BBQ Brisket

A full barbecue spread

Description:

Smoked brisket is one of the most iconic foods to come from the state of Texas. The origins of this popular dish are debated, but the most widely accepted explanation is that the tradition of smoking and eating brisket was brought to Texas by Czech and German immigrants in the 1800’s. With its large cattle industry, it is no wonder that Texas became the unofficial home to this dish that is now quintessential in barbecue restaurants throughout the United States.

Ingredients:

• 1 whole 10-16 lb. brisket roast (4.5 - 7.2 kg)

• 3 tbsp black pepper (54 g)

• 3 tbsp garlic powder (54 g)

• 3 tbsp salt (54 g)

• 2 tbsp smoked paprika (36 g)

Texas BBQ Sauce

• 1 cup ketchup (240 g)

• 1 tbsp apple cider vinegar (15 ml)

• 2 tbsp brown sugar (25 g)

• 2 tsp Worcestershire sauce (10 ml)

• 1 tsp garlic powder (6 g)

• 1 tsp onion powder (6 g)

• 1 tsp cumin (6 g)

• 1 tsp chili powder (6 g)

• Salt & pepper

Preparation:

Using a sharp knife, trim off any of the excess fat from the top of the brisket. Combine spices and evenly coat the brisket. Allow meat to sit for one hour. Place brisket on a baking sheet fitted with a wire rack. Place in a smoker or oven at 225 degrees (107 C) and cook for about 8 hours, until the internal temperature reaches 200 degrees (94 C). To make BBQ sauce, whisk together all ingredients in a bowl and adjust to taste with salt & pepper. Allow to rest for an hour, then slice into thin pieces to serve.

Notes:

• You can save the extra fat from the brisket and use it to make tallow.

• If you are smoking the brisket, you can omit the smoked paprika from the rub mix.

Nutrition Facts

Calories: 431 Total Fat: 14.2g Saturated Fat: 5.4g Cholesterol: 202mg Sodium: 805mg Total Carbohydrate: 2.3g Dietary Fiber: 0.6g Total Sugars: 0.4g Protein: 69.2g Vitamin D: 0mcg Calcium: 12mg Iron: 43mg Potassium: 952mg

Nutrition information is automatically calculated, so should only be used as an approximation.