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Nashville-Style Hot Beef Brisket
Total Time: 36 hours 30 minutes
For the brisket
- 4-5 lb beef brisket
- 2 cups buttermilk
- ¼ cup hot sauce
- 4 cloves garlic, minced
- ¼ cup cayenne
- 1 tablespoon brown sugar
- 2 teaspoons smoked paprika
- 2 teaspoons chili powder
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
For the sauce
- ½ cup butter
- 3 tablespoons cayenne pepper
- 2 tablespoons honey
- 2 teaspoons paprika
- The night before: Pat beef brisket dry and place in a shallow pan.
- In a bowl, whisk buttermilk, hot sauce, and garlic. Pour mixture over brisket. Cover and refrigerate overnight, or up to 24 hours.
- The day of: Remove brisket from marinade and allow excess to drip away.
- Preheat oven to 300F.
- In a small bowl, combine cayenne, brown sugar, smoked paprika, chili powder, onion powder, garlic powder, and salt and pepper to taste. Season brisket with mixture.
- Place brisket fat-side down in a pan and cover tightly with foil. Transfer to oven and roast 11-12 hours.
- Carefully remove brisket from oven and rest 20 minutes.
- While the brisket rests, melt butter in a small saucepan. Add cayenne pepper, honey, and paprika and stir to combine.
- Slice brisket and serve smothered in sauce.
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