Smoked BBQ Brisket

As served to much acclaim at Yarrh Winery, Murrumbateman, using Galloway Beef.  Delicious drunk with a Yarrh cab sav.

This recipe is inspired by southern USA slow-smoked bbq cuisine and is in three parts: the smoked brisket, an accompanying bbq sauce and an accompanying coleslaw. 

Serve together on a plate, or slap it all in a pappy white bread roll.



  • one small, whole Galloway brisket (about 3-4kg) or half a large brisket
  • a kettle bbq (or similar) and plenty of heat beads (or similar)
  • a good supply of hickory chips
  • salt
  • olive oil


  • light the bbq in the usual way, but about half to two thirds of the usual amount of heat beads
  • wait until the heat beads are covered in white ash before commencing cooking
  • unfold the brisket and rub it with plenty of salt and some olive oil
  • put the brisket into a large baking tray (large, foil, disposables trays are ideal)
  • put a couple of hickory chips on each bank of coals
  • place the brisket in the bbq and close the lid
  • add a few more heat beads and a few more hickory chips every half hour or so – you want to keep the coals buring without raising the heat too much – be careful it doesn’t go out
  • each time you add more fuel also baste the brisket in the juices that will quickly form in the tray
  • a small Galloway brisket  will take 3+ hours to cook really well, longer for a bigger piece – you want to get it to the point where the meat is starting to fall apart and become stringy, and don’t worry if some bits singe and dry out – it all adds to the texture and flavour
  • when its done, take it out and leave it too cool for 30 minutes, then pull the meat apart – some will string easily, other parts will need to be chopped up – this is a messy job!
  • discard the very fatty parts but don’t omit some of this from the mix – to taste
  • put the meat into a baking tray or similar, cover and keep warm – you’ll end up with a third to a half of the weight you started with

 BBQ Sauce

(Based on “The BBQ Bible” by Steven Raichlen)


  • 3 tablespoons of olive oil
  • 1 medium onion, finely chopped
  • 1 clove garlic, finely chopped
  • ¼ green capsicum, finely chopped
  • 1 cup tomato sauce
  • 1 cup water
  • 3 tablespoons of cider vinegar
  • 3 tablespoons of Worcestershire sauce
  • Juice of half a lemon
  • 1 teaspoon of Tabasco sauce
  • 2 tablespoons of golden syrup
  • 3 tablespoons of brown sugar
  • 2 tablespoons of hot mustard (of choice)
  • Freshly ground pepper, to taste
  • Salt, to taste


  • Heat the oil in a large saucepan and gently sauté the onions, garlic and capsicum until soft but not browned
  • Stir in everything else, bring to boil, then reduce heat and simmer uncovered until thickened - about 15 minutes
  • Stir regularly, add water if it becomes too think
  • Check flavour and add vinegar, salt, tabasco, sugar if required, to taste
  • Allow to cool before serving
  • Keeps in the fridge for a few weeks


(Based on “The BBQ Bible” by Steven Raichlen)


  • 5 tablespoons mayonnaise
  • 3 tablespoons cider vinegar
  • 1 tablespoons Dijon mustard
  • 1 tablespoon lemon juice
  • 2 teaspoons sugar
  • 1 clove garlic, finely chopped
  • Salt and pepper, to taste\


  • 5 cups finely chopped cabbage
  • 2 medium carrots, peeled and finely sliced/julienned
  • ½ capsicum, finely sliced/julienned
  • 1 stalk celery, finely sliced/julienned


  • Mix all dressing ingredients, adjust seasoning to taste
  • Mix slaw ingredients in a large serving bowl
  • Mix in dressing
  • Serve within a few hours