Smoked Brisket with Original BBQ Sauce

Total Time:
13 hr 40 min
40 min
1 hr
12 hr

10 to 12 servings

  • 1/4 cup cayenne pepper
  • Kosher salt and freshly ground black pepper
  • One 10- to 12-pound beef brisket, some fat trimmed off to expose a quarter of the meat
  • Original BBQ Sauce, recipe follows
  • Original BBQ Sauce:
  • 8 ounces granulated sugar
  • 1 ounce ancho powder
  • 1 ounce celery seeds
  • 1 ounce chili powder
  • 1 ounce cumin seeds, toasted and ground
  • 1 ounce garlic powder
  • 1/2 ounce Bourbon Barrel brand bourbon-smoked paprika
  • Kosher salt
  • 16 ounces apple cider vinegar
  • 8 ounces dark beer
  • 1 tablespoon liquid smoke
  • 1/3 teaspoon freshly squeezed lemon juice
  • 2 quarts ketchup
  • Mix together the cayenne, 2 cups salt and 2 cups pepper. Rub the brisket all over with the spice mix and let rest at room temperature, 1 hour.

  • Meanwhile, prepare the smoker for cooking at 215 degrees F. Place the brisket in the smoker and cook, adding wood chunks throughout the cooking and maintaining the temperature at 215 degrees F, until an instant-read thermometer inserted into the brisket registers 175 to 190 degrees, about 12 hours. Slice against the grain and serve with the Original BBQ Sauce.

Original BBQ Sauce:
  • Place the sugar, ancho powder, celery seeds, chili powder, cumin seeds, garlic powder, bourbon smoked paprika and 1 1/2 ounces salt into a large bowl.

  • Pour the cider vinegar, beer, liquid smoke and lemon juice over the spices and whisk well to combine. Pour the ketchup into the bowl and whisk until fully incorporated.

  • Yield: 3 1/2 quarts sauce

  • Special equipment: a smoker; 15 to 20 chunks hickory wood

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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