Barbecue Beef Brisket - Canadian Beef | Canada Beef

Barbecue Beef Brisket

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Barbecue Beef Brisket

  • Prep Time: 15
  • Cook Time: 300
  • Total Time: 515
  • Serving: 8


4 lb (2 kg) Beef Brisket Pot Roast

1 tsp (5 mL) Freshly ground black pepper

1 tbsp (15 mL) olive oil

1 tbsp (15 mL) dry mustard

2 tsp (10 mL) dried oregano

1 tsp (5 mL) dried sage

½ tsp (2 mL) cayenne pepper

5 cloves garlic, minced

1 piece of ginger root (1-inch/2.5 cm), minced

½ cup (125 mL) ketchup

¼ cup (50 mL) molasses

¼ cup (50 mL) red wine vinegar

¼ cup (50 mL) tomato paste


Pierce roast numerous times with fork. Rub with pepper. Place in 9 x 13 inch (3.5 L) glass baking pan; set aside.

In small saucepan, heat oil over medium heat; add mustard, oregano, sage, cayenne, garlic and ginger. Cook, stirring for 4 minutes; stir in 1 cup (250 mL) water, plus remaining ingredients. Bring to boil; reduce heat to medium-low and simmer for 15 minutes. Remove from heat; let cool. Pour over meat; cover and refrigerate for 1 to 2 days, turning meat occasionally.

Remove meat from marinade. Boil marinade for 5 to 10 minutes; set aside. Place drip pan under grill on one side. On side without drip pan, light burner or small pile of charcoal briquettes. Preheat barbecue to low heat 225°F (110°C). Add ½-inch (1 cm) water, beer or wine to pan. Add pre-soaked hardwood chips to coals occasionally during cooking. (For gas barbecue, seal soaked chips in foil packet and poke with holes to let smoke escape; place under grill on side with lit burner).

Place roast, fat-side up, on grill over pan. Close lid. Maintain constant temperature and cook, turning every 2 hours, basting with marinade occasionally, for 5 to 6 hours, until meat thermometer inserted into middle of roast reads 150°F (65°C). Remove roast to cutting board; tent with foil for 10 minutes. Cut into thin slices across the grain. Can be served on buns with remaining marinade or barbecue sauce, horseradish and grilled vegetables.