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5 pounds beef brisket
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon kosher salt
1 tablespoon black pepper ; freshly ground
2 tablespoons garlic powder
1 tablespoon oregano
1 cup BBQ sauce ; Use a good smoky tomato based one, try to avoid ones with corn syrup
1 cup tomato ketchup
1/2 cup bourbon
1/4 cup cider vinegar
1 tablespoon hot pepper sauce ; to or taste. I like Frank's more than Tabasco.
Submitted by adam
You need a smoker for this. Totally worth the wait!
Original recipe serves 10
½ 2x 3x Reset
Ingredients (serves 10)
Directions
- Make the rub by combining the cumin, chili powder, salt, black pepper and garlic powder.
- Coat brisket on all sides. Press into the meat. Wrap well in plastic wrap and refrigerate overnight.
- Next day, bring brisket up to room temp. Prepare smoker, use hickory, pear, apple woods or any combination of these. I lean heavily on hickory, I personally don't like mesquite but it's all a matter of taste.
- Prepare mop by combining the BBQ sauce, ketchup, bourbon, cider vinegar and hot pepper sauce.
- Brush brisket with mop. Smoke 4 hours. Turn briskets, brush again with mop. Smoke another 4 hours, 8-9 hours total. Slice thin against the grain.
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