This recipe is a game of two halves; super slow-cooked smokey brisket, stacked with sharp tangy pickles, created in a flash.
Grass-fed Red Ruby Brisket epitomises all that's good about our slow-grown, grass-fed beef. Brisket responds best to long, slow cooking - this allows the open grain of the meat to relax and become perfectly tender. It also allows the seam of fat to melt away, creating an unctuous beefy punch of flavour.
For the pickles
- 1 large cucumber,
- 1 tsp Pure Sea Salt
- 1 tbsp white wine vinegar
- 1 tbsp caster sugar
- ½ tsp coriander seeds
- A small handful of dill
Generously season the brisket with Pure Sea Salt, a crack of black pepper and a good drizzle of Olive Oil.
Place the joint into lidded BBQ at about 140 degrees and leave for around 5-6 hours, ensuring you maintain the temperature. For the last hour and a decent few handfuls of woodchips or small logs to create a pungent smokey flavour.
You're aiming for an internal temperature of 75-80C for the Brisket.
The brisket should be soft to the touch and easily flaked.
For the pickles...
Cut the cucumber into thin disks or ribbons. Place them in a colander and toss with the salt. Leave for 15 mins then squeeze out any excess moisture with your hands and pat the cucumber dry with a tea towel.
Mix the other ingredients together in a small bowl then stir in the cucumber. Leave for 10 minutes to let all the flavours develop.
Serve the warm pulled brisket on flatbreads stacked with sharp tangy pickles.