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Sweet & Spicy Brisket

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Sweet & Spicy Brisket

This Sweet & Spicy Brisket begins with an aromatic rub of Tasman Smoked Sea Salt and La Chinata Sweet Paprika. We added Velvet Fields Honey and Fancy Hanks Coffee & Molasses BBQ Sauce to kick start the flavour party. Serve with picked onions, two ways!
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Course Main Course
Cuisine American

Ingredients
  

Sweet & Spicy Brisket

  • 1 brown onion, quartered
  • beef brisket, ours was approx. 1.3 kg
  • 1 tbsp Tasman Sea Salt, Smoked
  • 1 tbsp La Chinata Sweet Paprika
  • 2-3 tbsp Velvet Fields Honey, Citrus Grove
  • 375ml Fancy Hanks Coffee & Molasses BBQ Sauce

Pickled Onions, to serve

  • 1 red onion, sliced
  • 3 tbsp SIMON JOHNSON White Wine Vinegar
  • The Fine Cheese Co Whole Pickled Onions

Instructions
 

Sweet & Spicy Brisket

  • Preheat the oven to 180C on the fan force setting. Line a large baking tray with a double layer of foil, folding down the edges.
  • Place onion pieces and brisket onto the foil lined tray. Rub sea salt and paprika into the meat, coating the top and bottom well.
  • Drizzle brisket with honey and the molasses sauce. Cover with foil and seal the edges. Place brisket into the oven and set a timer for 2 hours.
  • After 2 hours has elapsed, remove the foil and baste the top of the meat and sides thoroughly.
  • Place brisket back into the oven at a reduced temperature of 160C and continue to cook for another hour.
  • After an hour has elapsed, turn off the heat and allow the brisket to rest inside for half an hour, before serving. Our total cooking time was 3.5hrs (see notes below)

Pickled Onions, to serve

  • Add the sliced red onion to a small bowl, pour over the white wine vinegar, rest for half an hour.
  • Place brisket onto a serving tray and drizzle with the pan juices from the tray. We served our brisket with both the red pickled onions and whole pickled onions for variety.

General Guide for Cooking Brisket

  • For a 1.3kg brisket in a fan-forced oven, cooking times can vary based on the desired doneness and cooking temperature.
    Low and Slow (Tender and Juicy)
    Temperature: 140°C | Time: 3 to 4 hours
    Moderate Temperature (Faster, Slightly Less Tender)
    Temperature: 160°C | Time: 2.5 to 3 hours
    High Temperature (Quick Roast):
    Temperature: 180°C | Time: 2 to 2.5 hours
Keyword #dudefood, BBQ, Brisket, Pickled Onion

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