We’ve used Weber’s Smoke Fire Grill, and it’s every cooks dream! & this is the perfect recipe for it.
The Beef is so Tender & succulent inside, yet a juicy crisp exterior! The Homemade sweet pepper sauce is THE BEST!  – The Weber connect app makes it so easy to manage the heat too!


Beef brisket 1.5kg

2 TBSP butter

1 tbsp honey


1 tbsp Salt

1 tbsp Black pepper

1 tbsp Dried thyme

1 tsp Paprika

1 tbsp Garlic powder

1 tsp Ground pimento

2 tbsp Olive oil


2 Red bell pepper

2 Garlic bulbs

4 medium Tomatoes

1 large Red onion

1 Scotch bonnets

2 tbsp Honey

2tbsp olive oil

1 tsp salt

2hrs cooking fall heat

1hr foil



Let’s start with the marinade, in a small mixing bowl, add Salt, Black pepper, Dried thyme, Paprika. Garlic powder, Ground pimento, Olive oil and mix until thick and sloppy.

Score the brisket, then pour oil & the marinade on to the brisket and massage it all over. Once the Weber Grill is hot and ready, add the marinated brisket on, and close the grill. Weber recommends a Low & Slow Cook to get the most juiciest effect, so around 4 hours at 110oC.

For the sweet pepper sauce, cut all the vegetables in half and place on the grill until charred, then peel the skins and place into a blender and blend til smooth.

About half way through cooking the brisket, brush some of the sauce on it.

An hour before the brisket is finished, brush butter and honey on to foil, then place brisket on it, and wrap tight, then place back on the grill.

The ideal temperature of a properly smoked brisket is 195°F.

Once done, drizzle some sauce and enjoy!

(For quicker cooking time, cook at 200-220oC for approx 2 hours)