Ingredients
For the Beef:
one 7 1/2 to 8 lb. flat-cut beef brisket, fat cap trimmed to 1/4-inch thick
1/4 cup Dijon mustard
2 Tablespoons light brown sugar
2 Tablespoons granulated sugar
1 Tablespoon onion powder
1 Tablespoon garlic powder
2 teaspoons paprika
2 teaspoons chili powder
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
For the Sauce:
1 medium yellow onion, diced
2 Tablespoons unsalted butter
1 cup tomato sauce
1 cup ketchup
1/3 cup chili sauce
1 cup light brown sugar
1/4 cup granulated sugar
1 cup white vinegar
1/4 teaspoon allspice
1 Tablespoon yellow mustard
1 teaspoon freshly ground black pepper
2 teaspoons chili powder
3 Tablespoons Worcestershire sauce
1 teaspoon garlic powder
3 Tablespoons freshly squeezed lemon juice
1/4 cup molasses
one 7 1/2 to 8 lb. flat-cut beef brisket, fat cap trimmed to 1/4-inch thick
1/4 cup Dijon mustard
2 Tablespoons light brown sugar
2 Tablespoons granulated sugar
1 Tablespoon onion powder
1 Tablespoon garlic powder
2 teaspoons paprika
2 teaspoons chili powder
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
For the Sauce:
1 medium yellow onion, diced
2 Tablespoons unsalted butter
1 cup tomato sauce
1 cup ketchup
1/3 cup chili sauce
1 cup light brown sugar
1/4 cup granulated sugar
1 cup white vinegar
1/4 teaspoon allspice
1 Tablespoon yellow mustard
1 teaspoon freshly ground black pepper
2 teaspoons chili powder
3 Tablespoons Worcestershire sauce
1 teaspoon garlic powder
3 Tablespoons freshly squeezed lemon juice
1/4 cup molasses