Summer Recipe: Barbecued Brisket With A Sweet Tea Twist.

By Carl “KtchnDad” Nevins

If you are anything like me, then you simply can’t wait for barbecue season to come back around. You just love heating up the smoker, laying slabs of marinated meat on the grill while the whole family relaxes on deck chairs in the backyard, chatting and sipping ice cold drinks. And there’s nothing that says summer quite like it.

But of course, every gathering is only complete when it has the right menu behind it. Well, you might be thinking, but what kind of menu do you need for a barbecue? Isn’t is all just meat, buns and ketchup? And yes, while meat, buns and everything that goes in-between are family favorite foods and always goes down well, why not try spicing up your meat rub a little differently this year?

Tired of the same old Texas BBQ glaze or maybe you are getting a little fed up of the rather traditional Kansas City spice rub? Luckily, there’s a brand new taste sensation that has been storming the nation this summer. Look no further as the following information will help you to make the most scrumptious, all-new sweet tea infused barbecued brisket.

I know what you may be thinking, sweet tea, with a barbecued brisket? Well, as you know, contrasting flavors are all the rage these days with a sweet tea infused barbecued brisket being one of the latest and definitely one of the tastiest additions to the mix.

So, give it a go. Whisk together your very own sweet tea infusion for your brisket this weekend and knock your families socks off with this brand new taste phenomenon that they won’t be able to get enough of.

Ingredients

• 1 cup of brown sugar
• A mix of smoked paprika, ground onion powder and sea salt to make up 1 cup
• 13lb brisket (with the fat trimmed off)
• Olive oil (enough to baste over the entire cut of brisket)
• Sweet tea (pre-prepared and enough to immerse the entire cut of brisket)

Directions

Here’s how to get your brisket ready:

1. Preheat the smoker to 250°F.
2. Mix the smoked paprika, ground onion powder and sea salt together with the brown sugar using a spoon in a medium sized mixing bowl.
3. Make sure that any excess fat has been trimmed off of the brisket and then baste it in olive oil and use your hands to pat and rub the spice mix into the brisket, getting into all of the nooks and crannies.
4. Once you have finished spicing up the brisket, place it into the smoker, keeping the temperature on 250°F and smoking until a crispy brown shell has formed over the top of the meat (this should take about 2 to 3 hours).

Here’s how to get your sweet tea infusion ready:

1. Place the smoked brisket into a large and deep oven-proof cooking dish (make sure to use a dish that more than covers the height of the brisket). Pour the sweet tea into the cooking dish until you it is fully immersed. Braise the sweet tea and the brisket together until the meat is tender when probed (this should take a few more hours).
2. Allow the brisket to rest for 20 minutes at room temperature in the cooking dish.
3. Remove the brisket from the cooking dish and place on a serving board to carve. Pour some of the juices left behind into a pan and reduce until it thickens like a gravy to drizzle over the meat when serving.

Serve it up

The tricky thing about trying out new recipes can be knowing what to put with them. But that isn’t the case this time, this may be a whole new recipe, but the good news is that it still goes fantastically well with all of your tried and family-approved classic barbecue sides. Not sure what to put with it? Try your sweet tea infused barbecued brisket alongside some smoked sweet corn with butter, an all-American hearty homemade mac and cheese or even a cauliflower and roasted potato mix.

Once you have given this recipe a try, play about with the spice quantities and the blend of spices so that you can put your very own twist on this hot off the press barbecue brisket recipe that your family won’t be able to stop raving about.

Author Bio

Carl grew up learning how to cook from his parents as well as working in a high-volume catering operation while in college. He now enjoys spending time with his family and writing for his blog Ktchndad.