Georgia BBQ Brisket
Slow-smoked brisket brushed with a tangy, vinegar-forward Georgia barbecue sauce.
Dietary
Dairy free, Nut free
Allergens
Wheat, Red meat
This brisket cooks low and slow over indirect heat until the fat renders and the meat pulls apart tender, then gets finished with a mustard-and-vinegar Georgia-style BBQ sauce. It suits weekend cookouts and feeds a crowd, with leftovers that reheat well for sandwiches.
Ingredients
- 1 whole beef brisket, trimmed (10 to 12 pounds)
- 3 tablespoons yellow mustard
- 2 tablespoons kosher salt
- 2 tablespoons coarse black pepper
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 2 cups wood chips, soaked (hickory or oak)
- 1 1/2 cups Georgia mustard BBQ sauce
- 1 cup beef broth
- 12 hamburger buns, for serving
Method
-
Trim the brisket fat cap to about 1/4 inch thickness, removing any hard fat pockets.
-
Coat the brisket all over with yellow mustard as a binder.
-
In a small bowl, mix the kosher salt, black pepper, paprika, garlic powder, onion powder, and cayenne, then rub evenly over the entire brisket.
-
Cover and refrigerate the seasoned brisket for at least 2 hours, or overnight for deeper flavor.
-
Preheat a smoker to 225°F, setting up for indirect heat with soaked wood chips.
-
Place the brisket fat-side up on the smoker grate and smoke, maintaining 225°F and adding wood chips as needed, until the internal temperature reaches 165°F, about 6 hours.
-
Remove the brisket, wrap tightly in butcher paper or foil, and pour the beef broth over the meat before sealing.
-
Return the wrapped brisket to the smoker and continue cooking until it reaches an internal temperature of 203°F, about 4 hours.
-
Remove the brisket, keep wrapped, and rest in a cooler or insulated box for at least 1 hour before slicing.
-
Unwrap the brisket, slice against the grain into 1/4-inch slices.
-
Brush the sliced brisket with Georgia mustard BBQ sauce and serve on buns with extra sauce on the side.
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Georgia BBQ Brisket
This brisket cooks low and slow over indirect heat until the fat renders and the meat pulls apart tender, then gets finished with a mustard-and-vinegar Georgia-style BBQ sauce. It suits weekend cookouts and feeds a crowd, with leftovers that reheat well for sandwiches.
13 hr 10 servings 520 cal
Ingredients
- 1 whole beef brisket, trimmed (10 to 12 pounds)
- 3 tablespoons yellow mustard
- 2 tablespoons kosher salt
- 2 tablespoons coarse black pepper
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 2 cups wood chips, soaked (hickory or oak)
- 1 1/2 cups Georgia mustard BBQ sauce
- 1 cup beef broth
- 12 hamburger buns, for serving
Method
- 1
Trim the brisket fat cap to about 1/4 inch thickness, removing any hard fat pockets.
- 2
Coat the brisket all over with yellow mustard as a binder.
- 3
In a small bowl, mix the kosher salt, black pepper, paprika, garlic powder, onion powder, and cayenne, then rub evenly over the entire brisket.
- 4
Cover and refrigerate the seasoned brisket for at least 2 hours, or overnight for deeper flavor.
- 5
Preheat a smoker to 225°F, setting up for indirect heat with soaked wood chips.
- 6
Place the brisket fat-side up on the smoker grate and smoke, maintaining 225°F and adding wood chips as needed, until the internal temperature reaches 165°F, about 6 hours.
- 7
Remove the brisket, wrap tightly in butcher paper or foil, and pour the beef broth over the meat before sealing.
- 8
Return the wrapped brisket to the smoker and continue cooking until it reaches an internal temperature of 203°F, about 4 hours.
- 9
Remove the brisket, keep wrapped, and rest in a cooler or insulated box for at least 1 hour before slicing.
- 10
Unwrap the brisket, slice against the grain into 1/4-inch slices.
- 11
Brush the sliced brisket with Georgia mustard BBQ sauce and serve on buns with extra sauce on the side.
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