Spicy Cayenne & Brown Sugar Brisket with Jalapeño Cucumber Slaw Recipe
Ingredients
For the brisket:
- 1 cup ground cayenne pepper
- 3 cups dark brown sugar
- ½ cup mesquite seasoning
- ½ cup garlic powder
- ¼ cup mustard powder
- ¼ cup onion powder
- ½ cup kosher salt
- 1 whole brisket
For the slaw:
- 2 jalapeños, seeded and julienned
- 2 English cucumbers, seeded and julienned
- 1 cup matchstick carrots
- 1½ cups apple cider vinegar
- ¾ cup white sugar
- 2 Tbsp. stone ground mustard
- 1 Tbsp. minced garlic
- 1 Tbsp. salt
- 2 tsp. black pepper
Instructions
- Preheat your smoker to 250-275°.
- Mix seasonings well to make the rub. Take one whole brisket and trim the fat to your desired level. I prefer to leave about ¼ of an inch fat cap. Take your trimmed brisket and generously coat it on all sides with the rub.
- Place the rubbed brisket on the smoker, and let it go! You can smoke the brisket anywhere from 8-18 hours. My personal preference is a 12-hour smoke, wrapping the brisket in butcher paper and light foil at the 8-hour mark. As long as your brisket reaches an internal temperature of 200° at its thickest point, you are guaranteed a tender brisket! I recommend letting your brisket rest for 30 minutes before slicing.
- Start the slaw by mixing the vegetables in a medium bowl. In a separate small bowl, mix the vinegar, sugar, mustard, garlic, salt, and pepper. Add the vinegar mixture to your vegetables and toss until well incorporated; let the slaw marinate for 1-2 hours before use.
- To serve, slice the brisket thin, against the grain of the meat. Accompany with the slaw and enjoy!