Barbecued Texas Beef Brisket

Name: Barbecued Texas Beef Brisket
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Jewish
Ingredients: 237 milliliters purchased barbecue sauce (such as Bulls-Eye); 3 kilograms untrimmed whole beef brisket; 340 grams beer; 1 Tbsp chili powder; 2 Tbsps minced jalapeño chilies; 118 milliliters cider vinegar; 3 Tbsps coarse salt; 3 Tbsps ground black pepper; 118 milliliters paprika; 3 Tbsps sugar; 59 milliliters vegetable oil; 118 milliliters water; 2 Tbsps Worcestershire sauce

Barbecued Texas Beef Brisket is A mixture of purchased barbecue sauce, sugar, water, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the cider vinegar you could follow this main course with the Vinegar Pie as a dessert. It can be enjoyed any time, but it is especially good for Hanukkah. This recipe is typical of Jewish cuisine.

Instructions

Mix first 5 ingredients in small bowl to blend.

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Bowl

Transfer 1 tablespoon dry rub to another small bowl and reserve for mop.

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Dry Seasoning Rub

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Bowl

Spread remaining dry rub all over brisket. Cover with plastic; chill overnight.

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Spread

Dry Seasoning Rub

Mix first 6 ingredients plus reserved dry rub in heavy medium saucepan. Stir over low heat 5 minutes.

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Dry Seasoning Rub

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Sauce Pan

Pour 1/2 cup mop into bowl; cover and chill for use in sauce. Cover and chill remaining mop.

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Sauce

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Bowl

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°F. to 225°F., regulating temperature by opening vents wider to increase temperature and closing slightly to reduce temperature.

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French Fries

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°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°F. to 225°F. temperature; add 1/2 cup drained wood chips.

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French Fries

Meat

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Kitchen Thermometer

Brush brisket with chilled mop in pan each time smoker is opened.

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Frying Pan

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°F. oven about 45 minutes.)

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Wrap

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Aluminum Foil

Oven

Combine barbecue sauce and chili powder in heavy small saucepan.

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Barbecue Sauce

Chili Powder

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Sauce Pan

Add any accumulated juices from brisket and bring to boil, thinning sauce with some of reserved 1/2 cup mop, if desired.

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Sauce

Thinly slice brisket across grain.

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Grains

Serve, passing sauce separately.

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Sauce

Equipment

Ingredients

Servings:

237milliliters

purchased barbecue sauce (such as Bull's-Eye)3kilograms

untrimmed whole beef brisket 340grams

beer 1Tbsp

chili powder 2Tbsps

minced jalapeño chilies 118milliliters

cider vinegar 3Tbsps

coarse salt 3Tbsps

ground black pepper 118milliliters

paprika 3Tbsps

sugar 59milliliters

vegetable oil 118milliliters

water 2Tbsps

Worcestershire sauce

Recommended wine: Shiraz, Tempranillo, Zinfandel

Shiraz, Tempranillo, and Zinfandel are my top picks for Beef Brisket. All these red wines can handle the meaty, smokey flavor of brisket. If you're talking traditional Jewish brisket, you'll want to look for a kosher red wine. You could try Redbank Long Paddock Shiraz - Cabernet. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 10 dollars per bottle.