Ladies and gentleman, we give you the pinnacle of Texas BBQ… Low ‘n’ Slow BBQ Brisket. There’s no way to get around it, this is a fiddly dish, that’s time consuming and requires you to look after it for a staggering amount of time. Is it worth it? Hell yes it is!
If your BBQ is too small, you can always chop the brisket in half, or work with a smaller piece if you prefer, but then you will need to adjust the cooking times accordingly. You’re likely looking at around 2-3 hours per kg of meat.
You can also cook it in the oven as smaller pieces. You’d need to use an oven thermometer to get the temperature right, but gas mark 1/2 should be about right. You could then finish off on the BBQ, it won’t have the same great bark or smoky taste, but it will still wow your guests.
Turned your eye and really burnt the edges? Don’t worry. Trim off those pieces and the point end (the bit over the fat) and cut into small cubes. Smoother in BBQ sauce and cook for another hour on the BBQ until really tender. Or add to pit beans for another classic dish!
Low ‘n’ Slow BBQ Brisket
Equipment
- BBQ with lid
- Thick Tin Foil
Ingredients
- 1 whole Beef Brisket Trimmed, with point end and a good fat cap
- 4 tbsp Vegetable Oil
- 300 ml Nutty Real Ale
- 100 ml Beef Stock Use stockpots to make
- 100 g Classic BBQ Sauce
- 50 g Cracked Black Pepper
- 50 g Sea Salt Flakes
- 1 tbsp chili powder
- 1 clove Garlic peeled and crushed
Instructions
- Mix together the pepper, sea salt and chili powder.
- On a large tray, rub the brisket all over with the oil. Then dust all over with the rub. Don't rub it in.
- For this recipe you'll want to to keep your BBQ working low and slow, so you need something with a lid that will allow you to regulate the temperatures well. Set it up for indirect heat, so with the heat source to one side, and bring it up to 110C. Ideally add in some wood chunks or chips for flavour.
- Place the brisket, fattest end towards the heat, on the indirect side of the grill. Close the lid, and smoke/cook for 6 hours. You'll need to keep an eye on the temperature, using the vents to regulate, and top up charcoal and wood, using a starter, from time to time.
- Take a good few yards of silver foil, at least enough to wrap the brisket four times. Fold it over, then shape it into a tray, bringing the edges up, with enough over on one side to cover the lot.
- Heat your stock and ale to a simmer. Transfer the brisket to the foil tray, add the liquids, then bring over the flap and seal all around, expelling as much air as possible.
- Continue to cook for another three hours, then start to take the temperature by pushing your probe through the top of the foil, into the heart of the brisket. The meat should be tender (but not falling apart) and reach a minimum temperature of 90C.
- When ready, undo the edges of the foil, and lift out the brisket. Decant off the liquid into a small pan. Wrap the brisket back up in the foil, and allow to rest covered with towels for another hour. Reduce the gravy over a low heat.
- Remove from the foil at least ten minutes before serving, then slice against the grain into thick slices.
