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Brisket

Gear

  • Spray bottle
  • Aluminum foil/butcher paper
  • Drip/water pan

Ingredients

  • Brisket
  • Olive oil

Rub

  • Coarse Black Pepper
  • Coarse salt
  • Sweet paprika powder
  • Garlic powder
  • Brown sugar

Sauce (28 servings)

  • 57 gr butter
  • 13 gr onion (minced)
  • 3 stalks celery (chopped)
  • 2 cloves garlic
  • 220 ml water
  • 1 cube of beef bouillon
  • 120 gr ketchup
  • 50 ml apple cider vinegar
  • 15 ml worcestershire sauce
  • 2 tablespoons spicy mustard
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 tablespoon paprika
  • 2 teaspoons chili powder
  • Salt, to taste
  • Pepper, to taste
  • Tiny bit of coffee powder to taste

Instructions


Brisket

  • Oil in your brisket with olive oil
  • Prepare the rub in a plastic cup and shake well, spread evenly across the brisket. Be cautious with the ammount.
  • Allow rub to marinate on brisket for at least 2 Hours
  • Allow brisket to cook for 2h to 2:30h for each kg at 105-120 °C. Fat side up
  • Spray the brisket when it needs some extra moisture, you can do this with water, beer, hot sauce, soy sauce, worcestershire sauce, apple cider vinegar, …
  • When the brisket starts to look too dry, you kan wrap it in aluminium foil or butcher paper.

Sauce

  • In a medium saucepan over medium-low heat, melt butter and add the onion and celery. Cook for 4 to 5 minutes until the onions and celery are soft.
  • Add the minced garlic and cook for only 15 to 20 seconds and no longer.
  • Add the water and bouillon cube. Stir until the bouillon is dissolved.
  • Add remaining ingredients and simmer on low for about 15 minutes, stirring occasionally.
  • Remove the sauce from the heat and allow it to cool for 15 minutes.

Sources: BBQ with Franklin Part 1 BBQ with Franklin Part 2BBQ with Franklin Part 3 BBQ Pit Boys Texas BBQ Sauce