Atlas Masterclass

Smoked Beef Brisket



1. Smoked brisket

2. BBQ sauce

3. Mustard dressing (portion also for night three)

4. Potato 

5. Brown onion

6. Red onion

7. Cabbage 

8. Carrot

9. Dill



  1. Bring a pot of water to the boil.

  2. Keep the brisket in the bag and drop the bag into the boiling water. Reduce the heat to low and place a lid on to let the brisket warm in the bag. The brisket will take about 20 minutes to heat through. *Please note it is already completely cooked, this is just a gentle way to reheat, keeping it moist and delicious! 

  3. Thinly slice the potato and onion, then mix to combine. 

  4. Use a splash of your preferred oil in a pan over a medium heat. Add the potato and onion mix and salt generously.

  5. To prepare the slaw, thinly slice the cabbage, red onion and carrot. Dress with the mustard dressing and some dill. *Please note this portion of mustard dressing is also intended for night three.

  6. Check on the potato and onion in the pan, stirring to combine and cook evenly. 

  7. Add a little mustard dressing and some dill to the pan and mix through. 

  8. Remove the brisket from the pot of water. Remove it from the bag and slice to desired thickness - we recommend 1cm thick slices. 

  9. To plate up add the brisket to the plate followed by the slaw and potatoes. Finish with a spoonful of our homemade BBQ sauce. 



Vegetarian: Smoked cabbage are provided. Heat and serve as per the recipe.

For downloadable pdf version, click here.