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bbq brisket.jpg
Bbq-Brisket
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Recipe - Gourmet Garage of West 66th
bbq brisket.jpg
Bbq-Brisket
Prep Time20 Minutes
Servings5
Cook Time160 Minutes
Ingredients
1 tbsp cumin powder
2 tbsp smoked paprika
¾ cup packed brown sugar
2 tsp garlic powder
1-1/2 tsp cayenne pepper
1-1/2 tsp kosher salt
1 tsp black pepper
Directions

Preheat the oven to 350F

Combine well all the rub ingredients and transfer to a vessel large enough to hold the brisket

Generously coat the brisket on both sides with the rub. Save the dry up.

In a hot skillet, sear the seasoned brisket on both sides until light golden brown 

In the same bowl as the remaining dry rub, combine the beef stock, honey, vinegar, ketchup and liquid smoke. Whisk until the sugar has dissolved.

Separately, sauté the onion and jalapeño in the vegetable oil until the onions are soft.

In a roasting pan, or oven safe skillet layer the cooked onions/jalapenos, seared brisket and top with the sauce made from the dry rub ingredients. 

Gently move the contents around to let the liquid get under the brisket.

The liquid should submerge the brisket at least half way. If not mix in some more stock and salt (1tsp salt to ½ cup stock) until properly submerged.

Cover and seal tightly with foil

Bake covered at 350F for 2-1/2 hours (or 1/2hr per pound of brisket)

Remove over and bake for 10 min. uncovered

 

20 minutes
Prep Time
160 minutes
Cook Time
5
Servings

Shop Ingredients

Makes 5 servings
1 tbsp cumin powder
Not Available
2 tbsp smoked paprika
an image
Morton & Bassett Organic Smoked Paprika, 2 Ounce
$12.99$6.50/oz
¾ cup packed brown sugar
an image
Domino Premium Pure Cane Light, Brown Sugar, 1 Pound
$3.19$3.19/lb
2 tsp garlic powder
an image
Garlic Powder , 2.6 Ounce
$12.99$5.00/oz
1-1/2 tsp cayenne pepper
an image
Morton & Bassett Cayenne Pepper , 2.4 Ounce
$9.99$4.16/oz
1-1/2 tsp kosher salt
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Talenti Sea Salt Caramel, Gelato, 16 Ounce
$6.99$0.44/oz
1 tsp black pepper
an image
Coarse Ground Black Pepper , 1.8 Ounce
$10.99 avg/ea

Directions

Preheat the oven to 350F

Combine well all the rub ingredients and transfer to a vessel large enough to hold the brisket

Generously coat the brisket on both sides with the rub. Save the dry up.

In a hot skillet, sear the seasoned brisket on both sides until light golden brown 

In the same bowl as the remaining dry rub, combine the beef stock, honey, vinegar, ketchup and liquid smoke. Whisk until the sugar has dissolved.

Separately, sauté the onion and jalapeño in the vegetable oil until the onions are soft.

In a roasting pan, or oven safe skillet layer the cooked onions/jalapenos, seared brisket and top with the sauce made from the dry rub ingredients. 

Gently move the contents around to let the liquid get under the brisket.

The liquid should submerge the brisket at least half way. If not mix in some more stock and salt (1tsp salt to ½ cup stock) until properly submerged.

Cover and seal tightly with foil

Bake covered at 350F for 2-1/2 hours (or 1/2hr per pound of brisket)

Remove over and bake for 10 min. uncovered