Hot Smoky BBQ Brisket

Hot Smoky BBQ Brisket

By Rebecca Caughey

Hot Smoky BBQ Brisket
Description
Take your barbecue the next level with this brilliant combination of beef brisket and Lillie's Q amazing Hot Smoky sauce.

Ingredients
  • about a 5kg/ 11 lb piece of beef brisket
  • 500 ml/ 18 fl oz beef stock
  • For the rub - 2 tbsp each chilli powder and mustard powder
  • BBQ Sauce - Use Lillies Q Hot Smoky

Method

  1. Heat oven to 150C/130C fan/gas 2. Make the rub by mixing all the ingredients together with a pinch of salt. Rub the mix all over the beef and set aside.
  2. In a large roasting tin, mix the beef stock and ½ the Lillie's Q Hot Smoky barbecue sauce. Add the brisket to the tin, cover tightly with foil, then cook for 4-5 hrs until the meat is really tender when you push a fork into it. The beef can be prepared the night before – just leave it to cool in the tin covered with foil, but don’t refrigerate.
  3. To finish the beef, get a barbecue fired up and wait until the coals are completely ashen – you want a low, not fierce, heat. Lift the beef out of the roasting tin and place on the barbecue to char. If your barbecue has a lid, close it now. Cook for about 20 mins, turning it carefully with tongs, until lightly charred all over and heated through. Lift onto a board and serve sliced with the remaining Lillie's Q Hot Smoky barbecue sauce on the side.