Texas barbecue brisket

Texas barbecue brisket

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(21 ratings)

Prep: 30 mins Cook: 6 hrs

A challenge

Serves 10
Take your barbecue beyond the burger with this brilliant beef brisket

Nutrition and extra info

Nutrition: per serving

  • kcal958
  • fat59g
  • saturates26g
  • carbs13g
  • sugars10g
  • fibre0g
  • protein94g
  • salt1.2g
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  • about a 5kg/ 11 lb piece of beef brisket
  • 500 ml/ 18 fl oz beef stock

For the barbecue sauce

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 1 small onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

For the rub

  • 2 tbsp each chilli powder and mustard powder
  • 1 tbsp each paprika, ground cumin, garlic powder, ground black pepper, caster sugar



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 1 bay leaf, crushed


  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.

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Comments, questions and tips

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Melissa Wickison's picture
Melissa Wickison
15th Jul, 2019
I agree with LMaris... I'm a Texan and it certainly sounds like a pot roast. Texas don't cook with barbecue sauce, we dip our food into it as we eat. Brisket should be cooked low and slow for many many hours. The sause looks like it would be way too sweet as a Texas sauce. It should be a thin sauce that is wet but actually dry. It has a smoky kick that accents meat instead of masking its flavour....
29th Oct, 2017
I'm a Texan, an while this recipe may make a tasty roasted brisket, it most definitely is NOT Texas barbeque. 1) Texas BBQ does not use sauce in the cooking. The meat is coated with a complex dry rub only. The rub is rubbed in and the meat is then wrapped up and left to sit in the rub for several hours or overnight. 2) The meat is not cooked in a pot in an oven and definitely without sauce. It is cooked for HOURS (low and slow). Cookl outdoors, using a covered grill. This process produces a lot of smoke which provides the required flavor. "Low and slow" is the key. 110C is a good temperature for the coals to be producing, and expect over 12 hours for a 5kg brisket. 3) Sauce is served separately, for the diner to apply as desired. Other regions (Kansas City, for example) apply sauce while cooking, using a "sauce mop" but Texas BBQ is always cooked without sauce. Putting a brisket in a pot makes it a pot roast, definitely NOT Texas BBQ.
16th May, 2019
You could share your recipe.?
13th Apr, 2017
Has anyone tried lowering the temperature but cooking it for longer?
29th Oct, 2017
It is supposed to be cooked longer and at lower temperature.
Raudhskegg's picture
16th Aug, 2016
The barbecue sauce is fantastic!
24th Jul, 2016
Made this for a dinner party and it went down very well so will be making this again!
27th Jul, 2014
Made this for BBQ using 1kg piece of shin. Worked well but make sure your BBQ is super hot to char quickly and not dry meat out. Tasted great. Sauce was really good although I added more chilli
26th May, 2014
Cooked a 3kg brisket for 9 hours at 120C (fan) and it fed 9 of us. Rain stopped final barbecue stage, hence the extra couple of hours in the oven.
mother_ship's picture
18th Aug, 2013
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.


2nd Oct, 2018
Can I make the barbecue sauce the night before and keep it in the fridge? Also how long do I need to cook it if I am not finishing it off on the barbecue?
goodfoodteam's picture
3rd Oct, 2018
Thanks for your questions. Yes, you can make the barbecue sauce the night before. This recipe is designed to be finished on the barbecue for that charred taste. However, you can adapt the recipe using the final step of the following or simply try this instead: https://www.bbcgoodfood.com/recipes/pulled-firecracker-brisket
25th May, 2017
Please could you tell me if I had 1/2 the amount of brisket in the recipe, how long should I cook it in the oven ?
goodfoodteam's picture
29th May, 2017
Thanks for your question. We'd still suggest cooking it low and slow as in the recipe to ensure tender meat.
4th Jul, 2013
If You halve the recipe do you have the 4-5 Hour Cook Time
4th Jul, 2013
IF you halve the amount of meat do you halve the 4-5 hour cooking time?
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