Ingredients
Units
Scale
Rub:
- 1 large garlic clove, minced
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried sage, crumbled
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon ground oregano
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon freshly cracked black pepper
- 1 (4-to 5-pound) beef brisket
BBQ Sauce:
- 1 cup cider vinegar
- 1/4 cup yellow mustard
- 1 teaspoon kosher salt
- 1 1/2 cups brown sugar (or 1 cup brown sugar plus 1/2 cup honey)
- 1 1/2 teaspoons freshly squeezed lemon juice
- 4 tablespoons unsalted butter
- 1 teaspoon cayenne pepper
Instructions
- In a small bowl, combine rub ingredients. Rub all over the brisket, then cover and refrigerate overnight.
- Preheat oven to 300°F.
- Set brisket fat side up on large piece of foil and wrap tightly. Transfer to shallow roasting pan. Bake until tender, about 3 1/2 - 4 hours.
- For the BBQ sauce: Combine ingredients in a medium saucepan. Bring to a boil, uncovered, then lower to a simmer, until it reduces to a thickness of your liking, stirring occasionally.
- Slice the brisket and serve hot or cold with BBQ sauce.
Notes
Adapted from Bon Appétit August 1982.
