Drunk Brisket with Bacon BBQ Sauce


  • 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



  1. Set your Bradley Smoker to 87C for 3 ½ hours and load with wood bisquettes (Mesquite works great with Beef).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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