Restaurants›Double Eagle Restaurant›Sliced Cactus Jack Bbq Brisket Recipe

Sliced Cactus Jack Bbq Brisket Recipe

Inspired by Double Eagle Restaurant
Time5h
Serves8

Tender slices of smoky BBQ brisket served with a zesty cactus jack sauce for a unique and flavorful twist.

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Ingredients

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Ingredients

Method

Directions

1

Prepare the Brisket

Preheat your smoker or grill to 225°F (107°C). Rub the brisket with olive oil and generously apply the BBQ rub, ensuring it's covered evenly.

2

Smoking the Brisket

Place the brisket in the smoker or on the grill. Smoke for about 1 hour per pound, or until it reaches an internal temperature of 195°F (90°C).

3

Prepare the Cactus

While the brisket is cooking, rinse the sliced cactus under cold water. In a skillet, add the cactus and a splash of olive oil. Sauté over medium heat for about 5-7 minutes until tender.

4

Make the BBQ Sauce

In a saucepan, combine apple cider vinegar, beef broth, smoked paprika, garlic powder, onion powder, black pepper, and salt. Simmer over low heat for about 15 minutes.

5

Serving the Brisket

Once the brisket is done, let it rest for 30 minutes. Slice against the grain and serve with the sautéed cactus, fresh cilantro, and lime wedges.