BBQ Beef Brisket
- 1.5kg beef brisket
- 500ml beef stock
- 2 celery stalks, roughly chopped
- 1 large onion, roughly chopped
- 1 carrot, roughly chopped
- 1 tablespoon Black Coffee Ghost Rub
- 1 teaspoon Garlic Chilli Salt
- 2 tablespoon Fruity Chilli Sauce
Rub beef all over with the Black Coffee Ghost Rub and Garlic Chilli Salt. Cover, and leave to marinate in a fridge overnight.
Remove beef from the fridge and let it come to room temperature (approx. 30mins).
Place the celery, onion, carrot, and beef stock in an oven proof dish. Lay the beef on top and cover with foil.
Place in the oven on gas mark 3/170°C/325°F and cook for 5 hours.
Prepare the barbecue to be ready in time for when the beef has finished cooking in the oven. Sprinkle some hickory chips to create some smoke.
Remove the beef from the oven reserving the juices in the dish, pat the meat dry then place on the barbecue. Cover the barbecue and smoke for 20 minutes.
Blitz the roasting juices and vegetables with a hand blender then stir in the Fruity Chilli Sauce.
Once the beef is smoked, set the meat aside and leave to rest for 30 minutes. Slice or pull the meat and serve with the sauce.