Ingredients Jump to Instructions ↓

  1. 1/4 cup paprika

  2. 1/4 cup freshly ground black pepper

  3. 1/8 cup salt

  4. 1/4 cup brown sugar

  5. 2 tablespoons chili powder

  6. 1/4 cup garlic powder

  7. 10 pound brisket

  8. 7 slices bacon, cut in 1-inch pieces

  9. 3 yellow onions, julienne

  10. 3 tomatoes, sliced

  11. 2 ribs celery, cut in

  12. 3 jalapenos

  13. 1 red pepper, seeded and julienne

  14. 3 carrots, julienne

  15. 12 ounces oatmeal stout

  16. 1/4 cup cider vinegar

  17. 2 tablespoons Worcestershire sauce

  18. Handful garlic, about 12 cloves

  19. Whole-wheat buns

  20. Sliced red onion and pickles, for serving

  21. Olive oil

  22. 4 shallots, diced

  23. 1 (No.10) can diced tomatoes

  24. 64-ounce can sliced peaches

  25. 16 ounces dried figs, stems removed

  26. 1 stem rosemary, leaves picked

  27. 1/2 cup balsamic vinegar

  28. 1/4 cup stone-ground mustard

  29. 1 lemon, juiced

  30. 1/3 cup packed ground fresh ginger

  31. 4 cups fresh orange juice

  32. 2 cups white tequila (can use reposado but not anejo - unless you really like that flavor)

  33. 1 tablespoon dry mustard

  34. 8 ancho chiles

  35. 1 tablespoon sambal oelek

  36. 2 teaspoons salt

  37. 1 cup brown sugar

  38. 1 can anchovies, minced

  39. 10 cloves garlic, peeled

Instructions Jump to Ingredients ↑

  1. Mix all of the dry rub ingredients together in a small bowl. Dab the brisket dry with paper towels. Coat the brisket all over with the dry rub. Make a mesquite fire inside the oven of a smoker. A combination of charcoal and mesquite chips (wet) is fine. Put the brisket on the right side of the grates in the main oven of the smoker. Damp down the fire. Leave the brisket to smoke until the fire burns out.

  2. In the meantime, In a large skillet, saute the bacon and vegetables until they are moist. Put them into a 6-inch deep, full-sized, hotel pan. Add the brisket, beer, vinegar, Worcestershire and garlic. Cover the pan with a sheet of parchment paper and tightly cover with a sheet of heavy foil. Cook overnight in a 250 degree F oven.

  3. Cut the brisket into chunks and serve on a whole-wheat buns with the BBQ sauce, sliced red onion and pickles.

  4. Heat some oil (about 1/4 cup or less) in a heavy-bottomed pan over medium heat. Add the shallots and saute for a couple of minutes. Add the remaining ingredients and bring to slow boil - be careful not to burn. Cook on ultra low heat for about 8 hours (1.5 in prep room hot plate). Cool. Add the sauce to a food processor and blend to combine. Dilute with brisket pan juice before using.


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