Cooking a brisket on a barbecue is a rewarding endeavour that requires patience and attention to detail. By following these steps, you can achieve a tender and flavourful brisket using the indirect cooking method. This approach ensures even cooking and imparts a rich, smoky taste to the meat.
1. Prepare the Brisket
2. Set Up the Barbecue for Indirect Cooking
3. Preheat the Barbecue
4. Add Smoking Wood
5. Cook the Brisket
6. Wrap the Brisket
7. Continue Cooking
8. Rest the Brisket
9. Slice and Serve
Ingredients
For the Fries:
Frozen oven fries (quantity as per serving requirement)
For the Alabama White Sauce:
1 cup mayonnaise
1/4 cup white vinegar
1 tablespoon horseradish sauce
1 teaspoon lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon mustard (preferably Dijon)
1/2 teaspoon sugar
Salt and black pepper, to taste
Toppings:
Shredded cheddar cheese
Chopped green onions
Cooked and crumbled bacon
Optional: pickled jalapeños, diced tomatoes
Method
For the Alabama White Sauce:
Preparation:
In a bowl, combine mayonnaise, white vinegar, horseradish, lemon juice, garlic powder, mustard, and sugar.
Whisk until smooth and well combined.
Season with salt and black pepper to taste.
Refrigerate the sauce for at least 30 minutes to allow flavors to meld.
For the Fries:
Oven Method (UK Oven):
Cook as per instructions in the air fryer or oven.
Assembly:
Once the fries are cooked, while still hot, sprinkle shredded cheddar cheese over them so it melts slightly.
Drizzle a generous amount of Alabama white sauce over the cheesy fries.
Top with chopped green onions, crumbled bacon, and any additional toppings like pickled jalapeños or diced tomatoes.
Serving:
Serve immediately while hot and enjoy!
Save money, reduce landfill.
All the taste, with less waste.
200g pouches.
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