Tender BBQ Brisket Recipe

Get ready for a flavor-packed journey as we transform a hefty hunk of brisket into a barbecue masterpiece with a punchy rub, zesty sauce, and a final smoky char. Let’s do this!

Preparation time: 6.5 hours

Difficulty: Hard

Serves: 10 guests

See also: Sweet & Spicy Rum Ribs

Ingredients

Beef Brisket

• About a 11lb piece of beef brisket

• 18 fl oz beef stock

Rub

• 2 tbsp each:

  • chili powder

  • mustard powder

• 1 tbsp each:

  • paprika

  • ground cumin

  • garlic powder

  • ground black pepper

  • caster sugar

• 1 bay leaf (crushed)

Barbecue Sauce

• 1 tbsp sunflower oil

• 1 small onion (finely chopped)

• 3 garlic cloves (crushed)

• 18 fl oz tomato ketchup

• 3.5 fl oz Worcestershire sauce

• 2.5 fl oz lemon juice

• 2 tbsp brown sugar

• 1 tbsp malt vinegar

• 2 tsp Dijon mustard

• 1 tsp crushed chili flakes

• 1 tsp Tabasco sauce

• 1 tsp dried thyme

Directions

Saucy Start
Warm the oil in a frying pan and sauté the onion and garlic until softened. Stir in the rest of the sauce ingredients with a pinch of salt. Let it bubble gently for about 20 minutes. Blend into a smooth, luscious purée and set aside.

Rub It Right
Preheat your oven to 300°F / 265°F fan. Stir the rub spices together with a pinch of salt. Massage this fragrant mix all over the brisket until well coated. Set it aside to absorb the flavors.

Low and Slow
Combine the beef stock with half the barbecue sauce in a large roasting tin. Place the brisket into the saucy mixture, cover tightly with foil, and cook in the oven for 4–5 hours. Check for fork-tender meat. If prepping ahead, let it cool in the tin under foil (but skip the fridge).

Final Char
Fire up the barbecue until the coals are ashy and the heat is gentle. Lift the brisket out of the tin and onto the grill. For about 20 minutes, rotate the meat carefully until the surface is lightly charred and warmed through. Use the lid if your barbecue has one. Slice it up and serve with the rest of the barbecue sauce for dipping delight.