Smoked Brisket

Prep time Overnight marinating
Cook time 5 hours
Servings 4-6


2kg piece of brisket

1L water

1 onion, sliced

2 tbsp tomato sauce

2 tbsp apple cider vinegar

2 bay leaves

1 cinnamon stick

For the spice rub

1 tbsp smoked paprika

1 tbsp garlic powder

½ tbsp dried oregano

½ tbsp ground black pepper

1 tbsp brown sugar

½ tbsp salt flakes

6 milk buns

200g white cabbage, shredded super fine

2 tbsp Dijon mustard

75g (¼ cup) kewpie mayonnaise

1 gherkin, finely chopped

Smoked Brisket


Combine all of the spice rub ingredients together and rub it all over the brisket. Double wrap it in cling film and marinate in the fridge overnight.

Preheat the oven to 160C. Scatter the onions, bay leaves and cinnamon stick in a large baking dish. Whisk together the tomato sauce, vinegar and 1L of water and pour over the onions. Rest the brisket on top of onions, fattier side up. Cover tightly with baking paper and two sheets of foil and cook for 5-6 hours or until very tender and falls apart easily.

Remove meat from the tray and set aside. Place the tray back on the heat (or place sauce in a pot) and simmer until reduced by a third.

Shred the brisket into the sauce and fold through.

For the salad make the dressing by mixing mustard, mayonnaise and gherkins together. Add cabbage, pepper and toss together well.

To assemble, cut the buns in half. Add some brisket to the base of the bun and top with cabbage salad. Place the other half of the bun on top and eat immediately.