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Smoked BBQ Brisket

Smoked BBQ Brisket

Smoked BBQ Brisket

Course: Main Dishes
Servings: 6 servings

Ingredients

Brisket dry rub

  • 4 pound beef brisket
  • 1 cup Brown Sugar
  • 1/2 cup Kosher Salt
  • 2 tbsp Dried Mexican oregano
  • 2 tbsp Dried ground ancho pepper
  • 2 tbsp Ground cumin
  • 1 tsp Ground coriander
  • 2 tbsp Smoked paprika
  • 1 tbsp Black Pepper

Tomatillo & Ancho Pepper BBQ sauce

  • 1 tbsp Vegetable Oil and more for cooking tomatillos
  • 2 Spanish onions diced
  • 10 Garlic cloves smashed
  • 1 can (114 oz.) Heinz Tomato Ketchup
  • 1-1/2 cups Dark molasses
  • 2 liters Coca Cola
  • 2 lbs Tomatillos
  • 1/2 lb Light brown sugar
  • 1 cup Red Wine Vinegar
  • 1/2 cup Worcestershire sauce
  • 1/2 cup Smoked paprika
  • 1/2 cup Dried ancho chili powder
  • 1-1/2 tbsp Whole cumin seeds
  • 2 tbsp Cayenne pepper
  • 2 tbsp Colman's mustard powder
  • 1 tbsp Mexican oregano

Instructions

Brisket dry rub

  • Combine dry rub ingredients. Generously apply dry rub to brisket. Allow brisket to marinate overnight, or a minimum of 8 hours. Rinse off dry rub under cold water. Dry completely with a towel. Sear all sides on a high heat grill and transfer to a smoker. Cook in smoker at a consistent ambient temperature of 250°, for 6 to 8 hours. After first 3 hours, baste with BBQ sauce every 45 minutes. Check for tenderness and desired doneness at hour 7. Adjust cooking time appropriately.

Tomatillo & Ancho Pepper BBQ sauce

  • Combine molasses, Coca Cola, Worcestershire sauce, red wine vinegar, and brown sugar. Set aside liquids.
  • Toss tomatillos in large bowl with oil, salt, and pepper. Char tomatillos on grill. Cool. Once cooled, put in blender, pulse, and puree until chunky. Set aside.
  • In a large pot on medium heat, combine oil and diced onion. Cook until golden brown and caramelized. Add garlic and cook for 2 minutes. Add spices and toast until fragrant. Add liquids, increase heat to medium-high, and reduce mixture by one half. Add tomatillos and ketchup, reduce heat to medium-low, and cook 1 hour until thickened.

Notes

This recipe is from Henry’s Hotel Bar at Harbor View Hotel, 131 North Water Street, Edgartown, Martha’s Vineyard • harbor-view.com This recipe is from Cape Cod LIFE’s second annual “Best of” recipe section from the April 2017 issue.


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