• 1 x rolled beef brisket – upwards of 2kg – alternatively use a pre-cooked joint

• Craft ale of choice

• Onion/carrot/celery/garlic cloves

• Brioche bun or similar

• A “splash” of cider vinegar

• Slaw for garnish – red & white cabbage & onion

Heinz Classic BBQ Sauce





1. Liberally season the rolled brisket with your “signature” dry rub – this can be done up to 24 hours in advance

2. Wash & chop the vegetables and add these to a suitable heavy based roasting tin or slow cooker. Place the brisket on top of the vegetables and add craft ale of choice until it is just touching the bottom of the beef brisket – add a “splash” of cider vinegar

3. Double wrap/cover the tin with foil ensuring there are no gaps

4. Slow-roast it in the oven at approx. 125°C for 4-7 hours

5. You will know when the meat is cooked as it will pull away easily. Whilst the meat is hot, simply use a couple of forks and tear it apart

Related downloads

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Watch how to make our succulent smokey-house style pulled brisket of beef buns.

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