While we were in New York City a few weeks ago, we fell head over heels in love with a brisket at a place called Mighty Quinn’s.
It was smoky. It was melt-in-your-mouth. It was rich. It was perfection.
When we found out that this BBQ mecca was only found in the NYC/NJ area, we were feeling quite deflated.
I’m telling you guys. This joint knows BBQ. Mighty Quinn’s has received rave reviews on Yelp and Google, and has recently won over famous names like BBQ king Bobby Flay and Michael Symon!
Now I’m no BBQ expert. And I wish I could come even a smidgen close to creating a brisket like Mighty Quinn’s. But I have to say that the brisket I whipped up for dinner this even was pretty damn delicious. And while it won’t take the place of what we devoured in NYC, it will help fill the gaps in our foodie souls until we return.
This brisket is cooked low and slow in a dutch oven, making it moist and tender. It’s perfect for stuffing into sliders, eating in brisket tacos, or just as is. Save the sauce- you’ll want extras!
- 1 tbsp. sea salt
- 2 tsp. ground black pepper
- 2 tbsp. raw honey
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. cumin
- 1/2 tsp. chili powder
- 1/4 tsp. smoked paprika
- 1/2 tsp. ground mustard
- 1/2 tsp. dried oregano
- 2 tbsp. olive oil
- 1 whole 3-4lb fresh brisket (ask your butcher for help if needed!) *fat trimmed to about 1/4 inch
- 1 sweet onion, thinly sliced
- 2 crushed garlic cloves
- 1 tbsp. tomato paste
- 1 1/2 cups low sodium beef broth or stock
- 1/4 cup raw honey
- 2 tbsp. coconut aminos (or sub soy sauce)
- 1 tbsp. Dijon mustard
- 1 tbsp. Worcestershire sauce
- First up- the rub. Combine all of the ingredients for the rub and massage into the brisket. Place in a gallon sized ziploc bag and place into the fridge for as long as you can (up to 48 hours). The longer it sits in the bag, the better!
- When you're ready to cook- Pre-heat oven to 300 degrees F.
- Heat oil in a dutch oven over medium high heat on a stove burner. Remove brisket from the bag and sear in the oil for 3-4 minutes on each side. Remove from the dutch oven and set aside.
- Reduce burner heat to medium and saute onions, garlic and tomato paste until onions are soft. Add beef broth, honey, mustard, W. sauce, and soy sauce into the dutch oven. Use a metal whisk to scrape the bottom of the pan and combine all of the liquids.
- Turn off the burner and add the brisket into the sauce. Cover tightly, then place in the oven.
- Cook at 300 degrees for 3 hours. No peeking! You want to keep that brisket nice and cozy inside the dutch oven! After 3 hours, remove from the oven and let the brisket rest.
- Remove the brisket from the dutch oven. Use a knife or two forks to shred into large pieces. Ladle on extra sauce and serve hot! Enjoy!
- *Many recipes say to remove the fat, but that's where the flavor is! It also creates a nice sear and keeps the moisture in. Keep at least 1/4 of the fat!
