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BBQ BEEF BRISKET RECIPE

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Instructions:

  1. Prepare the Brisket:
    • Trim the Brisket: If your brisket has a thick fat cap, trim it down to about 1/4-inch thickness, leaving some fat to ensure juiciness and flavor.
    • Season the Brisket: In a small bowl, combine the salt, pepper, garlic powder, onion powder, paprika, brown sugar, chili powder, cumin, mustard powder, and cayenne pepper. Rub this spice mix generously all over the brisket, making sure to coat it evenly on all sides. Let the brisket sit for about 30 minutes at room temperature for the seasoning to meld.
  2. Cook the Brisket:
    • Grilling or Smoking Method:
      • Preheat your smoker or grill to 225°F (107°C). If using a charcoal grill, set up a two-zone fire (direct and indirect heat) and add wood chips for smoking (oak, hickory, or mesquite work well).
      • Place the brisket fat-side up on the grill or smoker grate over the indirect heat zone. Cover and cook for about 6-8 hours, or until the internal temperature of the brisket reaches 190°F to 200°F. This low and slow cooking will render the fat and break down the connective tissues for that melt-in-your-mouth tenderness.
    • Oven Method:
      • Preheat your oven to 300°F (150°C).
      • Place the brisket fat-side up on a baking sheet lined with foil or in a roasting pan. Cover tightly with aluminum foil.
      • Roast for about 3-4 hours, or until the brisket is tender. You can check for tenderness by inserting a fork or probe to see if it easily breaks apart.
      • If you want to replicate the smoky flavor in the oven, consider adding liquid smoke to the rub or a few drops to the sauce.
  3. Make the BBQ Sauce:
    • In a medium saucepan, combine all the BBQ sauce ingredients.
    • Bring to a simmer over medium heat, stirring occasionally. Let it cook for about 10-15 minutes, or until it thickens slightly and the flavors meld. Taste and adjust seasoning with more salt or sugar if needed.
    • Remove from heat and set aside.
  4. Rest and Slice the Brisket:
    • Once the brisket reaches the desired internal temperature (around 200°F), remove it from the grill, smoker, or oven and let it rest, covered loosely with foil, for at least 20-30 minutes. This will help the juices redistribute and ensure a moist, tender brisket.
    • Slice the brisket against the grain into thin slices (about 1/4-inch thick). Make sure to cut across the long fibers of the meat for maximum tenderness.
  5. Serve:
    • Serve the sliced brisket with your homemade BBQ sauce on the side or brush the sauce over the top if you like your brisket saucy.
    • Pair with your favorite BBQ sides like coleslaw, cornbread, pickles, or roasted vegetables.

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