UK Supermarket Brisket on the BBQ | Marcus Bawdon Pot Roast Method

You don’t need a full packer brisket to make amazing BBQ! In this video, I take a UK supermarket brisket—the rolled flat kind we typically get here—and cook it low and slow using Marcus Bawdon’s Smoked Brisket Pot Roast method from his Food and Fire book. The result? Tender, juicy brisket packed with rich BBQ flavour. In the UK, brisket is usually leaner and more compact than American packers, but this method proves you can still get fantastic results with readily available cuts. 🔥 Here’s how I cooked it: Took a rolled flat brisket joint and coated it in a simple SPG rub (equal parts salt, pepper, and garlic granules). Placed it on top of a bed of chopped onions and garlic in a tray. Smoked it at 120°C on the BBQ until it hit 70–75°C internal. Added a splash of ale, tented with foil, and continued to cook until it reached 95°C and was probing like butter. Rested and sliced—super tender, deep flavour, and no special butcher needed. 📚 Check out the full recipe from Marcus Bawdon: 👉 https://countrywoodsmoke.com/smoked-b... 📖 Get Marcus’ Food and Fire book here: 👉 https://amzn.to/4l8JYBV 🔧 Gear I Used: 🧤 My Gloves → https://amzn.to/3DfG2xZ 🔥 Pellets for Smoker → https://amzn.to/43owTO2 🌡️ Ninja Wireless Thermometer → https://amzn.to/3Xnl7Qd 🌡️ Handheld Thermometer → https://amzn.to/4dZS0K7 (As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.) 🔥 LIKE, COMMENT & SUBSCRIBE for more UK-based BBQ cooks, all done on supermarket meat and backyard gear! #UKBBQ #BrisketPotRoast #MarcusBawdon #BBQBrisket #SupermarketBrisket #FoodAndFire #SmokedBrisket #BBQRecipe #BBQOnABudget #EdBBQ