How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Southern-Style Brisket?

You need 17 ingredients. The key ingredients include: 2 teaspoons chili powder, 2 teaspoons mustard powder, 2 teaspoons packed dark brown sugar, 1 teaspoon cayenne pepper, and more.

Is Southern-Style Brisket suitable as meat & poultry?

Yes, Southern-Style Brisket falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Southern-Style Brisket?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southern-Style Brisket Recipe

Name: Southern-Style Brisket
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons chili powder; 2 teaspoons mustard powder; 2 teaspoons packed dark brown sugar; 1 teaspoon cayenne pepper; Kosher salt and freshly ground black pepper; 3 to 4 pounds point-end brisket, preferably with 1/4-inch-thick fat cap; 2 tablespoons vegetable oil; 3 cloves garlic, finely chopped; 1 tablespoon chili powder; 3/4 cup apple cider vinegar; 3/4 cup ketchup; 1/3 cup fresh lemon juice (2 to 3 lemons); 1/3 cup Worcestershire sauce; 1/3 cup packed dark brown sugar; 3 tablespoons yellow mustard; 1/4 teaspoon ground allspice; Freshly ground black pepper

1

Make the brisket: Combine the chili powder, mustard powder, brown sugar, cayenne, 2 teaspoons salt and 1/2 teaspoon black pepper.

2

Rub on the brisket, cover and refrigerate overnight.

3

Remove the brisket from the refrigerator about 1 hour before cooking and let sit at room temperature.

4

Soak a few handfuls of mesquite or hickory wood chips in water 30 minutes; drain.

5

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.

6

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.

7

Position a drip pan under the grate on the cooler side of the grill.

8

Put the brisket fat-side up on the grill above the drip pan.

9

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.

10

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.

11

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

12

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

13

Meanwhile, make the barbecue sauce: Heat the vegetable oil in a medium saucepan over medium heat.

14

Add the garlic and cook, stirring, 30 seconds.

15

Add the chili powder and cook, stirring, until brick red, about 30 seconds.

16

Stir in 1 1/2 cups water, the vinegar, ketchup, lemon juice, Worcestershire sauce, brown sugar, mustard, allspice and 3/4 teaspoon black pepper.

17

Bring to a low simmer and cook, stirring occasionally, until slightly thickened, 45 to 55 minutes.

18

Remove from the heat and let cool slightly.

19

Whisk the reserved drippings, then whisk 1 to 2 tablespoons into the barbecue sauce.

20

Thinly slice the brisket against the grain.

21

Serve with the barbecue sauce.

22

Dry cast-iron pans thoroughly with paper towels after washing to keep them from rusting.

23

Photograph by Kana Okada

Southern-Style Brisket

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