Richard Holden's BBQ Brisket Pie Recipe
We have an incredibly delicious recipe for you by BBQ Master Richard Holden. Proving once again that BBQ cooking is not only for those long summer evenings but also those cosy dark ones…
Using your BBQ for a slow cooked dish is a great way to keep the fires burning as the mercury drops. With a low ‘n’ slow dish there’s a small amount of time spent outside during the setup and at the start of the cook, but by using an indirect / roasting heat setup once the lid is closed there’s really very little you need to do except maintain a fire now and then if using charcoal. If you’re using a dedicated smoker then your involvement can be even less.
The meat does need to reach a core temperature of 95°C in order to shred when cooled and the instant read Thermapen is the perfect piece of equipment to help do this.
Makes 3kg of pie filling. Enough for 3 - 1kg pies to feed 4 people.
For a smoked brisket pie with red wine not only makes a great pie filling, it also makes a fantastic alternative to chilli if you want to serve it on a lovely fluffy baked potato for bonfire night. Smoking the brisket first for a short time then transferring it to the Dutch oven also speeds up the cooking process, compared to cooking a regular brisket as the simmering liquid transfers the heat into the beef much quicker so this cook should all be done in under 5 hours.
The recipe is a 2-part cook as the filling does need to be fridge cold before you can assemble the pies. Any warmth when you’re adding the pastry layer will soften the butter and you won’t get that lovely rise. Make the filling the day before, then assemble on the day of cooking and chill the assembled pie in the fridge one more time for at least 30 minutes. Put onto a preheated BBQ at 210°c roasting / indirect heat to reheat the filling and bake the pastry to perfection!