Ingredients
- beef brisket, 8 pounds; trimmed to 1/4 inch of fat1
- salt2 tbsp
- whole black peppercorns, cracked2 tbsp
- apple cider vinegar3/4 cup
- mustard, yellow; divided3/4 cup
- cayenne pepper2 tsp
- garlic powder1 tbsp
- paprika1/4 cup
- hotsauce2 tbsp
- bun, hamburger buns9
- molasses3 tbsp
- mesquite chunks, large chunks
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Combine hot sauce, molasses, vinegar, and ¼ cup mustard. Pour into a spray bottle and set aside.
Coat brisket with ½ cup of the mustard. Set aside.
Combine seasonings and salt. Press mixture into both sides of brisket. Refrigerate overnight.
The next day, heat up a smoker to 200°F with the mesquite chunks. Add brisket and cook 9 hours, spraying every 3 hours with vinegar mixture, and changing wood as needed to keep temperature at 200°F.
Remove brisket from smoker and let rest ½ hour. Separate along the fat line and slice thinly across the grain.
Finely chop slices and toss with remaining vinegar mixture. Place 1/9 into each bun and serve warm.
