Gordon Ramsay’s Bbq Brisket Recipe [+Tips & Tricks]

Because it’s not just brisket-it’s Gordon Ramsay’s brisket, infused with bold flavors, cooked low and slow to mouthwatering perfection, and elevated by the master’s signature flair for gourmet excellence.

What Is Gordon Ramsay’s BBQ Brisket

Gordon Ramsay’s BBQ Brisket is the culinary equivalent of a symphony performed over an open flame. It’s a tender, slow-cooked cut of beef that’s been transformed through the alchemy of smoke, spice, and time.

What sets Ramsay’s version apart isn’t just the use of premium ingredients, but his meticulous attention to layering flavor-starting with a deep, earthy spice rub, followed by a luscious mop sauce that keeps the meat juicy throughout the cook, and ending with a sticky, rich barbecue glaze that caramelizes beautifully over heat. Whether smoked traditionally or oven-roasted for accessibility, it captures the essence of classic BBQ with a touch of refined chef-level brilliance.

Gordon Ramsay’s Bbq Brisket Recipe

Ingredients Needed

To create this brisket masterpiece, you’ll need a blend of pantry staples and fresh ingredients, carefully chosen to build flavor at every stage.

For The Brisket Rub

• 1 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp ground cumin
• 1 tsp cayenne pepper (optional for a kick)
• 1 tbsp sea salt
• 1 tsp freshly ground black pepper

For The Mop Sauce (to Keep It Moist During Cooking)

• 1 cup beef stock
• ½ cup apple cider vinegar
• ¼ cup Worcestershire sauce
• 2 tbsp Dijon mustard
• 1 tbsp honey

For The Final Glaze

• 1 cup barbecue sauce (preferably smoky or sweet style)
• 2 tbsp molasses or dark brown sugar
• 1 tbsp apple cider vinegar

The Brisket Itself

• 4-6 lb beef brisket, preferably with a nice fat cap

Equipment Needed

The magic of this recipe lies in the process-and the right tools can make all the difference.

• Smoker or BBQ Grill with Lid – For authentic smoky flavor. A charcoal grill with wood chips works wonderfully.
• Meat Thermometer – Precision is key when it comes to brisket.
• Aluminum Foil or Butcher Paper – To wrap the brisket during the stall phase.
• Basting Brush or Spray Bottle – For applying the mop sauce.
• Sharp Carving Knife – To slice the brisket cleanly.
• Mixing Bowls & Measuring Spoons – For preparing the rub and sauces.
• Heavy-duty Tongs – To safely flip and move the brisket.

Optional: Oven For The Oven-baked Method, In Case You Don’t Have Access To A Smoker.

How To Make Gordon Ramsay’s BBQ Brisket?

Time, patience, and passion are the three unspoken ingredients of this dish. Here’s how to bring it all together:

1. Prepare The Brisket

Pat the brisket dry with paper towels. Trim excess fat, but leave about ¼ inch of the fat cap to keep the meat moist and flavorful during cooking.

2. Apply The Rub

Mix all rub ingredients in a bowl. Generously massage the spice blend all over the brisket, covering every nook and cranny. Let it rest in the fridge overnight if you can-it deepens the flavor.

3. Fire Up The Smoker/Grill

Preheat your smoker to 225°F (107°C). Add wood chips (oak, hickory, or mesquite work best) for that signature smokiness. Place the brisket on the grill, fat side up, so the fat bastes the meat as it cooks.

4. The Low And Slow Smoke

Smoke the brisket for about 6-8 hours, depending on size. Every hour or so, baste with the mop sauce to keep it juicy and infuse it with layers of flavor.

5. Wrap And Rest (The Stall Phase)

Once the internal temp hits around 165°F, wrap the brisket tightly in foil or butcher paper. This helps power through the infamous ‘stall’ and locks in moisture.

Continue cooking until the internal temp hits 195-203°F. A good brisket should feel tender when poked-it’s almost like pressing on soft butter.

