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bbq beef brisket on the grill

Beef Brisket with Barbecue Sauce

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Course Main Course

Ingredients
  

Brisket

  • 1 full-sized brisket, trimmed so the fat is no more than 1 inch thick
  • 2 tbsp kosher salt
  • mild flavored fruit wood or white oak, for smoking

Dry Rub

  • 2 tbsp paprika
  • 1 tbsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp cayenne pepper
  • 1 tbsp black pepper
  • 2 tbsp garlic powder
  • 1 tsp onion powder
  • 1/4 cup brown sugar
  • 1 tsp cumin
  • 1 tsp oregano

BBQ Sauce

  • 1 small yellow or sweet onion, finely minced
  • 2 cloves garlic, finely minced
  • 2 tbsp butter
  • 6 oz tomato paste
  • 2 cups water
  • 1/2 cup dark brown sugar
  • 1/4 cup apple cider vinegar
  • 1/2 cup honey
  • 3 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp cracked black pepper
  • 1 tbsp chili powder
  • 1 tsp cayenne pepper (optional, for spicy sauce)

Instructions
 

Brisket

  • Take the brisket out of its packaging 12 hours before you plan to cook it. Rub the salt over the surface of the meat, then place it in a roasting pan and cover it with a lid. Refrigerate overnight so the brisket can dry brine
  • When it’s time for cooking, take the meat out and let it come to room temperature for 1 to 2 hours. Pat the surface with the dry rub
  • Start your grill or smoker, bringing it up to a temperature of around 225 to 250 degrees F. Set the racks for the center position and fill up any water trays used in the smoker
  • Add the wood chips or pellets to the grill or smoker, then add the brisket. Cook for at least one hour, then begin checking the internal temperature of the meat every 10 to 20 minutes. Don’t take the meat out of the grill or smoker until it reaches 180 degrees F
  • Let the brisket rest for at least 30 minutes before carving and serving it with the barbecue sauce

Dry Rub

  • Mix together all of the ingredients and keep them in an air-tight container. Use a spoon to sprinkle it over the brisket as you rub so you don’t contaminate the seasoning since it can be used over and over again until you run out

BBQ Sauce

  • Cook the barbecue sauce the day before the brisket so the flavors have time to meld together. Heat the butter in a non-stick skillet. Add the minced onion and garlic, keeping the heat on medium so they turn golden without burning. Stir the onions and garlic regularly, cooking for 10 to 20 minutes until they’re soft and starting to caramelize
  • Add in the brown sugar and let it melt. Then add the tomato paste and all other seasonings and spices. Once everything is well-blended and bubbling slightly, add in the 2 cups of water. Bring to a simmer and let it cook uncovered for 20 minutes, stirring every few minutes
  • For the smoothest sauce, either puree it in a blender or strain the remnants of the onion and garlic out. Store it in the refrigerator overnight and it will thicken more as it rests

Notes

This barbecue sauce is a little thinner than thick commercial sauces, but it’s an authentic Texas-style sauce with a strong flavor. Try keeping it in a squeeze bottle so you can apply just the right amount to your smoked brisket or any other barbecue you whip up.
*Photo by Dave Schumaker licensed under CC BY-SA 2.0
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