Texas BBQ Brisket

Brisket can be cooked many ways. Popular methods in the Southern United States include rubbing with aspice rub or marinating the meat, then cooking slowly over indirect heat from charcoal or wood. This is a form of smoking the meat. Additional basting of the meat is often done during the cooking process.

Ingredients

    • 5 – 6 lb beef brisket
    • 1 cup of Brisket Dry Rub
    • 1 cup of marinate sauce (see sauce recipe below)

Sauce:

    • 1 tbsp vegetable oil
    • 1/2 onion, finely chopped
    • 2 cloves garlic, minced
    • 2 cups dark ale (1 Guinness)
    • 1/4 cup packed brown sugar
    • 1/4 cup Worcestershire sauce
    • 1/4 cider vinegar
    • 2 tsp dry mustard
    • 1 tbsp salt
    • 2 tbsp tomato paste.

Brisket can be cooked many ways. Popular methods in the Southern United States include rubbing with aspice rub or marinating the meat, then cooking slowly over indirect heat from charcoal or wood. This is a form of smoking the meat. Additional basting of the meat is often done during the cooking process.

THE THEME HERE IS “LOW AND SLOW”

 Directions:

  1. •Place raw brisket a large piece of tin foil, trim off excess fat (leave about 1/8-1/4” of fat to protect meat).  You can inject some marinate in the meat if desired (see sauce recipe below)
  2. •Cover both sides of the brisket with Brisket dry rub, then wrap with tin foil and let marinate in fridge overnight.
  3. •Soak 4 cups wood chips in water for 30 minutes.
  4. •Prepare barbecue for indirect grilling: For gas barbecue, seal soaked wood chips in foil to make packet; poke several holes in top, also cover up the BBQ vents to keep the heat and smoke in. For charcoal barbecue, place soaked wood chips directly on coals.
  5. •Place wood chip pouch on top of grill on the side that is turned on (over direct flame)
  6. •Once BBQ is heated to 200 degrees F place brisket on BBQ (on opposite side of flames) with fat side up, close lid (the fat will melt and keep the meat moist).
  7. •Cooking time is about 1 hour to 1 1/2 hour per pound of meat. (continually check BBQ temp and adjust as required to maintain 200 degrees F).
  8. •The smoke will create a nice smoke ring in the meat (indicated by the nice red ring in the inside of the outer surface) also surface should be dark and crisp.
  9. •Cover the parts of meat with tin foil that may be cooking faster than others and continue cooking at 200 degrees F until falling apart tender.
  10. •Remove from BBQ and lest rest for 5 minutes,
  11. •Cut away any unwanted fat, then thinly slice across the grain to serve (drizzle some thickened sauce over the meat).
  12. •Serve on its own or create a fajita wrap with fresh grilled onion and peppers with sour cream and guacamole and homemade salsa.

 

Sauce (Optional):  In a small saucepan, heat oil over medium heat; fry onion and garlic until soft and translucent.  Stir in ale, sugar, Worcestershire sauce, vinegar, mustard and salt; bring to a boil.  Reduce heat and simmer for 10 minutes (at this point it can be used as a injection marinate, strain out chunks as to not plug injection needle). Take remaining sauce and keep in fridge until ready to make thickened sauce for finished brisket.  When ready turn heat to high and whisk in tomato paste, then simmer until thickened, about 10 minutes, serve with brisket.