Stubb’s Bbq Recipe

Trim and prep

Trim excess fat from the brisket, leaving a thin 1/4-inch fat cap. Pat brisket dry with paper towels.

Apply binder and rub

Spread yellow mustard thinly over all surfaces of the brisket to help the rub adhere. In a small bowl combine kosher salt, coarse black pepper, garlic powder and onion powder. Rub the spice mixture evenly over the entire brisket, pressing to adhere.

Preheat smoker

Preheat a charcoal or pellet smoker to 225°F (107°C). If using charcoal, bank coals to maintain steady heat. Add post oak or hickory wood chunks to the firebox for smoke flavor. Maintain 225–250°F throughout the smoke.

Smoke the brisket

Place the brisket fat-side up on the smoker grates away from direct heat. Insert a probe thermometer into the thickest part of the flat. Smoke unwrapped for about 6–8 hours until the internal temperature reaches 155–165°F and a dark bark forms, replenishing wood/chunks as needed.

Texas crutch (optional)

When the brisket hits 155–165°F or if it stalls, wrap tightly in butcher paper (preferred) or foil and return to the smoker. Continue cooking until the internal temperature reaches 203°F and the probe slides in with little resistance, about 2–4 more hours depending on size.

Rest and slice

Remove the wrapped brisket and let rest in a cooler or warm oven for at least 1 hour (up to 2 hours). Unwrap, trim excess fat, separate point and flat, and slice the flat against the grain into 1/4-inch slices. Chop or pull some of the point for sandwich meat.

Make the sauce base: In a medium saucepan over medium heat, warm the vegetable oil. Add the finely chopped onion and cook until translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Simmer and balance flavors: Add ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, lemon juice, smoked paprika, hot sauce, salt and black pepper. Stir to combine and bring to a low simmer. Reduce heat to low and simmer gently, uncovered, for 12–15 minutes, stirring occasionally, until slightly reduced and glossy.

Finish and adjust: Taste and adjust acidity or sweetness as needed (add up to 1 tbs more vinegar or 1 tbs more brown sugar). Remove from heat and let cool to warm. The sauce can be made ahead and refrigerated for up to 1 week.

Warm the meat: If the sliced brisket has cooled, lightly reheat slices in a low oven (250°F/120°C) wrapped in foil with a few tablespoons of reserved sauce or beef au jus for 15–25 minutes until warm. Alternatively, reheat slices briefly on a hot griddle to get a bit of sear.

Toast buns and prepare sides: Butter the inside of the potato buns and toast on a griddle or skillet until golden, about 30–60 seconds per side. Warm the coleslaw slightly if preferred or serve chilled. Arrange pickles and pickled onions for garnish.

Build sandwiches: Pile sliced and chopped brisket on toasted buns, spoon a few tablespoons of the BBQ sauce over the meat, top with pickles and a scoop of coleslaw (if desired). Serve extra sauce on the side.

Serving suggestion: Offer sliced brisket on a plate with extra sauce, pickles and coleslaw, or serve as classic chopped brisket sandwiches. Leftover brisket keeps well refrigerated for 3–4 days and is great reheated gently.