Texas Hill Country Market-Style Brisket
Serves: 2
Imelda VonRueden
1 January 1970
Based on User reviews:
45
Spice
43
Sweetness
54
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
White Vinegar1 cup
Apple Cider VinegarDirections:
1
Build a charcoal fire or preheat a gas grill
2
Pat the brisket dry with paper towels
3
Do not trim any excess fat off the meat; this fat will naturally baste the meat and keep it moist during the long cooking time
4
Using your hands or a shaker-top jar, sprinkle the brisket liberally with the rub
5
Let it sit for about 5 minutes and pat the spices into the meat but do not rub-this mixture will form a dark savory crust on the meat, often referred to as the sought after "burnt-ends
6
" Set aside on a clean tray until ready to cook
7
If using a charcoal grill, place a drip pan between the 2 piles of white-gray ashed briquettes (on the charcoal grate)
8
Pour the beer into the drip pan
9
Before placing the meat on the grill, place the soaked wood chips directly on the coals
10
You will need to add charcoal every hour to maintain the heat
11
If using a gas grill, place a drip pan with the beer in the upper left corner of the gas grill directly on top of the flavorizer bars or ceramic rock
12
Place the soaked wood chips in a smoker box
13
Place the brisket in the center of the cooking grate, fat side up, over indirect medium-low heat
14
Cover and cook slowly for 4 to 5 hours at 325 degrees to 350 degrees or until an instant read thermometer inserted into the middle of the brisket registers 190 to 200 degrees
15
The meat should be very tender and falling apart
16
It will feel like the consistency of butter when you insert it with the probe of the thermometer
17
Remember: Do not turn the meat during the entire cooking time
18
Let the meat rest for 20 minutes or until cool enough to handle
19
The recipe can be made in advance up to this point and, once it is cool, wrapped in 3 layers of heavy-duty aluminum foil
20
To reheat the brisket, leave in foil and heat for about 1 hour at 250 degrees
21
For a crispier crust, remove the foil at the end and put it back in the oven for another 15 minutes
22
Slice against the grain and serve with the Texas Vinegar-Chile Hot Sauce if desired
23
In a medium bowl, combine all the ingredients and mix well
24
The rub will keep in an airtight container for up to 6 months
25
Good for Seasoning: Beef (brisket, beef shoulder); pork; chicken Whisk all the ingredients together in a medium nonreactive bowl
26
Pour the sauce into a glass bottle with a top
27
It will keep indefinitely, covered in or out of the refrigerator