| Level: | Intermediate |
| Total: | 12 hr 50 min |
| Active: | 1 hr 20 min |
| Yield: | 6 to 8 servings (and 3 1/4 cups sauce) |
Ingredients
- 1 1/2 tablespoons chili powder
- 1 1/2 tablespoons dark brown sugar
- 3/4 tablespoon garlic powder
- 3/4 tablespoon onion powder
- 1 1/2 teaspoons cayenne pepper
- 1 1/2 teaspoons cumin
- Kosher salt and coarsely ground black pepper
- 6 pound beef brisket, trimmed
- 1 cup apple juice
- 1/4 cup plus 2 tablespoons dark brown sugar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon crushed red pepper flakes
- 3 cups ketchup
- 1 1/2 cups apple cider vinegar
- 1 teaspoon Worcestershire sauce
- Kosher salt
Instructions
- For the brisket: In a small bowl, combine the chili powder, brown sugar, garlic powder, onion powder, cayenne and cumin, 1 1/2 tablespoons salt and 1 1/2 tablespoons pepper. Rub the dry mixture all over the brisket and then tightly wrap it in plastic wrap. Refrigerate at least 6 hours or overnight.
- Unwrap the brisket and let it come to room temperature while you set up the smoker. Prepare a smoker with charcoal and soaked wood chips according to the manufacturer’s instructions. Heat it to 190 to 225 degrees F. Place a disposable loaf pan filled with the apple juice and some water inside of the smoker to help maintain a moist environment. Place the room-temperature brisket off of the direct heat, close the lid, and cook, regularly checking the fire and adding additional chips if needed. Do not move or poke the meat with a fork except to check the internal temperature. Cook until the meat is tender and an instant-read thermometer inserted into the center of the brisket registers an internal temperature of 180 to 185 degrees F, 4 to 5 hours.
- Remove the brisket from the smoker and let rest for 30 minutes before slicing and serving with barbecue sauce.
- For Tiffani’s barbecue sauce: Meanwhile, put the sugar, garlic powder, cayenne and red pepper flakes in a medium saucepan. Mix well together to break up any lumps. Stir in the ketchup, cider vinegar, Worcestershire sauce and 1/2 teaspoon salt and bring to a simmer over medium heat. Cook, stirring occasionally, until the sugar is melted and the sauce thickens slightly, about 5 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1103 |
| Total Fat | 76 g |
| Saturated Fat | 31 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 2 g |
| Sugar | 31 g |
| Protein | 62 g |
| Cholesterol | 320 mg |
| Sodium | 1211 mg |