Get creative this Summer – Texas BBQ Brisket

By Prestige Venue & Events -

As we have all been spending so much more time at home and in our gardens this summer we thought we would share with you some of our Executive Chef Ben Dutson’s summer recipe that you can prepare at home on your own BBQ and to wash it down, our friends at London Essence have given us some great ideas for mixing summer cocktails

Ben Dutson - Executive Head Chef

Texas BBQ brisket

The Ingredients

BBQ sauce:

3 garlic cloves, crushed

500 ml tomato ketchup

100 ml Worcestershire sauce

75 ml lemon juice

2 tbsp brown sugar

1 tbsp malt vinegar

2 tsp Dijon mustard

1 tsp crushed chilli flakes

1 tsp Tabasco sauce

1 tsp dried thyme


5kg piece of beef brisket boneless

1ltr beef stock

Smoked paprika and Cajun for the rub


  • Rub the brisket with the spices and set to one side.
  • To make the barbecue sauce, heat the oil in a frying pan, then cook onion and garlic for a few minutes.
  • Add the rest of the sauce ingredients to the pan with a good pinch of salt and simmer for 20 mins. Blend with a hand blender until smooth.
  • Mix half the BBQ sauce with the beef stock in a large roasting tin and lay in the brisket. Cover and cook at 130c for 5 hours.
  • Lift the brisket onto the BBQ and cook for about 20 minutes, turning regularly. Serve with coleslaw and the remaining BBQ sauce.


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