Smoked brisket with Sorghum Barbecue Sauce

Adapted by
December 2018
Yield: 1 Brisket


Sorghum Barbecue Sauce:
1 tablespoon canola oil
¼ cup minced sweet onion
1 tablespoon tomato paste
½ cup cider vinegar
¼ cup orange juice
¼ cup sorghum syrup
2 tablespoons ketchup
2 tablespoons yellow mustard
1 teaspoon garlic powder
1 teaspoon salt
Dry Rub:
½ cup brown sugar
¼ cup sea salt
2 tablespoons cracked black pepper
⅓ cup dark chile powder
⅓ cup aleppo pepper
2 tablespoons cumin
2 tablespoons smoked paprika
¼ cup onion powder
¼ cup garlic powder
2 tablespoons mustard powder
⅓ cup dry oregano
2 tablespoons ground coriander seeds
2 tablespoons celery salt
Smoked Brisket:
1 8-10 lb. Meyer brisket, patted dry
Mesquite wood chips, soaked 2-3 hours


For the Sorghum Barbecue Sauce

In a medium saucepan over medium flame, heat oil, add onion, and sweat until tender, about 5 minutes. Add tomato paste and cook until color darkens, about 5 minutes. Add remaining ingredients and bring to a boil. Decrease heat and slowly simmer until sauce thickens, up to 2 hours.

For the Dry Rub

In a bowl, combine all ingredients. 

For the Smoked Brisket

On a sheet tray, coat brisket in Dry Rub, wrap securely in plastic, and refrigerate 6 hours or overnight. Unwrap and temper brisket. Prepare smoker with wood chips and heat to between 180°F to 200°F. Fill a pan two-thirds full with water and place in smoker. Place the brisket on a lower rack, off direct heat. Smoke brisket, adding wood chips as needed, until internal temperature reaches 185°F to 195°F, and until meat is tender, about 4 to 5 hours. Rest brisket 20 minutes.

To Assemble and Serve

Carve Smoked Brisket against the grain and serve with Sorghum Barbecue Sauce.