Serves 10+

Brisket adapted from A Spicy Perspective; BBQ Sauce adapted from The Spruce Eats; Pickled Jalapenos adapted from Simply Scratch

For Brisket:

• 6 pounds boneless flat cut beef brisket

• 3 cups of water

• ¼ cup liquid smoke (optional)

• 2 tablespoons sea salt

• 2 tablespoons brown sugar

• 1 tablespoon chili powder

• 1 tablespoon paprika

• 1 tablespoon dried mustard powder

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 2 teaspoons dried thyme

• Sub/Hoagie rolls, for serving

• Pickled red onions, for serving (optional)

For BBQ sauce:

• ¼ cup unsalted butter

• ¼ cup onion, diced

• 3 stalks of celery, chopped

• 2-3 cloves garlic, minced

• 1 cup water

• 1 teaspoon beef bouillon

• 1 cup ketchup

• ½ cup apple cider vinegar

• 3 tablespoons Worcestershire sauce

• 2 tablespoons spicy mustard

• 2 tablespoons honey

• 1 tablespoon paprika

• 2 teaspoons chili powder

• Salt and pepper, to taste

For Pickled Jalapenos:

• 5 large jalapenos, sliced and stems discarded

• 2 cloves garlic, peeled and smashed

• ½ cup distilled white vinegar

• ½ cup filtered water

• 1 tablespoon salt

• 2 tablespoons sugar (optional)

For Brisket:

1. Preheat the oven to 250° F. Pour 3 cups of water into the bottom of a large roasting pan, with a rack, and add the liquid smoke, if using.

2. In a small bowl, mix the salt, brown sugar, chili powder, paprika, dried mustard, garlic powder, onion powder, and dried thyme. Mix well until everything is combined. Rub all of the spice blend over the entire brisket and lay the brisket on the roasting rack. Cover the entire brisket and roasting pan lightly with tin foil. This is critical as this is how the brisket will retain its moisture and not dry out.

3. Slow roast the brisket in the oven for 5-6 hours. If you’re not using a 6 pound brisket, the general rule of thumb is 60 minutes per pound of brisket at 250° F, so adjust your cook time according to the weight of your brisket. During the final 20 minutes of roasting, remove the foil and continue roasting. Save the tin foil for later use.

4. Once the brisket is done, take it out of the oven and let it rest for 20 minutes. Put tin foil over the brisket so it can retain its heat.

5. Cut the brisket across the grain into thin slices. Layer a few slices of brisket on a roll and top with BBQ sauce and a few pickled jalapenos and red onions.

6. Enjoy!

For BBQ Sauce:

1. While the brisket is in the over, put a medium saucepan over medium heat and add butter. Once melted, add the onions and celery and cook until the onions become soft and glassy, about 4-5 minutes, stirring occasionally. Add the minced garlic and cook them for only 15-20 seconds, stirring constantly, before adding in the water and beef bouillon. Stir until the bouillon is dissolved.

2. Add the ketchup, apple cider vinegar, Worcestershire sauce, spicy mustard, honey, paprika, chili powder, salt, and pepper, to taste. Mix everything together until well combined.

3. Reduce the heat to low and let the sauce simmer for 15 minutes, stirring occasionally. Remove the sauce from the heat and let it cool for 15 minutes.

4. Whether you’re using a food processor, blender, or emulsifier, blend the sauce until smooth. Set aside until ready to eat.

For Pickled Jalapenos:

1. While the brisket is in the oven, also set a medium sauce pan over medium heat and add the garlic, white vinegar, water, sugar, and salt. Bring to a boil, while stirring to dissolve the sugar and salt.

2. Once the mixture is boiling, add the jalapenos to the pan. Press them down so they are submerged in the pickling liquid. Remove the pot from the heat and let it cool for 10-15 minutes.

3. Transfer the jalapenos to a clean jar. Once all of the jalapenos have been added, spoon in the pickling liquid so all of the jalapenos are submerged in the jar. Set aside until ready to eat.