Last night Brews News’ resident tong master, Pete Mitcham, broke out the tongs, three barbecues and something like 50 kilograms of beef brisket to run a barbecue masterclass at the Albion Hotel, part of Newcastle craft beer week.

6.30am after a night on the rub…

It’s fair to say that those present will never think of the humble barbecue in the same way.

Pete promised to post the rub and sauce details, so here they are.

I’m obviously biased, but If you get the chance to go along to one of Pete’s barbecue classes, take it, you won’t regret it.

He will be showing his tong techniques at Barley’s Angels’ next meeting, Girls on the Grill, this Monday night.

Slow cooked barbecue brisket

Brisket – Method

• Trim it – no big chunks of fat but you want to keep the layer of fat.
• Make dry rub (all to taste):
  • Onion powder
  • Garlic powder
  • Paprika (smoked or sweet – Pete used a blend)
  • Raw sugar
  • Salt & pepper
• Shake it on brisket, rub it in, working into flaps etc. Sit overnight.
• Cooking time: 12 hours (depending on thickness) Almost impossible to overcook.
• Pull apart, serve on bread.

At 8 hours, still a few to go.

Serve with:

Lexington Redslaw

• White cabbage
• carrot
• apple cider vinegar
• ketchup/tomato sauce
• salt & pepper

Method: Combine ingredients. Refrigerate for minimum 2 hours.

BBQ Sauce (Dip)

• 4 cups water
• 1 1/2 cups white vinegar
• cup ketchup
• 5 tbls brown sugar
• tbls salt
• 2 tbls ground black pepper
• 2 tbls chilli flakes
• ½ tsp cayenne pepper

Method: Combine all ingredients over medium heat, once at boil simmer for 10mins. Serve at room temperature.

PDF version.