In Texas, BBQ brisket is legendary, slow-cooked to tender perfection over wood smoke. This flavorful cut, from the cow’s lower chest, is the star of the recipe here for BBQ brisket buns. Enjoyed in slices or sandwiched in soft brioche buns, with bbq sauce and coleslaw will help step up your BBQ offering this summer.
Serves 4 
7h 4lbs piece of beef brisket
1 tbsp sea salt
1 tbsp light brown sugar
1 tbsp smoked paprika
2 tsp mustard powder
1 tsp ground black pepper
15fl oz store bought BBQ sauce
30fl oz beef stock
For the slaw:
½ head red cabbage, finely sliced
½ head white cabbage, finely sliced
1 red onion, very finely sliced
3 carrots, julienned
3.5oz mayonnaise
Zest and juice of 1 lemon
Salt and pepper
To serve:
Brioche buns, toasted
2kg piece of beef brisket
1 tbsp sea salt
1 tbsp light brown sugar
1 tbsp smoked paprika
2 tsp mustard powder
1 tsp ground black pepper
500ml store bought BBQ sauce
1 litre beef stock
For the slaw:
½ head red cabbage, finely sliced
½ head white cabbage, finely sliced
1 red onion, very finely sliced
3 carrots, julienned
100ml mayonnaise
Zest and juice of 1 lemon
Salt and pepper
To serve:
Brioche buns, toasted
