Texas barbecue brisket

Texas barbecue brisket

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(20 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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11th Aug, 2011
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.
7th Aug, 2011
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.
28th Jul, 2011
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!
27th Jul, 2011
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.
27th Jul, 2011
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.
25th Jul, 2011
Eleven pounds of beef???? I read no further, much too expensive for a barbie.
25th Jul, 2011
d no further, much too expensive.


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