Get use out of your barbecue over the cooler months with this low and slow brisket.
Serves 10-12
6 hours + 30 minutes
Ingredients
- 4kg beef brisket, deckle off
- 1 tbs mild paprika
- 2 tbs raw sugar
- 1 tbs cooking salt
- 2 tsp coarse black pepper
- 1 tbs minced garlic
- 2 tsp onion powder
- 2 tsp dried oregano
- 2 tsp crushed red pepper
- ¼ cup olive oil
- Dinner rolls, to serve
- Potato salad, to serve
- Mesclun mix, to serve
- Barbecue sauce, to serve
Method
1
2
Put brisket in a lined roasting tray with any of the remaining paste from the bowl. Cover with foil and cook for 6 hrs, or until meat reaches an internal temperature of 80°C.
3
Rest meat for 30 mins before slicing. Serve with dinner rolls, potato salad, mesclun mix and extra barbecue sauce on the side.
