Hickory-Smoked Brisket With Southwestern Barbecue Sauce Recipe

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Hickory-Smoked Brisket With Southwestern Barbecue Sauce
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Ingredients
23
Count
Nutrition
1659
Calories
Total time
480
Minutes
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Ingredients:

Directions:

  1. Hickory-smoked brisket:.
  2. In a small bowl, combine the salt, pepper, onion powder, cumin and garlic powder. Rub the mix into the brisket and let sit at room temperature, 45 minutes to 1 hour.
  3. Meanwhile, prepare your smoker or grill to cook over low, indirect heat for several hours. Set up a drip pan underneath where the brisket will smoke, and fill with the beer and water. Shortly before cooking, adjust the heat as needed to maintain a temperature around 250 degrees, and add hickory chips to start smoking.
  4. Place the brisket (fat side up) in the prepared smoker and cook for 2 1/2 hours. Adjust the heat as needed (add several coals to either side of the grill as needed if using a kettle grill) to maintain the ambient temperature (around 250 degrees); replenish the chips as needed to keep smoking. Baste the brisket every 30 minutes or so to keep it moist.
  5. After 2 1/2 hours, wrap the brisket (fat side up) tightly in foil and continue to cook over indirect low heat until the meat is fork-tender, 3 to 4 additional hours (time may vary depending on the heat of the smoker and size and thickness of the brisket).
  6. Remove the brisket from heat and, still wrapped in foil, cover it with a layer of newspaper and kitchen towels to keep warm. Set aside, covered, for at least 1 hour before serving. While the brisket is resting, make the sauce.
  7. Southwestern barbecue sauce and assembly:.
  8. In a heavy-bottom 4-quart pot, combine the onion, garlic, jalapeños and chiles with the coffee and beer. Bring to a simmer over medium-high heat, then reduce the heat and simmer until the onion is translucent, about 10 minutes.
  9. Stir in the tomato paste, ketchup, maple syrup, molasses, cumin, salt, chile powder and red wine vinegar and simmer for 20 minutes, stirring occasionally. Remove from heat and blend the sauce using an immersion blender or in stages in a stand blender, until fairly smooth. Set aside.
  10. Remove the brisket from the foil and slice across the grain into thin strips, reserving any pooled juices and leftover bits. Stir these drippings into the barbecue sauce. Serve the brisket warm with the barbecue sauce on the side.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1658.88 Kcal (6945 kJ)
Calories from fat 1058.04 Kcal
% Daily Value*
Total Fat 117.56g 181%
Cholesterol 122.47mg 41%
Sodium 4091.29mg 170%
Potassium 985.44mg 21%
Total Carbs 72.99g 24%
Sugars 18.92g 76%
Dietary Fiber 4.1g 16%
Protein 39.87g 80%
Vitamin C 87.5mg 146%
Iron 6.7mg 37%
Calcium 111.5mg 11%
Amount Per 100 g
Calories 232.65 Kcal (974 kJ)
Calories from fat 148.38 Kcal
% Daily Value*
Total Fat 16.49g 181%
Cholesterol 17.18mg 41%
Sodium 573.78mg 170%
Potassium 138.2mg 21%
Total Carbs 10.24g 24%
Sugars 2.65g 76%
Dietary Fiber 0.58g 16%
Protein 5.59g 80%
Vitamin C 12.3mg 146%
Iron 0.9mg 37%
Calcium 15.6mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 42.2
    Points
  • 41
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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