Brisket BBQ
- Prep time 40Min
- Cook time 1Hr
- Technique Roast, Smoked
- Meat Beef
- Cut Brisket
- Serves 6
A guide for a modern BBQ brisket. Features a 48-hour brine, a 24-hour sous-vide process, and a specialised recipe for sweet and savoury Jeaw Berry sauce.
Ingredients
Tomato Salad
Brisket Rub (BBQ Powder)
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2 tbsp Maldon Smoked Salt
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3 tbsp Dark Brown Sugar
-
1 tbsp Chipotle Chilli Powder
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¼ cup Smoked Paprika
-
1.5 tbsp Black Pepper, Coarsely Ground
-
1 tbsp Mustard Powder
-
1 tbsp Onion Powder
-
1 tbsp Garlic Powder
BBQ Sauce for Brush
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1 tbsp Liquid Smoke
-
2 tbsp Molasses
-
2 tbsp Liquid Aminos
For Brine (Brisket)
-
240 g Smoked Salt
-
160 g Dark Brown Sugar
-
120 g Smoked Liquid
-
8 L Water
Jeaw Berry Sauce Recipe
Tamarind Based
-
½ kg Palm Sugar
-
1 kg Tamarind Sauce
-
50 g White Sugar
Jeaw Berry Sauce
-
10 g Water
-
150 g Mixed Berry Frozen
-
80 g Tamarind Base
-
20 g Lime Juice
-
15 g Shallot Sliced
-
15 g Roasted Rice Powder
-
15 g Chilli Fleck
-
15 g Cilantro
Method
For Brisket Rub
-
Prepare the brine, BBQ sauce brush, and BBQ rub separately.
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Trim the meat and soak it in the brine for two days.
-
Then, vacuum-pack and sous-vide for 24 hours.
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After that, remove the meat, brush with the sauce and sprinkle with the rub, then bake.
For Jeaw Berry Sauce
-
Prepare the tamarind-based.
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After that, mix the tamarind based together with all ingredients and simmer until thick.
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Let it cool before use.
