Prep 20 mins
Cook 4 hrs
Yee-haw! This brisket cooks up to some larrapin' good fixins. It's dang good!
- 1 (7 -8 lb) untrimmed whole beef brisket
- 1⁄2 cup paprika
- 3 tablespoons ground black pepper
- 3 tablespoons coarse salt
- 3 tablespoons sugar
- 2 tablespoons chili powder
- 12 ounces beer
- 1⁄2 cup cider vinegar
- 1⁄2 cup water
- 1⁄4 cup vegetable oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons minced jalapeno peppers
- 1 cup purchased barbecue sauce (such as Bull's-Eye)
- 1 tablespoon chili powder
- Dry Rub: Mix first 5 ingredients in small bowl to blend. Transfer 1 tablespoon dry rub to another small bowl and reserve for mop. Spread remaining dry rub all over brisket. Cover with plastic; chill overnight.
- Mop: Mix first 6 ingredients plus reserved dry rub in heavy medium saucepan. Stir over low heat 5 minutes. Pour 1/2 cup mop into bowl; cover and chill for use in sauce. Cover and chill remaining mop.
- Preheat oven to 375 degrees. Place brisket, fat side up, in a Dutch oven or other heavy baking pan large enough to hold the brisket. Roast brisket in pan for 3 to 4 hours, basting with mop every 20 minutes, until tender.
- Transfer brisket to platter; let stand 15 minutes. (Can be made 1 day ahead. Wrap in foil; chill. Before continuing, rewarm brisket, still wrapped, in 350 degree oven about 45 minutes.)
- Combine barbecue sauce and chili powder in heavy small saucepan. Add any accumulated juices from brisket and bring to boil, thinning sauce with some of reserved 1/2 cup mop, if desired. Thinly slice brisket across grain. Serve, passing sauce separately.