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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16th Jul, 2013
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).
26th Aug, 2012
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
25th Aug, 2012
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.
12th Aug, 2012
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 : )
21st Jul, 2012
mmmm nice easy recipe and well worth the wait! will definitely make this again.
31st May, 2012
Could I finish this off in the oven instead of barbecue..
16th Jul, 2013
I did mine entirely in the oven and it was lovely.
28th May, 2012
sorry forgot to rate
28th May, 2012
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
22nd Sep, 2011
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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