Texans' Beef Brisket Recipe
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Hungry for barbecue? Try beef brisket that's seasoned with a dry rub, smoked for hours, and served with a beer sauce.
Ingredients
- 6 to 8 mesquite, hickory, or pecan wood chunks
- 1 recipe Vinegar Mop Sauce
- 1 3- to 3-1/2-pound fresh beef brisket
- 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)
- At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using.
- 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.
- 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 or until meat is tender, brushing occasionally with Vinegar Mop Sauce during the last hour of smoking. Add additional coals and water as needed to maintain temperature and moisture.
- 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 jalapeno 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.
- Calories 253, Total Fat 12 g, Saturated Fat 4 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 1 g, Cholesterol 77 mg, Sodium 770 mg, Carbohydrate 11 g, Total Sugar 6 g, Fiber 2 g, Protein 24 g. Daily Values: Vitamin A 0%, Vitamin C 16%, Calcium 2%, Iron 16%. Exchanges: Other Carbohydrate 1, Lean Meat 3.5.
- Percent Daily Values are based on a 2,000 calorie diet
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