Southern Jewish BBQ Brisket
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- Serves 8
- Cooks in 20 mins (20m prep + Nonem cook)
- Difficulty: medium
- Tastes:
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Estimated nutrition per serving
Southern Jewish BBQ
local_grocery_store Ingredients
restaurant_menu Method
- 1.Preheat the oven to 300°F.
- 2.Combine the brown sugar, paprika, garlic powder, onion powder, cumin, salt, and black pepper in a small bowl to make the dry rub.
- 3.Rub the dry rub all over the brisket, making sure to coat it evenly.
- 4.Place the brisket in a large roasting pan and cover tightly with foil.
- 5.Bake for 7-8 hours, until the brisket is tender and falls apart easily.
- 6.While the brisket is cooking, make the sauce. Combine the ketchup, apple cider vinegar, Worcestershire sauce, and liquid smoke in a medium saucepan and bring to a simmer over medium heat.
- 7.Simmer for 15-20 minutes, until the sauce has thickened.
- 8.Once the brisket is done, remove it from the oven and let it rest for 10-15 minutes.
- 9.Slice the brisket against the grain and serve with the sauce, coleslaw, and cornbread.
lightbulb_outline Tips
- Make sure to trim the brisket of any excess fat before cooking.
- Let the brisket rest before slicing to ensure it stays moist and tender.
- The sauce can be made ahead of time and stored in the refrigerator for up to a week.