Texas Barbecue Brisket

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READY IN: 4hrs
Recipe by Chef mariajane

Soooo Good, I don't think there is anything better than BBQ'd Beef, and this one takes the cake!! Adding soaked wood chips to the grill gives this classic it's distinctive smokiness.

Ingredients Nutrition

Directions

  1. Mix together chili powder, paprika, salt, sugar, cumin and pepper; rub all over brisket. Let stand for an hour or so, or up to one day.
  2. BRISKET SAUCE: In small saucepan, heat oil over medium heat; fry onion and garlic until soft and translucent.
  3. Stir in ale, sugar, Worcestershire sauce, vinegar, mustard and salt. (if using beef stock, reduce salt to 1 1/2 tsp); bring to a boil. Reduce heat and simmer for 10 minutes.
  4. Place brisket in roasting pan; loosely cover with oil. Roast in 300F oven , basting with sauce every 30 minutes after first hour until falling apart tender, about 3 hours. Transfer to plate; skim fat off juices in pan. Add juice to remaining sauce. Set aside. (Refrigerate brisket and sauce separately overnight, if desired).
  5. Soak 4 cups wood chips in water for 30 minutes. Prepare barbecue for indirect grilling. For gas grill, set foil drip pan under 1 rack of 2 burner barbecue or under center rack of 3 burner barbecue. Heat remaining burners.
  6. For gas barbecue, seal soaked chips in foil to make packet; poke several holes in top. Place over lit burner. Close lid.
  7. Grill brisket, covered and basting every 15 minutes (without allowing too much smoke to ecape), until dark brown and crisp, about 1 hour. Thinly slice across the grain to serve.
  8. Meanwhile, in saucepan over medium-high heat, whisk remaining sauce with tomato paste; simmer until thickened, about 10 minutes. Serve with brisket.

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