Brisket is the classic cut for the American BBQ. In the UK, we tend to favour the flat end of the brisket, which we roll for a traditional British Sunday roast.
You can either cook it whole, as in this recipe, or snip the strings and grill the flat brisket. To do this, you'll need a good quality barbecue with a lid that lets you control the temperature so you can sear the meat before leaving it to cook low and slow. Some wood chips in the coals will give you that distinctive smoky flavour.
Slow cooking indoors and finishing on the grill is a great way to get a big BBQ flavour with no hassle.
Donald Russell Chef