BBQ Brisket, Texas stylee | recipe

Brisket - a cut above the rest when cooked low and slow.

Since watching Chef, I have been desperate to try Aaron Franklin's brisket. After buying a ceramic egg barbecue, and with no trip to Austin in sight, I've decided to take matters in my own hands. Although my recipe is nothing like Franklin Barbecue, it is delicious and tender and pretty easy to make. It just takes time!

My recipe uses an Instant Pot and a BBQ. I pressure cooked the brisket first to ensure the tender juiciness in the meat, but you can slow cook it in the oven, or directly on the BBQ too.

Just remember the golden rule - low and slow.

Ingredients

For the brisket:

• 1.2kg brisket

• 120ml chicken stock

For the dry rub:

• 1 tbsp brown sugar

• 2 tsp smoked paprika

• 1 tsp onion powder

• 1 tsp garlic powder

• 1 tsp mustard powder

• 0.5 tsp cumin

• 1 tsp salt

• 0.5 tsp ground black pepper

For the marinade/sauce

• 400g tomato ketchup

• 200ml apple cider vinegar

• 2 tbsp Worcestershire sauce

• 200g brown sugar

• 2tsp smoked paprika

• 2 oranges, juice only

• 4 garlic cloves, crushed

• 25g butter

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Method

1. In a large bag, add all of the dry rub ingredients. Shake the bag to mix them all together.

2. Place the brisket in the bag, and coat it with the dry rub (shake the bag to help coat the brisket or use your hand to massage in the rub.)

3. Place the brisket in the fridge overnight to marinate. After 12-24 hours marinading, your brisket is ready to cook.

4. In a saucepan, add all the marinade/sauce ingredients. Bring to the boil, and allow it to simmer for 4-5minutes.

5. Take it off the heat. Pour half the marinade (filtering out the garlic) into a clean pot/jar and leave to one side for marinading later/dipping when you eat.

6. Pour the remaining half of the marinade (including the garlic) into your pressure cooker.

7. Add the stock to the pressure cooker and stir to combine.

8. Place the brisket into the cooker, close the lid and cook on High Pressure for 70mins (plus 15 min release).

9. When the timer goes, remove your tender brisket from the pressure cooker, and discard the remaining liquid.

10. Light your BBQ, and get it to searing (about 200c). When the BBQ is ready, sear your brisket on all sides. Once seared, remove the brisket from the BBQ.

11. Drop your BBQ to about 140c - basically on the point between smoking and roasting. Add smoking chips to your coals to get that woody smokey flavour into your brisket, and place a heat deflector in the BBQ.

12. Return the brisket to the BBQ, basting with the marinade, and smoke low and slow for at least 30 minutes, but the longer the better.

Bon appetit!

Tip: Turn the brisket every 10 minutes and baste with more marinade.

#bbq #slowcooking #comfortfood