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Hot Hot BBQ Brisket

5 star rating
 

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Submitted by: beachbumfun

 

The blend of seasonings on this brisket has been mastered over 10 years. The heat comes from the habanero and hot banana peppers that are in the sauce.
 

Ingredients

  • 4 lbs beef brisket, trimmed
  • 2 tablespoons dark brown sugar
  • 2 tablespoons chili powder
  • 2 tablespoons paprika
  • 2 tablespoons salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon black pepper
  • 1 tablespoon cayenne
  • 2 teaspoons dry mustard
  • 2 teaspoons ground cumin
  • Mesquite wood chips
  • Barbecue Sauce:
  • 2 tablespoons vegetable oil
  • 3/4 cup chopped yellow onions
  • 2 tablespoons chopped garlic
  • 4 cups ketchup
  • 1/2 cup dark brown sugar
  • 4 tablespoons molasses
  • 1/2 cup apple cider vinegar
  • 1/2 cup yellow mustard
  • 1/4 cup Worcestershire sauce
  • 2 hot banana peppers, diced small
  • 2 habanero peppers, diced small
  • Seasoning:
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon habanero pepper
  • 1 tablespoon dried oregano leaves
  • 1 tablespoon dried thyme

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Method

Set brisket on a large sheet of plastic wrap. In a medium bowl, combine dark brown sugar, chili power, paprika, salt, garlic powder, onion powder, pepper, dry mustard and cumin thoroughly. Rub mixture onto brisket and wrap tightly in plastic wrap. Place on a baking sheet and let marinate, refrigerated, at least 6 hours or overnight. Remove meat from refrigerator and allow to get up to room temperature. Soak mesquite wood chips in a large bowl of water for 1-2 hours. Remove, drain and set aside. Prepare a smoker with charcoal and heat the wood to 180-200 degrees. Place water pan in smoker and add water to fill line about 2/3 full. Place unwrapped brisket on lower rack off direct heat, close lid and cook, regularly stoking fire and adding additional chips, until an instant read thermometer registers an internal temperature of 140-145 degrees, 4-5 hours. Remove meat from grill and let rest 20 minutes before carving meat against the grain. In a pan, add oil and onions and cook, stirring, for 4 minutes. Add garlic and cook, stirring, for 1 minute. Add ketchup, brown sugar, molasses, vinegar, mustard, Worcestershire, hot sauce, seasoning mixture, and peppers then bring to a boil. Lower heat and simmer, stirring occasionally, until thickened and flavors marry, 15-20 minutes. Remove from heat and let cool slightly before serving.

 

Notes:

 

Number of Servings: 6

 

Submitted by: beachbumfun ()

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