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–+ servings

Texas BBQ

BeefGastro-PubGrill
Time :6 hours 30 minutes
Yield :10 servings
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Roll up your sleeves and tie a napkin around your neck; we're about to do some good eatin'! Beef briskets are great, but none of them compare to this tender, rosy Texas BBQ! You get to make your own tangy barbeque sauce and have the honor of rubbing the brisket with a garlicky, sweet homemade spice mix, too! All you need is an oven, a grill, and a little bit of time to achieve this fine, Southern delicacy. Topped on a fluffy, toasted bun or served alongside all your favorite fixin's, Texas BBQ will satisfy cravings bigger than the great state itself!
Roll up your sleeves and tie a napkin around your neck; we're about to do some good eatin'! Beef briskets are great, but none of them compare to this tender, rosy Texas BBQ! You get to make your own tangy barbeque sauce and have the honor of rubbing the brisket with a garlicky, sweet homemade spice mix, too! All you need is an oven, a grill, and a little bit of time to achieve this fine, Southern delicacy. Topped on a fluffy, toasted bun or served alongside all your favorite fixin's, Texas BBQ will satisfy cravings bigger than the great state itself!

Ingredients

For the barbeque sauce:

  • 1 tablespoon sunflower oil
  • 1 small onion finely chopped
  • 3 cloves garlic crushed
  • 18 ounces tomato ketchup
  • 3 1/2 ounces Worcestershire sauce
  • 2 1/2 ounces lemon juice
  • 2 tablespoons brown sugar
  • 1 tablespoon malt vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon crushed chili flakes
  • 1 teaspoon hot sauce
  • 1 teaspoon dried thyme
  • salt to taste

For the rub:

  • 2 tablespoons chili powder
  • 2 tablespoons mustard powder
  • 1 tablespoon paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon garlic powder
  • 1 tablespoon ground black pepper
  • 1 tablespoon caster sugar
  • 1 bay leaf crushed
  • salt to taste

For the brisket:

  • 1 (11-pound) piece beef brisket
  • 18 ounces beef stock

Directions

  • Preheat the oven to 300 degrees F.
  • Heat the sunflower oil in a frying pan.
  • Add the onion and the garlic to the oil and cook until softened, about 2-3 minutes.
  • Add the ketchup, the Worcestershire sauce, the lemon juice, the brown sugar, the malt vinegar, the Dijon mustard, the chili flakes, the hot sauce, the thyme, and the salt and let simmer for 20 minutes.
  • Use a handheld blender or a food processor to puree the sauce until smooth.
  • In a bowl, combine the chili powder, the mustard powder, the paprika, the cumin, the garlic powder, the black pepper, the caster sugar, the bay leaf, and the salt together.
  • Rub the spice mixture all over the brisket.
  • In a large roasting tin, mix the beef stock and 1/2 of the barbeque sauce.
  • Add the brisket to the tin and cover it tightly with foil.
  • Cook the brisket in the oven until very tender, about 4-5 hours.
  • Preheat the grill to low.
  • Place the brisket on the grill and cook, covered and turning occasionally, until lightly charred, about 20 minutes.
  • Lift the brisket onto a serving board.
  • Slice and serve with the remaining barbeque sauce.
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