When Pitmaster Briel Larry visited STEELPORT, he put our 10" Slicing Knife to work trimming a brisket for the smoker. During the demonstration, he shared expert tips on removing edges that can burn during cooking, rounding the brisket to help smoke flow evenly around the meat, and leaving the right amount of fat on the side that faces the smoker wall. You can watch the full demonstration video to learn these techniques in detail. Briel also shared his recipe for a seasonal Blackberry BBQ Sauce, a perfect complement to brisket and just about anything else you like to cook over fire.
Blackberry BBQ Sauce
Makes about 1 quart
Ingredients
- 2 cups blackberries (fresh or frozen)
- 2 cups ketchup
- ½ cup apple cider vinegar
- ⅓ cup brown sugar
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Pinch of cayenne pepper (optional)
Instructions
- Combine all of the ingredients in a medium saucepan and stir to mix.
- Bring to a gentle simmer over medium heat.
- Cook for 20–25 minutes, stirring occasionally, until the blackberries have softened and broken down.
- Blend the sauce until smooth using an immersion blender, or carefully transfer it to a countertop blender.
- For an extra-smooth sauce, strain it through a fine-mesh sieve. (This step is optional.)
- Taste and adjust the seasoning as needed. Add a splash of apple cider vinegar for more tang, or a little extra brown sugar if you'd like a sweeter sauce.
Serving Tips
This sauce is delicious on ribs, chicken, pork chops, wings, pulled pork, or your favorite grilled vegetables. If you're cooking over wood or charcoal, brush it onto the meat during the last 10 minutes of cooking so the sugars caramelize without burning.
