Barbecue Brisket Coated In A Delicious Sauce

You need time on your hands to make this barbecue brisket. The meat needs marinating in a dry rub overnight, and then cooking for 4 hours before finishing it off on the barbecue.

Barbecue Brisket
Barbecue Brisket


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We have a friend who is 20 years older than Dave who once commented that he loved talking with us as he always learnt something new. And I am of the same opinion, you are never too old to learn. And last month was a case in point. Dave and I went out for the day. We left early in the morning, and got home well after 18h00. And as soon as I walked into the house I could smell that something had burnt. Now, living in fire country like we do, this is not something you want to come home to. The previous night Dave and I had started making a fish stock. It had the heads and bones from a large Cob and aromatics of ginger, garlic and soy. While Dave was making breakfast he decided to turn the stove on and bring the stock to the boil.

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And that is how he left it, all day! So what did I learn from this? Well, the first thing I learnt is that leaving your stove on all day will not result in your house burning down. And please, do not try this to prove me wrong! I learnt that Le Creuset pots can withstand having the liquid boiled away and the contents completely burnt without the pot being totally ruined. And I have learnt that best I check the stove before we go out! I also know that a locked house retains the burnt smell for days. And no amount of fresh air and scented candles will speed up the process of getting rid of that. The only thing to do is cook a lot of aromatic dishes, such as this barbecue brisket.

Barbecue Brisket, Courgette Chutney, Herbed Potatoes, Crispy Onions

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5 from 1 vote

Barbecue Brisket

This is the best brisket I have ever tasted!
Recipe Category: Meat
Makes enough for: 4 people


For the brisket

  • 5 mls smoked sweet paprika
  • 2.5 mls cayenne pepper
  • 5 mls freshly ground black pepper
  • 750 g trimmed beef brisket
  • Salt to season

To cook

  • 30 mls coconut sugar
  • 60 mls tomato paste
  • 30 mls Dijon mustard
  • 30 mls olive oil
  • 30 mls soy sauce
  • 30 mls Worcestershire sauce
  • 500 mls beef stock
  • 600 mls lager


For the brisket

  • Place the paprika, cayenne pepper and black pepper into a bowl and mix
  • Rub into the brisket and then season with salt
  • Set aside for a day in the fridge

To cook

  • Preheat the oven to 160° Celsius
  • Remove the brisket from the fridge and place into a large lidded ovenproof casserole dish
  • Place the sugar, tomato paste, mustard, oil, soy sauce, Worcestershire sauce and beef stock into a bowl
  • Whisk to combine and then pour into the casserole dish, together with the lager
  • Put the lid on the dish and place into the oven to cook for 4 hours
  • Light your barbecue to be hot and ready when the 4 hours is up
  • Remove the brisket from the casserole and put the casserole onto the stove over a medium to high temperature
  • Leave the stock to reduce until it has thickened to coat the back of a spoon
  • When it has reduced, remove from the heat
  • In the meantime place the brisket onto the barbecue and cook for 10 minutes, turning to char on each side
  • Remove from the barbecue and place onto a chopping board
  • Use 2 forks to pull the meat apart and then place the meat into the sauce
  • Mix to coat the meat with the sauce and then return to the chopping board and serve


I cut baby potatoes in half and cooked them in the oven at the same time as the brisket. I added them halfway through the cooking process and then tossed them with fresh herbs to serve.
Inspiration published on Lavender and Lime November 22:

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13 thoughts on “Barbecue Brisket Coated In A Delicious Sauce

  1. Oh no! I bet that smell did linger for a while! Yikes. I don’t know how that didn’t ruin your pot, because I’ve had to throw away a few pots in my life. I think I was cooking rice – something obviously I’m in capable of! Anyway, great recipe.

  2. Looks wonderful! But your brisket seems so small — I’m amazed that you didn’t want to make more for later meals, since it’s a lot of work! My sister-in-law had a similar recipe for brisket wrapped in foil which cooked in the oven only. I have forgotten the details, but it went something like, when it smells good, open the foil and when it smells delicious it’s done. Evidently when you followed her recipe the instructions became totally understandable.

    best… mae at

  3. It made me laugh as I used to leave my sons dummies on the stove in hot water.. those days of boiling everything.. I used to come home so often to that dummy melted and pasted to the bottom of the pot.. 😉

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