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The first time you cook a Brisket on your Sahara BBQ can feel daunting, but I promise it’s worth it and once you try out this brisket, you’ll be on the lookout for the next opportunity to smoke another one. This Sahara Beef Brisket recipe is so tasty & the perfect grilling recipe that will take you through the summer. Delicious with simple sides and even more amazing shredded on a sandwich. 

We are going to cook the Brisket using indirect heat. This is the best way to grill large pieces of meat slowly without it drying out…NOBODY wants dried out Meat!! EVER.

Smoked Sahara Brisket recipe

Brisket comes from the lower chest/breast section of the cow near the front legs which has a lot of connective tissue. It is a large, tough cut of beef making it ideal for slow-cooking methods, like smoking. There are a few important things to remember when before you grill this large piece of meat like soaking the Woodchips for a few hours and making sure you have plenty of Gas in the cylinder as it takes a few hours. There would be nothing worse than realising halfway through you have ran out of Gas… Disaster.

With Communion season just ahead, this would be the perfect recipe for a large crowd and it’s a big people pleaser. The prep work can be done the night before and it doesn’t need a lot of attention so you can be busy chatting with friends and family while this surprise cooks along nicely in the background waiting to be unveiled. This recipe is so tasty and it’s restaurant quality right in your own back garden!



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