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Texas-Style Beef Brisket

Source of Recipe


From "The Barbecue! Bible" by Steven Raichlen



List of Ingredients



• 5 to 6 pounds beef brisket, with a layer of fat ¼- to ½-inch thick
  
• 1 Tbsp coarse (kosher or sea) salt
  
• 1 Tbsp chile powder
  
• 2 tsp sugar
  
• 1 tsp freshly ground black pepper
  
• 1 tsp ground cumin
  
• .
  
• 1 large rectangular aluminum-foil pan
  
• 1 handful wood chips (hickory or mesquite), soaked in water
  






Instructions



1. Rinse the brisket under cold water and blot dry with paper towels. Combine the remaining ingredients in a bowl, and toss with your fingers to mix. Rub the mixture into the brisket on all sides. If you have time, wrap the brisket in plastic and let marinate in the refrigerator for 4 to 8 hours, or even overnight. But don't worry if you don't have time for this -- it will be flavorful, even if you cook it right away.
   
   
2. Set up the grill for indirect cooking (coals to the side, not directly underneath the meat). Toss a quarter of the wood chips on the coals. Place the brisket, fat side up, in the aluminum-foil pan (or make a pan with a double-thickness of heavy foil). Place the pan in the center of the hot grate, away from the heat. Cover the grill, leaving air holes open on lid. Smoke-cook the brisket using the indirect method until the meat is tender enough to shred with your fingers, 4 to 8 hours. The cooking time will depend on the size of the brisket and the heat of the grill. Baste the brisket from time to time with the fat and juices accumulated in the pan. Add charcoal as needed and remaining wood chips every hour or so.
   
   
3. Remove brisket from grill and let cool at least 15 minutes. Transfer brisket to cutting board and thinly slice, across the grain. Transfer the sliced meat to a platter. Either pour the pan juices on top, or serve with Texas Brisket Serving Sauce.
   
   Serves 10 to 12
   
   ............
   
   TEXAS BEEF BRISKET SERVING SAUCE
   
   • 2 Tbsp olive oil
   • 1 large onion, chopped
   • 3 cloves garlic, minced
   • 2 cups tomato sauce
   • 1 cup chili sauce
   • ¼ cup brown sugar
   • 2 Tbsp apple-cider vinegar
   • 2 Tbsp Worcestershire sauce
   • 2 tsp cayenne pepper
   • 1 tsp dry mustard
   • 1 tsp ground black pepper
   
   Heat the oil in a large saute pan. Add the onion and garlic, and cook over medium-high heat for about 7 to 10 minutes, until lightly browned. Stir in the remaining ingredients and bring to a boil. Reduce the heat and simmer for 1 hour. Strain sauce and discard solids. Store in airtight jar in refrigerator.
   
   Makes about 4 cups.
   
   
   -- From "The Best Little BBQ Sauces Cookbook" by Karen Adler