Smoked Spice-Rubbed Brisket, Texas Style, on Texas Toast

By chelyc13

Bobby Flay's Barbecue Addiction

Ingredients

• Texas Mop:
• 1 tablespoon canola oil
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon red pepper flakes
• 2 garlic cloves, chopped
• 1 cup apple cider vinegar
• 3 tablespoons packed light brown sugar
• 1 tablespoon worcestershire sacue
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups ketchup
• Scant 1/4 cup fresh cilantro leaves
• Brisket:
• 3 tablespoons ancho chile powder
• 1 tablespoon garlic powder
• 1 tablespoon dried oregano
• 1 tablespoon celery seeds
• 1 tablespoon mild spanish paprika
• 1 tablespoon coriander seeds, ground
• 1 tablepsoon yellow mustard seeds, ground
• 1 tablespoon allspice berries, ground
• 1 tablespoon frehsly ground balck pepepr
• 2 tablespoons kosher salt
• 1 (8-10lb) brisket with 1/4 inch layer of fat on top
• 2 cup apple juice, in a spray bottle, or more if needed

Preparation

Step 1

1. Make the Mop: Heat the oil in a medium saucepan over medium heat until it beginst o shimmer. Add the fennel seed, scoriander seeds, cumin seeds, and red pepper flakes and cook, stirring constantly, for 1 mintues. Add the garlic and cook for 30 secons. Add the vinegar, brown sugar, worcestershire, salt, eppepr, ketchup, and 1 cup water and simmer, stirring occasionally, until slightly thickened, about 20 minutes.

2. Transfer the mxiture to a blender, add the cilantro, and blend until smooth. Pour into a bowl, and serve warm. (the mop can be made 2 days in advance and stored, covered, in the fridge. Reheat gently before using.)

3. Marinate the brisket: Mix together all the spices, herbs, and salt in a bowl. Liberally rub the entire brisket with the mixture, wrap tightly in plastic wrap, and refrigerate for at least 4 hours and up to 24 hours.

4. Remove the brisket form the refrigerator 1 hour before cooking.

5. Soak 3 cups oak or pecan wood chips in water for at least 30 minutes.

6. Heat your smoker and maintain a temperature between 225 and 250.

7. Put the brisket, fat side up, in teh smoker or grill voer the pan filled with water. Close the covera nd smoke, spraying every 30 minutes witha pple juice, utnil the meat starts to get tender and reaches an internal temperature of 165 to 170, about 6 hours.

8. Wrap the entire brisket in foila nd return it to the smoker until an instant read thermometer easily slides into the meat and the internal temperature registers 185.

9. Remove the brisket packet from the smoker and let rest for 20 mintues.