Brisket

Materiaal

• Spray bottle
• Aluminum foil / butcher paper
• Drip / water pan

Main

• Brisket
• Olive oil

Rub

• Coarse Black Pepper
• Coarse salt
• Sweet paprika powder
• Garlic powder
• Brown sugar

Sauce28 servings

• 57 gr butter
• 13 gr onion (minced)
• 3 stalks celery (chopped)
• 2 cloves garlic
• 220 ml water
• 1 cube of beef bouillon
• 120 gr ketchup
• 50 ml apple cider vinegar
• 15 ml worcestershire sauce
• 2 tablespoons spicy mustard
• 2 tablespoons honey
• 2 tablespoons brown sugar
• 1 tablespoon paprika
• 2 teaspoons chili powder
• Salt, to taste
• Pepper, to taste
• Tiny bit of coffee powder to taste

Sources:BBQ with Franklin Part 1Part 2Part 3BBQ Pit BoysTexas BBQ Sauce

Instructions

Brisket

1. Oil in your brisket with olive oil
2. Prepare the rub in a plastic cup and shake well, spread evenly across the brisket. Be cautious with the amount.
3. Allow rub to marinate on brisket for at least 2 hours
4. Allow brisket to cook for 2h to 2:30h for each kg at 105-120 °C. Fat side up
5. Spray the brisket when it needs some extra moisture, you can do this with water, beer, hot sauce, soy sauce, worcestershire sauce, apple cider vinegar, ...
6. When the brisket starts to look too dry, you can wrap it in aluminium foil or butcher paper.

Sauce

1. In a medium saucepan over medium-low heat, melt butter and add the onion and celery. Cook for 4 to 5 minutes until the onions and celery are soft.
2. Add the minced garlic and cook for only 15 to 20 seconds and no longer.
3. Add the water and bouillon cube. Stir until the bouillon is dissolved.
4. Add remaining ingredients and simmer on low for about 15 minutes, stirring occasionally.
5. Remove the sauce from the heat and allow it to cool for 15 minutes.