This recipe and its introduction are pulled from “Southern Get Togethers: A Guide to Hosting Unforgettable Gatherings” by Kelsey Barnard Clark ($35 hardcover, Chronicle Books). She’s an Alabama native, the Season 16 winner of “Top Chef” and the chef/owner of KBC in Dothan.
By Kelsey Barnard Clark
When we say “Game Day” in the South, we’re either talking about high school Friday night football, which we watch in person, or we’re talking about Saturday SEC college football, which typically means an all-day, kids-and-adults gathering at someone’s house to watch the game on TV. During this highly anticipated season, die-hard fans have to temporarily abandon friend groups or couples who root for the rival team to avoid what could become an inappropriate and unforgivable encounter.
All joking aside, when I host game day, I keep in mind that the food needs to be casual — mostly finger food, ideally — and must be able to sit out to allow for grazing throughout the afternoon. If I’m pinched for time (or energy), sometimes I prepare only the meat and ask guests to bring apps and sides — potato salad, pasta salad, slaw, mac & cheese, roasted potatoes, baked beans, or any type of green salad all work well with my brisket. And if you aren’t a football fan, this menu works well for any daylong gathering — think backyard barbecues, family reunions, or the Fourth of July.
KBC’s Smoked Brisket (Serves 10 to 12)
Barbecue Dry Rub
- 2 cups [400g] light brown sugar
- 1 cup [240g] coarse kosher salt
- ½ cup [55g] paprika
- ¾ cup [28g] onion powder
- ¾ cup [28g] garlic powder
- 3 Tbsp ground ginger
Barbecue Sauce
- 4 cups [880g] ketchup
- 1 cup [240ml] apple cider vinegar
- 6 Tbsp [90g] light brown sugar
- 3 Tbsp yellow mustard
- 3 Tbsp Worcestershire sauce
- 1 Tbsp freshly ground black pepper
- 1 Tbsp red pepper flakes
Barbecue Brisket
- About 4 cups [280g] maple, hickory, or oak wood chips (or enough to cover the bottom of the grill)
- One 8 to 11 lb [3.6 to 5 kg] brisket
To make the barbecue dry rub: In a small bowl, combine the brown sugar, salt, paprika, onion powder, garlic powder, and ginger. Set aside. The rub can be made in bulk and stored in an airtight container in your pantry for up to 3 months.
To make the barbecue sauce: In a small saucepan, whisk together the ketchup, vinegar, brown sugar, mustard, Worcestershire sauce, black pepper, and red pepper flakes. Bring to a simmer and continue simmering for 15 to 20 minutes, or until the sugar is dissolved. Continue cooking the sauce for up to 30 minutes for optimum flavor. Remove from the heat. The sauce can be made in bulk and stored in an airtight container in the refrigerator for up to 3 months.
To cook the brisket: First, prepare the wood chips. In a clean bucket or large bowl, cover the wood chips with water and soak for at least 1 hour.
While the wood chips are soaking, prepare the brisket. Pat the brisket with paper towels until completely dry, then cover thoroughly with the dry rub.
If smoking the brisket on a grill: Heat a gas or charcoal grill until hot, 225°F to 250°F [107°C to 120°C], then add the wood chips. Heat until the grill begins to smoke, then add the brisket and maintain low heat for 1 to 2 hours. Next, follow the braising instructions below.
If smoking the brisket without a grill: Add the wood chips to the bottom of a large pot with a basket insert. The basket of the pot needs to be large enough to fit the brisket either whole or cut in half. Insert the basket into the pot, then add the brisket to the basket and place it on the stove over medium heat. When you start to see smoke, cover the pot with a lid, then wrap it very tightly with aluminum foil so that no smoke can escape. Turn the heat to low and smoke the brisket for 30 minutes to 1 hour. Next, follow the braising instructions below.
After smoking on the grill or on the stovetop, braise the brisket:
Preheat the oven to 250°F [120°C]. Place the brisket and 3 cups [710 ml] of water in a roasting or braising pan, then cover the pan tightly with aluminum foil. Put the brisket in the oven and braise for 12 to 14 hours or overnight. The brisket is done when the meat easily pulls apart. Cool before cutting into slices or shredding. Serve with the barbecue sauce for dipping.
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