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BRAGGIN’ RIGHTS BRISKET




Source of Recipe


Marla


Recipe Introduction


The medieval alchemists, who sought to turn base metals into gold, should have tried barbecuing a brisket on a wood-burning pit. The transformation of the meat is on the same magnitude of magic and much more successful.





List of Ingredients




BRAGGIN’ RIGHTS BRISKET

Wild Willy’s Number One-derful Rub

3/4 cup paprika

1/4 cup ground black pepper

1/4 cup coarse salt, either kosher or sea salt

1/4 cup sugar

2 tablespoons chili powder

2 tablespoons garlic powder

2 tablespoons onion powder

2 teaspoons ground cayenne


8-pound to 12-pound packer-trimmed beef brisket


Basic Beer Mop

12 ounces beer

1/2 cup cider vinegar

1/4 cup vegetable oil

1/2 medium onion, chopped

2 garlic cloves, minced

1 tablespoon Worcestershire sauce

1 tablespoon Wild Willy’s number One-derful Rub


Tomato-based barbecue sauce (optional)




Recipe



Serves 12 to 18


The night before you plan to barbecue, combine the rub ingredients in a small bowl. Apply the rub evenly to the brisket, massaging it into every little pore, reserving at least 1 tablespoon of the rub. Place the brisket in a plastic bag and refrigerate it overnight.

Before you begin to barbecue, remove the brisket from the refrigerator. Let the brisket sit at room temperature for 45 minutes.

Prepare the smoker for barbecuing, bringing the temperature to 200° F to 220° F.

In a saucepan, mix together the mop ingredients with 1/2 cup water and warm over low heat.

Transfer the brisket to the coolest part of the smoker, fat side up, so the juices will help baste the meat. Cook the brisket until well-done and tender, 1 to 1 1/4 hours per pound. Every hour or so, baste the blackening hunk with the mop.

When the meat is cooked, remove it from the smoker and let it sit at room temperature for 20 minutes. Then cut the fatty top section away from the leaner bottom portion. An easily identifiable layer of fat separates the two areas. Trim the excess fat from both pieces and slice them thinly against the grain. Watch what you’re doing because the grain changes direction. If you wish, serve tomato-based barbecue sauce on the side.