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BBQ Beef Brisket
Slow-roasted beef brisket with a smoky dry rub and homemade BBQ sauce — American pit-style cooking at home.
15 min
Prep
3 hr
Cook
Involved
Difficulty
14
Ingredients
7
Steps
Ingredients
Servings
- 400 gm beef brisket
- 1 tspn salt
- 1 tspn smoked paprika
- 1 tspn garlic powder
- ½ tspn onion powder
- ½ tspn black pepper
- ½ tspn ground cumin
- ½ tspn brown sugar
- Pinch of cayenne
- 3 tbspn ketchup
- 1 tbspn apple cider vinegar
- 1 tbspn Worcestershire sauce
- 1 tspn brown sugar
- ½ tspn smoked paprika
Method
- 1
Mix the dry rub ingredients together. Pat the brisket dry and rub all over with the spice mix.
- 2
Leave to marinate for at least , or overnight in the fridge.
- 3
Preheat the oven to 150C. Place the brisket in a roasting tin with 100 ml water. Cover tightly with foil.
- 4
Roast for until very tender. The meat should pull apart easily.
- 5
Make the BBQ sauce: simmer the ketchup, vinegar, Worcestershire, sugar and paprika in a small pan for .
- 6
Remove the foil, brush the brisket with BBQ sauce, and roast uncovered at 200C for until glazed.
- 7
Rest for before slicing or shredding.
Notes
- The low, slow cooking is everything — do not rush it.
- Serve in a bread roll with coleslaw, or with chips and baked beans.
- The brisket can be cooked the day before and reheated — it improves overnight.