Stephanos G. - Dec 14 2023

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The Ribeye Club's Christmas Brisket Roast Recipe

The Ribeye Club's
Christmas Brisket Roast Recipe

Hello, BBQ enthusiasts! This festive season, we’re bringing a special touch to your holiday table with The Ribeye Club's Christmas Brisket Roast. Perfect for any level of grilling expertise, this recipe will guide you through creating a succulent, flavorful brisket that’s just right for your festive feast.
Get ready to impress your guests and make this Christmas a memorable one with our brisket roast. Let’s fire up those grills!


• 1 whole beef brisket (approximately 4kgs)
• 1/4 cup coarse salt
• 1/4 cup black pepper, freshly ground
• 2 tablespoons smoked paprika
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried thyme
• 1 tablespoon brown sugar
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 cup beef broth
• Wood chips for smoking


1. Prepare the Brisket Rub: In a bowl, mix together the coarse salt, freshly ground black pepper, smoked paprika, garlic powder, onion powder, dried thyme, brown sugar, and cayenne pepper.

2. Prepare the Brisket: Trim excess fat from the brisket, leaving about 10cm. Rub the brisket generously with the prepared spice mix, ensuring an even coating on all sides. Let it marinate in the refrigerator for at least 4 hours or overnight for maximum flavor.

3. Preheat the Smoker: Prepare your smoker according to the manufacturer's instructions. Bring it to a temperature of 225°F (107°C) using wood chips for a smoky flavor.

4. Smoke the Brisket: Place the marinated brisket on the smoker rack. Smoke for approximately 1.5 hours per 450gr or until the internal temperature reaches 195°F (91°C), spritzing occasionally with beef broth to keep it moist.

5. Rest and Slice: Once done, remove the brisket from the smoker and let it rest for at least 30 minutes. Slice against the grain and serve.

Our Christmas Brisket Roast is sure to be the star of your holiday feast. With a perfect blend of spices and that slow-cooked tenderness, it's a recipe that combines simplicity with festive elegance. Stay tuned to The Ribeye Club for more delightful recipes. Here’s to a flavorful and joyous Christmas celebration!

Brisket (6644834697399)
Brisket (6644834697399)
Brisket (6644834697399)
Brisket (6644834697399)

Hammer Steak


The notorious hammer steak is a cut from the shank of the beef.

This is perfect for slow cooking / smoking.

Recipe Ingredients

2kg hammer steak (beef shank)
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 large onion, chopped
1 carrot, chopped
½ cup dry red wine
10 cloves garlic, thinly sliced
1 sprig fresh rosemary

Step 1 – Preheat the oven to 150 C.

Step 2 – Season the beef shank with salt and pepper. Heat the oil in a Dutch oven or large oven proof pan over medium-high heat. Brown the shank, in batches if necessary, until golden brown on both sides, about 3 minutes per side. Transfer to a plate. Reduce the heat to medium, add the onion and carrots to the pot and cook, stirring, until just starting to soften, about 3 minutes. Add the wine, bring to a boil and simmer until reduced by about half. Add the garlic, rosemary, and ½ teaspoon salt, then return the shank to the pot. Nestle the shank into the tomatoes, then add the stock (it should almost cover the shank). Bring to a simmer. Cover the pot with tin foil, transfer to the oven and braise until the meat is very tender, about 3 hours.

Step 3 – Transfer the cooked shank to a cutting board. Coarsely shred the meat from the shanks, discarding any large chunks of fat. Return the shredded meat to the sauce and simmer on the stove over medium-high heat until slightly reduced, about 10 minutes. Season with salt and pepper and serve.

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