Ingredients with Measurements:
- 1 (5-6 lb) beef brisket
- 1/4 cup paprika
- 1/4 cup brown sugar
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 2 tbsp chili powder
- 2 tbsp salt
- 1 tbsp black pepper
- 1/2 cup apple cider vinegar
- 1/2 cup ketchup
- 1/4 cup Worcestershire sauce
- 1/4 cup brown sugar
- 1/4 cup honey
- 1/4 cup molasses
- 1/4 cup yellow mustard
- 1/4 cup hot sauce
- 1/4 cup beef broth
Special equipment needed:
- Smoker or grill with smoker box
- Aluminum foil
- Meat thermometer
Step-by-step instructions:
1. Preheat smoker or grill to 225°F.
2. In a small bowl, mix together paprika, brown sugar, garlic powder, onion powder, chili powder, salt, and black pepper.
3. Rub the spice mixture all over the brisket, making sure to cover all sides.
4. Place the brisket on the smoker or grill, fat side up, and smoke for 6-8 hours, or until the internal temperature reaches 195°F.
5. While the brisket is smoking, make the BBQ sauce. In a medium saucepan, combine apple cider vinegar, ketchup, Worcestershire sauce, brown sugar, honey, molasses, yellow mustard, hot sauce, and beef broth. Bring to a simmer and cook for 10-15 minutes, stirring occasionally.
6. When the brisket is done, remove it from the smoker or grill and wrap it tightly in aluminum foil. Let it rest for 30 minutes.
7. After the brisket has rested, unwrap it and brush it with the BBQ sauce. Return it to the smoker or grill and cook for an additional 30 minutes.
8. Remove the brisket from the smoker or grill and let it rest for another 10-15 minutes.
9. Slice the brisket against the grain and serve with additional BBQ sauce on the side.
Time:
Preparation time: 15 minutes
Cooking time: 6-8 hours
Temperature:
Smoker or grill temperature: 225°F
Internal temperature of brisket: 195°F
Serving size:
8-10 servings
Nutritional information:
Calories: 500
Fat: 25g
Carbohydrates: 20g
Protein: 50g
Substitutions for ingredients:
- Brown sugar can be substituted with white sugar or coconut sugar.
- Apple cider vinegar can be substituted with white vinegar or red wine vinegar.
- Hot sauce can be substituted with cayenne pepper or red pepper flakes.
Variations:
- Add sliced onions and peppers to the foil wrap for a flavorful side dish.
- Use different wood chips for smoking, such as hickory or mesquite, for a different flavor profile.
- Use a dry rub instead of the BBQ sauce for a more traditional BBQ flavor.
Tips and tricks:
- Make sure to trim any excess fat from the brisket before smoking.
- Let the brisket rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the brisket is cooked to the correct temperature.
Storage instructions:
Leftover brisket can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
To reheat brisket, wrap it in foil and place it in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the brisket on a large platter with additional BBQ sauce on the side. Garnish with fresh herbs, such as parsley or cilantro.
Garnishes:
Fresh herbs, such as parsley or cilantro.
Pairings:
Louis-Style BBQ Brisket pairs well with coleslaw, baked beans, and cornbread.
Suggested side dishes:
Coleslaw, baked beans, and cornbread.
Troubleshooting advice:
- If the brisket is tough, it may not have cooked long enough. Return it to the smoker or grill and cook for an additional 30 minutes.
- If the BBQ sauce is too thick, add more beef broth or water to thin it out.
Food safety advice:
- Make sure to cook the brisket to the correct internal temperature to ensure it is safe to eat.
- Store leftover brisket in the refrigerator within 2 hours of cooking.
Food history:
Louis-Style BBQ is a regional style of BBQ that originated in St. Louis, Missouri. It is known for its sweet and tangy BBQ sauce and slow-smoked meats.
Flavor profiles:
Louis-Style BBQ Brisket is sweet, smoky, and tangy.
Serving suggestions:
Serve Louis-Style BBQ Brisket as the main course for a backyard BBQ or summer party.
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