecue sauce (see recipe link above)
1 tsp chipotle chilli paste
charred corn slaw (see recipe link above)
soft rolls to serve
mayonnaise to serve
butterhead lettuce to serve
crinkle-cut gherkins to serve
sliced jalapeños to serve

For the brisket rub

2 tsp soft light brown sugar
2 tsp English mustard powder
2 tsp smoked paprika
2 tsp garlic granules
2 tsp ground cumin

Each serving contains

Energy
1845kj
444kcal 22%
Fat
30g 42%
Saturates
11g 57%
Sugars
10g 11%
Salt
0.6g 9%

of the reference intake
Carbohydrate 11.5g Protein 32g Fibre 1.2g

Method

Preheat the oven to gas 2, 150°C, fan 130°C. Mix all the ingredients for the brisket rub with some seasoning, then rub over the beef joint until coated. Transfer to a fairly snug-fitting roasting tin and slowly pour the stock around it. Cover tightly with a double layer of foil, then roast for 4-5 hrs until very tender – it will break apart when pushed with a fork. If barbecuing that day, leave in the tin at room temperature along with the liquid.
When ready to cook the brisket, preheat a gas barbecue to low, or heat a charcoal barbecue and wait until the flames have died down and the coals are white. Brush the barbecue grills with some oil.
Mix the barbecue sauce with the chipotle paste. Spoon 3 tbsp of the mixture into a separate bowl with 2 tbsp brisket cooking stock; set aside for serving. Lift the brisket onto the barbecue and brush generously with the rest of the barbecue sauce mix. If your barbecue has a lid, close it now. Cook for 20 mins, turning occasionally and brushing with any more sauce until the beef is hot through and charred all over.
To serve, slice or shred the brisket and toss with the reserved barbecue sauce mix, then serve with charred corn slaw, in soft rolls with mayo, lettuce, pickles and jalapeños, if you like. Leftover brisket will keep for up to 3 days in the fridge.

See more BBQ recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.