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Method

  1. Remove the brisket out of the packaging and bring to room temperature.
  2. Set up your BBQ kettle for indirect cooking 110c / 225f with a drip pan set underneath the cool zone half full of water.
  3. Add soaked wood chips to the coals once fully fired up to this two or three times in the initial cooking stages.
  4. Place the brisket onto the cool zone (away from the direct heat) fat side up and slow cook (smoke) for around 5 hours until you reach a core temperature of 65c and a nice bark has formed around the meat.
  5. Wrap tightly in foil and place back onto the cool zone then continue to cook for another 5 hours or so, the meat needs to read 90-92c core temperature, soft to touch and easy to pierce with a skewer.
  6. Remove the heat and leave to rest in the foil for another hour before carving thinly across the grain.

to serve:

  • Serve warm slices in toasted seed buns with beetroot and mustard slaw, wild rocket salad and pickled gherkins.