Texas-style barbecued beef brisket

The smoky, tender flavour is perfect for recreating the flavours of the Deep South.

Main | Medium | Serves 8 | 12 hours, plus overnight to cure



2.5kg beef brisket, (about half a brisket, including the point end)

5 1/2 tbsp of flaky sea salt

1 tbsp of black peppercorns

cider vinegar, or beer in a spray bottle


Pestle and mortar

Barbecue with a lid

Smoking chips

Butcher paper

Shopping List


There are two parts to a brisket; the point which is thicker and marbled with fat throughout, and the flat which is a lot leaner. Prepare the meat by removing all of the hard fat cap from the point end. The flat can be left with a 5mm layer of fat to help save it from drying out

Create a 50:50 salt and pepper rub by grinding the salt and pepper together in a mortar and pestle then apply liberally all over the brisket, patting it down so it all sticks on. Ideally you would leave this to cure overnight in the fridge

Set up your barbecue ready for indirect cooking – you want to reach a steady temperature of 120°C. Add a handful of soaked wood chips to the charcoal to get the smoke going

Place the brisket onto the barbecue and close the lid. Cook for 4–5 hours, spraying with the vinegar every 45 minutes or so

Once you have formed a nice bark on the meat, remove from the barbecue and place on a sheet of butchers paper. Give one more generous spray with the vinegar then double wrap up into a neat parcel and place back on the barbecue

Cook for a further 6–7 hours. You want an ideal internal temperature of 94°C when inserting a probe. Remove from the barbecue and rest for 2 hours before unwrapping

When carving, it is best to do so just before you eat as it can dry out quickly. Use a serrated knife, and always slice across the grain. Separate the flat from the point as the grain goes opposite ways. The point end will be the juiciest part of your brisket, so make sure to give each guest a few slices of each section

Serve with white bread, pickles and barbecue sauce. Traditional sides include coleslaw, Kansas City baked beans and barbecued corn


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