Texas barbecue brisket

Texas barbecue brisket

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(9 ratings)

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Cooking time

Prep: 30 mins Cook: 6 hrs

Skill level

For the keen cook

Servings

Serves 10

Take your barbecue beyond the burger with this brilliant beef brisket

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
958
protein
94g
carbs
13g
fat
59g
saturates
26g
fibre
0g
sugar
10g
salt
1.2g

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/ 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 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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Method

  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 ½ 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 – you want a low, not fierce, heat. Lift the beef out of the roasting tin and place 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.

Recipe from Good Food magazine, August 2011

Comments, questions and tips

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Comments

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mother_ship's picture
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I made this with a 2kg piece of brisket and it turned out well, but I didn't like it as much as the pulled pork and ham recipes I've tried. It would be useful if there were instructions for finishing it in the oven.

lizleicester's picture

Didn't have such a big brisket but made the full amount of barbecue sauce and it's delicious and goes with almost anything (pork and chicken in my case).

macgirl's picture
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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

simonjring's picture

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.

griffinb's picture
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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 : )

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

collkir's picture

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

lizleicester's picture

I did mine entirely in the oven and it was lovely.

pipparoley's picture
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sorry forgot to rate

pipparoley's picture
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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

emz_273's picture
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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

tastytitbits's picture
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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.

angemcshane's picture

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.

seangiles's picture

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!

jbussin's picture

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.

ldegraft's picture
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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.

annnaomi's picture

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

annnaomi's picture

d no further, much too expensive.

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