Smoky Irish beef brisket buns with pickles and homemade BBQ sauce

5kg of Irish beef brisket

Pickled cucumber and chilli:

One cucumber (roughly chopped)
A handful of chillis
300ml water
200ml white wine vinegar
100g of sugar

BBQ Sauce:

1 tsp of garlic puree
500ml ketchup
100ml Worcestershire sauce
2 tbsp brown sugar
1tbsp malt vinegar
400ml of orange juice reduced by 2/3
2 tbsp English mustard
1 tsp Tabasco

For the dry rub:

2 tbsp chilli powder
2 tbsp mustard powder
3 tbsp smoked paprika
2 tbsp ground cumin
3 tbsp black pepper
2 tbsp garlic powder
2 tbsp course sea salt

5kg of Irish beef brisket

Pickled cucumber and chilli:

One cucumber (roughly chopped)
A handful of chillis
300ml water
200ml white wine vinegar
100g of sugar

BBQ Sauce:

1 tsp of garlic puree
500ml ketchup
100ml Worcestershire sauce
2 tbsp brown sugar
1tbsp malt vinegar
400ml of orange juice reduced by 2/3
2 tbsp English mustard
1 tsp Tabasco

For the dry rub:

2 tbsp chilli powder
2 tbsp mustard powder
3 tbsp smoked paprika
2 tbsp ground cumin
3 tbsp black pepper
2 tbsp garlic powder
2 tbsp course sea salt

Pre heat oven to 165Àöc

For the BBQ sauce:

Add all ingredients into a pan, mix well and slowly bring to the boil. Allow to simmer for 5 minutes then set aside to cool.

For the pickled chilies and cucumber:

Mix all ingredients in a pan over a low heat until the sugar is melted. Allow to cool before pouring over the chillis and cucumber. Leave to sit in the liquid for a minimum of one hour.

For the Brisket:

Mix all the dry rub ingredients together and rub into the beef, wrap well in 5 layers of tin foil and allow to sit in the fridge overnight.

Place the Brisket in the preheated oven and cook for 4-5 hours at 160Àöc or until the core temperature reaches 160-170Àöc.

Once cooked remove from the oven and allow to cool completely before unwrapping.

To Serve:

Perfect to reheat on a smoky BBQ outside and serve whole for a wow factor or slice thin long strips then BBQ, or finish in a griddle pan.