Holiday Brisket

Warm your guests this holiday season with tender, slow-smoked holiday brisket blanketed in a zesty cranberry-orange barbecue sauce.

This recipe uses a 3-5 lb flat-cut brisket, some yellow mustard, and various seasonings to create a rub.

1. Gather Ingredients

To make the cranberry orange barbecue sauce, you need fresh cranberries, 2 oranges, ketchup, tomato paste, ACV, honey, brown sugar, dijon, and spices.

... Gather Ingredients

Preheat smoker to 250 F (or get out slow cooker). Rub the brisket in the mustard & spices. Place your meat thermometer.

2. Prep Brisket

Place your brisket fat side down on the grates. Smoke until it hits 165F. Wrap the brisket in foil and continue smoking until you hit 203-205F.

3. Smoke

If using slow cooker, place inside with 1 cup broth and cook for 6-8 hours on low, until tender but not yet falling apart. Skip to step 6.

...or Slow Cook

When your brisket reaches 165 F, wrap it in foil. Place back on the smoker and cook until it reaches an internal temp of 203-205 F.

4. Wrap

Wrap the foiled brisket in a towel and place in a small cooler for 2-4 hours to rest. I like to rest my briskets with the fat cap on top.

5. Cooler Rest

Add cranberries, orange zest & juice, and honey to a pot. Boil for 5 minutes. Add the rest of the ingredients. Cook down to sauce consistency, blend with immersion blender.

6. Make BBQ Sauce

Slice the brisket against the grain. Plate it with the BBQ sauce and some orange slices and fresh cranberries.

7. Slice & Serve