Southern-Style Beef Brisket BBQ

Ingredients:

Dry marinade for rubbing

• 2 tsp chili powder (See the recipe for the chili pepper spice mix here)
• 2 tsp mustard powder
• 2 tsp dark brown sugar
• 1 teaspoon ground cayenne pepper
• Coarse salt and freshly ground black pepper
• 1350 - 1800 g beef brisket, preferably with a 6 mm fat layer.

BBQ sauce

• 2 tablespoons of vegetable oil
• 3 cloves garlic, finely chopped
• 1 tbsp chili powder
• 3/4 cup apple cider vinegar
• 3/4 cup ketchup
• 1/3 cup fresh lemon juice (2 - 3 lemons)
• 1/3 cup Worcestershire sauce
• 1/3 cup dark brown sugar
• 3 tbsp yellow mustard (turmeric mustard)
• 1/4 tsp ground allspice
• Freshly ground black pepper

Preparation:

1. Prepare beef brisket: Combine chili powder, mustard powder, brown sugar, cayenne pepper, 2 teaspoons salt, and 1/2 teaspoon ground black pepper. Rub the mixture into the meat, cover, and refrigerate overnight.
2. Remove the meat from the refrigerator about an hour before cooking. Pour water over a few handfuls of smoked wood chips (mesquite or hickory), let sit for 30 minutes, then drain.
3. Preheat grill to low heat, then prepare for indirect cooking: For a gas grill, turn off the burners on one side; pour kindling into a metal container and place it under the grate over the hot burners.
   
   For a charcoal grill, move the coals to one side; once the coals have cooled to 90°C (if you don't have a thermometer, you can check the temperature by hand, holding your hand 15 cm above the coals for 6 seconds), sprinkle some kindling on top. Place a metal pan under the grate on the cool side of the grill to catch the drippings.
4. Place the brisket, fat side up, on the grill rack over a metal pan.
   
   Cover the grill and cook, without turning, until a thermometer inserted into the thickest part of the meat registers 185–205°F (85–95°C), about 3 1/2 to 5 hours. If using a charcoal grill, leave the vents slightly open and add 6–8 unlit coals and a handful of prepared kindling on top of the hot coals every 45–60 minutes.
   
   Remove the beef brisket from the grill, wrap in foil and let rest for 30 minutes. Pour the rendered fat into a bowl and cool completely..
5. Meanwhile, prepare the barbecue sauce: Heat vegetable oil in a medium saucepan over medium heat. Add garlic and cook, stirring, for 30 seconds. Add chili powder and continue cooking, stirring, for another 30 seconds, until golden brown.
   
   Add 1.5 cups of water, vinegar, ketchup, lemon juice, Worcestershire sauce, brown sugar, mustard, allspice, and 3/4 teaspoon ground black pepper. Bring to a boil and simmer, stirring occasionally, until the sauce thickens slightly, 45 to 55 minutes. Remove from heat and cool slightly.
6. Stir 1-2 tablespoons of chilled fat into the sauce. Slice the beef brisket thinly across the grain. Serve with barbecue sauce.
   
   You can see a small note for cooking meat - barbecue.