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How to Make BBQ Beef Brisket

How to Make BBQ Beef Brisket

By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."

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.

  • The Ingredients
  • 4 kg Flat beef brisket
  • 200 ml BBQ sauce (home made or Salubrious BBQ sauce)
  • 200 ml light beef or chicken stock
  • For the rub (mix all dry rub ingredients together)
  • 1 tsp. chilli flakes
  • 1 tsp. smoked paprika
  • 1 tsp. ground cumin
  • 1 tsp. cracked black pepper
  • 2 tbls. muscavado sugar
  • 2 tbls. sea salt
  • Ingredients for J Baker's BBQ Sauce
  • 240 ml x tomato ketchup
  • 40 ml x brown sauce
  • 80 ml x pomegranate molasses
  • 50 ml honey
  • 10 x drops Tabasco sauce
  • 20 ml Worcester sauce
  • 25 ml x apple cider vinegar
  • 125 ml x apple cider or fresh apple juice
  • 40 g x teaspoons English mustard
  • 10 g x smoked sea salt flakes
  • 5 g x smoked paprika (optional for a extra Smokey flavour)

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