Southern Jewish BBQ Brisket

local_grocery_store Ingredients

• 1 beef brisket, trimmed, fat cap left on, 5-6 lbs
• 1/4 brown sugar
• 1/4 paprika
• 1/4 garlic powder
• 1/4 onion powder
• 1/4 cumin
• 1/4 salt
• 1/4 black pepper
• 2 ketchup
• 1 apple cider vinegar
• 1/4 Worcestershire sauce
• 1/4 liquid smoke

restaurant_menu Method

1. 1.Preheat the oven to 300°F.
2. 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. 3.Rub the dry rub all over the brisket, making sure to coat it evenly.
4. 4.Place the brisket in a large roasting pan and cover tightly with foil.
5. 5.Bake for 7-8 hours, until the brisket is tender and falls apart easily.
6. 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. 7.Simmer for 15-20 minutes, until the sauce has thickened.
8. 8.Once the brisket is done, remove it from the oven and let it rest for 10-15 minutes.
9. 9.Slice the brisket against the grain and serve with the sauce, coleslaw, and cornbread.

lightbulb_outline Tips

• chevron_rightMake sure to trim the brisket of any excess fat before cooking.
• chevron_rightLet the brisket rest before slicing to ensure it stays moist and tender.
• chevron_rightThe sauce can be made ahead of time and stored in the refrigerator for up to a week.