Recipe: Rubbed BBQ Brisket with Chilli Avo Oil and Pickled Pepper Salsa

Rubbed BBQ beef brisket w pickled pepper salsa

Prep time: 15 mins
Cooking time: 2.5 hours 

Mike’s House Rub
Prep time: 2 mins
1 tbsp each mustard, cumin, coriander seeds, toasted and crushed
1 tbsp mustard powder
1 tbsp garlic powder
2 tbsp sea salt
½ tbsp cracked pepper
1 tbsp smoked paprika
1 tbsp dried mixed herbs
1 tbsp brown sugar
½ tsp cayenne pepper
Mix all ingredients together. Store in airtight container.

Pickled pepper salsa
10 baby pickled pepperdews
1 punt cherry tomatoes, quartered
1 cup parsley, chopped
2 garlic cloves, crushed
1 small red onion, finely diced
1 tbsp red wine vinegar
100 ml Grove avocado chili oil
salt and pepper
Mix all ingredients together and serve.

Rubbed BBQ Brisket with Chilli Avo Oil and Pickled Pepper Salsa

1kg whole beef brisket
1 tbsp Grove extra virgin oil
Mike's house rub (see above for recipe)
Pickled Pepper Salsa (see above for recipe)

Rub the brisket with Grove Avocado Oil, then with the pre-prepared spice rub.
Place brisket into a oven tray and cover with tinfoil, then place onto a BBQ over a medium heat for 1 hour.
Remove tin foil and cook for a further 1 ½ hours.

Once removed from the BBQ, allow to rest and slice across the grain. Finally, serve with a generous helping of the pickled pepper salsa.



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