Email to mhudgins@q.com      

05/28/2011 National Brisket Day Barbecued Texas Beef Brisket

Source of Recipe

Epicurious


Recipe Introduction

This cut of meat (most commonly beef) comes from the lower chest of the animal. Brisket is a tougher cut of meat that requires slow cooking either over indirect heat or braised. In Jewish cooking, brisket is braised like a roast. In the Southern U.S., brisket is commonly (and generically) referred to as "barbecue" where it is slow cooked on a grill over indirect heat or smoked in a smoker. Brisket is typically cooked fat side up so the fat drips off and keeps the meat moist. You want the fat to be at least 1/8" to 1/4" thick. You can trim away any thicker areas of fat. Thicker fat only extends the cooking time and also makes it harder for any spices or seasonings you apply to penetrate the meat. Fully cooked brisket will be fork tender, and should be between 185 degrees F and 190 degrees F. Let it sit for 20-30 minutes before slicing. When ready to slice, carve perpendicular to the grain. Brisket is served with or without sauce, as sandwiches, with tortillas, in soups or casseroles - pretty much any way you can imagine! One "delicacy" that evolved from brisket is referred to as "burnt ends". These are the ends of the brisket that were leftover and contain extra smoky flavor which makes them great additions to other dishes (like soups, gumbos) as well as eaten alone. Another form of brisket that we commonly hear of is corned beef. This is brisket that is cured in a brine. CD Kitchen

List of Ingredients

HOME COOKIN’ 05/28/2011 National Brisket Day Barbecued Texas Beef Brisket



Barbecued Texas Beef Brisket


For dry rub
1/2 cup paprika
3 tablespoons ground black pepper
3 tablespoons coarse salt
3 tablespoons sugar
2 tablespoons chili powder

1 7 1/2- to 8-pound untrimmed whole beef brisket

For mop
12 ounces beer
1/2 cup cider vinegar
1/2 cup water
1/4 cup vegetable oil
2 tablespoons Worcestershire sauce
2 tablespoons minced jalapeño chilies

5 pounds (about) 100% natural lump charcoal
4 cups (about) oak or hickory wood smoke chips, soaked in cold water at least 30 minutes

1 cup purchased barbecue sauce (such as Bull's-Eye)
1 tablespoon chili powder


Recipe



Make dry rub:

Mix first 5 ingredients in small bowl to blend.
Transfer 1 tablespoon dry rub to another small bowl and reserve for mop. Spread remaining dry rub all over brisket. Cover with plastic; chill overnight.

Make mop:

Mix first 6 ingredients plus reserved dry rub in heavy medium saucepan. Stir over low heat 5 minutes. Pour 1/2 cup mop into bowl; cover and chill for use in sauce. Cover and chill remaining mop.
Following manufacturer's instructions and using natural lump charcoal, start fire in smoker. When charcoal is ash gray, drain 1/2 cup wood chips and scatter over charcoal. Bring smoker to 200°F. to 225°F., regulating temperature by opening vents wider to increase temperature and closing slightly to reduce temperature.

Place brisket, fat side up, on rack in smoker. Cover; cook until tender when pierced with fork and meat thermometer inserted into center registers 185°F., about 10 hours (turn brisket over for last 30 minutes). Every 1 1/2 to 2 hours, add enough charcoal to maintain single layer and to maintain 200°F. to 225°F. temperature; add 1/2 cup drained wood chips. Brush brisket with chilled mop in pan each time smoker is opened. Transfer brisket to platter; let stand 15 minutes. (Can be made 1 day ahead. Cool 1 hour. Wrap in foil; chill. Before continuing, re-warm brisket, still wrapped, in 350°F. oven about 45 minutes.) Combine barbecue sauce and chili powder in heavy small saucepan. Add any accumulated juices from brisket and bring to boil, thinning sauce with some of reserved 1/2 cup mop, if desired.

Thinly slice brisket across grain. Serve, passing sauce separately.