Smokehouse BBQ brisket
BBQ season is well and truly upon us and we just love this time of year. There aren’t many better feelings than being out in the sun with a BBQ on the go. As a London caterer it so nice to work in venues that have some great outdoor spaces where we can host BBQ events. As well as the classic hamburgers and hot dogs why not try something a little different? Check out this recipe we love for smoked BBQ brisket.
- 5 kg piece of beef brisket
- 500 ml beef stock
For the sauce:
- 1 tbsp sunflower oil
- 1 small onion, finely chopped
- 3 garlic cloves, crushed
- 500 ml/ 18 fl oz tomato ketchup
- 100 ml/ 3½ fl oz Worcestershire sauce
- 75 ml/ 2½ fl oz lemon juice
- 2 tbsp brown sugar
- 1 tbsp malt vinegar
- 2 tsp Dijon mustard
- 1 tsp crushed chilli flakes
- 1 tsp Tabasco sauce
- 1 tsp dried thyme
For the rub:
2 tbsp chilli powder and mustard powder
- 1 tbsp paprika, ground cumin, garlic powder, ground black pepper, caster sugar
- 1 bay leaf, crushed
- The first step is to make the barbecue sauce. Heat the oil in a frying pan, then cook the onion and garlic for a few minutes until soft. Add the rest of the sauce ingredients to the pan along with a pinch of salt and simmer for 20 minutes. Use a food processor to turn into a smooth purée.
- Heat your oven to 150C/130C fan/gas mark 2. Make the rub for the beef by mixing all the ingredients together with a pinch of salt. Rub the mix all over the beef and put aside.
- In a large roasting dish, mix the beef stock and half of the barbecue sauce. Add the brisket to the dish, cover tightly with foil and then cook for 4-5 hours until the meat is really tender.
- To finish the beef, get a barbecue fired up and wait until the coals are completely ashen – you want a low heat. Place the beef on the barbecue to char. If your barbecue has a lid, close it. 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.