Good Housekeeping//Hearst Owned

American-style Smokey BBQ Brisket

Name: American-style Smokey BBQ Brisket
Prep time: 25 min
Cook time: 5 h 20 min
Total time: 5 h 45 min
Yield: 8
Ingredients: 2 tbsp. light muscovado sugar; 3 tbsp. sweet smoked paprika; 1 tbsp. English mustard powder; 2 tsp. ground coriander; 1 tsp. garlic granules; 200 mL hot beef stock; 2 tsp. vegetable oil, plus extra to grease; 1 onion, finely chopped; 50 g light muscovado sugar; 75 g tomato ketchup; 75 mL bourbon; 1 tbsp. cider vinegar

This dish is ideal for a barbecue centrepiece.

By The Good Housekeeping Cookery TeamPublished: 25 June 2021

Jump to recipe

Slow cooking brisket gives meltingly tender and juicy results. Pop this in the oven in the morning, then simply finish on the barbecue or griddle for an impressive centrepiece.

Advertisement - Continue Reading Below

Yields:

Prep Time:

25 mins

Cook Time:

5 hrs 20 mins

Total Time:

5 hrs 45 mins

Ingredients

2 Tbsp.
light muscovado sugar
3 Tbsp.
sweet smoked paprika
1 Tbsp.
English mustard powder
2 tsp.
ground coriander
1 tsp.
garlic granules
200 ml
hot beef stock

For the BBQ sauce

2 tsp.
vegetable oil, plus extra to grease
1
onion, finely chopped
50 g
light muscovado sugar
75 g
tomato ketchup
75 ml
bourbon
1 Tbsp.
cider vinegar

Directions

1. Step 1Preheat oven to 150°C (130°C fan) mark 2. Pat brisket dry with kitchen paper and put into a roasting tin that will hold it snugly. Mix the sugar and spices with 2tsp salt and some freshly ground black pepper. Rub the spice mixture all over the beef.
2. Step 2Pour the hot stock around the beef, cover tin tightly with foil and cook for 4-5hr (it will vary considerably according to how thick your brisket is), until very tender.
3. Step 3Meanwhile, make the sauce. Heat the oil in a medium pan over low heat and fry onion for 15min, stirring occasionally, until softened and golden. Add remaining spice mixture and cook, stirring, for 2min. Stir in remaining sauce ingredients, bring to a simmer and bubble for 15min. Whizz until smooth; check seasoning.
4. Step 4Preheat a barbecue or griddle to low heat and lightly grease the bars. Whisk 100ml of the liquid from the beef roasting tin into the barbecue sauce. Using tongs, lift the beef on to the barbecue/griddle. Brush with a little of the sauce, cover with a lid if your barbecue has one and cook for 15-20min, turning carefully a few times, until lightly charred all over. Remove to a board and cut into slices or shred with two forks and serve with the remaining sauce.

Get ahead: Prepare to end of step 1 up to a day ahead. Cover and chill brisket and store remaining spice mixture at room temperature. To serve, remove brisket from fridge 30min before adding the stock to the tin and completing recipe.