Smoky Irish beef brisket buns with pickles and homemade BBQ sauce

  • Serves 6-10

This indulgent American-Irish dish is exactly what you'll want to tuck into at the end of the week, so get your apron on and start cooking!

Brisket burger

Recipe courtesy of Bord Bia / Terry Edwards



  • Irish beef brisket 5kg
  • Brioche buns

For the BBQ Sauce

  • Garlic puree 1 tsp
  • Tomato ketchup 500ml
  • Worcestershire sauce 100ml
  • Brown sugar 2 tbsp
  • Malt vinegar 1 tbsp
  • Orange juice 400ml, reduced by 2/3
  • English mustard 2 tbsp
  • Tabasco sauce 1 tsp

For the Pickled cucumber and chili

  • Cucumber 1, roughly chopped
  • Red chillies a handful
  • Water 300ml
  • White wine vinegar 200ml
  • Sugar 100g

For the dry rub

  • Chilli powder 2 tbsp
  • Mustard powder 2 tbsp
  • Smoked paprika 3 tbsp
  • Ground cumin 2 tbsp
  • Black pepper 3 tbsp
  • Garlic powder 2 tbsp
  • Course sea salt 2 tbsp


For the BBQ sauce

  • Step 1

    Add all ingredients into a pan, mix well and slowly bring to the boil. Allow to simmer for 5 minutes then set aside to cool.

For the pickled chillies and cucumber

  • Step 1

    Mix all ingredients in a pan over a low heat until the sugar is melted. Allow to cool before pouring over the chilies and cucumber. Leave to sit in the liquid for a minimum of one hour.

For the brisket

  • Step 1

    Mix all the dry rub ingredients together and rub into the beef, wrap well in 5 layers of tin foil and allow to sit in the fridge overnight.

  • Step 2

    Place the Brisket in the preheated oven and cook for 4-5 hours at 160˚c or until the core temperature reaches 160-170˚c.

  • Step 3

    Once cooked remove from the oven and allow to cool completely before unwrapping.

To serve

  • Step 1

    Perfect to reheat on a smoky BBQ outside and serve whole for a wow factor or slice thin long strips then BBQ, or finish in a griddle pan.