UK Supermarket Brisket on the BBQ | Marcus Bawdon Pot Roast Method

brisket

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is leaner and pork is often less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth can reduce sodium and cost.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: cayenne pepper

Regular paprika has less sodium and cayenne is often cheaper.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds flavor without refined sugar.

Prepare a bed of mixed onions in an ovenproof dish.

Add 4 teaspoons of lazy garlic to the onions.

Season the brisket with salt, pepper, and garlic before placing it on the onion bed.

Smoke the brisket until it reaches an internal temperature of 75°C (about 167°F).

Cook the brisket at 120°C (250°F) on a Traeger pellet smoker or any lid barbecue.

After about 3 hours, add amber ale to the onions and garlic for braising.

Cover the dish with kitchen foil to create a sealed chamber for cooking.

After 2 more hours, check the internal temperature and tenderness of the brisket.

Rest the brisket for 20 minutes after removing it from the barbecue.

Slice the brisket against the grain and serve with the braising liquid and onions.

Cooking Techniques

Equipment Needed

Spice Level: