Texas BBQ Brisket

This has been a firm favourite of the BBQ Boss here at How To BBQ. A perfect succulent brisket cooked low and slow and then finished off with just the right amount of smoky charred loveliness.

Try this one at home and your guests will not be disappointed, ideal with salad, in a bun or just picked up and devoured!

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Texas BBQ Brisket

Prep Time

30 mins

Cook Time

6 hrs

Servings

people

Ingredients

To start

• 5 kg beef brisket
• 500 ml beef stock

For the barbecue sauce

• 1 tbsp sunflower oil
• 1 small onion finely chopped
• 3 clove garlic crushed
• 500 ml tomato ketchup
• 100 ml Worcestershire sauce
• 75 ml 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

For the rub

• 2 tbsp each chili powder and mustard powder
• 1 tbsp paprika
• 1 tbsp ground cumin
• 1 tbsp garlic powder
• 1 tbsp ground black pepper
• 1 tbsp caster sugar
• 1 bay leaf crushed

Prep Time 30 mins Cook Time 6 hrs Servings people Ingredients To start 5 kg beef brisket 500 ml beef stock For the barbecue sauce 1 tbsp sunflower oil 1 small onion finely chopped 3 clove garlic crushed 500 ml tomato ketchup 100 ml Worcestershire sauce 75 ml 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 For the rub 2 tbsp each chili powder and mustard powder 1 tbsp paprika 1 tbsp ground cumin 1 tbsp garlic powder 1 tbsp ground black pepper 1 tbsp caster sugar 1 bay leaf crushed

Instructions

1. To make the barbecue sauce, heat the oil in a frying pan, then cook onion and garlic for a few mins until soft. Add the rest of the sauce ingredients to the pan with a good pinch of salt and simmer for 20 mins. Use a hand blender or food processor to whizz to a smooth purée.
2. Heat oven to 150C/130C fan/gas 2. Make the rub by mixing all the ingredients together with a pinch of salt. Rub the mix all over the beef and set aside.
3. In a large roasting tin, mix the beef stock and the barbecue sauce. Add the brisket to the tin, cover tightly with foil, then cook for 4-5 hrs until the meat is really tender when you push a fork into it. The beef can be prepared the night before‚ just leave it to cool in the tin covered with foil, but don't refrigerate.
4. To finish the beef, get a barbecue fired up and wait until the coals are completely ashen and white‚ you want a low, not fierce, heat. Lift the beef out of the roasting tin and place it on the barbecue to char. If your barbecue has a lid, close it now. Cook for about 20 mins, turning it carefully with tongs until lightly charred all over and heated through. Lift onto a board and serve sliced with the remaining barbecue sauce on the side.

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