Lonestar Brisket
This Lonestar Brisket is a flavorful, melt-in-your-mouth dish that’s perfect for any BBQ lover! Marinated with Papa Jack's Steak & Chop, seasoned with a delicious BBQ rub, and slowly smoked with basting every hour using the savory Lonestar Barbecue Mopping Sauce, this brisket will have your guests raving.
Ingredients:
For the Brisket:
- 1 whole beef brisket (about 8-12 lbs.)
- 1/4 cup Papa Jack’s Steak & Chop Marinade
- 1/4 cup BBQ rub (store-bought or homemade)
- Salt and pepper, to taste
For the Lonestar Barbecue Mopping Sauce:
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 cups beer (lager or ale preferred)
- 1 cup BBQ sauce (your favorite or homemade)
- 1 tablespoon apple cider vinegar (optional, for tanginess)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
Instructions:
1. Prepare the Brisket:
- Trim excess fat from the brisket, leaving about 1/4-inch layer of fat to keep the meat juicy during smoking.
- Rub Papa Jack’s Steak & Chop Marinade generously on all sides of the brisket. Allow it to marinate for at least 30 minutes (or up to 2 hours for deeper flavor).
- Coat the marinated brisket with the BBQ rub, pressing it in so it sticks. Season with salt and pepper to taste. Let the brisket sit at room temperature while you prepare the smoker and mopping sauce.
2. Prepare the Lonestar Barbecue Mopping Sauce:
- In a medium saucepan, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.
- Pour in the beer and bring it to a simmer. Allow it to reduce by half (about 10 minutes), to cook off the alcohol.
- Stir in the BBQ sauce, garlic powder, smoked paprika, and apple cider vinegar (if using). Simmer for an additional 5 minutes until the sauce thickens slightly.
- Season with salt and pepper to taste, then keep warm on low heat while you smoke the brisket.
3. Smoke the Brisket:
- Preheat your smoker to 250°F (121°C). Add your favorite wood chips (e.g., hickory, mesquite, or oak) to the smoker for extra smoky flavor.
- Place the brisket on the smoker, fat side up, so that the fat helps baste the meat during the long cooking process.
- Smoke the brisket for 5-6 hours, keeping the temperature steady at 250°F. During this time, baste the brisket with the Lonestar Barbecue Mopping Sauce every hour using a basting brush or mop.
4. Wrapping (Optional but Recommended):
- After 5-6 hours of smoking, when the brisket reaches an internal temperature of 160°F (71°C) and has developed a nice crust (bark), wrap the brisket tightly in butcher paper or aluminum foil.
- Return it to the smoker and cook for another 2-3 hours, or until the internal temperature reaches 195°F (90°C) for a tender, juicy brisket.
5. Rest the Brisket:
- Once the brisket is done, remove it from the smoker and let it rest, still wrapped, for 30-45 minutes. This allows the juices to redistribute and makes slicing easier.
6. Slice and Serve:
- Slice the brisket against the grain into thin slices. Serve with additional Lonestar Barbecue Mopping Sauce on the side for dipping.
- Pair with classic BBQ sides like coleslaw, baked beans, or grilled vegetables.
Pro Tips:
- Smoking Time: The brisket's smoking time will depend on its size and the consistency of your smoker. You can use a meat thermometer to ensure it reaches the ideal temperature of 195°F (90°C) for tenderness.
- Alternative Mopping Sauce: You can make adjustments to the sauce by adding a touch of brown sugar for sweetness or a dash of hot sauce for extra heat.
- Flavor Enhancements: Try experimenting with different wood flavors (applewood or cherrywood) to add subtle nuances to your brisket’s smokiness.
Enjoy your Lonestar Brisket—perfectly smoky, tender, and full of rich, savory flavors with a touch of sweet BBQ!