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Beef- Hickory 'n' Honey Smoked Brisket

List of Ingredients


Active Work Time: 40 minutes * Total Preparation Time: 6 hours 40 minutes plus 8 hours chilling
Soak chips 1 hour before smoking.
6 large cloves garlic, mashed
1 small onion, minced
1 tablespoon coarse salt
1 tablespoon paprika
1 tablespoon garlic powder
1/2 teaspoon pepper
1/2 cup barbecue sauce
2 tablespoons steak sauce
2 teaspoons Dijon mustard
1/4 cup molasses
2 tablespoons honey
1 (5- to 7-pound) brisket



Recipe

* Mash garlic, onion and salt together to make a paste or blend as best you can. Stir in paprika, garlic powder, pepper, barbecue sauce, steak sauce, mustard, molasses and honey.
* Place meat in shallow, nonaluminum roasting dish. Smear marinade all over meat. Dust with a little more salt, pepper and paprika, if desired.
* Prepare smoker according to manufacturer's instructions (I used two layers of briquettes). Place 4 to 6 medium to large chunks of hickory on top of hot briquettes. Fill water bowl with water or add a can of beer and a sliced onion to further flavor the meat. Place meat on grill, cover smoker and leave vents partly open. Replace about 8 to 10 briquettes every 1 1/2 hours, and add additional hickory chunks--about 4--as required (if you notice they are burning out, if fire is too hot, or if there is insufficient or no smoke). Cook until meat thermometer inserted in middle registers about 145 degrees (temperature will climb quickly from that point, and final inside temperature will result in meat that is medium cooked), about 5 to 7 hours. Cover and refrigerate brisket overnight. Slice, reheat, then serve.
Variation: Prepare brisket in same manner, adding 1 to 3 teaspoons Liquid Smoke to ingredients for smoke flavor, if desired. Roast in oven at 325 degrees until very tender, 4 to 5 hours. Once brisket is tender, add broth or bouillon to make additional sauce (or use favorite barbecue sauce with some water), if required. Refrigerate meat overnight, covered, then slice and put, with sauce, in roasting pan and roast at 325 degrees 1 to 2 hours to further tenderize.
8 to 10 servings. Each of 10 servings: 562 calories; 607 mg sodium; 215 mg cholesterol; 22 grams fat; 14 grams carbohydrates; 72 grams protein; 0.35 gram fiber.


This brisket is appealingly sticky with glaze and blackened (but not burnt) and sticky on the outside, pinkish on the inside and suffused with deep barbecue and smoke flavor. If you don't have a smoker, see the variation. Choose a brisket that is not too lean; it should be marbled as well as have nice fat coverage on one side with a lighter coat of fat on the other.
This fat helps flavor the meat as it cooks and ensures that it does not shrink or get too dry as it slow cooks.

From LA Times 12/17/00