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Barbecue Beef Brisket with Tangy Coleslaw
Created by: Howcan Team
Ingredients
- 1 beef brisket (5-6 pounds)
- 1 cup barbecue sauce
- 1/4 cup brown sugar
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup apple cider vinegar
- 1/4 cup ketchup
- 8 cups shredded cabbage
- 1 cup shredded carrots
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1/2 teaspoon celery seed
- Salt and pepper to taste
Instructions
- In a small bowl, mix together 1/4 cup brown sugar, 2 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper to create a dry rub.
- Rub the dry rub all over the beef brisket, covering it completely. Let it sit at room temperature for 30 minutes to allow the flavors to penetrate the meat.
- Preheat the oven to 300°F (150°C).
- In a separate bowl, mix 1 cup barbecue sauce, 1/4 cup apple cider vinegar, and 1/4 cup ketchup to create the barbecue sauce mixture.
- Place the beef brisket in a roasting pan and pour the barbecue sauce mixture over the top, covering the brisket completely.
- Cover the roasting pan with foil and roast in the preheated oven for 6 hours, or until the brisket is tender and easily pulls apart with a fork.
- While the brisket is cooking, prepare the tangy coleslaw by combining 8 cups shredded cabbage, 1 cup shredded carrots, 1/2 cup mayonnaise, 2 tablespoons apple cider vinegar, 2 tablespoons honey, 1 tablespoon Dijon mustard, 1/2 teaspoon celery seed, and salt and pepper to taste in a large bowl. Mix well and refrigerate until ready to serve.
- Once the brisket is done, remove it from the oven and let it rest for 10 minutes before slicing it against the grain.
- Serve the barbecue beef brisket with a generous portion of tangy coleslaw on the side. Enjoy!
Barbecue Beef Brisket, a beloved Southern dish, has a rich history dating back to the early days of American barbecue. Slow-cooked to perfection, the brisket is infused with smoky flavors and tender texture, making it a staple at BBQ joints across the United States. Paired with a side of tangy coleslaw, the dish offers a delightful contrast of flavors and textures. Renowned pitmasters like Aaron Franklin of Franklin Barbecue in Austin, Texas, have elevated the art of brisket smoking, drawing BBQ enthusiasts from far and wide. The key to a mouthwatering brisket lies in the slow smoking process and the perfect blend of spices, ensuring a tender, flavorful result.
380 min
8
450 calories
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