Famous BBQ Smokehouse Dinner: Copycat Crave-Worthy Texas Brisket

Allergens

Wheat (BBQ Rub contains wheat)

Ingredients

• 3 lbs beef brisket
• 1/2 cup BBQ rub (salt, black pepper, paprika, garlic powder, onion powder, cumin, chili powder)
• 2 cups applewood smoked BBQ sauce
• 1/4 cup apple cider vinegar
• 1/4 cup dark brown sugar
• 2 tbsp Worcestershire sauce
• 1 tbsp liquid hickory smoke
• 4 cups hickory wood chips, soaked in water for at least 30 minutes
• 1 large onion, sliced (for garnish)
• Fresh cilantro leaves, for garnish

Instructions

1. Prepare your grill for indirect cooking, setting up a heat zone and a cooler zone. Add the soaked wood chips to create an infused smoke.
2. In a small bowl, mix together salt, black pepper, paprika, garlic powder, onion powder, cumin, chili powder to make the BBQ rub.
3. Pat the brisket dry with paper towels and generously apply the BBQ rub, pressing it into the meat for adherence.
4. Place the brisket over the cooler side of the grill, fat side up, and cook indirectly for 4 hours, maintaining a temperature of around 250°F. Baste with applewood smoked BBQ sauce every hour.
5. In a small bowl, mix together apple cider vinegar, dark brown sugar, Worcestershire sauce, and liquid hickory smoke to make the tangy mop sauce. Brush onto the brisket during the last hour of cooking.
6. When the brisket reaches an internal temperature of 195°F, remove it from the grill and let it rest for 30 minutes, covered with aluminum foil. Slice against the grain and serve.
7. Arrange sliced onion and cilantro leaves on top as garnish. Serve with your favorite side dishes.

Chef’s Insight

Allow the meat to rest before slicing to retain its juiciness.

Notes

For best results, use a high-quality beef brisket with good marbling.