Bbq Dinner - Beef Brisket Dinner Recipe

Trim and season

Trim excess hard fat from the brisket, leaving about 1/4 inch of fat cap for moisture. Pat the meat dry with paper towels. Spread yellow mustard lightly over both sides to act as a binder. In a small bowl combine kosher salt, coarse black pepper, garlic powder, onion powder and smoked paprika. Rub the seasoning mix evenly over both sides and the edges of the brisket. Let sit at room temperature for 30 minutes or refrigerate up to overnight (bring to room temp 1 hour before smoking).

Prepare smoker

Preheat your smoker to a steady 225°F (107°C). Add hickory or oak wood chunks per your smoker's instructions to establish a steady smoke. Maintain airflow and temperature; target 225°F throughout cook. Place a drip pan with a cup of water under where the brisket will sit to help regulate temperature and add humidity.

Smoke the brisket

Place brisket fat-side up on the smoker grates. Insert a probe thermometer into the thickest part of the flat. Smoke at 225°F until the internal temperature reaches about 165°F — this usually takes ~4–6 hours depending on brisket size and smoker consistency. Check every hour or two and add wood as needed.

Texas crutch (wrap)

When the brisket hits ~160–165°F and has a dark bark, remove it and wrap tightly in either heavy-duty aluminum foil or butcher paper. Return to the smoker and continue cooking until the internal temperature reaches 200–203°F, and a probe slides in with minimal resistance. This final stage typically takes another 2–4 hours.

Rest

Remove wrapped brisket from smoker and let rest for at least 1 hour in a cooler or insulated container to redistribute juices. Do not slice while hot; keep wrapped.

Slice and serve

Unwrap the brisket and reserve any accumulated juices. Trim off any excess fat if desired. Slice against the grain into 1/4-inch thick slices for serving. Optionally dip slices lightly into reserved juices or brush with chosen BBQ sauce before plating.

Combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, hot sauce, and salt in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring occasionally. Simmer 8–10 minutes until slightly thickened. Taste and adjust sweetness, acidity or heat as desired. Keep warm for serving or cool and store refrigerated. Use to brush brisket or serve on the side.

Whisk apple cider vinegar, water, red pepper flakes, brown sugar and salt in a small bowl. Heat gently in a saucepan just until sugar dissolves, then remove from heat. This thin, tangy sauce is served loose — pour over brisket slices or provide on the side.

In a large bowl combine shredded cabbage and grated carrot. In a small bowl whisk together mayonnaise, apple cider vinegar, sugar and salt until smooth. Pour dressing over cabbage mixture and toss to coat evenly. Taste and adjust seasoning. Chill at least 30 minutes before serving so flavors meld.

Pour canned baked beans into a medium saucepan. Stir in brown sugar, yellow mustard and 2 tablespoons BBQ sauce. Heat over medium until warmed through and slightly bubbling, about 8–10 minutes, stirring occasionally. Reduce heat to low and keep covered until serving.

If using store-bought or mix, prepare and bake cornbread muffins according to package or recipe instructions to yield 6 muffins. Warm briefly before serving and serve with a pat of butter if desired.

Arrange a generous portion of sliced brisket on each plate (about 8–10 oz cooked per serving). Offer chosen BBQ sauce on the side or lightly brush some on the meat. Add two side portions (coleslaw, baked beans, or other sides) and a warm cornbread muffin. Sprinkle chopped parsley over sides or cornbread for garnish if desired.