Happy 4th of July! We celebrate big with neighbors on the 3rd so the 4th always ends up being a recovery day for us. A brisket is a perfect meal to roast for hours while we lazy around.
- 2 tbsp packed light brown sugar
- 1 tbsp chili powder
- 1 tbsp garlic powder
- 1 tbsp paprika
- 1 tbsp salt
- 1 tsp mustard powder
- 1/2 tsp cayenne pepper
- 5-8 lb beef brisket (flat cut)
- 1 cup apple juice
- 1 cup apple cider vinegar
- 1/4 cup packed light brown sugar
- 1 tbsp vegetable oil
- 2 tsp Worcestershire sauce
- 1/2 tsp salt and pepper
- Preheat the oven to 300 ̊. Set a rack in a large roasting pan and add enough water to come just below the rack. Place the pan over two burners on the stovetop and bring the water to a simmer over low heat.
- Combine the dry rub in a small bowl: brown sugar, chili powder, garlic powder, paprika, salt, mustard powder and cayenne.
- Trim most of the fat from the brisket, leaving about a 1/2-inch-thick layer. Rub the spice mixture all over the brisket. Turn off the heat under the roasting pan. Set the brisket fat-side up on the rack and cover the pan tightly with foil. Place the pan in the oven and bake until the brisket is very tender and the meat can be easily flaked with a fork but is not falling apart, 3 1/2 to 4 hours.
- Make the mop sauce by combining apple juice, cider vinegar, brown sugar, vegetable oil, Worcestershire sauce, salt and a few grinds of pepper in a small saucepan. Bring to a boil over medium-high heat and cook until the liquid is reduced to 1 cup, about 7 minutes. Remove from the heat and let cool.
- When the brisket is finished roasting, preheat a grill to medium. Grill the brisket, brushing with the mop and turning occasionally, until the fat is crispy and the brisket is charred in spots, about 20 minutes. Remove from the grill and let rest 10 minutes.
- Thinly slice the brisket against the grain and brush with the remaining mop. Butter the buns, then toast on the grill, about 1 minute. Serve the brisket with the buns, BBQ sauce, coleslaw and pickles.