Overview
Easy 5 hour BBQ Brisket
Whilst we love a 16 Hour brisket smoke and cover there are times you may just want to have a smooth, fall apart brisket that is cooked in the oven, slow cooker or covered BBQ.
This recipe will cook the brisket in the bbq sauce during the entire cook, it will result in a brisket that can be sliced (Just!) or pulled apart with ease.
We rubbed this with our “Smokey BBQ Chilli Rub” and left this overnight to marinade but you can choose your own flavours that suit your taste.
The result will be a moist pull apart brisket with a fantastic BBQ sauce to accompany it as it retains all the meats juices also.
Preparation Time
15 Minutes (Overnight Marinade)
Cooking Time
5 Hours
Serves
4 – 8
Ingredients
For the Brisket
- Cut to the smoke, Smokey BBQ chilli Dry Rub
- Olive oil for rubbing the brisket.
For the BBQ Sauce
- 2 garlic cloves (peeled only)
- 125ML apple cider vinegar
- 400ml Tomato ketchup (Or for an insanely rich deep flavour, Hawkshead relish smoked black garlic ketchup)
- 110g dark brown sugar (Better still coconut sugar)
- 1 Tbsp black pepper
- 1 Tbsp onion salt
- 2 Tsp cayenne pepper
- 1 Tbsp Worcestershire sauce
Method
For the Brisket
- Rub the brisket lightly with oil so the dry rub will adhere to the meat
- Rub with your choice of dry rub/seasoning ( we chose the Smokey BBQ Chilli)
- Leave overnight
For the Sauce
- add all the ingredients to a baking tray that you intend to cook the brisket in (It really is a simple as that)
- Add in 500ml of water or apple juice
For the Cook
- Preheat your oven, Slowcooker, BBQ to 160C (for those who are determined to BBQ like us we covered the meat from the beginning so there was not much smokey flavours taken on from the coals, This was replaced however with the flavours in the rubs.
- Cover your roasting pan with double-lined (2 Sheets) of Foil and cook for 4 hours (Be careful to maintain your temperatures)
- After 4 hours remove the brisket from the sauce and return to the open coals for a further 30 – 60 minutes turning once and get your internal temperature up to 77C and your edges crisp up or start to darken. (You can choose to smoke the brisket at this point using wood blocks but as it is a relatively short cook you may end up infusing quite a harsh flavour of smoke)
- Whilst your brisket is finalising its cook blitz the sauce from the roasting tray.
- Add to a saucepan and bring to a simmer and the surface starts to caramelise.
- Leave to rest for at least 30 minutes before slicing or pulling apart the brisket.
- Serve with your choice of Side, In this instance, we have chosen an easy bake cornbread with a side of BBQ beans and winter slaw