6. Glaze And Finish

Unwrap the brisket, brush it with the final glaze, and return it to the heat for another 30 minutes. This allows the glaze to set and become slightly caramelized.

7. Rest And Slice

Remove from heat, tent it with foil, and let it rest for at least 30 minutes before slicing. Always cut against the grain to preserve tenderness.

Expert Tips

• Start early and be patient. Brisket is a commitment-but the payoff is massive.
• Use a water pan in your smoker. It helps regulate temperature and keeps the meat moist.
• Resting is just as important as cooking. Never skip it, or the juices will escape too soon.
• Trim with strategy. Leave enough fat to render flavor, but not so much that it overwhelms.
• Don’t overdo the smoke. Too much wood or overly pungent chips can make the brisket bitter.
• Practice makes perfect. Each cook teaches you something new-keep tweaking and tasting.

Gordon Ramsay’s BBQ Brisket is more than a dish-it’s a ritual, a celebration of flavor, and a testament to the transformative power of time and technique. With its smoky bark, tender center, and complex layers of seasoning, it’s the kind of meal that earns you bragging rights at any gathering.

Whether you’re a pitmaster-in-training or a seasoned backyard chef, diving into this brisket recipe is an invitation to master the art of barbecue-Ramsay style. Fire up that grill, pour yourself a cold drink, and let the magic unfold.

Easy Recipe Variations For Gordon Ramsay’s BBQ Brisket

Gordon Ramsay’s BBQ brisket recipe is a true testament to flavor, with rich, tender meat that’s been slow-cooked to perfection. However, while the base recipe is already a winner, there are several exciting variations you can try to put your unique spin on it.

1. Spicy Texas-Style Brisket:
   If you love heat, consider adding a bit of spice to your brisket rub. You can incorporate ingredients like cayenne pepper, smoked paprika, and chili powder for a smokier, spicier flavor. For extra heat, you can include minced jalapeños or chipotle peppers into the marinade.

2. Coffee-Rubbed Brisket:
   Coffee lovers, this one’s for you!

   Add a tablespoon of ground coffee to your dry rub mix. Coffee brings out a deep, earthy flavor that complements the richness of the brisket. Pair it with brown sugar, black pepper, and garlic powder for a perfect balance of bitterness and sweetness.

3. Asian-Inspired Brisket:
   To give your brisket a little international flair, go for an Asian-inspired marinade. Soy sauce, ginger, garlic, and a hint of sesame oil bring bold, savory flavors to the brisket. You can also drizzle a bit of honey or hoisin sauce for a touch of sweetness.

4. Maple and Bourbon Glaze:
   For those who love a sweeter, more decadent brisket, try adding a maple syrup and bourbon glaze. This sweet-and-boozy glaze will caramelize beautifully during the cooking process, creating a sticky, flavorful crust. It pairs wonderfully with the smokiness of the brisket.

5. Herb-Crusted Brisket:
   For a fresh twist, you can use a variety of fresh herbs in your dry rub. Thyme, rosemary, oregano, and even a little mint can provide an herbaceous contrast to the richness of the meat. Consider mixing them with lemon zest or Dijon mustard to create a tangy, fragrant crust.

6. Citrus Marinated Brisket:
   For a zesty, refreshing flavor, citrus fruits can be used in both the marinade and as a finishing touch. Orange, lime, or lemon juice will not only tenderize the meat but also add a refreshing brightness. You can even add citrus zest to the rub for an added burst of flavor.

These variations can be mixed and matched to suit your personal tastes. Whether you prefer it spicy, sweet, or savory, you can customize the flavors to your liking while still staying true to the essence of Gordon Ramsay’s BBQ brisket.

Best Practices To Store Leftovers

After enjoying a delicious BBQ brisket meal, you might find yourself with some leftovers. To keep them fresh and maintain the quality of the meat, it’s important to store them properly. Here are the best practices for storing your leftover brisket:

1. Cool the Brisket Quickly:
   The first step in storing leftovers is ensuring they are properly cooled. Allow your brisket to cool down to room temperature before putting it in the fridge. Ideally, the meat should be refrigerated within two hours of cooking to avoid bacterial growth.

