Southern Style Brisket

If you check my freezer at any given time (and move the pork roasts out of the way), you will most likely find a brisket.  Brisket is a truly wonderful think.  I love it barbecued but I also like it roasted with salt pepper and garlic on a cool fall day.  I think Caputo's now carries brisket year round because I buy them every couple of weeks!  I am going to try the barbecue sauce...I wonder if it will hold up to the one my brother in law made a couple of weeks ago which was worthy of bottling and selling!

For the brisket:

2 tsp. chili powder
2 tsp. mustard powder
2 tsp. packed dark brown sugar
1 tsp. cayenne pepper
Kosher salt and freshly ground pepper
3 to 4 pound point end brisket, preferably with a 1/4 inch thick fat cap

For the barbecue sauce

2 tbsp. vegetable oil
3 cloves garlic
1 tbsp. chili powder
3/4 C. apple cider vinegar
3/4 C. ketchup
1/3 C. fresh lemon juice
1/3 C. Worcestershire sauce
1/3 C. packed dark brown sugar
3 tbsp. yellow mustard
1/4 tsp. ground allspice
Freshly ground black pepper



Remove the brisket from the refrigerator about 1 hour before cooking and let sit at room temperature.  Soak a few handfuls of mesquite or hickory wood chips in water 30 minutes; drain.


Preheat a grill to low, then prepare for indirect heat; for a gas grill turn off the burners on one side.  For a charcoal grill, push the coals to one side, once the temperature reaches  200 degrees.  Scatter the wood chips on top.  Position a drip pan under the grate on the cooler side of the grill.


Put the brisket fat side up on the grill over the drip pan.  Cover and grill, undisturbed until a thermometer inserted into the thickest part of the brisket registers 185 to 200 degrees, 3 hours, 30 minutes to 5 hours.  If using a charcoal grill, leave the vents nearly closed and scatter 6 to 8  unlit charcoal briquettes and a handful of prepared wood chips on top of the lit coals every 45 minutes to 1 hour.  Remove brisket from the grill, wrap in foil and let sit for at least 30 minutes.  Pour drippings from the drip pan into a bowl and let cool completely.


Meanwhile, make the barbecue sauce; heat the vegetable oil in a medium saucepan over medium heat.  Add the garlic and cook, stirring, 30 seconds.  Add the chili powder and cook stirring until brick red, about 30 seconds.  Stir in 1 1/2 C. water, the vinegar, ketchup, lemon juice, Worcestershire sauce, brown sugar, mustard, allspice, and 3/4 tsp. black pepper.  Bring to a low simmer and cook, stirring occasionally, until slightly thickened, 45 to 55 minutes.  Remove from heat and cool slightly.


Whisk the reserved drippings, then whisk 1 to 2 tablespoons into the barbecue sauce.  Thinly slice the brisket against the grain.  Serve with the barbecue sauce.