2 Kg second cut Brisket

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon Kosher salt

1 large onion, sliced

1 Cup barbecue sauce


8 Yukon gold potatoes, peeled and cut into wedges

1/4 olive oil

2 teaspoons Kosher salt

2 teaspoons dried minced onion

1 teaspoon paprika

1 teaspoon garlic powder

1 Tablespoon whole grain mustard

 Garlic Mayo

1 Cup mayonnaise

4-5 cloves garlic minced

2 teaspoons Kosher salt

1 Tablespoon honey

1 teaspoon whole grain mustard

juice of 1 lemon


  1. Prepare the brisket, prepare the oven to 325 Fahrenheit.
  2. In a small bowl, mix spices together, sprinkle them all over the meat.
  3. Place onion slices into a roasting pan large enough to hold the meat. Place seasoned meat onto onions. Pour barbecue sauce over the meat. cover tightly, roast for 3 hours until tender.
  4. Cool slightly, using 2 forks shred the meat.  Set aside.
  5. Prepare the fries, Preheat the oven to 425 Fahrenheit . Line 2 baking sheets with parchment paper and set aside.
  6.    In a large bowl, toss together potato wedges, oil spices and mustard until combined.
  7. Divide the potatoes between  prepared baking sheets. Roast for 40 minutes or until brown.
  8. Prepare the garlic mayo: whisk together all garlic mayo ingredients
  9. Assemble the brisket fries: arrange the potatoes on a platter. Top with pulled brisket, drizzle with Garlic Mayo and serve immediately.

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