BBQ Beef Brisket

1Preparation

1. Pat the brisket dry and trim the fat cap to about half a centimetre thick.
2. Mix the salt, black pepper, brown sugar, paprika, garlic and onion powder and chili powder.
3. Rub the mixture generously over every side of the meat.
4. Wrap the meat and refrigerate overnight, then take it out an hour before cooking.

2Cooking

1. Heat the oven to 150°C. Set the brisket fat-side up on a rack over a tray and cook uncovered until a dark, dry crust forms.

   ♨️ oven 150°C⏱ 60 min timer
2. Wrap the brisket tightly in foil with the cup of water and return it to the oven until a fork slides in as if into butter.

   ♨️ oven 150°C⏱ 270 min timer
3. Meanwhile, put all the sauce ingredients in a small pot and simmer, stirring, until thick and glossy.

   🔥 low heat⏱ 15 min timer

3Serving

1. Rest the brisket, still wrapped, for a full hour before slicing.
2. Slice pencil-thick against the grain and spoon over a little of the juices.
3. Serve with the barbecue sauce, coleslaw and cornbread.

💡 Tips & common mistakes

• Common mistake: slicing straight out of the oven so all the juice runs onto the board and the meat dries out. The hour of rest is part of the cooking.
• Judge doneness by tenderness, not time — if the fork meets resistance, give it another 30 minutes.
• The grain changes direction between the two ends of a brisket — turn your knife at the middle.

🔁 Substitutions

• We replaced the Worcestershire sauce usual in barbecue sauce with soy sauce, as the halal status of some brands is unclear.
• You can cook it in a slow cooker on low for 8–10 hours, then crisp it under the oven grill.