A Chef’s Favorite BBQ Brisket Recipe by John Tufts | New West KnifeWorks Media
Published: 2 weeks ago
A smoked brisket recipe that’s become a household classic at NWKW—served with spicy bourbon BBQ sauce, braised collard greens, and skillet cornbread. It’s hearty, it scales easily, and it pairs beautifully with a good porter and a perfectly stirred Sazerac.
This meal was made using our Yellowstone BBQ Knife—a beast built for big cuts and bold flavor.
▶ Full recipe below
???? Shop the Yellowstone BBQ Knife: https://www.newwestknifeworks.com/products/the-yellowstone-bbq
Ingredients:
The Brisket
1 Brisket Flat or Point, trimmed, approx. 7lbs.
2 Tbs. whole peppercorns
2 Tbs. mustard seeds
3 Tbs. kosher salt
1 Tbs. onion powder
1 Tbs. garlic powder
1 Tbs. paprika
1 tsp. cayenne pepper
Wood for Smoking such as Hickory, Mesquite, Applewood, or a combination
Spicy Bourbon BBQ Sauce
1 14oz. can of tomato sauce
1 red onion
3 cloves of garlic
1/3 cup of brown sugar
1/4 cup of bourbon
1/2 cup of apple cider vinegar, plus more to taste at the end
3 Tbs of liquid smoke, plus more to taste at the end
1 Tbs. of the the above spice rub
The Collards
1 onion
2 lbs of collard greens
2 cloves of garlic
1 ham hock
3 Tbs of apple cider vinegar
Tobasco to taste
The Corn Bread
300g of corn kernels
300g of cornmeal
70g of all purpose flour
4g of baking soda
4g of baking powder
40g of sugar
1 egg (~50g)
430g of buttermilk
6g of salt
90g of canola or other vegetable oil, plus more for the pan at the time of cooking
Cocktail O’Clock: The Sazerac
Absinthe to rinse the glass
2 1/2 oz of Rye Whiskey
4 dashes of Peychaud Bitters
1 tsp of sugar
1 tsp of water
Lemon peel to garnish
Steps:
For the Brisket:
The night before smoking, mix all of the ingredients for the rub, and season the brisket all over. Reserve a couple of Tbs. of the rub for the BBQ sauce you’re making later.
The morning of smoking the brisket, set up your grill or smoker for indirect cooking. Heat the grill until it reaches a stable 225-250ºF.
Place the brisket on the grill, close the lid and smoke the brisket until it reaches an internal temperature of 165ºF.
Smoke the brisket, checking the smoker’s temperature every 30 mins or so, adding logs as needed.
Once the thickest part of the brisket shows 165ºF, wrap the brisket tightly in butcher paper and return to the smoker until it reaches an internal temperature of 195ºF-205ºF.
Once cooked, allow to rest at room temperature in the paper for an additional 20 minutes.
Unwrap from the paper and carve as needed.
The general rule for the total cooking time is about 1.25 hours per pound of meat. That’s only a benchmark, so go by the thermometer. The one in the video weighed 7 lbs and took 8.5 hours to cook.
This meal was made using our Yellowstone BBQ Knife—a beast built for big cuts and bold flavor.
▶ Full recipe below
???? Shop the Yellowstone BBQ Knife: https://www.newwestknifeworks.com/products/the-yellowstone-bbq
Ingredients:
The Brisket
1 Brisket Flat or Point, trimmed, approx. 7lbs.
2 Tbs. whole peppercorns
2 Tbs. mustard seeds
3 Tbs. kosher salt
1 Tbs. onion powder
1 Tbs. garlic powder
1 Tbs. paprika
1 tsp. cayenne pepper
Wood for Smoking such as Hickory, Mesquite, Applewood, or a combination
Spicy Bourbon BBQ Sauce
1 14oz. can of tomato sauce
1 red onion
3 cloves of garlic
1/3 cup of brown sugar
1/4 cup of bourbon
1/2 cup of apple cider vinegar, plus more to taste at the end
3 Tbs of liquid smoke, plus more to taste at the end
1 Tbs. of the the above spice rub
The Collards
1 onion
2 lbs of collard greens
2 cloves of garlic
1 ham hock
3 Tbs of apple cider vinegar
Tobasco to taste
The Corn Bread
300g of corn kernels
300g of cornmeal
70g of all purpose flour
4g of baking soda
4g of baking powder
40g of sugar
1 egg (~50g)
430g of buttermilk
6g of salt
90g of canola or other vegetable oil, plus more for the pan at the time of cooking
Cocktail O’Clock: The Sazerac
Absinthe to rinse the glass
2 1/2 oz of Rye Whiskey
4 dashes of Peychaud Bitters
1 tsp of sugar
1 tsp of water
Lemon peel to garnish
Steps:
For the Brisket:
The night before smoking, mix all of the ingredients for the rub, and season the brisket all over. Reserve a couple of Tbs. of the rub for the BBQ sauce you’re making later.
The morning of smoking the brisket, set up your grill or smoker for indirect cooking. Heat the grill until it reaches a stable 225-250ºF.
Place the brisket on the grill, close the lid and smoke the brisket until it reaches an internal temperature of 165ºF.
Smoke the brisket, checking the smoker’s temperature every 30 mins or so, adding logs as needed.
Once the thickest part of the brisket shows 165ºF, wrap the brisket tightly in butcher paper and return to the smoker until it reaches an internal temperature of 195ºF-205ºF.
Once cooked, allow to rest at room temperature in the paper for an additional 20 minutes.
Unwrap from the paper and carve as needed.
The general rule for the total cooking time is about 1.25 hours per pound of meat. That’s only a benchmark, so go by the thermometer. The one in the video weighed 7 lbs and took 8.5 hours to cook.