This Gordon Ramsay’s BBQ Brisket Recipe is a smoky and tender recipe, which is made with ancho chili powder and brown sugar. It’s the ultimate comfort food recipe, ready in about 3 hours and 50 minutes.
Jump to RecipeGordon Ramsay’s BBQ Brisket Recipe Ingredients
- 1.8kg whole beef brisket
- 240ml BBQ sauce (plus extra for serving)
For the spice rub:
- 25g light brown sugar
- 15g ancho chili powder (or substitute regular chili powder)
- 5g ground cumin
- 8g salt
- 5g garlic granules
- 1 teaspoon black pepper
- 1g cayenne pepper
How To Make Gordon Ramsay’s BBQ Brisket
- Prep the oven and rub: Preheat your oven to 325°F (163°C). In a small bowl, mix the brown sugar, chili powder, cumin, salt, garlic granules, black pepper, and cayenne pepper to create the spice rub.
- Trim and season the brisket: Trim the fat cap on the brisket down to about a ½ inch thickness. Pat the entire brisket dry with paper towels. Rub the spice mix thoroughly over all surfaces of the meat.
- Sear the brisket: Heat a large grill or skillet over medium-high heat. Sear the brisket for a few minutes on all sides until a deep, dark crust has formed.
- Braise in the oven: Transfer the seared brisket to a large baking dish, placing it fat-side up. Pour the BBQ sauce all over the top. Wrap the dish tightly with two layers of heavy-duty aluminum foil. Bake for 3 hours.
- Rest and serve: Remove the brisket from the oven and let it rest, still wrapped in foil, for at least 20 minutes. Unwrap, slice against the grain, and drizzle with extra BBQ sauce before serving.
Recipe Tips
- How much fat should I leave on the brisket? Don’t trim it all off. Leaving a layer of fat about ½ inch thick on the brisket is crucial. This fat cap melts as the brisket cooks, basting the meat and keeping it incredibly moist and juicy.
- How do I get a good sear without burning it? Watch it closely. The goal is a deep, dark brown char for flavor, not a black, ashy crust. Make sure your grill or pan is hot before you start, and turn the brisket as soon as the color is right.
- Why is wrapping in foil so important? This technique, often called the “Texas Crutch,” is key to a tender brisket. Sealing the dish tightly with two layers of foil traps all the steam and moisture, effectively braising the meat and breaking down tough connective tissues into that fall-apart texture.
- What’s the best way to slice brisket? Always slice it against the grain. Look for the direction the muscle fibers are running in the meat and cut perpendicular to them. This shortens the fibers, making each bite significantly more tender.
What To Serve With BBQ Brisket
This brisket is the star of any classic BBQ plate. Serve it with:
- Creamy coleslaw
- Macaroni and cheese
- Buttery cornbread
- Smoky baked beans
- Potato salad
How To Store BBQ Brisket
Refrigerate: Store leftover sliced brisket with any extra sauce in an airtight container in the refrigerator for up to 4 days. Freeze: For longer storage, wrap the brisket tightly in plastic wrap and then a layer of foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating gently.
BBQ Brisket Nutrition Facts
- Calories: 240 kcal
- Carbohydrates: 10g
- Protein: 25g
- Fat: 10g
- Saturated Fat: 4g
- Sodium: 700mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I cook this on a smoker instead of the oven?
Absolutely. For a more authentic smoke flavor, you can cook the brisket on a smoker at around 250°F (121°C). You would typically smoke it unwrapped for several hours to build a bark, then wrap it in foil (the u0022crutchu0022) to finish cooking until tender.
My brisket turned out tough. What did I do wrong?
Tough brisket is usually the result of undercooking. Brisket is a tough cut of meat that needs a long, slow cook time to break down its connective tissues. A 3-hour cook time is a guideline; it might need longer depending on your oven and the specific cut of meat. It’s done when it’s u0022probe tender,u0022 meaning a skewer or thermometer slides in with very little resistance.
What’s the difference between the u0022flatu0022 and the u0022pointu0022 of the brisket?
A whole brisket is made of two muscles. The u0022flatu0022 is the leaner, larger part, which is great for slicing. The u0022pointu0022 is the fattier, smaller part, which is incredibly flavorful and often used for chopped brisket or burnt ends. This recipe works well for a whole brisket.
Try More Recipes:
- Gordon Ramsay Corned Beef And Cabbage Recipe
- Gordon Ramsay’s Prime Rib Roast Beef Recipe
- Gordon Ramsay Beef Liver Recipe
Gordon Ramsay’s BBQ Brisket Recipe
Course: DinnerCuisine: Southern AmericanDifficulty: Easy8
servings20
minutes3
hours30
minutes240
kcalA smoky, slow-cooked brisket with a bold spice rub and a sticky BBQ glaze, resulting in a fall-apart tender texture.
Ingredients
1.8kg whole beef brisket
240ml BBQ sauce
- Spice Rub:
25g light brown sugar
15g ancho chili powder
5g ground cumin
8g salt
5g garlic granules
1 tsp black pepper
1g cayenne pepper
Directions
- Preheat oven to 325°F (163°C). Mix all spice rub ingredients together.
- Trim brisket fat cap to ½ inch, pat dry, and coat thoroughly with the spice rub.
- Sear the brisket on all sides on a hot grill or in a skillet until a dark crust forms.
- Place brisket fat-side up in a baking dish, pour BBQ sauce over it, and wrap tightly in two layers of foil.
- Bake for 3 hours, or until the meat is tender.
- Let the brisket rest, still wrapped, for 20 minutes before slicing against the grain to serve.
Notes
- Leave a ½-inch fat cap on the brisket to keep it juicy during the long cook time.
- Sear the brisket hard for a deep-colored, flavorful crust, but be careful not to let it burn.
- Double wrapping in foil is crucial for trapping moisture and achieving a tender, fall-apart texture.
- Always slice brisket against the grain for maximum tenderness.
