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Smoked BBQ Brisket |Cooking With Carolyn
Copyright © 2015 by Cooking With Carolyn
Yield: 12 to 14 Servings; 2 Cups BBQ Sauce; 1, 6 to 7 Pound Beef Brisket
Ingredients
BBQ Brisket Rub
3 Tablespoons Light Brown Sugar, firmly packed
2 Tablespoons Mustard Powder
2 Tablespoons Garlic Powder
1 Tablespoon Onion Powder
1½ Tablespoons Paprika
1½ Tablespoons Kosher Salt
1 Tablespoon Dried Thyme
2 Tablespoons Butter
2 Tablespoons Grand Diamond All Purpose Seasoning
If you’re going to make the BBQ sauce below reserve 2 Tablespoons of the rub.
Tangy & Sweet BBQ Sauce
1¼ Cups Apple Cider Vinegar
1½ Cups Ketchup
½ Cup Light Brown Sugar, firmly packed
¼ Cup Honey
2 Tablespoons Molasses
2 Tablespoons reserved BBQ Brisket Rub, above
3 Tablespoons Worcestershire
1 Tablespoon Dijon Mustard
½ Teaspoon Kosher Salt
¼ Cup Water
Directions
Prepare the BBQ pit for smoking. The heat should be between 150 and 180 degrees. (Tip: If necessary, use an internal thermometer to maintain the temperature.)
Trim some of the fat off of the brisket just so the layer is even. Rub both sides of the brisket with the rub. (Tip: You can rub the brisket the night before and refrigerate.) Allow the meat to come to room temperature before putting it on the grill. Smoke the meat, with the “fat” side up, for about 8 hours.
Once the smoking is done, wrap the brisket in aluminum foil. Place 2 pieces of foil in a “t” shape, the first one going from left to right and the second going from top to bottom. Place the brisket in the middle of the foil and wrap it enclosing the meat completely.
Rearrange and/or add coals to the BBQ pit to raise the internal temperature somewhere between 225 to 250 degrees. Return the wrapped brisket back to the BBQ pit and cook for 3 to 4 hours. (Suggestion: Make the BBQ Sauce at this point.)
Once done, unwrap the meat and allow it to rest for about 15 to 20 minutes before cutting and enjoying.
Tangy & Sweet BBQ Sauce
Combine all of the ingredients in a medium sauce pot and stir. Bring the sauce to a slight boil over medium-high heat and then reduce the heat to low and simmer for about 45 minutes stirring every 15 minutes or so.
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