Texas-Style Barbecued Brisket

Serves: 2

Cecile Bahringer

1 January 1970

Based on User reviews:

43

Spice

43

Sweetness

53

Sourness

42

mins

Prep time (avg)

4.1

Difficulty

Ingredients:

4

Meats (to 8 hours for curing the optional; also, allow yourself about 6 hours cooking time)

6 cups

Chip (hickory or mesquite)

1

Beef Brisket (5 to 6 lbs)

1 tbsp

Coarse Salt (kosher or sea)

1 tbsp

Chili Powder

2 tsps

Sugar

1 tsp

Ground Black Pepper (freshly)

1 tsp

Ground Cumin

Directions:

1

Barbecue Sauce, the Texas Way The best Texas-style barbecue sauce combines the sweetness of Kansas City–style tomato sauces with the mouth-puckering tartness of a North Carolina vinegar sauce

2

I've come up with my own version—mix together equal parts of the Basic Barbecue Sauce and the North Carolina Vinegar Sauce

3

Serve this with barbecued brisket

4

For a really good sauce, add some meat drippings or a little chopped brisket

5

The best Texas-style barbecue sauce combines the sweetness of Kansas City–style tomato sauces with the mouth-puckering tartness of a North Carolina vinegar sauce

6

I've come up with my own version—mix together equal parts of the Basic Barbecue Sauce and the North Carolina Vinegar Sauce

7

Serve this with barbecued brisket

8

For a really good sauce, add some meat drippings or a little chopped brisket

9

Rinse the brisket under cold running water and blot it dry with paper towels

10

Combine the salt, chili powder, sugar, pepper, and cumin in a bowl and toss with your fingers to mix

11

Rub the spice mixture on the brisket on all sides

12

If you have time, wrap the brisket in plastic and let it cure, in the refrigerator, for 4 to 8 hours (or even overnight), but don't worry if you don't have time for this—it will be plenty flavorful, even if you cook it right away

13

Set up a charcoal grill for indirect grilling and preheat it to low

14

No drip pan is necessary for this recipe

15

When ready to cook, toss 1 1/2 cups of the wood chips on the coals (3/4 cup per side)

16

Place the brisket, fat side up, in an aluminum foil pan (or make a pan with a double sheet of heavy duty aluminum foil)

17

Place the pan in the center of the hot grate, away from the heat

18

Cover the grill

19

Smoke cook the brisket until tender enough to shred with your fingers; 6 hours will likely do it, but it may take as long as 8 (the cooking time will depend on the size of the brisket and heat of the grill)

20

Baste the brisket from time to time with the fat and juices that accumulate in the pan

21

You'll need to add 10 to 12 fresh coals to each side every hour and toss more wood chips on the fresh coals; add about 3/4 cup chips per side every time you replenish the coals during the first 3 hours

22

Remove the brisket pan from the grill and let rest for 15 minutes

23

Transfer the brisket to a cutting board and thinly slice it across the grain, using a sharp knife, electric knife, or cleaver

24

Transfer the sliced meat to a platter, pour the pan juices on top, and serve at once

25

Rinse the brisket under cold running water and blot it dry with paper towels

26

Combine the salt, chili powder, sugar, pepper, and cumin in a bowl and toss with your fingers to mix

27

Rub the spice mixture on the brisket on all sides

28

If you have time, wrap the brisket in plastic and let it cure, in the refrigerator, for 4 to 8 hours (or even overnight), but don't worry if you don't have time for this—it will be plenty flavorful, even if you cook it right away

29

Set up a charcoal grill for indirect grilling and preheat it to low

30

No drip pan is necessary for this recipe

31

When ready to cook, toss 1 1/2 cups of the wood chips on the coals (3/4 cup per side)

32

Place the brisket, fat side up, in an aluminum foil pan (or make a pan with a double sheet of heavy duty aluminum foil)

33

Place the pan in the center of the hot grate, away from the heat

34

Cover the grill

35

Smoke cook the brisket until tender enough to shred with your fingers; 6 hours will likely do it, but it may take as long as 8 (the cooking time will depend on the size of the brisket and heat of the grill)

36

Baste the brisket from time to time with the fat and juices that accumulate in the pan

37

You'll need to add 10 to 12 fresh coals to each side every hour and toss more wood chips on the fresh coals; add about 3/4 cup chips per side every time you replenish the coals during the first 3 hours

38

Remove the brisket pan from the grill and let rest for 15 minutes

39

Transfer the brisket to a cutting board and thinly slice it across the grain, using a sharp knife, electric knife, or cleaver

40

Transfer the sliced meat to a platter, pour the pan juices on top, and serve at once