Texans' Beef Brisket
By carvalhohm
Hungry for barbecue? Try beef brisket that's seasoned with a dry rub, smoked for hours, and served with a beer sauce.
- 12
Ingredients
- 6 to 8 mesquite, hickory, or pecan wood chunks see savings
- 1 recipe Vinegar Mop Sauce see savings
- 1 3- to 3-1/2-pound fresh beef brisket see savings
- 2 teaspoons seasoned salt see savings
- 1 teaspoon paprika see savings
- 1 teaspoon chili powder see savings
- 1 teaspoon garlic pepper see savings
- 1/2 teaspoon ground cumin see savings
- 1 recipe Spicy Beer Sauce see savings
- 12 kaiser rolls, split and toasted (optional) see savings
Preparation
Step 1
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 small bowl combine seasoned salt, paprika, chili powder, garlic pepper, and cumin. Sprinkle mixture evenly over meat; rub in with your fingers.
3.In smoker arrange preheated coals, drained wood chunks, and water pan according to manufacturer's directions. Pour water into pan. Place meat on grill rack over water pan. Cover; smoke for 5 to 6 hours or until meat is tender, brushing occasionally with Vinegar Mop Sauce during last hour 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.
5.Vinegar Mop Sauce: In small bowl stir together 1/4 cup beer, 4 teaspoons Worcestershire sauce, 1 tablespoon cooking oil, 1 tablespoon vinegar, 1/2 teaspoon jalapeno mustard or other hot-style mustard, and few dashes bottled hot pepper sauce.
6.Spicy Beer Sauce: In 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.