Southern-Style Brisket

Name: Southern-Style Brisket
Prep time: 5 h 15 min
Cook time: 5 h 15 min
Total time: 5 h 15 min
Yield: 8
Cuisine: Jewish
Ingredients: 177 milliliters apple cider vinegar; 1 kilograms point-end brisket, preferably with 1/4-inch-thick fat cap; 8 servings Freshly ground black pepper; 1 teaspoon cayenne pepper; 1 Tbsp chili powder; 2 teaspoons chili powder; 79 milliliters packed dark brown sugar; 2 teaspoons packed dark brown sugar; 3 cloves garlic, finely chopped; 0 teaspoons ground allspice; 177 milliliters ketchup; 8 servings Kosher salt and freshly ground black pepper; 79 milliliters fresh lemon juice (2 to 3 lemons); 2 teaspoons mustard powder; 2 Tbsps vegetable oil; 79 milliliters Worcestershire sauce; 3 Tbsps yellow mustard

Southern-Style Brisket

You can never have too many main course recipes, so give Southern-Style Brisket a try. This recipe serves 8. One serving contains 384 calories, 36g of protein, and 17g of fat. This recipe covers 21% of your daily requirements of vitamins and minerals. It is perfect for Hanukkah. A mixture of kosher salt and pepper, vegetable oil, pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the apple cider vinegar you could follow this main course with the eggless plum cake , how to make plum cake as a dessert. This recipe is typical of Jewish cuisine.

Instructions

Combine the chili powder, mustard powder, brown sugar, cayenne, 2 teaspoons salt and 1/2 teaspoon black pepper. Rub on the brisket, cover and refrigerate overnight.

Ingredients you will need

Mustard Powder

Black Pepper

Ground Cayenne Pepper

Brown Sugar

Salt

Dry Seasoning Rub

Remove the brisket from the refrigerator about 1 hour before cooking and let sit at room temperature. Soak a few handfuls of mesquite or hickory wood chips in water 30 minutes; drain.

Ingredients you will need

French Fries

Water

Preheat a grill to low, then prepare for indirect heat: For a gas grill, turn off the burners on one side; put the wood chips in a smoker box and position under the grate over the heated burners. For a charcoal grill, push the coals to one side; once the temperature registers 200 degrees F (you should be able to hold your hand 5 inches from the coals for 6 seconds), scatter the wood chips on top. Position a drip pan under the grate on the cooler side of the grill.

Ingredients you will need

Cooler

French Fries

Equipment you will use

Grill

Frying Pan

Put the brisket fat-side up on the grill above the drip pan. Cover and grill, undisturbed, until a thermometer inserted into the thickest part registers 185 degrees F to 200 degrees F, 3 hours, 30 minutes to 5 hours. If using a charcoal grill, leave the vents nearly closed and scatter 6 to 8 unlit charcoal briquettes and a handful of prepared wood chips on top of the lit coals every 45 minutes to 1 hour.

Ingredients you will need

French Fries

Equipment you will use

Kitchen Thermometer

Grill

Frying Pan

Remove the brisket from the grill, wrap in foil and let rest at least 30 minutes.

Ingredients you will need

Wrap

Equipment you will use

Grill

Aluminum Foil

Pour the drippings from the drip pan into a bowl and let cool completely.

Equipment you will use

Bowl

Frying Pan

Heat the vegetable oil in a medium saucepan over medium heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Sauce Pan

Add the garlic and cook, stirring, 30 seconds.

Ingredients you will need

Garlic

Add the chili powder and cook, stirring, until brick red, about 30 seconds. Stir in 1 1/2 cups water, the vinegar, ketchup, lemon juice, Worcestershire sauce, brown sugar, mustard, allspice and 3/4 teaspoon black pepper. Bring to a low simmer and cook, stirring occasionally, until slightly thickened, 45 to 55 minutes.

Ingredients you will need

Worcestershire Sauce