Author Notes
The best, pull apart, melt in your mouth brisket. The brisket your mom used to make with a barbecue twist. —Shellaboo
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Ingredients
- Marinade
-
1/2 cup
Vegetable oil
-
1/2 cup
Red wine vinegar
-
1/4 cup
Barbecue sauce (I use KC Masterpiece)
- Spice Rub and Remaining Ingredients
-
1 tablespoon
Beef flavor soup mix
-
1 tablespoon
Garlic powder
-
1 tablespoon
Onion powder
-
2 teaspoons
Kosher salt
-
2 teaspoons
Chili powder
-
1 tablespoon
Olive oil
-
3
Cloves of garlic
-
1 cup
Barbecue sauce
-
20
oz. bottle of coke
Directions
- Marinade
-
With a fork, poke holes all around a 2-3 lb brisket (preferably second cut).
-
Marinate the brisket overnight in the BBQ ,vinegar and oil mixture.
- Spice Rub and Remaining Ingredients
-
The next day-- Preheat oven to 250 degrees F.
-
Combine the soup mix, salt, garlic, onion and chili powders.
-
Remove the brisket from the liquid and pat down with the spice rub.
-
In a large cast iron pan, sear the brisket on all sides (about 1-2 minutes each) in a tablespoon of olive oil. As you sear the brisket add in the whole garlic cloves and basted the brisket with the juices in the pan.
-
After the brisket is seared, pour in the coke and cover the top of the brisket in the BBQ sauce.
-
Cover the pan with foil and cook in oven for 6-8 hours.
-
Pull apart with two forks and serve as a main or on slider buns as an appetizer.
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