Texas Brisket
- Ready In:
- 28hrs
- Ingredients:
- 14
- Serves:
-
8
ingredients
-
Dry Rub
- 118.29 ml paprika
- 44.37 ml fresh coarse ground black pepper
- 44.37 ml coarse salt
- 44.37 ml sugar
- 29.58 ml chili powder
- 3175.14-3628.73 g beef brisket, whole and untrimmed
-
Mop Sauce
- 340.19 g beer
- 118.29 ml cider vinegar
- 118.29 ml water
- 59.14 ml canola oil
- 14.79 ml Worcestershire sauce
- 29.58 ml jalapenos, minced
- 236.59 ml barbecue sauce, any kind you prefer
- 14.79 ml chili powder
directions
- Mix first five ingredients for dry rub in small bowl. Save 1 Tablespoon to another bowl and reserve for mop.
- Spread dry rub all over brisket.
- Cover with plastic wrap and chill overnight.
- Mop:.
- Mix first six ingredients plus reserved dry rub in heavy medium saucepan.
- Stir over low heat five minutes.
- Pour 1/2 cup mop into bowl, cove and chill for use in sauce later.
- Cover and chill remaining mop.
- Preheat oven to 375.
- Place Brisket, fat side up, in dutch oven or other heavy baking pan large enough to accomodate the brisket.
- Roast brisket in pan for 3-4 hours basting with mop every 20 minutes, until tender.
- Transfer brisket to platter, let stand 15 minutes.
- Combine barbeque sauce, and chili powder in heavy saucepan, add any accumulated juices from brisket and bring to a boil. Thin sauce with some of the reserved 1/2 cup mop if needed.
- Thinly slice brisket across grain, serve passing sauce separately.
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RECIPE SUBMITTED BY
<p>Happily married mother of nine! Yes nine, although I only gave birth to six of them! There are currently five at home. I love to cook and my current challenges are to NOT cook for an army! <br />I'm enjoying using more expensive ingredients as I don't have to stretch my food dollar so far anymore. <br />I love to bake and challenge myself when my kids ask for special cakes for birthdays or when entertaining friends. <br />I collect recipes and cookbooks, it's a disease!!</p>