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Texas Style Brisket




Source of Recipe


Everyday With Rachael Ray OCT08






List of Ingredients



• Salt & Pepper
  
• 1 tbl garlic powder
  
• One 6-7 lb trimmed beef brisket, patted dry
  
• 2/3 cup beef froth
  
• 2/3 cup ketchup
  
• 1/3 cup apple cider vinegar
  
• 2 tsp hot pepper sauce
  






Instructions



1. Soak 3 cups wood chips in water according to directions or for 1 hour. Meanwhile, mix together 2 1/2 tsp salt, 1 tbl pepper and the garlic powder, sprinkle over the brisket.
   
2. Remove the racks from the grill. Arrange a drip pan or disposable baking sheet on one side of the grill to catch the drippings. Drain the wood chips and transfer to a 2-ft-long sheet of heavy duty foil. Wrap tightly, creating a secure pouch, then pole 10 holes in the top to create a smoker box. Place the pouch on the side of the grill opposite the drippings pan. Set the racks in place, close and preheat to 350.
   
3. Arrange the brisket, fat side up, over the drip pan. Grill, covered, turning once, until lightly charred, about 30 minutes. Wrap with a large sheet of heavy duty foil and return to grill, fat side down. Lower the heat to 325 and grill until fork tender, about 2 1/2 to 3 hours.
   
4. In med. saucepan, bring the beef broth, ketchup, vinegar and hot sauce to a boil. Lower the heat and simmer until thickened, about 10 minutes.
   
5. Let the brisket rest, wrapped for 30 minutes; carefully unwrap and pour juices into a cup. Thinly slice the meat against the grain, arrange on a platter and pour the juices on top. Serve with the bbq sauce on the side.