8 hour brisket with banging slaw and smoky mac ‘n’ cheese

A low n slow brisket that is perfect for Father's Day

6 - 8

Serves

30 mins

Prep Time

8 hrs

Cook Time

Recipe author

Beef + Lamb New Zealand

This is going to blow Dad’s socks off this Father’s Day. Make him this brisket cooked low ‘n’ slow with a savoury aromatic rub and served with a pickle-pimped version of our ranch slaw alongside lashings of smoky mac ‘n’ cheese. You will have plenty of meat for leftovers!

Rate this recipe

High Iron

High Protein

Smoky,

Beef,

Dinner,

Slow Cooked,

Special Occasion & Entertaining

Ingredients

Brisket

2kg piece Quality Mark beef brisket

2 Tbsp smoked paprika

1 Tbsp chipotle powder

2 Tbsp kosher salt

1 Tbsp ground allspice

1 tsp ground black pepper

Smoky Mac 'n' Cheese

500g dried macaroni pasta

50g butter

50g plain flour

2 cups whole milk

4 Tbsp Chipotle hot sauce

100g grated Cheddar cheese

100g grated Mozzarella cheese

LeaderBrand Pickle-Pimped Slaw

1 bag LeaderBrand Ranch Slaw

1.5 pickle

sliced

Method

Brisket

Smoky Mac ‘n’ Cheese

LeaderBrand Pickle-Pimped Slaw

To Serve

Bring the brisket to room temperature (covered in a dish).

Preheat your oven to 140°C. (If you have a smoker, set it to 140°C or 230°F.)

Place the smoked paprika, chipotle powder, salt, allspice, and pepper in bowl and mix well. Sprinkle all over the brisket and massage into the meat.

Place the brisket on a wire rack over a large tray and put it into the oven or smoker for 4 hours. Then remove and wrap the brisket tightly with a layer of baking paper and then a layer of aluminium foil. Return it to the oven for another 4 hours.

Start Timer

Remove the brisket from the oven and let it rest for at least an hour before slicing.

Start Timer