Gordon Ramsay’s BBQ Brisket Was Messy, Smoky, and Weirdly Healing

I woke up and chose smoke. It was Saturday, I hadn’t put on real pants in two days, and there was a brisket in my fridge staring at me like, “you scared?”

I was.
But I fired up the grill anyway.

This is Gordon Ramsay’s BBQ Brisket, and it’s not for the faint of heart. It’s smoky, sticky, crusted in spices, and you’ll smell like campfire for hours—which is either a bonus or a warning, depending on your vibe.

What Gordon Ramsay Would Do

Gordon doesn’t mess around with brisket. His version starts with a dry rub that’s got a little heat (ancho, cayenne, cumin), sears the outside on the grill until it’s giving burnt ends energy, then bakes low and slow in a flood of BBQ sauce until it practically shreds itself.

He’d make this look effortless—yelling at the sauce while tossing a salad with the other hand. But don’t let the simplicity fool you. This is big flavor, big time.

What I Changed (And Why)

• Used regular chili powder instead of ancho, because I couldn’t find any and I was already sweating from the grill.
• Skipped trimming the fat perfectly because I like a little chaos (and extra flavor).
• Added a splash of coffee to my BBQ sauce because I was feeling edgy. (Trust me. It slapped.)
• Didn’t wait the full 20-minute rest. I’m not proud. I was just really hungry.

Also… I may have almost dropped it flipping it on the grill. Caught it like a hero. Brisket crisis averted.

How It Turned Out

This brisket was a tender, smoky event. The spice crust got all caramelized and barky, the inside was juicy and full of deep BBQ flavor, and the sauce? Glossy, spicy, and sticking to every finger.

I served it with zero sides and a cold beer, standing over the cutting board like I was about to feed a medieval army. I was alone. But spiritually? I was in a pitmaster showdown.

So, Was It Worth It?

YES. This is the kind of dish you make when you want to feel accomplished.
When you need a win. When you want to smell like victory and barbecue.

It’s messy. It’s bold. It’s kind of primal.
And it makes you feel like a damn legend in your own backyard.

How to Make Gordon Ramsay’s BBQ Brisket (Without Burning Down Your Life)

Perfect for that weekend energy when you’ve got time, tongs, and zero chill. This one’s about patience, smoke, and flavor that punches you in the face (lovingly).

Smart Tips

• Trim the fat just enough. Don’t go crazy—fat = flavor.
• Char, don’t cremate. Watch that grill like it owes you money.
• Wrap that sucker tight in foil. Lock in the moisture, keep it juicy.
• Let it REST. Don’t do what I did. Let the meat reabsorb its magic.
• Slice against the grain. Otherwise it’ll feel like chewing your emotions.