Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Molasses | 1 tbsp (20g) | 58 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 ea . (8 pounds ) beef brisket , trimmed to ¼ inch of fat
- 2 tbsp salt
- 2 tbsp black peppercorns , cracked
- ¾ cup apple cider vinegar
- ¾ cup yellow mustard , divided
- 2 tsp cayenne pepper
- 1 tbsp garlic powder
- ¼ cup paprika
- 2 tbsp hot sauce
- 9 hamburger buns
- 3 tbsp molasses
- Large mesquite chunks
Directions
Combine hot sauce, molasses, vinegar, and ¼ cup mustard. Pour into a spray bottle and set aside.
Coat brisket with ½ cup of the mustard. Set aside.
Combine seasonings and salt. Press mixture into both sides of brisket. Refrigerate overnight.
The next day, heat up a smoker to 200°F with the mesquite chunks. Add brisket and cook 9 hours, spraying every 3 hours with vinegar mixture, and changing wood as needed to keep temperature at 200°F.
Remove brisket from smoker and let rest ½ hour. Separate along the fat line and slice thinly across the grain.
Finely chop slices and toss with remaining vinegar mixture. Place 1/9 into each bun and serve warm.