Ingredients
- large mesquite chunks, large; as needed
- beef brisket, 8–10 lb1 ea.
- vinegar mixture from North Carolina-Style BBQ Ribs, from North Carolina-Style BBQ Ribs, plus more for serving½ cup
- Worcestershire sauce¼ cup
- honey¼ cup
- Dijon mustard1 cup
- Barbecue Rub1 cup
- hamburger buns for serving, hamburger; for serving
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Place mesquite into the firebox of a 250°F smoker.
Trim fat cap to ¼ inch. Place brisket into a large foil pouch and pour in vinegar mixture, Worcestershire sauce, and honey. Place pouch in smoker and cook for 6 hours, changing chunks as needed.
Remove brisket from pouch, spread mustard evenly on it, and massage Rub into meat. Place brisket back into smoker and cook for 10 hours, changing chunks as needed.
Separate brisket halves along fat line. Slice across the grain as thinly as humanly possible, chop roughly, and place serving portion in halved buns.
Place some vinegar mixture into a squirt bottle and serve with sandwiches.
Broad classification · inferred Americas — Country unknown; only a broad area is inferred from ingredients/technique（evidence：large mesquite chunks、Worcestershire sauce）
