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    Barbecue-style brisket

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    Barbecue-style brisket

    • Preparation time: 35 minutes, plus marinating and cooling
    • Cooking time: 7 minutes

    Serves: 8

    Ingredients

    1.5kg Waitrose Hereford Beef Flat Brisket* (about 3 x 500g packs)

    ¾ tsp celery seeds

    ½ tsp black peppercorns

    1 tsp onion granules

    1 tsp garlic granules

    2 tsp fi ne salt

    2½ tbsp dark brown soft sugar

    ½ tbsp caster sugar

    1 heaped tbsp sweet smoked paprika

    1 tsp hot chilli powder

    200g jar beef dripping

    6 tbsp Stubb’s Hickory Liquid Smoke

    about 1 litre apple juice

    ½ bottle Bart Kansas

    City Barbecue Sauce, plus extra to serve

    Method

    1. Pat each piece of brisket dry with kitchen paper. Use a pestle and mortar (or a spice grinder) to pound the celery seeds, peppercorns, onion and garlic granules and salt to a fi ne powder. Add the sugar, paprika and chilli powder. Scatter all over the brisket pieces, then wrap together in cling fi lm, chill and leave to marinate for at least 1 hour (or up to 24 hours).
    2. Preheat the oven to 140°C, gas mark 1. Unwrap the brisket pieces and place on a sheet of foil, fat side up. Dot all over with the beef dripping and encase them completely in a foil parcel, then put in a roasting tin. Add 4 tbsp liquid smoke and enough apple juice so that it comes 3cm up the sides of the foil parcel. Cover the top of the roasting tin with foil and braise for 46 hours, until the brisket is completely tender (about 86°C on a meat thermometer). Rest the brisket as it is for an hour (or cool completely and chill at this stage to finish off later, though you’ll need to bring it back to room temperature before grilling).
    3. Preheat the grill to high. Mix the barbecue sauce with the remaining 2 tbsp liquid smoke. Unwrap the brisket and discard the braising liquid. Put on a clean, foil lined baking tray and brush with some of the glaze. Grill for 23 minutes, until the glaze sets and catches a little. Carefully flip the brisket, brush with more glaze and repeat 3- 4 times, until all the glaze has been used. Rest for a few minutes before slicing. Serve in toasted brioche buns with slaw and pickles, if liked.

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