BBQ Beef Brisket Burgers

Start by making the dry rub. Mix all the ingredients in a bowl until fully mixed. Rub the English mustard all over the brisket; this will flavour the beef, and allow the rub to stick nicely. Sprinkle half the dry rub all over the mustard-covered brisket, ensuring it’s well coated, and reserving the other half for later. Leave to marinate at room temperature for 1 hour.

To make the BBQ sauce, tie the fresh herbs together and combine all the ingredients in a saucepan and bring to a boil. Let it simmer for 5 minutes stirring occasionally, then remove whole herbs and spices. Stir in the remaining half of the dry rub and continue to simmer gently until the sauce thickens and coats the back of a spoon. Set aside.

Add the sliced onions, beer and beef stock to a heavy braising pot or casserole dish. Nestle the brisket on top – it should be about halfway submerged – and top up with more stock or water if needed. Cover tightly with a lid or foil and place in a preheated oven at 140°C. Cook until the internal temperature reaches 95 degrees (approximately 5 hours).

Once cooked, take the pot out of the oven and let it sit at room temperature for about an hour. Once cooled, carefully lift the brisket from the braising liquid and place it on a baking paper-lined tray. Reserve the cooking liquor for later.

Brush generously with the BBQ sauce, saving a little for dipping - the stewed, beer-y onions make a great dipping pot for the brisket buns!

To finish in the oven, return the brisket to a 180°C oven for 20–25 minutes, until sticky and caramelised. If you prefer to finish it on the BBQ, place the brisket over indirect heat on a kamado or kettle BBQ at 140–150°C with the lid down. Glaze for 20–25 minutes, brushing and turning occasionally, until the outside is sticky and glossy.

Let the brisket rest for 10–15 minutes before slicing thickly. Serve in toasted buns with plenty of cheese, chunky pickles, a spoonful of BBQ sauce, and a little bowl of the braising juices on the side for dipping.