Smoked Brisket

Meyer Natural Beef and Sorghum Barbecue Sauce

Chef Jerome Grant of Sweet Home Café | Washington, D.C.
Yield: 1 brisket

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Adapted by StarChefs | November 2018

INGREDIENTS

Sorghum Barbecue Sauce:
1 tablespoon canola oil
¼ cup minced sweet onion
1 tablespoon tomato paste
½ cup cider vinegar
¼ cup orange juice
¼ cup sorghum syrup
2 tablespoons ketchup
2 tablespoons yellow mustard
1 teaspoon garlic powder
1 teaspoon salt

Dry Rub:
½ cup brown sugar
¼ cup sea salt
2 tablespoons cracked black pepper
⅓ cup dark chile powder
⅓ cup Aleppo pepper
2 tablespoons cumin
2 tablespoons smoked paprika
¼ cup onion powder
¼ cup powder
2 tablespoons mustard powder
⅓ cup dry oregano
2 tablespoons coriander
2 tablespoons celery salt

Smoked Brisket:
One 8 to 10 pound Meyer brisket, patted dry
Mesquite wood chips, soaked 2 to 3 hours

METHOD

For the Sorghum Barbecue Sauce:
In a medium saucepan over medium flame, heat oil, add onion, and sweat until tender, about 5 minutes. Add tomato paste and cook until color darkens, about 5 minutes. Add remaining ingredients and bring to a boil. Decrease heat and slowly simmer until sauce thickens, up to 2 hours.

For the Dry Rub:
In a bowl, combine all ingredients.

For the Smoked Brisket:
On a sheet tray, coat brisket in Dry Rub, wrap securely in plastic, and refrigerate 6 hours or overnight. Unwrap and temper brisket. Prepare smoker with wood chips and heat between 180°F to 200°F. Fill a pan two-thirds full with water and place in smoker. Place the brisket on a lower rack off direct heat. Smoke brisket, adding wood chips as needed, until internal temperature reaches 185°F to 195°F, and until meat is tender, about 4 to 5 hours. Rest brisket 20 minutes.

To Assemble and Serve:
When meat is rested, carve against the grain and serve with Sorghum Barbecue Sauce.

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