Many people consider brisket the most difficult cut of meat to cook. The perfect solution is to treat the meat with a generous rub and brine, so that it doesn’t get dry. And don’t forget the golden rule: low and slow.
Ingredients
10 lb Beef brisket, fat trimmed to ¼” thickness
For BBQ rub:
¼ Cup brown sugar
¼ Cup paprika
3 Tablespoons black pepper
4 Tablespoons kosher salt
2 Teaspoons garlic powder
2 Teaspoons onion powder
2 Teaspoons celery seeds
1 Teaspoon cayenne pepper
For mustard sauce:
1 Cup yellow mustard
¼ Teaspoon black pepper
¼ Teaspoon kosher salt
1 Teaspoon hot sauce
For mop sauce:
½ Cup apple cider vinegar
1 can (355 ml) of amber or dark beer
½ Cup water
¼ Cup vegetable oil
1 Tablespoon BBQ dry rub
2 Tablespoon Worcestershire sauce
1 Tablespoon hot sauce
1 Teaspoon black pepper
BBQ sauce:
½ Cup onions, finely chopped
2 Tablespoons butter
3 Tablespoons tomato paste
2 Cups ketchup
¾ Cup brown sugar
¼ Cup honey
¼ Cup molasses
1 Cup white vinegar
1 Teaspoon allspice
3 Tablespoons Dijon mustard
2 Teaspoons black pepper
2 Teaspoons chili powder
3 Tablespoons Worcestershire sauce
2 Teaspoons garlic powder
1 Tablespoon paprika
3 Tablespoons lemon juice
Bradley Flavor Bisquettes – Hickory
Directions
- Mix together ingredients for dry rub, and set aside 1 Tablespoon for mop sauce.
- Sprinkle brisket generously with the dry rub, wrap in plastic and refrigerate overnight.
- Preheat your Bradley Smoker the day of with Hickory Flavor Bisquettes to 200-250°F.
- Remove the brisket from refrigerator 1 hour prior to cooking and let stand at room temperature.
- Mix together ingredients for mustard sauce.
- Mop the entire brisket with mustard sauce.
- Place the brisket fat side up in your smoker.
- Mix together ingredients for mop sauce.
- After 3 hours rotate brisket and mop with mop sauce.
- After 2 more hours, place brisket on 2 pieces of heavy-duty foil. Pour remaining mop sauce (about a quarter of a cup) on top of brisket and seal tightly.
- Continue to smoke for another 2 to 4 hours, or until internal temperature of the brisket reaches 195°F.
- Remove brisket from foil and let stand for 30 minutes, before slicing brisket against the grain.
- While brisket is smoking, prepare BBQ sauce by heating butter in a medium saucepan and sauté the onions over medium heat until soft. Add remaining ingredients. Bring mixture to a boil over medium high heat. Reduce heat to low and simmer for 20 minutes.
- Serve brisket with BBQ sauce.
Recipe by: Lena Clayton
