A classic BBQ rub has many regional variations, but this recipe takes brown sugar from Kansas City and paprika from the Memphis rub to combine the best of both
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 240 minutes |
| Serves | 4 |
| Cuisine | American |
| Diet | High-protein |
| Preparation | Moderate |
Nutrition (per serving)
| Calories | 1666 |
| Fat | 47.8g |
| Saturates | 17.7g |
| Protein | 230.9g |
| Carbs | 62.2g |
| Sugars | 39.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
To make the spice rub, combine all the ingredients in a bowl
2
Rub the spice mix all over the brisket and allow to marinate overnight.
3
Preheat the oven to 150°C, gas mark 2.
4
Place the brisket in a large roasting pan. Halve the head of garlic. Quarter the onion. Place the garlic, onion, bay leaves, thyme, sugar, water and vinegar in the pan. Cover with foil and roast for 3 hours then remove the foil and roast for a further hour. Brush the barbecue sauce over the brisket and continue roasting until sticky and caramelised.
5
Allow to rest for 15 minutes before slicing and serving.