2. Wrap it Tightly:
   To prevent your brisket from drying out, it’s essential to wrap it tightly. Use heavy-duty aluminum foil or plastic wrap to keep the meat sealed. Alternatively, you can store the brisket in an airtight container to lock in moisture and preserve the flavor.

3. Separate Fat from Meat:
   When storing brisket, try to separate the fat from the lean meat. The fat can be stored separately and used later in soups or stews. This will keep the brisket meat from becoming greasy and help maintain its texture.

4. Use the Freezer for Long-Term Storage:
   If you have a large amount of leftover brisket and want to store it for a longer period, consider freezing it. Slice the brisket into smaller portions to make it easier to defrost later. Wrap each portion tightly in plastic wrap and then place them in a freezer-safe bag. Frozen brisket can last for up to 3 months.

5. Reheat Slowly:
   When you’re ready to enjoy your leftover brisket, reheating it slowly is the key to keeping it moist and tender. Reheat the meat in the oven at a low temperature (around 300°F) while covered with foil to trap moisture. You can also use a slow cooker or a sous-vide method to reheat the brisket gently, ensuring it doesn’t dry out.

6. Add Moisture When Reheating:
   Brisket can dry out when reheated, so it’s a good idea to add a little moisture. You can drizzle some of the leftover brisket juices over the meat or add a small amount of beef broth or water to prevent the meat from becoming tough.

By following these practices, you’ll ensure your leftover brisket stays as flavorful and juicy as the first time you enjoyed it.

What Goes Well With BBQ Brisket?

A hearty, flavorful BBQ brisket is a meal in itself, but to elevate the experience even further, you’ll want to pair it with the right sides. Here are some ideas for dishes that complement the rich flavors of BBQ brisket:

1. Classic Coleslaw:
   The crunch and tang of coleslaw are a classic pairing with BBQ brisket. The creaminess of the coleslaw provides a refreshing contrast to the smoky, tender brisket. You can opt for traditional mayo-based coleslaw or a vinegar-based version for a lighter, more acidic flavor profile.

2. Cornbread:
   Sweet, buttery cornbread is another iconic side dish that goes perfectly with brisket. The soft, crumbly texture complements the meat’s richness, and the slight sweetness of the cornbread balances the smokiness of the BBQ.

3. Grilled Vegetables:
   Grilled vegetables such as corn on the cob, bell peppers, and asparagus make for a delicious and healthy side dish to accompany BBQ brisket. Their slight char and smokiness enhance the flavors of the brisket without overwhelming it.

4. Baked Beans:
   The earthy, savory taste of baked beans pairs wonderfully with the smokiness of the brisket. The beans’ sweetness from the brown sugar and molasses also provides a great contrast to the salty, savory meat.

5. Pickles and Pickled Vegetables:
   The acidity from pickles or pickled vegetables is an excellent counterpoint to the richness of BBQ brisket. Try serving your brisket with pickled red onions, jalapeños, or even pickled cucumbers for a crunchy, tangy bite.

6. Macaroni and Cheese:
   Creamy macaroni and cheese is another beloved side dish for brisket lovers. The rich, cheesy sauce pairs beautifully with the smoky flavors of the meat, creating a comforting, indulgent combination.

7. Potato Salad:
   A creamy potato salad with mustard, mayo, and a touch of vinegar makes for an excellent side to balance out the meaty flavors. The potatoes absorb the flavors of the dressing and provide a starchy, satisfying bite alongside the brisket.

8. Garlic Bread:
   Don’t forget the bread!

   Soft, buttery garlic bread is a great way to soak up all the flavorful juices from the brisket. The garlic adds an extra layer of savory goodness that complements the smoky meat.

These sides will round out your BBQ brisket meal, adding layers of flavor and texture that make each bite even more enjoyable.

Conclusion

Gordon Ramsay’s BBQ brisket recipe is already a showstopper, but with a few creative twists, you can customize it to suit your flavor preferences. From spicy and bold variations to sweet and savory twists, there’s no shortage of ways to elevate this classic dish.

