| Level: | Intermediate |
| Total: | 6 hr 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons dried red pepper
- 2 tablespoons kosher salt
- 2 tablespoons sugar
- 5 teaspoons ground black pepper
- 1 small brisket, untrimmed
- Four 16-ounce baking potatoes
- 12 ounces water
- 8 ounces brown sugar
- 6 ounces Worcestershire sauce, such as French’s
- 3 1/2 ounces yellow mustard
- 2 1/2 ounces salad oil
- 2 teaspoons liquid smoke
- 1 ounce lemon juice
- 2 tablespoons chili powder
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- One 32-ounce bottle ketchup, such as Heinz
- 1 bunch green onions
- 4 ounce sour cream
- 4 ounces butter
- 4 ounces grated Cheddar
Instructions
- For the brisket: Mix the red pepper, salt, sugar and black pepper together. Sprinkle the brisket. Place on your backyard smoker with mesquite wood (if available, oak will work as well) for approximately 6 hours at 250 degrees F. Make sure the fat is soft (the best way to tell if it is done).
- For the potatoes: Wash the potatoes thoroughly and bake in the oven for 45 to 60 minutes at 350 degrees F.
- For the BBQ sauce: Mix the water brown sugar, Worcestershire sauce, mustard, oil, liquid smoke, lemon juice, chili powder, pepper and onion powder in a saucepot. Bring this mixture to boil over high heat. Add the ketchup, reduce the heat and simmer for 30 minutes.
- When the brisket is done, trim most of the fat and chop it into small cubes. Place it into a bowl and add BBQ sauce to desired consistency.
- Chop the green end of the onions into small pieces.
- Split open the potatoes and the add sour cream, butter and cheese. Spoon in the BBQ beef and top with chopped green onions.
Reviews
It came out AMAZING!!