Famous Dave's All Day Brisket
Source of Recipe
Famous Dave
List of Ingredients
5 pounds beef brisket -- see directions
1 tablespoon minced fresh garlic
1/2 cup Dave's Rib Rub -- recipe follows
Rib Rub Ingredients:
2 tablespoons celery seeds
1 teaspoon cloves -- crushed
1 teaspoon cayenne pepper
1/4 cup salt
Dave's Famous BBQ Sauce:
2 thick strips hickory smoked bacon
1/3 cup chopped sweet onion -- Vidalia is best
1/4 cup water
3/4 cup peach schnapps
1/2 cup raisins
1 large jalapeno -- finely diced
2 large cloves garlic -- minced
1/3 cup balsamic vinegar -- Alessi brand
1/4 cup chopped sweet apple
1/4 cup frozen tangerine juice concentrate
1/4 cup frozen pineapple juice concentrate
3 tablespoons molasses
2 tablespoons apple cider vinegar
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2 1/8 cups dark corn syrup
12 ounces tomato paste
1/2 cup packed light brown sugar
2 tablespoons prepared mustard
2 tablespoons chili powder
1 teaspoon Maggi seasoning
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 teaspoon cayenne pepper
1/4 cup Kahlua
1 teaspoon liquid hickory smoke
For Dave's Mopping Sauce:
60 ounces Dave's BBQ Sauce
2 quarts water
1 cup beef stock base
1/4 cup Kahlua
2 tablespoons yellow mustard
2 tablespoons blackstrap molasses
1 tablespoon liquid Barbecue Smoke®
1 teaspoon sesame oil
1 teaspoon coarse ground black pepper
1/2 teaspoon crushed red pepper flakes
2 sticks butter
Recipe
Rib Rub: Mix together thoroughly. Store in airtight container.
Famous Dave's BBQ Sauce::
Fry bacon in a large saucepan until crisp. Drain, reserving 1 Tablespoon of the drippings. Eat the bacon. Fry the onions in the reserve drippings, on medium high heat until caramelized or dark golden brown. Don't burn. Reduce the heat to medium low. Deglaze the saucepan with water. Stir in the Peach
Schnapps, raisins, jalapeno and garlic. Simmer for 10 minutes or until the mixture is of a syrupy consistency, stirring occasionally. Remove from heat and place the mixture in a blender with Balsamic vinegar, apple, tangerine juice concentrate, pineapple juice concentrate, molasses, apple cider vinegar, lemon and lime juice. Process until pureed and return to the sauce pan. Add the corn syrup, tomato paste, brown sugar, Worcestershire sauce, mustard, chili powder, Maggi seasoning, salt, red pepper flakes, black pepper and cayenne. Mix well. Bring to a low boil, under medium heat,
stirring frequently. Reduce heat to low. Simmer for 20 minutes, stirring occasionally. Remove from heat. Stir in Kahlua and liquid smoke. Store, covered, in refrigerator.
Secret Moppin' Sauce: Combine all ingredients in stockpot and mix well. Simmer for 20 minutes, stirring occasionally.
Beef: Ask butcher to remove most of the fat from a whole brisket, leaving only 1/4 inch to help preserve the juiciness during the cooking process. Have butcher separate brisket into two muscles, the flat and the point. Hand rub each brisket with garlic and Rib Rub. Start the smoking process! Smoke briskets for a minimum of 8 hours, keeping the temperature from 180 to 200 degrees F.
After 4 hours, start mopping with sauce every hour. After 8 hours, briskets should be almost black. This blend of smoke, rib rub and sauce forms a crunchy exterior called 'bark.' To ensure brisket turns out tasty and tender, wrap each brisket in a double layer of aluminum foil and pour 2 cups of Moppin' Sauce over brisket. Seal foil tightly and return to grill at 200 degrees F for 3 hours.
Remove briskets from aluminum foil and cool down. Once cool, wrap in plastic wrap and refrigerate overnight.
Next day, re-smoke over indirect heat at 225 to 235 degrees F for 2 to 3 hours or until internal temperature reaches 160 degrees F.
Let stand for 15 minutes before slicing. Slice just before serving to preserve juiciness. Save the 'burnt ends' for yourself, they're the best part!
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