Pro-Q Smokers & BBQs
Pro-Q Smokers & BBQs
BBQ Beef Brisket Pie Stack
This smoky beef pie with a bone marrow gravy shows the versatility of using our BBQ Smokers. Beef brisket is cooked low'n slow until perfectly tender, then hot smoked with whisky oak for depth of flavour. Finally, the heat is ramped up to bake a crisp pastry crust while the bone marrow roasts. The pie is nigh… this is slow food at its very best and worth taking the time for a proper pie stack.
OVERVIEW
METHOD
Hot Smoking, BBQ Roasting
Prep Time
12 Hours
Cooking Time
6 Hours
Serves
2
Suggested Wood
Whisky Oak
Ability
Pitmaster
INGREDIENTS
For the Beef Brisket
- 500g Flat Beef Brisket
- 1 tsp Paprika
- 1 tsp Smoked Sea Salt
- 1 tsp Cracked Black Pepper
- 1 Tbsp Wholegrain Mustard
- 1 Tbsp Horseradish Sauce
- 1 Tbsp Maple Syrup
- 1 tsp Chipotle Paste
- Handful of Wild Garlic, roughly chopped [substitute with parsley out of season]
For the Pie
- 400g Puff Pastry, rolled
- 1 Tbsp Plain Flour
- 1 Egg, beaten
For the Bone Marrow
- 2 Beef Bone Marrow
- Salt and Pepper
To serve: beef gravy, minted peas and onion rings
INGREDIENTS
For the Beef Brisket
- 500g Flat Beef Brisket
- 1 tsp Paprika
- 1 tsp Smoked Sea Salt
- 1 tsp Cracked Black Pepper
- 1 Tbsp Wholegrain Mustard
- 1 Tbsp Horseradish Sauce
- 1 Tbsp Maple Syrup
- 1 tsp Chipotle Paste
- Handful of Wild Garlic, roughly chopped [substitute with parsley out of season]
For the Pie
- 400g Puff Pastry, rolled
- 1 Tbsp Plain Flour
- 1 Egg, beaten
For the Bone Marrow
- 2 Beef Bone Marrow
- Salt and Pepper
To serve: beef gravy, minted peas and onion rings
METHOD
Preparation
The day before cooking, dry rub your brisket with smoked sea salt, cracked black pepper and paprika. Place on a rack uncovered and keep in the fridge overnight or at least 12 hours.
Step 1
Mix together a sauce with mustard, horseradish, chipotle and maple to make a wet marinade. Coat the brisket thoroughly, then wrap in tinfoil.
Step 2
Preheat your ProQ Smoker to 250°F / 120°C and set up with a water pan to help prevent the beef from drying out. Slow roast the brisket fat-side up in the tinfoil for around 4 hours, you're aiming for an internal temperature of 200°F / 94°C.
Step 3
Once your brisket is up to temperature, remove the tinfoil and lay the beef on a bed of wild garlic leaves to stop it falling through the grill. It’ll be soft and tender by this stage. Add 3-4 whisky oak wood chunks to the charcoal and hot smoke for a further 1–2 hours, keeping it low’n slow at a steady 250°F / 120°C.
Step 4
Remove the water pan from your smoker and if needed, add more charcoal to increase the BBQ temperature to 390°F / 200°C.
Step 5
Shred the brisket and mix with the chopped wild garlic or seasonal herbs. Roll out your pastry on a floured surface and line two 10-20 cm pie tins. Fill with the BBQ beef mixture, top with another pastry disc, and seal the edges using a fork, crimp, or rustic thumb press. Brush with beaten egg and cut a small hole in the middle for air to escape whilst baking.
Step 6
Bake the pies in the preheated BBQ for 25–30 minutes, alongside the bone marrow bones. Cook until the pastry is golden and crisp and the bone marrow is soft and lightly charred. Stir the roasted bone marrow into your hot beef gravy, then serve the pies with onion rings and minted peas.
