This a recipe we’ve been working on for the restaurant bar menu, something a bit different to the usual pulled pork, which seems to have been done to death, if you don’t want to make your own BBQ sauce, you can buy it, but this is so easy that you may as well make your own

I’m actually using a piece of brisket which as already lightly smoked, but i want to add that really deep smokey flavour to this dish by adding the homemade BBQ sauce, it really will lift this dish completely

It’s also well worth the effort of leaving the beef brisket over night to let those spices get into the meat,

This recipe will easily feed 8-10 people

Shopping list

For the BBQ sauce

  1. 250ml red wine  vinegar
  2. 75g of soft dark brown sugar
  3. 75ml of Jack Daniels
  4. 75ml of coke
  5. 250ml of  tomato ketchup
  6. A good splash of Worcestershire sauce
  7. 200ml  beef gravy or beef stock




  1. put the coriander seeds, cumin seeds, mustard seeds and peppercorns in a hot pan and toast over a medium heat for a few minutes, taking care not to burn them. Allow the spices to cool

  2. add the spices to a pestle and mortar or food processor and crush or blitz to a powder.Now Add the sugar, smoked paprika and cayenne pepper and mix together.

  3. With a sharp knife Score the inside of the beef with a sharp knife and rub the spice mix all over the beef, inside and out.

  4. Carefully Roll the brisket up and tie securely in several places with  string. Wrap with cling film and place in the fridge overnight.

  5. preheat the oven to 160c and  Place the brisket on a wire rack inside a roasting tray and pour the beef stock around the outside. Cover the whole tray with foil,  Place in the oven to cook slowly for 5-6  hours, occasionally checking that the beef stock hasn’t evaporated. Add some water if required

  6. After the 5-6 hours the beef should be soft and tender. Remove from the oven and leave to rest in the foil for 30 minutes. Save any of those fantastic cooking juices.


  7. put a large pan over a high heat and add the vinegar. Bring to the boil, then turn down the heat and slowly reduce the volume of liquid by half. Add the sugar, Jack Daniels, coke, ketchup, any  juices from the beef and Worcestershire sauce.  Bring back to the boil, then turn the heat down and simmer very slowly for 25 minutes.

  8. remove the brisket from the rack and gently pull the meat apart using two forks. Add the shredded brisket to the simmering sauce, leave to gently heat through for 10 minutes. Turn the heat off and put the pan to one side.

    i’d serve this wonderful smokey beef brisket in soft brioche rolls with homemade chunky chips and red cabbage slaw, i promise you will not be disappointed

    Happy cooking


Image result for smoked pulled brisket

Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s