Once you have your leftovers, storing them properly ensures that you can enjoy that delicious brisket for days to come. Pairing the brisket with the right sides – from tangy coleslaw to creamy macaroni and cheese – only enhances the overall experience. Whether you’re hosting a summer BBQ or enjoying a comforting family meal, BBQ brisket remains an unforgettable dish that’s sure to impress everyone at the table.

FAQs

What Is Gordon Ramsay’s Secret To Making The Perfect BBQ Brisket?

Gordon Ramsay emphasizes the importance of slow cooking to ensure the brisket becomes tender and juicy. He recommends using a dry rub with ingredients like brown sugar, paprika, and garlic powder, followed by cooking the brisket low and slow at a controlled temperature to retain moisture and enhance flavor.

How Long Does It Take To Cook Gordon Ramsay’s BBQ Brisket?

Gordon Ramsay’s BBQ brisket takes approximately 6-8 hours to cook, depending on the size of the brisket and the cooking method used. The brisket should be cooked at a low temperature (225°F or 110°C) for slow, even cooking.

What Is The Best Type Of Wood To Use For Smoking A BBQ Brisket, According To Gordon Ramsay?

Gordon Ramsay suggests using oak or hickory wood for smoking a brisket. These woods provide a strong, rich smoky flavor that complements the beef without overwhelming it. You can also mix these with fruitwoods like apple or cherry for a more subtle, sweet note.

How Do You Prepare Gordon Ramsay’s BBQ Brisket Before Cooking?

Before cooking, you need to rub the brisket with a mixture of spices. Ramsay recommends using a blend of brown sugar, salt, pepper, paprika, and garlic powder. The rub should be applied generously to both sides of the brisket and left to sit for at least an hour to absorb the flavors.

Should I Wrap The Brisket In Foil During Cooking As Part Of Gordon Ramsay’s Method?

Yes, Gordon Ramsay often recommends wrapping the brisket in foil, especially during the latter part of the cooking process, to retain moisture and prevent the meat from drying out. This step helps the brisket become more tender and juicy.

What Kind Of BBQ Sauce Does Gordon Ramsay Use For Brisket?

Gordon Ramsay prefers a homemade BBQ sauce that balances tanginess and sweetness. His sauce typically includes ingredients like ketchup, apple cider vinegar, brown sugar, and spices like cayenne pepper. The sauce can be brushed on the brisket in the final stages of cooking for a caramelized finish.

How Do You Know When The Brisket Is Done Cooking In Gordon Ramsay’s BBQ Recipe?

To check if the brisket is done, Gordon Ramsay recommends using a meat thermometer. The internal temperature should reach about 200°F (93°C). Additionally, when the brisket is properly cooked, a skewer or fork should easily slide into the meat with little resistance.

Can You Cook Gordon Ramsay’s BBQ Brisket In An Oven Instead Of On A Smoker?

Yes, you can adapt Gordon Ramsay’s BBQ brisket recipe to an oven. While a smoker imparts a smoky flavor, you can still achieve a similar result by slow-roasting the brisket at a low temperature in the oven, wrapped in foil. Just make sure to occasionally baste the meat with its juices or BBQ sauce for flavor.

What Side Dishes Pair Well With Gordon Ramsay’s BBQ Brisket?

Gordon Ramsay’s BBQ brisket pairs beautifully with classic BBQ side dishes such as coleslaw, baked beans, cornbread, and roasted vegetables. The rich, smoky flavor of the brisket contrasts nicely with the freshness of the coleslaw and the sweetness of baked beans.

Can Gordon Ramsay’s BBQ Brisket Recipe Be Made In Advance?

Yes, Gordon Ramsay’s BBQ brisket can be made in advance. In fact, the flavors often improve if the brisket is left to rest overnight. Once cooked, the brisket can be stored in the refrigerator and reheated before serving, though it’s best to reheat gently to avoid drying out the meat.