Recipe

Go-To Game-Day Brisket

No smoker required for Kelsey Barnard Clark’s tailgate-ready entree

By Liv Reilly
Recipe by Kelsey Barnard Clark

September 11, 2024

Photo: Antonis Achilleos

In her latest book, Southern Get-Togethers: A Guide to Hosting Unforgettable Gatherings, chef Kelsey Barnard Clark shares her KBC smoked brisket, featuring a homemade dry rub and sauce. Whether the meat is prepared on the grill or the stovetop, Clark suggests pairing the dish with an abundance of sides for a full tailgate spread. But no troubles if you aren’t a football fan: “This menu works well for any daylong gathering—think backyard barbecues, family reunions, or the Fourth of July,” Clark writes.

Get the recipe below, and check out G&G’s interview with Clark about the inspiration behind Southern Get-Togethers and how to be a perfectly imperfect host.

Ingredients

KBC’s Smoked Brisket (Yield: 10-12 servings)
For the barbecue dry rub
- 2 cups light brown sugar
- 1 cup coarse kosher salt
- ½ cup paprika
- ¾ cup onion powder
- ¾ cup garlic powder
- 3 tbsp. ground ginger
For the barbecue sauce
- 4 cups ketchup
- 1 cup apple cider vinegar
- 6 tbsp. light brown sugar
- 3 tbsp. yellow mustard
- 3 tbsp. Worcestershire sauce
- 1 tbsp. freshly ground black pepper
- 1 tbsp. red pepper flakes
For the barbecue brisket
- About 4 cups maple, hickory, or oak wood chips (or enough to cover the bottom of the grill)
- One 8 to 11 lb. brisket

Preparation

Make the barbecue dry rub: In a small bowl, combine the brown sugar, salt, paprika, onion powder, garlic powder, and ginger. Set aside. The rub can be made in bulk and stored in an airtight container in your pantry for up to 3 months.

Make the barbecue sauce: In a small saucepan, whisk together the ketchup, vinegar, brown sugar, mustard, Worcestershire sauce, black pepper, and red pepper flakes. Bring to a simmer and continue simmering for 15 to 20 minutes, or until the sugar is dissolved. Continue cooking the sauce for up to 30 minutes for optimum flavor. Remove from the heat. The sauce can be made in bulk and stored in an airtight container in the refrigerator for up to 3 months.

Cook the brisket: First, prepare the wood chips. In a clean bucket or large bowl, cover the wood chips with water and soak for at least 1 hour. While the wood chips are soaking, prepare the brisket. Pat the brisket with paper towels until completely dry, then cover thoroughly with the dry rub.

If smoking the brisket on a grill: Heat a gas or charcoal grill until hot, 225°F to 250°F, then add the wood chips. Heat until the grill begins to smoke, then add the brisket and maintain low heat for 1 to 2 hours. Next, follow the braising instructions below.

If smoking the brisket without a grill: Add the wood chips to the bottom of a large pot with a basket insert. The basket of the pot needs to be large enough to fit the brisket either whole or cut in half. Insert the basket into the pot, then add the brisket to the basket and place it on the stove over medium heat. When you start to see smoke, cover the pot with a lid, then wrap it very tightly with aluminum foil so that no smoke can escape. Turn the heat to low and smoke the brisket for 30 minutes to 1 hour. Next, follow the braising instructions below.

After smoking on the grill or on the stovetop, braise the brisket: Preheat the oven to 250°F. Place the brisket and 3 cups of water in a roasting or braising pan, then cover the pan tightly with aluminum foil. Put the brisket in the oven and braise for 12 to 14 hours or overnight. The brisket is done when the meat easily pulls apart. Cool before cutting into slices or shredding. Serve with the barbecue sauce for dipping.