Prep 12 hrs
Cook 8 hrs
Re-arrange the sequence of the process
- 1 1⁄2 lbs mesquite wood chips
- 6 lbs beef brisket
- 4 tablespoons new mexico chile powder
- 2 teaspoons ground cayenne pepper
- 2 teaspoons garlic powder
- 1 teaspoon ground black pepper
- 1⁄4 teaspoon ground cumin
- 1⁄2 cup cider vinegar
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1⁄4 cup vegetable oil
- 1⁄4 cup Worcestershire sauce
- 3 tablespoons cider vinegar
- 12 ounces beer
- 1⁄2 cup catsup
- 2 tablespoons new mexico chile powder
- 4 dried chile pequins, crushed
- Combine dry ingredients for the rub,except the vinegar.
- Brush the brisket with the vinegar and apply the rub on sauce.
- Let the meat marinate overnight.
- Soak the wood chips for 2 hours.
- Prepare a slow fire in a covered grill.
- Arrange 1/2 of wood chips on the coals.
- Place the brisket on the grill, fat side up, over a drip pan.
- Close the lid and smoke for 1 to 1 1/2 hours per pound, adding more soaked wood chips as needed.
- To make the sauce, saute the onion and garlic in a little of the oil until soft.
- Add the remaining ingredients and simmer for 30 minutes.
- Generously brush the brisket with the sauce a couple of times during the last 1 to 1/2 hours of cooking.
- Keep the sauce warm and add additional catsup to achieve the desired consistency.
- To serve, cut the brisket across the grain and serve with the sauce on the side.
We did not enjoy this brisket at all. It was way too spicy and way too sweet at the same time. The outside of the brisket was so charred it was inedible. I kept my grill at 350 degrees. Perhaps that was the problem regarding the charring. If anyone else wishes to try this recipe, I would recommend the grill stay at 300 degrees for sure. Sorry for the negative review but, our family did not enjoy the taste of this at all.
This is the first brisket I ever did on the grill, and it turned out wonderful. I had almost a 10 lb brisket and I used hickory chips instead of mesquite only because our yard is filled with hickory trees. I also used chipolte chili powder because I could not find new mexico chili powder.I grilled it for about 11 hours. Thanks so much Ross for a great recipe.
This sounds awesome! I wish I had searched Recipezaar before the weekend cuz I smoked a brisket for Father's Day. I'd never cooked brisket before and the only advice I was given over and over again was that it had to be cooked for a very long time at a low temperature. The end result was pretty good but I wish I had added more flavor. I didn't want to saturate it with bar b q sauce. Next time, I will definitely use this recipe and post again with the results.