Texas barbecue brisket

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• Ann Clark

  25 July 2011

  Ann Clark commented on this recipe

  d no further, much too expensive.

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• Ann Clark

  25 July 2011

  Ann Clark commented on this recipe

  Eleven pounds of beef???? I read no further, much too expensive for a barbie.

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• LoobyLu

  27 July 2011

  LoobyLu rated and commented on this recipe

  

  I made this for 4 people and halved the amount of beef. The leftovers have fed 2 of us for 2 more days. There's no way you need this much meat for 10 people. With enough sides, half will easily do and make for a less expensive meal. Also, my brisket came rolled. I know I should have realised from the photo that I was supposed to unroll it before cooking, but the recipe didn�t say so, so I didn�t. After 4 hours of cooking, my meat was still raw in the middle. I managed to unroll it and after another hour in the over it was cooked through, but the result was rather dry. It was still delicious though. The rub is very tasty, so I�m going to try that on my normal Sunday joint for a nice change. Also, the BBQ sauce is delicious, so I�ll definitely be making that again.

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• JBus

  27 July 2011

  JBus commented on this recipe

  The reason for all the beef is to cook a full brisket for the most flavour. I often freeze the cooked meat in 3 or 4 portions to eat at a later time. It freezes well and is excellent for sandwiches.

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• seangiles

  28 July 2011

  seangiles commented on this recipe

  I dont know why you are surprised by the amount of meat, it does say TEXAS BBQ brisket :P I would love to try this but my other half is veggie. Will have to invite some more carnivores over!

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• Ange

  07 August 2011

  Ange commented on this recipe

  I sent my husband to buy the meat and he came back with 6kg and it was like a side of a cow! We cut it in half (halved and froze remaining piece) as we had a lot of people coming to the BBQ. This was a great centre piece and talking point! A huge hit and so much nicer than burgers and sausages.

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• growlingtum

  11 August 2011

  growlingtum rated and commented on this recipe

  

  I halved the quantities for this recipe and it served 6 people on the first day, the rest was put in the freezer until required for a picnic when it served 4/5 and tasted great cold with the remaining sauce and salad. I added an extra ingedient to the rub, one tablespoon of cocoa powder which added to the rich flavour and colour and did the rub the night before. To cook the meat I used a slow cooker and then finished it off on the barbecue as the recipe states. Absolutely delicious, got great comments and I would definitely do it again.

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• Laura

  21 September 2011

  Laura rated this recipe

  

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• emi

  22 September 2011

  emi rated and commented on this recipe

  

  Fantastic recipe made a third of it and feed a BBQ of over 15 people along with burger sausages and legs,,,, was gone in seconds wish I'd done more of it and not the other meats as everyone loved it DEFINITELY WORTH DOING

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• ktboo83

  28 May 2012

  ktboo83 commented on this recipe

  this was sooo delish ;-) i made a small 'joint' as a trial run for a catering party i have in june. Its been highly commented on. I will be buying the whole ammount and cooking for a centre piece ;-) Thanks

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• ktboo83

  28 May 2012

  ktboo83 rated and commented on this recipe

  

  sorry forgot to rate

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• Bee

  31 May 2012

  Bee commented on this recipe

  Could I finish this off in the oven instead of barbecue..

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• Smort

  21 July 2012

  Smort rated and commented on this recipe

  

  mmmm nice easy recipe and well worth the wait! will definitely make this again.

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• Bev 38

  12 August 2012

  Bev 38 rated and commented on this recipe

  

  ive cooked this twice now, yesterday was for a bbq for 20 peeps. i didnt take any notice of the suggested size of the joint and just stuck to the amounts of the rub and sauce.ive only ever cooked it in the oven. i dont slice mine, i get two forks and shred. it was very popular yesterday. Tip...dont ask a tipsy chef to shred the beef for you....it flicks up the walls and cupboards : )

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• Simon Ring

  25 August 2012

  Simon Ring commented on this recipe

  I've cooked this twice now and it has gone down fantastically both times. The recipe cuts down to smaller quantities very well. Excess rub keeps for months.

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• Macgirl

  26 August 2012

  Macgirl rated and commented on this recipe

  

  Made this yesterday but after reading the reviews bought 7lbs of met which fed 30 people at a BBQ. Went down well - too well as my hubby didn't get any! Glad I read the tip to unroll the joint first though, will make again

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Ingredients

• about a 5kg/ 11 lb piece of beef brisket
• 500 ml/ 18 fl oz beef stock

FOR THE BARBECUE SAUCE

• 1 tbsp sunflower oil
• 1 small onion , finely chopped
• 3 garlic cloves , crushed
• 500 ml/ 18 fl oz tomato ketchup
• 100 ml/ 3.5 fl oz Worcestershire sauce
• 75 ml/ 2.5 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 each chilli powder and mustard powder
• 1 tbsp each paprika , ground cumin, garlic powder, ground black pepper, caster sugar
• 1 bay leaf , crushed

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Difficulty and servings

Serves 10

Preparation and cooking times

Prep 30 mins

Cook 6 hrs

Ingredients

• about a 5kg/ 11 lb piece of beef brisket
• 500 ml/ 18 fl oz beef stock

FOR THE BARBECUE SAUCE

• 1 tbsp sunflower oil
• 1 small onion , finely chopped
• 3 garlic cloves , crushed
• 500 ml/ 18 fl oz tomato ketchup
• 100 ml/ 3.5 fl oz Worcestershire sauce
• 75 ml/ 2.5 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 each chilli powder and mustard powder
• 1 tbsp each paprika , ground cumin, garlic powder, ground black pepper, caster sugar
• 1 bay leaf , crushed

PER SERVING

958 kcalories, protein 94g, carbohydrate 13g, fat 59 g, saturated fat 26g, fibre 0g, sugar 10g, salt 1.2 g

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