Beef Brisket Recipe

Do you find yourself wondering what dish to take to a summer cook out or even to serve at your own? Why not try something different? Barbecue beef brisket is a crowd-pleaser and super easy to prepare! In fact, once you have made the sauce you can throw it in the oven and forget about for 4-5 hours, easy!

Beef brisket is perfect served with corn on the cob, coleslaws, macaroni and cheese or any summer salads.


  • 11 lb piece of beef brisket
  • 2 1/4 Cup beef stock

For the barbecue sauce

  • 1 tbsp sunflower oil
  • 1 small onion, finely chopped
  • 3 garlic cloves, crushed
  • 2 1/4 Cup tomato ketchup
  • 1/2 Cup Worcestershire sauce
  • 1/3 Cup lemon juice
  • 2 tbsp brown sugar
  • 1 tbsp malt vinegar
  • 2 tsp Dijon mustard
  • 1 tsp crushed chilli flakes
  • 1 tsp Tabasco sauce
  • 1 tsp dried thyme

For the rub

  • 2 tbsp each chilli powder and mustard powder
  • 1 tbsp each paprika, ground cumin, garlic powder, ground black pepper, caster sugar
  • 1 bay leaf, crushed


  • STEP 1
    To make the barbecue sauce, heat the oil in a frying pan, then cook onion and garlic for a few mins until soft. Add the rest of the sauce ingredients to the pan with a good pinch of salt and simmer for 20 mins. Use a hand blender or food processor to whizz to a smooth purée.
  • STEP 2
    Heat oven to 300F/gas 2. Make the rub by mixing all the ingredients together with a pinch of salt. Rub the mix all over the beef and set aside.
  • STEP 3
    In a large roasting tin, mix the beef stock and ½ the barbecue sauce. Add the brisket to the tin, cover tightly with foil, then cook for 4-5 hrs until the meat is really tender when you push a fork into it. The beef can be prepared the night before – just leave it to cool in the tin covered with foil, but don’t refrigerate.
  • STEP 4
    To finish the beef, get a barbecue fired up and wait until the coals are completely ashen – you want a low, not fierce, heat. Lift the beef out of the roasting tin and place on the barbecue to char. If your barbecue has a lid, close it now. Cook for about 20 mins, turning it carefully with tongs, until lightly charred all over and heated through. Lift onto a board and serve sliced with the remaining barbecue sauce on the side.


  • When you order the brisket from your butcher, ask for a neat-shaped whole piece, trimmed of any excess fat on the side. The more uniform your piece of beef, the easier it will be to handle.


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