15 hours intermediate Serves 25

Recipe: Backyard Brisket

Be Your Own BBQ Boss

We’re biased about our tender, melt-in-your-mouth Certified Angus Beef Brisket served up exclusively in our Sonny’s BBQ restaurants. But we’ll let you in on a little secret.

One of our Pitmasters (and legend) Brandon Manly recently took his 20 years of good ol’ fashioned know-how to our Oviedo, Florida location where he shared his top tips for smokin’ some Oklahoma-style brisket in your own backyard.

From how to trim the fat, work with the grain, look for marbling, and make sure the meat bends when you pick it up at the store, Brandon’s advice makes for the perfect slice of juicy BBQ beef. Watch the video for the full run-down, then try your hand at home.

Takeaways before you get started? Easy does it with the seasoning, smoke over oak, and cook your slab real slow. The hardest part is waiting for your smoker to work it’s magic.

Trust us – even though it takes a while to cook, your brisket will only last minutes on your plate. Take a gander at the recipe below. Pick up some Sidekicks for when you’re ready to dig in. Then give yourself a pat on the back for a job well done. Who’s the Pitmaster now?

 

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You Will Need:

 

Ingredients

15 lb. certified Angus brisket

 

For the Slather

  • 6 tbsp mustard
  • 1 tbsp beef bouillon
  • 4 tbsp water

 

For the Sauce

  • 1 cup Sonny’s Mild Sauce
  • 1 tsp distilled white vinegar
  • 1 tsp apple cider vinegar
  • 1 tsp Frank’s Hot Sauce
  • 1 tsp black pepper

 

For the Rub

  • ½ cup black pepper
  • ¼ cup kosher salt
  • 4 tsp garlic powder
  • 4 tsp onion powder
  • 2 tbsp ancho chili powder
  • 4 tsp Hungarian sweet paprika
  • 8 tsp sugar (infused with espresso, if you can find it)
  • 4 tsp chipotle powder

Directions

  • Trim the largest piece of fat from your brisket, leaving just 1/8 inch for flavor.
  • Put all the ingredients for the rub in a zip-top bag and shake thoroughly to combine.
  • Mix all the slather ingredients together in a non-reactive bowl.
  • Thoroughly coat the brisket with the slather and rub, then let the meat rest – ideally for 12 hours, 2 at the very least.
  • Once the wait is over (you’ve been so patient), cook your well-rested brisket for 12 hours (willpower) in the smoker at 225 degrees until it reaches an internal temperature of 165 degrees.
  • Remove the brisket from your smoker and wrap it in aluminum foil, then put it back in until it reaches 198 degrees.
  • Rest the brisket for another hour with the foil open and take a deep breath of that irresistible smell. But you must resist. At least until it’s cooled to 165 degrees when it’s ready to carve up and chow down.

Tagged in: From The Smoker