Impress all your friends when you fire up the barbecue with this smoky, sweet and mouthwateringly tender BBQ brisket. This low and slow dish is cooked with care and rubbed with delicious spices, giving you a deep, rich and smoky flavour.
- Preheat oven to gas 2, 150°C, fan 130°C.
- Combine the garlic, garlic salt, cayenne pepper, paprika and seasoning and rub all over the brisket. Place in a medium, deep baking tray and pour round the wine and 200ml (1/3 pint) water. Seal tightly with foil and for 2 ½ - 3 hours or until tender.
- For a delicious smoky finish, after cooking in the oven (before slicing) take the joint of beef out of the tray and lay on the hottest part of the barbecue. Cook undisturbed for 1 minute. Carefully turn the meat and continue to cook for a further 4-5 minutes, turning occasionally to ensure an even colour.
- For the sauce, blitz the garlic and chillis until they form a paste. Cook on medium in a little oil until starting to brown. Add the lemon and orange juice, sugar and 100ml (3 1/2fl oz) water, and cook for 5 minutes until the liquid starts to evaporate.
- Add the remaining ingredients and bring to the boil. Cook for 20 minutes or until the sauce has darkened slightly and thickened. Serve spooned over the brisket slices.
Tip: don’t try and BBQ the meat if it starts to fall apart when you pick it up! The BBQ will add a great smoky flavour, but either way the meat will be meltingly tender!
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If you're barbecuing for lots of people, cook the meat in the oven first then finish it on the barbecue for flavour and to ensure that it is thoroughly cooked. This is particularly important for burgers, sausages, pork and poultry.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.