Mabel's Beef Brisket (Cleveland-Style)

Symon’s low-and-slow smoked brisket from Mabel’s BBQ, finished with a tangy Cleveland-style mustard barbecue sauce.

Ingredients

• 1 whole packer beef brisket, 12 to 14 lb
• 1/2 cup kosher salt
• 1/2 cup coarse black pepper
• 2 tablespoons ground coriander
• 1 tablespoon celery seed
• 1 cup Bertman Original Ball Park (stadium) mustard
• 1 cup ketchup
• 1/2 cup apple cider vinegar
• 1/4 cup packed brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon cayenne
• Wood chunks for smoking (oak or hickory)

Directions

1. Trim the brisket fat cap to about 1/4 inch. Combine salt, pepper, coriander and celery seed and rub all over the meat. Let sit at room temperature 1 hour.
2. Heat a smoker to 250 degrees F with oak or hickory. Place the brisket fat-side up and smoke until the bark is set and the internal temperature reaches about 165 degrees F, 6 to 8 hours.
3. Wrap the brisket tightly in butcher paper or foil and return to the smoker until it reaches 200 to 203 degrees F and probes tender, 3 to 4 hours more.
4. Meanwhile, whisk the mustard, ketchup, vinegar, brown sugar, smoked paprika and cayenne in a saucepan and simmer 15 minutes to make the Cleveland-style sauce.
5. Rest the wrapped brisket at least 1 hour. Slice against the grain into 1/4-inch slices.
6. Serve with the mustard barbecue sauce on the side.

Notes

Inspired by Michael Symon’s signature brisket at Mabel’s BBQ, built on Cleveland’s Bertman stadium mustard.