Tim Boyd's Barbecued Brisket
- Total Time
- About 11 hours
- Rating
- Comments
- Read comments
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Ingredients
- 2½tablespoons chili powder
- 2tablespoons garlic powder
- 2tablespoons coarse ground black pepper
- 1tablespoon salt
- 1tablespoon sugar
- 1tablespoon dry mustard
- 1tablespoon onion powder
- 13- to 4-pound brisket, top cut, fat trimmed
- 1cup tomato sauce
- 1cup ketchup
- ½cup strong brewed coffee
- ½cup molasses
- ½cup apple-cider vinegar
- ½cup Worcestershire sauce
- 1tablespoon hot sauce
- 1teaspoon salt
- 1teaspoon garlic powder
- 1teaspoon chili powder
- 1teaspoon ground black pepper
- 1teaspoon liquid smoke (optional)
- ½teaspoon onion powder
For the Dry Rub
For the Brisket Sauce
Nutritional analysis per serving (6 servings)
932 calories; 60 grams fat; 24 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 3 grams polyunsaturated fat; 49 grams carbohydrates; 3 grams dietary fiber; 36 grams sugars; 50 grams protein; 1121 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place powdered hickory in a Camerons smoker according to the manufacturer's directions. Tuck into the pan a cooking thermometer that has a low enough register to read 160 degrees.
- Step 2
To make the dry rub, combine the ingredients in a medium bowl and mix well, pressing with the back of a spoon to remove any lumps.
- Step 3
Rub the brisket with the dry rub. Place the brisket into the smoker and slide the cover almost completely closed. Place over low heat until wisps of smoke appear, close the cover tightly and smoke for 6 hours, making sure the temperature never exceeds 160 degrees. (Check the thermometer every half-hour.) Drain off liquid from the drip pan after the first, third and fifth hours.
- Step 4
Preheat oven to 275 degrees. Remove brisket from the smoker and wrap in a double thickness of heavy-duty foil, sealing it tightly. Place the packet fat side down on a baking sheet and bake until fork tender, 3 to 4 hours, turning packet over halfway through cooking.
- Step 5
Make the barbecue sauce by combining the ingredients in a pan and mixing well. Heat to boiling, reduce heat and simmer for 30 minutes.
- Step 6
To serve, remove brisket from the foil and place on a cutting board. Cut across the grain into thin slices. Liberally baste with sauce and serve with extra sauce.
- If you do not have access to a smoker, preheat oven to 350 degrees. Rub brisket with dry rub and place in a roasting pan or casserole just large enough to hold it. Bake, uncovered, 1 hour. Add 2 cups beef stock. Reduce oven to 300 degrees. Cover pan tightly with foil and cook brisket until fork tender, 3 to 4 hours, depending on size. Remove and let stand, covered, 20 minutes. Slice and serve with sauce.
Private Notes
Comments
I have been making this recipe since it was published in 2003, exactly as stated in my oven, except I divide the chile powder into 1/2 "regular" and 1/2 ancho. The resulting jus is so delicious that there is no need to make the bbq sauce. I have won local (MD/DE/VA) bbq competitions using this recipe...shhh don't tell anyone where I got the recipe. Just made it today for lunch tomorrow and I snuck a slice off and it's even better than usual. My Texas friends are impressed!
This recipe is a very long-time favorite. When making the rub, I use hickory-smoked coarse salt instead of plain salt and always use at least 1 tsp. of chipotle chile powder. The results are out-of-this-world. If you don't have a smoker, wrap the uncooked brisket in foil as the recipe directs and cook in the oven at 275 degrees until tender. Coat the cooked brisket with sauce and grill on your barbecue until a nicely charred crust forms.
I made the sauce with the addition of a quarter of a white onion (root end intact to facilitate removal), simmered with the other ingredients for about 30 minutes. When I first tasted the sauce, it was clear to me it needed the onion. It seemed to round out the flavors quite nicely. Will definitely make this again.
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