Cabernet Franc and brisket are a natural blend but paired with this BBQ sauce, it is an absolute winner. The mixture of sweetness and salty-tang in the Dijon brings out the fresh fruit flavors in the cabernet franc. So good…every time!
This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.
What You’ll Need:
- 2 T. salt
- 1 T. black pepper
- 1T. onion powder
- 1 T. garlic powder
- 1 ½ c. store brand hickory BBQ sauce
- ¼ c. maple syrup
- 3 T. Dijon mustard
- ½ c. apple cider vinegar
- 5 lb brisket
Directions:
Step 1: Set the smoker for 225 degrees.
Step 2:In a small bowl, mix together the salt, pepper, onion powder and garlic powder. Set aside.
Step 3: In a separate bowl, mix together the BBQ sauce, maple syrup, Dijon mustard, and apple cider vinegar.
Step 4: Trim the brisket of excess fat and pat dry. Rub the brisket with 2 T. of the BBQ sauce mixture making sure it is just rubbed as a thin film and not a thick coating. Generously apply the rub all over the meat.
Step 5: Place the meat in the preheated smoker and cook for 4 hours. Remove the meat and wrap in foil or butcher paper and return to the smoker for an additional hour or until the inside temperature is close to 200 degrees. This will help the meat cook on the inside while staying moist and not drying out the outside of the brisket. Return the meat to the smoker and cook until the internal temperature is 205.