Barbecued Beef Brisket


I had a beautiful beef brisket from my organic farm and decided that would make a perfect Monday night dinner. My dad is spending a couple of weeks with us and he is pretty much a meat and potatoes kind of guy. I make a rub for my brisket, sear all sides and then make a wet sauce that has a little bit of a kick.

A friend once told me that her daughter and son-in-law were gourmet cooks and I asked her what exactly that meant. She said gourmet cooking means smaller portions on larger plates. There is a little truth to that I think. I looked up gourmet in the dictionary and one definition was “a connoisseur of fine food and drink”.  A gourmand can also mean “one who enjoys food in great quantities or even a gluttonous eater”. It’s all subject to interpretation. I consider my brisket fine food and the IPA I enjoyed with it fine drink. And we are all pretty full if that constitutes gluttonous eating. You be the judge. But if someone asked me I would call our dinner tonight “plain home cooking”.   Barbecued brisket, smashed potatoes and butter roasted carrots…it’s what was for dinner tonight.

Start out with a nice beef brisket.


Rub ingredients:

1/4 cup paprika

1 T chili powder

1 T cumin

1 T brown sugar

1 T kosher salt

1 tsp cayenne pepper

1 tsp garlic powder

fresh ground black pepper


With a little whisk or a fork thoroughly mix all of the rub ingredients together in a bowl. Rub spice mix on all sides of the meat.


Heat 2 T of olive oil in a heavy skillet or Dutch oven and sear all sides of the meat.


Preheat your oven to 325. Now you’re ready to make the barbecue sauce.


1 1/2 cups ketchup (I always use Brooks)

1/2 cup brown sugar

1/2 cup water

1/4 cup chopped onion (or more if you like)

3 T cider vinegar

3 T Worcestershire

2 chipotles in adobo sauce finely chopped (or more if you like)

1 tsp garlic powder

1 tsp black pepper


Chop your onion and chipotle peppers.




Combine all of the sauce ingredients and whisk together to combine.


Pour the sauce over your beautifully seared brisket, put the cover on your Dutch oven, and put it in the oven for approximately four hours.




You will want to flip the brisket over from one side to the other a couple times during the cooking process. Once it’s done remove it to a platter and let it rest a few minutes before slicing it against the grain. Serve with the barbecue sauce.  We all had seconds!

If you’d rather be less “gourmet” you could make really awesome barbecued brisket sandwiches and serve them with chips and cole slaw or a little potato salad.

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