Cooking instructions

For the coffee rub:

1. Lightly roast the peppercorns, coriander seeds and fennel seeds in a dry pan until the spices release their aroma.
2. Once cooled, place the toasted seeds and peppercorn in a coffee grinder and blitz together with the moscavado sugar, caster sugar, garlic powder, salt, smoked paprika, cayenne, coffee and ground ginger. 

For the brisket:

1. Prepare the barbecue cooker for smoking.
2. Coat the brisket all over with the coffee rub and place on the egg. Smoke until the core temperature reaches 86-88 degrees celsius. 
3. Wrap in peach paper and allow to rest.

For the burnt ends: 

1. Cut the brisket into 1-2cm cubes, heat a flame proof pan that will fit inside the BBQ cooker, add the diced brisket and place in the cooker for 10 mins stirring occasionally, until evenly browned.
2. Add bbq sauce and red wine jus and cook for a further 10-15mins.

Join us at our maze Grill restaurants in the heart of London and enjoy a Burnt Ends Slider straight from the Montagu Grill. Book a table or contact us on 0207 592 1360.