- 1½ Kg Beef Brisket (alternatively you can use Chuck or Blade Steak)
- 2 tsp Coarse Salt
- 2 tsp Cracked Black Pepper
- 2 tsp Garlic Powder
- 500g Bacon
- 1 Onion – chopped
- 4 Cloves Garlic – minced
- 1 Can Diced Tomatoes
- 2 Cups Beef Stock
- 1 ½ Cup Ketchup
- ¾ Cup Brown Sugar
- 1 Tbsp Molasses
- 1 bottle Dark Beer
- ¼ Cup Apple Cider Vinegar
- Set your Bradley Smoker to 87C for 3 ½ hours and load with wood bisquettes (Mesquite works great with Beef).
- Season the meat on all sides with the salt/pepper/garlic mixture (reserve ½ Tbsp of the seasoning for later use). Place meat into the smoker rack and smoke for 3 hours.
- After 3 hours, remove from smoker and wrap with plastic wrap. Refrigerate overnight to infuse the smoke flavour. If you are cooking the same day, skip the wrapping.
- Preheat a cast iron grill pan or heavy frying pan to high heat. Place the brisket fat side up and grill for 8-10 minutes per side, or until the meat has developed a nice colour on both sides.
- Heat a large heavy pot and cook the bacon until golden brown and crisp. Add the chopped onions to the pan and cook until tender (about 5 mins), add the garlic and cook for several more minutes. Lower heat and add the tomatoes, ketchup, brown sugar, molasses, beef stock and the remaining seasoning (reserved from earlier). Bring to a simmer and nettle the meat into the BBQ Sauce, cover with lid or tin foil.
- Preheat oven to 170C and place pot into oven – Cook for 1 ½ hours. The liquid will have decreased by about half. Pour in the beer to bring the liquid back above the meat. Replace lid and return to oven for an additional 1 ½ hours.
- Remove the meat from the pot and allow it to rest on a chopping board for at least 15 minutes. To the pot, add the cider vinegar and cook over medium heat. Bring the sauce to a boil and stir frequently until it is reduced to a thick BBQ Sauce consistency. You may need to separate any excess bacon fat from the top with a spoon.
- Slice the meat into approximately 6mm slices and drizzle with the warm BBQ sauce.
Serve immediately and enjoy!
Original recipe by Hey Grill, Hey – adapted by Bradley Smoker New Zealand