This is the way I do a brisket
Texan Beef Brisket
Prep: 30 minutes Soak: 1 hour Smoke: 5 hours
Ingredients
•6 to 8 mesquite, hickory, or pecan wood chunks or about 4 cups of chips
•1 recipe Vinegar Mop Sauce
•1 3- to 3-1/2-pound fresh beef brisket I tend to get about 8lber they shrink
•2 teaspoons seasoned salt
•1 teaspoon paprika
•1 teaspoon chili powder
•1 teaspoon garlic pepper
•1/2 teaspoon ground cumin
•1 recipe Spicy Beer Sauce
•12 Kaiser rolls, split and toasted (optional)
Directions
1. At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using.
2. Prepare Vinegar Mop Sauce; set aside. Trim fat from meat. For rub, in a small bowl combine seasoned salt, paprika, chili powder, garlic pepper, and cumin. Sprinkle mixture evenly over meat; rub in with your fingers.
3. In a smoker arrange preheated coals, drained wood chunks, and water pan according to the manufacturer's directions. Pour water into pan. Place meat on grill rack over water pan. Cover; smoke for 5 to 6 hours (this is for 3-3 1/2 lbs larger cuts of meat will extend the time a several hours, 8lbs = 8-10hrs etc...) or until meat is tender usually I wait till the 190F mark, brushing occasionally with Vinegar Mop Sauce during the last hour or two of smoking. Add additional coals and water as needed to maintain temperature and moisture.
4. To serve, thinly slice meat across the grain. Serve meat with Spicy Beer Sauce. If desired, serve meat and sauce in Kaiser rolls. Makes 12 servings.
Vinegar Mop Sauce: In a small bowl stir together 1/4 cup beer, 4 teaspoons Worcestershire sauce, 1 tablespoon cooking oil, 1 tablespoon vinegar, 1/2 teaspoon jalapeño mustard or other hot-style mustard and a few dashes bottled hot pepper sauce.
Spicy Beer Sauce: In a medium saucepan melt 2 tablespoons butter or margarine. Add 3/4 cup chopped, seeded, peeled tomato (1 large); 1/2 cup chopped onion (1 medium); and 1/2 cup chopped green sweet pepper. Cook about 5 minutes or until onion is tender, stirring occasionally. Stir in 1 cup bottled chili sauce, 1/2 cup beer, 1/2 cup cider vinegar, 2 tablespoons brown sugar, 1 to 2 tablespoons chopped chipotle peppers in adobo sauce, 1 1/4 teaspoons black pepper, and 1/2 teaspoon salt. Bring to boiling; reduce heat. Boil gently, uncovered, about 10 minutes or until reduced to about 2-1/4 cups.
Texan Beef Brisket
Prep: 30 minutes Soak: 1 hour Smoke: 5 hours
Ingredients
•6 to 8 mesquite, hickory, or pecan wood chunks or about 4 cups of chips
•1 recipe Vinegar Mop Sauce
•1 3- to 3-1/2-pound fresh beef brisket I tend to get about 8lber they shrink
•2 teaspoons seasoned salt
•1 teaspoon paprika
•1 teaspoon chili powder
•1 teaspoon garlic pepper
•1/2 teaspoon ground cumin
•1 recipe Spicy Beer Sauce
•12 Kaiser rolls, split and toasted (optional)
Directions
1. At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using.
2. Prepare Vinegar Mop Sauce; set aside. Trim fat from meat. For rub, in a small bowl combine seasoned salt, paprika, chili powder, garlic pepper, and cumin. Sprinkle mixture evenly over meat; rub in with your fingers.
3. In a smoker arrange preheated coals, drained wood chunks, and water pan according to the manufacturer's directions. Pour water into pan. Place meat on grill rack over water pan. Cover; smoke for 5 to 6 hours (this is for 3-3 1/2 lbs larger cuts of meat will extend the time a several hours, 8lbs = 8-10hrs etc...) or until meat is tender usually I wait till the 190F mark, brushing occasionally with Vinegar Mop Sauce during the last hour or two of smoking. Add additional coals and water as needed to maintain temperature and moisture.
4. To serve, thinly slice meat across the grain. Serve meat with Spicy Beer Sauce. If desired, serve meat and sauce in Kaiser rolls. Makes 12 servings.
Vinegar Mop Sauce: In a small bowl stir together 1/4 cup beer, 4 teaspoons Worcestershire sauce, 1 tablespoon cooking oil, 1 tablespoon vinegar, 1/2 teaspoon jalapeño mustard or other hot-style mustard and a few dashes bottled hot pepper sauce.
Spicy Beer Sauce: In a medium saucepan melt 2 tablespoons butter or margarine. Add 3/4 cup chopped, seeded, peeled tomato (1 large); 1/2 cup chopped onion (1 medium); and 1/2 cup chopped green sweet pepper. Cook about 5 minutes or until onion is tender, stirring occasionally. Stir in 1 cup bottled chili sauce, 1/2 cup beer, 1/2 cup cider vinegar, 2 tablespoons brown sugar, 1 to 2 tablespoons chopped chipotle peppers in adobo sauce, 1 1/4 teaspoons black pepper, and 1/2 teaspoon salt. Bring to boiling; reduce heat. Boil gently, uncovered, about 10 minutes or until reduced to about 2-1/4 cups.
