- 1 tbs coriander seeds
- 1 tbs cumin seeds
- 2 tsp fennel seeds
- 2 tbs black peppercorns
- 1 1/4 cups packed light brown sugar
- 3/4 cup kosher salt
- 1/3 cup smoked paprika
- 1 tbs cayenne powder
- 1 tbs garlic powder
- 1 tbs onion powder
- 1 whole brisket (13 to 15 lb), fat trimmed to 1/4-inch thickness
- Digital probe thermometer
- 30 x 25-inch piece food grade unwaxed butcher paper
Ingredients for Texas-Style Barbecue Sauce
- 3 tbs unsalted butter
- 1 brown onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 teaspoon sweet paprika
- 1/2 teaspoon dry mustard
- 1 cup apple cider vinegar
- 2 cups reduced-sodium chicken broth
- 2 cups ketchup
- 3/4 cup packed light brown sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons Worcestershire sauce
- 1 1/2 teaspoons sea salt flakes
- 1/2 teaspoon freshly ground black pepper
Directions for Brisket:
Prep Time: 10 minutes, plus 2 hours resting time
Cook Time: 8 hours
Make Ahead: The brisket is at its best sliced and eaten after being cooked and rested. Any leftovers can be reheated by wrapping the brisket tightly in aluminum foil and placed in a 160°C oven until warm. Alternatively, cooled leftover brisket can be chopped or sliced and reheated in barbecue sauce over low heat for sandwiches.
1. In a small frying pan over medium-low heat, toast the coriander, cumin, and fennel seeds for 3 to 4 minutes, or until wisps of smoke come up from the spices. Transfer the toasted spices to a spice grinder. Add the black peppercorns and grind until fine. Transfer freshly ground spices to medium bowl. Add sugar, salt, paprika, cayenne, garlic powder, and onion powder and mix thoroughly.
2. Place the brisket on a large sheet tray and sprinkle the spice mixture heavily and evenly over every part of the brisket, patting lightly to adhere (you may have some leftover spice mixture). Set the brisket aside at room temperature for 1 hour. In the meantime, preheat the oven to 250°F.
3. Place the brisket in the oven and cook for about 8 hours, or until the brisket has a sufficiently dark crust, or “bark,” and the internal temperature of the center of the brisket reaches 2195°F (the brisket should just barely yield to the thermometer probe when it is inserted).
4. Remove the brisket from the oven. Set the brisket aside at room temperature to rest for 1 hour. Transfer the brisket to a chopping board.
5. Using a long thin slicing or serrated knife, cut the brisket against the grain into ¼-inch to 1/3-inch-thick slices. Serve immediately.
Directions for Texas-Style Barbecue Sauce:
Prep Time: 15 minutes
Cook Time: 1 hour and 15 minutes
Make-Ahead: The unsmoked sauce can be made up to 2 weeks ahead, cooled, covered, and refrigerated; reheat and smoke before using.
1. In a large saucepan, melt the butter over medium heat. Add the onions and cook, stirring often, for about 5 minutes, or until tender. Stir in the garlic and cook for about 3 minutes, or until the garlic is tender.
2. Stir in the paprika and dry mustard, then stir in the vinegar, bring just to a simmer, and simmer for 3 minutes. Stir in the broth, ketchup, brown sugar, lemon juice, Worcestershire sauce, salt and pepper and bring the sauce to a simmer over high heat.
3. Reduce the heat to medium-low and simmer uncovered, stirring often to prevent scorching, for about 45 minutes, or until the sauce reduces and thickens slightly. Remove from the heat.
4. Transfer the mixture to a blender and blend over low speed just until smooth.
5. If cooking the beef brisket on the bbq: While the beef brisket is smoking, return the sauce to the saucepan and place the saucepan in the barbecue, stirring occasionally, for about 20 minutes, or until the sauce takes on a smoky flavor.