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George Payne Butchers in Brunton Park, Gosforth, has won through to the UK final of the 2016 Butchers Q Guild’s annual BBQ Competition with its Smoked Brisket Burger, hand-crafted in house to a recipe developed by shop manager Alex Daley.

The gold award-winning burger, chosen as the best speciality burger in the Q Guild’s north-east region, comprises brisket and lean chuck steak from Dexter cattle reared specially for the shop by a local farmer, along with a special spice blend.

Al fresco aficionados will love it, though for those of you with suitable barbecues who might want to be a little more adventurous here’s a mouthwatering smoked beef brisket recipe ideal for summer BBQs with family and friends. George strongly recommends trying delicious Dexter Beef – and he will even smoke the brisket for you if required.

Smoked Beef Brisket

Serves: 12

Ingredients

3 to 4kg brisket, point end cut
30g prepared mustard of choice
150g beef spice rub

Method

Smoked Beef Brisket

Smoked Beef Brisket

Prep 20min Cook 8hr Ready in 8hr20min
1. Preheat smoker for indirect cooking at 115 C – or ask George Payne to do this for you.
2. Coat the brisket all over with the mustard and evenly cover with a spice rub. Place thebrisket point side up into the smoker.
3. Add your wood, and probe the centre of the brisket with a digital thermometer before youbegin cooking.
4. The brisket should be removed when the thermometer reaches 86 to 88 degrees C andthis can be anything from 8 to 11 hours depending on the beef used. Do not worry if thebrisket appears to have stopped cooking at about 70 degrees C. When the beef reaches86 to 88 degrees C, give it a prod. It should be firm yet springy to the touch. Removefrom the barbecue and wrap it cling film and foil.
5. To serve the brisket there are a couple of options. The brisket contains two separate muscles; the ‘flat’ and the ‘point’. Their muscles run in different directions, roughly 45 degrees from each other. If you do not mind having a slice where the two muscles are running differently then slice them together. You may prefer to separate the muscles. They can simply be pulled away gently from one another by working your knife, or fingers, between them. The fat will be so soft that it requires little effort. Be careful, it will be very hot. Once separated, trim any excess fat, but do not remove it entirely as this fat brings so much of the joy to the eating. Serve and enjoy.

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