Slow-Smoked Beef Brisket

Name: Slow-Smoked Beef Brisket
Yield: serves 10 to 14
Ingredients: 8 beef bouillon cubes; 1 tablespoon Worcestershire sauce; 1 whole beef brisket (10 to 12 pounds); 1/2 tablespoon salt; 1/2 tablespoon paprika; 1/2 tablespoon black pepper; 1/2 tablespoon sugar; 3/4 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon dried oregano; 1/8 teaspoon ground coriander

December 9, 2011

The following brisket recipe was developed over a period of three years specifically for cooking competitions. It began after learning the requirements of the Kansas City Barbecue Association’s competition cooking circuit. I made a trip to my favorite Alabama butcher and asked to see the beef brisket. He proudly told me he had the largest selection of that particular cut in the area. The four varieties of corned beef looked good, but they were not exactly what I was looking for. It seemed we both had a little to learn about barbecue beef brisket. Many years and tears later I fell in love with the rich beef flavor of this recipe. In the restaurant we serve our brisket as thin slices with the juices drizzled over the fresh cuts of beef, but in competitions we separate the flat from the point and reserve the cooked point to make burnt ends (see page 86). Brisket has become one of our most consistent categories in cooking competitions, including wins at the American Royal Invitational Contest in Kansas City, Missouri, and the Best of the Best Invitational BBQ Cook-off in Douglas, Georgia.

Recipe notes

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