Lean and Mean Texas Barbecued Brisket
Cut: Brisket
Preparation Time: 60 Minutes
Refrigerate Time: 4 Hours to Overnight
Cook Time: About 6 Hours |
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Main Ingredients:
1 trimmed beef brisket (5 to 6 pounds), with a layer of fat at least 1/4-inch thick
3 tablespoons chili powder
1 tablespoon coarse salt
2 teaspoons black pepper
1 1/2 teaspoons brown sugar
1 1/2 teaspoons garlic salt
1 1/2 teaspoons onion powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 to 1 teaspoon cayenne pepper
Vinegar-Beer Mop Sauce:
1 cup distilled white vinegar
1 cup beer
1 tablespoon garlic salt
1 tablespoon brown sugar
1 teaspoon hot red pepper flakes
1 teaspoon black pepper
6 cups wood chips, preferably hickory or oak
1 aluminum foil pan
Directions:
- Rinse brisket under cold water, blot dry. Combine ingredients for rub. Rub onto both sides of brisket. Cover and let stand in refrigerator for 4 hours or overnight.
- Soak wood chips in cold water to cover for at least 1 hour before grilling. Combine mop sauce ingredients in a glass bowl; stir well. Set aside.
- Set up the grill, gas or charcoal, for indirect grilling. Pre-heat gas grill to high, place wood chips in a smoker box or small aluminum pan. Set in lower left of grill under the rack. When you see smoke reduce heat to low. For a charcoal grill, arrange medium-low coals around a drip pan that is placed in the center of the grill. Place 1/4 of the wood chips over the coals. During cooking you will need to add fresh coals and 1/2 cup woodchips every hour or so.
- Place the brisket, fat-side up, in an aluminum foil pan and place in the center of the hot cooking grate, over the drip pan. Add 1-cup water to pan to start. Cover grill. Open vents slightly on charcoal grill. Baste the brisket with the mop sauce every hour. Plan for 1 hour cooking time for each pound of brisket, but use a meat thermometer for best results. (Cooking time will depend on size of brisket and heat of the grill.)
- When brisket reaches an internal temperature of 160F on an instant-read meat thermometer (after 3-4 hours), remove it from the grill; double wrap in foil, leaving an opening at top so you can continue basting. Return to grill. It is finished when it is tender and reaches an internal temperature of 180F to 190F. Transfer brisket to a cutting board, let stand for 10 minutes.
- Thinly slice across the grain with an electric knife or sharp caring knife. Put slices on a platter and pour pan juices on top. For extra flavor, add a little ketchup to the pan juices. Serves 10 to 12.
Recipe Tips:
- A whole brisket weighs 16 to 18 pounds and has three separate parts: the cap, the point and the flat. In this technique, we suggest grilling only the center portion of the flat. This rectangular muscle is lean, and compact, producing handsome slices when you carve it. Order brisket at most supermarkets and butcher shops, and this is the cut you'll get.
- Grill the brisket in an open aluminum foil pan. The pan keeps the bottom of the meat from drying out, first by shielding it from direct heat, then by collecting the melting fat, which bastes the meat. It's especially important to use a foil pan when smoking a brisket on a gas or charcoal grill. You can omit the pan when using a barrel or water smoker.
- Brisket slices can also be served on buns, in pita bread or as a salad topper. Great served with coleslaw, grilled corn, barbecued beans or with cheddar mashed potatoes.
Recipe Notes:
Recipe and photo Courtesy of "How to Grill" by Steven Raichlen. The Complete Illustrated Book of Barbeque Techniques, Featuring Easy-To-Make Recipes.
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