Beef Brisket & Homemade Alabama White Sauce

I have no words.. the brisket… the sauce and some coleslaw, absolutely fantastic!! Brine for three days, low oven for 8 hours.

Alabama White Sauce: (I halved it)

2 cups mayonnaise
1/2 cup prepared horseradish
1⁄4 cup apple cider vinegar
3 tbsp sugar
2 tsp yellow mustard
3 tsp kosher salt
2 tsp ground black pepper
1/2 tsp cayenne

Brine

I brined the meat for 3 days in the fridge, turning it a once a day or so. When you’re ready to cook, remove the meat and rinse completely. Dry with paper towels. Make the rub. I only used half and will try the rest on chicken next.

Put 2 long sheets of tin foil in a large pan, put the brisket in and loosely tent it. Using a meat thermometer, when it gets to 145, remove it and wrap the brisket up in the foil. Leave to cook for several more hours. I did mine for just over 7 hours. I started at 225 for an hour, then 250 for 4 hours, then 275 for 2 hours.
Remove from oven and let it rest while you make your side dishes. We had mashed potatoes. Cabbage of course would be the way to go, but someone in here doesn’t like cabbage!! Sheesh!

• 8 cups of hot water
• 1/2 cup of kosher salt
• 1/2 cup lemon sugar (I used a bit of water and lemon juice)
• 1/2 cup brown sugar
• 2 cinnamon sticks (1 big tsp ground)
• 3 star anise (nope)
• 1 tsp celery seeds
• 2 tsp fennel seeds
• 8 cloves (2 tsp ground)
• 5 bay leaves
• 1 tbsp mixed peppercorns (just black)
• 5 lbs beef brisket
• 8 cups cold water and ice

Dry Rub

• 1 1/2 cups brown sugar
• 2 tbsp kosher salt
• 2 tbsp fennel seeds
• 2 tbsp ground black pepper
• 2 tbsp chili powder
• 2 tbsp coriander seed
• 1 tbsp ground ginger
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 2 tsp celery seed
• 2 tsp nutmeg