Texas Smokehouse Lunch: Copycat Tailgate Brisket

Allergens

Soy (from Worcestershire sauce)

Ingredients

• 4 lbs beef brisket 1 cup barbecue sauce 1/2 cup apple cider vinegar 1/3 cup brown sugar 1/3 cup tomato ketchup 1/3 cup Worcestershire sauce 2 tbsp Dijon mustard 2 tbsp chili powder 1 tbsp smoked paprika 1 tbsp onion powder 1 tbsp garlic powder Salt and pepper, to taste

Instructions

1. In a large bowl, mix barbecue sauce, apple cider vinegar, brown sugar, tomato ketchup, Worcestershire sauce, Dijon mustard, chili powder, smoked paprika, onion powder, garlic powder, salt, and pepper until well combined.
2. Place the brisket in a large resealable plastic bag or shallow dish and pour the marinade over it. Make sure the brisket is completely covered with the marinade. Seal the bag or cover the dish and refrigerate for at least 4 hours, but preferably overnight.
3. Preheat your grill to medium heat (about 350°F). Remove the brisket from the marinade and place it on the preheated grill grates. Cook the brisket for about 2 hours or until tender, turning and basting with additional marinade every 30 minutes.
4. Once cooked, remove the brisket from the grill and let it rest for 10 minutes before slicing against the grain into thin strips. Serve on a platter with your favorite sides, such as coleslaw, potato salad, and cornbread.

Chef’s Insight

For an even smokier taste, use hickory or mesquite wood chips on your grill.

Notes

For a spicier dish, add more chili powder or cayenne pepper to the marinade.