- 2kg piece boned and rolled beef brisket
- master barbecue rub
- For the Master BBQ sauce:
- 2 large shallots, peeled
- 10 garlic cloves, peeled
- 2 large red chillies, trimmed
- 3tbsp olive oil
- 8 sprigs of fresh rosemary, leaves only
- 2tbsp fennel seeds
- 2tbsp smoked paprika
- 3tbsp soy sauce
- Zest and juice of 2 lemons
- 1tbsp mustard powder
- 150g soft brown sugar
- 225ml tomato ketchup
- 175ml orange or apple juice
- Sea salt and freshly ground black pepper
- You will need:
- 3 handfuls smoked hickory chips, soaked
Rub the brisket with the barbecue rub, pop into a plastic bag and leave overnight in the fridge.
To make the barbecue sauce, simply put all the ingredients in a blender and whizz until combined.Put into a saucepan, bring to the boil then simmer for 15 minutes.Cool and store in a sterilised jar.
Put the brisket into an ovenproof casserole dish and add the barbecue sauce and sufficient water to cover the meat. Bring to the boil and stir well to mix the sauce with the water.
Heat the oven to 150C, gas 2. Put the dish into the oven and leave for 5 hours. Give it a baste now and then.
Prepare the barbecue then push the coals to one side so you have indirect heat. Add the soaked chips. Take the meat out of the sauce and leave to smoke on the grill for around 30 minutes.
Meanwhile, bring the sauce to the boil and simmer for 15 minutes or until thickened. Serve with the sliced or pulled beef. You can eat it in a bun or serve with baked potatoes and a salad.
Leftovers are delicious made into a Thai-style salad.