It's National Barbeque Week this week, so we asked Executive Chef, Andrew MacKenzie, to create something for you to enjoy over the coals. This Smoked Beef Brisket is full of flavour and goes perfect in a fresh roll or with barbeque salads and potatoes.



2.5kg of beef brisket trimmed (ask your butcher to do this)

300g brown sugar

4 tsp of mustard powder

3 tsp smoked paprika

2 tsp ground ginger

2 tsp ground cinnamon

1 tsp of ground cumin

50g salt


Mix all the dry ingredients together and rub all over the brisket.

Leave to cure in the fridge for 12 hours. Once cured, place the brisket in a large roasting tray and add 500ml of water, cover the tray with tin foil and cook for 4 hours at 120 degrees centigrade.

Save any roasting juices to baste the brisket later as you BBQ it.

When cooked allow to rest for a couple of minutes, then put it on a medium BBQ to caramelize the outside and give it the final Smokey flavour.

Don't forget to baste every couple of minutes. This can be enjoyed straight away with salads and sourdough bread or used for sandwiches.