Gordon Ramsay Recipes

Gordon Ramsay Bbq Brisket Recipe [+Tips]

5 min read

Let me tell you a little story first. Last summer, I hosted a BBQ with some close friends. I wanted something next-level-not your usual burgers and hot dogs. So I turned to none other than Gordon Ramsay, the king of no-nonsense flavor and came across his take on BBQ brisket. I gave it a shot. And let me tell you. it blew everyone’s minds.

Gordon’s brisket is all about:

  • Deep smoky flavor
  • Tender meat that falls apart
  • A sticky BBQ glaze that clings to every fiber
  • Balanced heat and sweetness
  • Layered spices that build real depth

It’s not just meat. It’s a moment.

Gordon Ramsay Bbq Brisket Recipe

Ingredients Needed

The first time I cooked this brisket, I thought, “Why so many spices”? But every single one earns its place. Here’s what you’ll need:

For The Brisket Rub

  • Brown sugar – brings that caramel sweetness
  • Smoked paprika – adds bold, smoky depth
  • Chili powder – for a mild kick
  • Garlic powder – the backbone of flavor
  • Onion powder – for richness
  • Ground cumin – a warm, earthy note
  • Salt – to wake everything up
  • Black pepper – just the right bite

For The BBQ Sauce

  • Ketchup – classic base
  • Apple cider vinegar – tangy sharpness
  • Worcestershire sauce – that secret umami bomb
  • Brown sugar (again!) – because sweet and sticky is the goal
  • Dijon mustard – adds brightness and heat
  • A splash of bourbon. optional but so worth it
  • Red pepper flakes. for the brave

For The Brisket

  • 4 to 5 lbs beef brisket. trimmed but not too lean
  • Olive oil. to help everything stick and sear

Equipment Needed

You don’t need a five-star kitchen. Just a few reliable tools and a little patience.

Here’s what worked for me:

  • A smoker or grill with a lid. low and slow is the name of the game
  • Charcoal and wood chips (hickory or mesquite). for that signature smoke
  • Heavy-duty foil – to wrap the brisket midway
  • Meat thermometer – don’t play the guessing game
  • Roasting pan or disposable aluminum tray. catch those juices
  • Small saucepan. for simmering that luscious BBQ sauce
  • Basting brush – for that glossy finish

Optional but helpful:

  • Meat injector – if you want to go full BBQ nerd and infuse flavors deeper
  • Cooling rack – keeps the brisket elevated while resting

Ingredient Science Spotlight

This part fascinates me. Cooking brisket isn’t just throwing meat on a grill. It’s chemistry.

  • Brisket is tough because it comes from a hardworking muscle. It’s full of collagen which breaks down during long cooking, turning into gelatin-that’s what gives you that juicy, melt-in-your-mouth magic.
  • Brown sugar caramelizes during cooking. This helps build a sticky bark (that crusty outside everyone fights over).
  • Acid (like vinegar) helps tenderize the meat and balance sweetness.
  • Smoke contains phenols and other flavor compounds that cling to the meat’s surface. That’s why low and slow smoking is key. It gives those compounds time to soak in.

Instructions To Make Gordon Ramsay’s BBQ Brisket

Alright, roll up your sleeves. Here’s the step-by-step, Ramsay-style (but with fewer F-bombs).

Prep The Brisket

  • Trim the brisket but leave a thin fat cap. You want flavor, not dryness.
  • Mix all the rub ingredients in a bowl.
  • Rub olive oil over the brisket.
  • Massage that dry rub all over. Really get in there. Wrap it in plastic wrap and let it rest overnight in the fridge.

Fire Up The Smoker

  • Preheat your smoker or grill to 225°F (107°C).
  • Add soaked wood chips to get the smoke rolling.
  • Place the brisket fat-side up in the smoker.

Smoke It Low And Slow

  • Smoke for 5 to 6 hours or until the internal temp hits about 165°F (74°C).
  • Mist with apple juice or water every hour. It keeps the bark moist and happy.

Wrap It Tight

  • Wrap the brisket in foil or butcher paper.
  • Return it to the smoker until it hits 195-203°F (90-95°C).
  • This takes another 3 to 4 hours.

Make The BBQ Sauce

  • While the brisket finishes, simmer all sauce ingredients in a pan.
  • Let it reduce until thick and glossy.
  • Taste and adjust! Add more sugar, vinegar or spice to suit you.

Rest, Slice, Glaze

  • Let the brisket rest, wrapped, for at least 1 hour.
  • Slice against the grain.
  • Brush with BBQ sauce.
  • Serve with more sauce on the side (because everyone will want extra).

Common Mistakes & Fixes

I’ve made all of these, so learn from me:

  • Rushing The Cook

    → Low and slow is non-negotiable. Speed = dry meat.

  • Not Trimming Properly

    → Too much fat and the rub won’t stick. Too little and it dries out.

  • Opening The Smoker Too Often

    → Every time you peek, you drop the temp. Be patient.

  • Forgetting The Rest

    → Letting the brisket rest allows juices to redistribute. It matters.

  • Slicing The Wrong Way

    → Always go against the grain. Otherwise it’s chewy city.

Smart Substitutions

Maybe you’re missing an ingredient or two. No big deal. Try these swaps:

  • No apple cider vinegar? Use white vinegar with a dash of apple juice.
  • Out of brown sugar? Use white sugar + a bit of molasses or maple syrup.
  • No smoker? Use an oven at low temp and add smoked salt or liquid smoke for a bit of that flavor.
  • Can’t do beef? Try this same recipe with a pork shoulder. Still rich and smoky.

FAQs

How Long Does Gordon Ramsay Cook His BBQ Brisket?

He usually goes low and slow. Think 6 to 8 hours depending on the size. The key is to keep the heat steady and be patient.

What Kind Of Rub Does Gordon Use For His Brisket?

He loves a bold dry rub. It’s a mix of smoked paprika, brown sugar, garlic powder, salt, black pepper and a little cayenne if you like heat.

Does Gordon Ramsay Wrap His Brisket While Smoking It?

Yes he does. Once it hits that nice bark and a deep color-usually around 4 hours in-he wraps it in foil to keep it juicy and tender.

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