Texas-Style Smoked Brisket

Texas-Style Smoked Brisket
Texas-Style Smoked Brisket might be a good recipe to expand your main course recipe box. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe makes 10 servings with 685 calories, 90g of protein, and 1g of fat each. Hanukkah will be even more special with this recipe. If you have cider vinegar, hickory wood chunks, pickled jalapeño peppers, and a few other ingredients on hand, you can make it. To use up the brown sugar you could follow this main course with the Brown-sugar Pound Cupcakes With Brown-butter Glaze as a dessert. It is a good option if you're following a gluten free and dairy free diet. This recipe is typical of Jewish cuisine. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
To prepare brisket, combine the first 5 ingredients.
2
Place 2 tablespoons sugar mixture in a blender. Set aside remaining sugar mixture.
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SugarSugar
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3
Remove 2 chiles and 2 tablespoons sauce from can; add to blender. Reserve remaining chiles and sauce for another use.
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Chili PepperChili Pepper
SauceSauce
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BlenderBlender
4
Add 1 cup chopped onion and next 3 ingredients (through beer) to blender; process until smooth.
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OnionOnion
BeerBeer
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5
Combine brisket and chipotle mixture in a 2-gallon zip-top plastic bag; seal. Marinate in refrigerator 24 hours, turning occasionally.
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6
Soak wood chunks in water about 16 hours; drain.
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WaterWater
7
Remove brisket from bag, discarding marinade. Pat brisket dry, and rub with remaining sugar mixture.
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Dry Seasoning RubDry Seasoning Rub
SugarSugar
8
Let brisket stand at room temperature for 30 minutes.
9
Remove grill rack; set aside. Prepare grill for indirect grilling, heating one side to medium-low and leaving one side with no heat. Maintain temperature at 22
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10
Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife.
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Frying PanFrying Pan
11
Place pan on heated side of grill; add half of wood chunks to pan.
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12
Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill.
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GrillGrill
Frying PanFrying Pan
13
Pour 2 cups water in pan. Coat grill rack with cooking spray, and place on grill.
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WaterWater
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14
Place brisket on grill rack over foil pan on unheated side. Close lid; cook 3 1/2 hours or until a meat thermometer registers 17
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MeatMeat
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Aluminum FoilAluminum Foil
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15
Add additional wood chunks halfway during cooking time.
16
Preheat oven to 25
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OvenOven
17
Remove brisket from grill.
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GrillGrill
18
Place sliced onion and jalapeo on a large sheet of aluminum foil. Top with brisket; seal tightly.
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OnionOnion
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Aluminum FoilAluminum Foil
19
Place foil-wrapped brisket in a large baking pan.
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Aluminum FoilAluminum Foil
20
Bake at 250 for 1 1/2 hours or until thermometer registers 19
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OvenOven
21
Remove from oven.
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22
Let stand, still wrapped, 1 hour. Unwrap brisket, reserving juices; trim and discard fat.
23
Cut brisket across grain into thin slices.
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GrainsGrains
24
To prepare sauce, finely chop sliced onion and jalapeo; set aside.
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OnionOnion
SauceSauce
25
Place brisket juices in a zip-top plastic bag inside a 2-cup glass measure; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag.
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26
Drain 1/2 cup drippings into a saucepan, stopping before fat layer reaches opening; discard fat and remaining drippings.
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27
Add onion, jalapeo, broth, and remaining ingredients to pan; cook over medium heat 5 minutes or until thoroughly heated.
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BrothBroth
OnionOnion
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28
Beer note: Smoky brisket calls for a smoky beer. Although the Lone Star State makes some excellent brews (any of which would pair well with Texas barbecue), try Germany's Aecht Schlenkerla Maerzen beer, which has an alluring aroma of bacon and smoked sausage from the use of smoked barley. Its full body and gentle malt sweetness balance the spicy sauce. At 9 ounces, one bottle ($
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Smoked SausageSmoked Sausage
BarleyBarley
BaconBacon
MaltMalt
BeerBeer
29
is enough to share. --Jeffery Lindenmuth
DifficultyExpert
Ready In45 m.
Servings10
Health Score57
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