Texas Barbecue Brisket Recipe

Ready in about: 6 hours 30 minutes, Serves: 10


brisket recipe



  • 11 lb. piece of beef brisket
  • 2 cups of beef stock


For the barbecue sauce:

  • 1 tbsp. sunflower oil
  • 1 small-size onion, chopped
  • 3 garlic cloves, minced
  • 2 cups tomato ketchup
  • 3½ fl oz. Worcestershire sauce
  • 2 ½ fl oz. lemon juice
  • 2 tbsp. brown sugar
  • 2 tsp. Dijon mustard
  • 1 tbsp. malt vinegar
  • 1 tsp. Tabasco sauce
  • 1 tsp. dried thyme
  • 1 tsp. crushed chili flakes


For the rub:

  • 2 tbsp. chili powder
  • 2 tbsp. mustard powder
  • 1 tbsp. paprika powder
  • 1 tbsp. ground cumin
  • 1 tbsp. garlic powder
  • 1 tbsp. ground black pepper
  • Caster sugar
  • 1 bay leaf, minced




  • To begin, heat the oil in a frying pan and cook the onion and garlic for a few minutes until soft. Add the leftover sauce ingredients to the pan and season with salt to taste. Simmer for 20 minutes.


  • Whiz the mixture to a smooth puree using a hand blender or food processor.


  • Preheat oven to 150 degrees Celsius/130 degrees Celsius fan/gas 2. Gather all ingredients in the small-size bowl with a pinch of salt to make the rub. Rub the mixture evenly throughout the beef and set aside.


  • Combine the beef stock and 1/2 of the barbecue sauce in a large roasting tin. Put the brisket in the baking tray, cover tightly with foil, and cook for 4-5 hours, or until a fork quickly penetrates the meat.


  • Cook the brisket the night before – allow it to cool in the tin covered with foil, but do not refrigerate.


  • To finish the brisket, place it on the barbecue to char on medium heat.


  • If your barbecue has a lid, now is the time to close it. Cook for approximately 20 minutes, turning carefully with tongs, until lightly charred and warmed through.


  • Transfer to a cutting board and slice with a long slicing or brisket knife. Serve with additional barbecue sauce on the side.

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