Smoked Brisket with Homemade BBQ Sauce
Generated by Ben with the assistance of Pantry Bliss AI
Last updated on
4
1 day 1 hour
Prep time
4 hours
Marinade/Proof time
12 hours
Cook time
8 hours
Resting time
1 hour
This recipe draws inspiration from classic American barbecue techniques, celebrating traditional smokiness that complements the robustness of brisket. The homemade BBQ sauce adds personal flair to the dish while the pickled vegetables lend freshness. Inspired by visits to renowned barbecue joints in Texas and the heartfelt dedication toward artisanal cooking, each element seeks to craft a dish that resonates with comfort and flavour, ideal for a gathering with loved ones.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
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2 kilograms Beef brisket (trimmed of excess fat)
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40 grams Kosher salt (for seasoning)
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20 grams Black pepper (freshly cracked)
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20 grams Paprika (for rub)
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15 grams Garlic powder (for rub)
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15 grams Onion powder (for rub)
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240 milliliters Ketchup (base for sauce)
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120 milliliters Apple cider vinegar (for tanginess)
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90 grams Brown sugar (to balance acidity)
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30 milliliters Worcestershire sauce
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15 grams Smoked paprika (for smokiness)
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10 grams Chili powder (for heat)
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3 cloves Garlic (minced)
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1 large Onion (finely chopped)
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2 medium Carrots (julienned)
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1 large Cucumber (sliced thinly)
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200 grams Radishes (sliced thinly)
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300 milliliters Apple cider vinegar (for pickling)
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300 milliliters Water
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50 grams Sugar (for balance)
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15 grams Salt
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1 loaf French bread (or similar type of bread)
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100 grams Butter (softened)
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4 cloves Garlic (minced)
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10 grams Parsley (finely chopped)
Instructions
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1.
Prepare the Pickled Vegetables:
Combine apple cider vinegar, water, sugar, and salt in a saucepan. Heat gently until sugar and salt dissolve. Cool completely. Place carrot, cucumber, and radish in mason jars, then pour the cooled vinegar mixture over the vegetables. Seal and refrigerate for at least 12 hours.
Ensure the pickling liquid cools completely before pouring over vegetables to avoid cooking them.
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2.
Season the Brisket:
Pat the brisket dry with paper towels. In a bowl, combine kosher salt, black pepper, paprika, garlic powder and onion powder. Rub this mixture generously over all sides of the brisket. Wrap tightly in cling film and refrigerate for a minimum of 12 hours, preferably overnight.
Keep the brisket refrigerated to prevent bacterial growth during marination.
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3.
Prepare the BBQ Sauce:
In a saucepan over medium heat, sauté chopped onion and minced garlic in a little oil until translucent. Add ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, and chili powder. Simmer on low for 20-30 minutes, stirring occasionally until thickened. Cool and store in an airtight container until ready to use.
Do not let the sauce boil vigorously; a low simmer is ideal to prevent burning.
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4.
Smoke the Brisket:
Preheat the Kamado Joe smoker to 110°C. Place the brisket on the grill rack, fat side up. Add wood chips for smoke (hickory or oak are excellent). Smoke for 10-12 hours, or until internal temperature reaches 90°C. Wrap brisket in butcher paper and rest for 30-60 minutes before slicing.
Monitor the internal temperature closely to achieve perfect doneness and ensure to maintain smoke levels.
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5.
Prepare the Garlic Bread:
Preheat the oven to 200°C. Mix the softened butter, minced garlic, and chopped parsley in a bowl. Slice the French bread lengthwise and spread the garlic butter mixture generously inside. Bake for 10-15 minutes until golden and toasted.
Keep an eye on the bread to avoid burning, especially towards the end of the baking.
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6.
Serve the Dish:
Slice the brisket against the grain into 1cm thick slices. Serve on a platter with the BBQ sauce drizzled over it or on the side, along with pickled vegetables and garlic bread. Enjoy your meal!
Slicing against the grain ensures tender bite-sized pieces of brisket.
Tips and Variations
- Use different woods for smoking to achieve varied flavours; cherry wood can add a sweetness to the brisket.
- Experiment with different types of vinegars for the BBQ sauce; red wine vinegar can create a different flavour profile.
- Add herbs like thyme or oregano to the butter mix for garlic bread for added aroma.
Equipment Required
Suggested Pairings
Sides
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The coolness and crunch of the slaw balance the smoky richness of the brisket.
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Sweet and tender corn pairs excellently with BBQ flavours.
Drinks
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Refreshing and lightly sweetened, it cuts through the richness of the meal.
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A hoppy IPA complements the smokiness while refreshing the palate.
Other Food Dishes
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A sweet, nutty finale to complement the savoury brisket.