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Method for the Beef Brisket:

Stage 1 (Through the oven)

  1. Preheat oven to 200°C fan assisted or 220°C oven without a fan.
  2. Rub the beef with the seasoning & spices. (This can be done up to 24 hours in advance).
  3. Roast the beef for 25 minutes in a casserole dish then turn the oven down to 140°C fan assisted or 160°C oven without a fan.
  4. Pour over the stock & the barbecue sauce then cover with a tight fitting lid or seal with foil.
  5. Cook for 5 hours or until the meat is tender when pierced with a fork.
  6. Carefully pour the juices into a clean saucepan & boil until the sauces thickens, this will take around 10 minutes but keep a close eye on it, then reserve ready to use as a glaze.

Stage 2 (To smoke on the BBQ)

  1. Prepare the BBQ for in-direct heat, medium heat set to 180°C adding a couple of wood chunks to the coals when there white hot.
  2. Place a drip pan in the centre of the charcoal grate below.
  3. If using a roast holder place the cooked brisket onto the roast holder then place on the cooking grate - in the middle of the BBQ.
  4. Place the lid on the barbecue and smoke for 30 more minutes basting with the BBQ glaze half way through.
  5. Carefully remove onto a serving platter, slice the beef into thin slices across the grain.
  6. Serve with freshly mixed salads, condiments & pickles.

Method for the Barbeque Sauce:

  1. Place all ingredients into a heavy based saucepan
  2. Bring to a gentle simmer stirring constantly
  3. Cook on a low gas for 30 minutes stirring frequently
  4. When rich & glossy leave to cool before placing in sterilised jars
  5. This sauce can be kept up to one month in your fridge.

The sauce works well as a marinade, a finishing glaze and as a relish, perfect for your BBQ.