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 La Belle Cuisine - More Beef Recipes
Fine Cuisine with Art Infusion "To cook is to
create. And to create well... Barbecued Texas Beef Brisket
"Wish I had time for just one more bowl of chili." |
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Barbecued Texas Beef Brisket Bon Appetit chili pepper country. For this recipe, you'll need to order a U.S.D.A. 'choice' grade, packer-trimmed brisket: That's a brisket with none of the fat cut off. Before being cooked, the meat is seasoned with a dry rub; during cooking, it is brushed regularly with a beer-based mop. You'll need to use a smoker for the brisket (a converted barbecue won’t maintain the very low heat required), and to get the most authentic Texas flavor, seek out the natural lump charcoal specified in the recipe; it's available at barbecue stores, some natural foods stores and some supermarkets. " For dry rub: One 7 1/2- to 8-pound untrimmed whole beef brisket For mop: 5 pounds (about) 100% natural lump charcoal 1 cup purchased barbecue sauce (such as Bull's-Eye) Make dry rub:
Mix first 5 ingredients in small bowl to blend.
Transfer 1 tablespoon dry rub to another small bowl and reserve for mop.
Spread remaining dry rub all over brisket. Cover with plastic; chill overnight.
medium saucepan. Stir over low heat 5 minutes. Pour 1/2 cup mop into bowl; cover and chill for use in sauce. Cover and chill remaining mop. Following manufacturer's instructions and using natural lump charcoal, start fire in smoker. When charcoal is ash gray, drain 1/2 cup wood chips and scatter over charcoal. Bring smoker to 200 to 225 degrees F., regulating temperature by opening vents wider to increase temperature and closing slightly to reduce temperature. Place brisket, fat side up, on rack in smoker. Cover; cook until tender when pierced with fork and meat thermometer inserted into center registers 185 degrees F., about 10 hours (turn brisket over for last 30 minutes). Every 1 1/2 to 2 hours, add enough charcoal to maintain single layer and to maintain 200 to 225 degrees F. temperature; add 1/2 cup drained wood chips. Brush brisket with chilled mop in pan each time smoker is opened. Transfer brisket to platter; let stand 15 minutes. (Can be made 1 day ahead. Cool 1 hour. Wrap in foil; chill.) Before continuing, rewarm brisket, still wrapped, in 350-degree F. oven about 45 minutes.) Combine barbecue sauce and chili powder in heavy small saucepan. Add any accumulated juices from brisket and bring to boil, thinning sauce with some of reserved 1/2 cup mop, if desired. Thinly slice brisket across grain. Serve, passing sauce separately. Serves 12.
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