Texas beef brisket
PreP: 30 minutes Soak: 1 hour
Grill: 4 hours + 30 minutes
4 cups mesquite wood chips
1 recipe Dry Rub
1 5-pound fresh beef brisket
1 recipe Brisket Barbecue Sauce
12 kaiser rolls or ciabatta buns, split
1. The day before: At least 1 hour before
grilling, soak wood chips in enough water to
cover. Drain before using. Sprinkle Dry Rub
evenly over both sides of brisket; rub in with
2. For a charcoal grill, arrange medium-hot
coals around a drip pan. Test for medium
heat above pan. Fill drip pan with hot water.
Sprinkle half of the wood chips over coals.
Place brisket on grill rack over drip pan. Cover;
grill for 2½ hours. Turn brisket. Cover; grill for
1½ to 2 hours more or until brisket is tender.
Add more coals and wood chips as needed to
maintain temperature and smoke.* (For a gas
grill, preheat grill. Reduce heat to medium.
Adjust for indirect cooking. Add wood chips
according to manufacturer’s directions. Fill a
small disposable foil pan with hot water; place
on grill rack over a lit burner. Place brisket on
rack in roasting pan; place pan on grill rack
over burner that is off. Grill as above.) Remove
brisket. Wrap in heavy foil; chill overnight.**
3. Meanwhile, prepare Brisket Barbecue Sauce.
Transfer sauce to a storage container; cover and
4. Tailgate day: Tote brisket and sauce in an
insulated cooler with ice packs.
5. At the tailgating site prepare grill (with a
cover). For a charcoal grill, arrange medium-hot
coals around edge of grill. Test for medium
heat above center of grill. Place foil-wrapped
brisket on grill rack over center of grill. Cover
and reheat for 30 to 45 minutes or until heated
through. (For a gas grill, preheat grill. Reduce
heat to medium. Adjust for indirect cooking.
Reheat as above.)
6. Meanwhile, transfer sauce to a medium
disposable foil pan. While brisket reheats, add
sauce to grill. Reheat for 5 to 10 minutes or
until heated through, stirring occasionally.
Thinly slice brisket across the grain. Serve on
rolls with sauce. Makes 12 sandwiches.
Dry rub: Stir together 2 tablespoons paprika,
4 teaspoons ground black pepper, 1 tablespoon
salt, 1 tablespoon chili powder, 1 tablespoon
ground cumin, 1 tablespoon packed brown
sugar, 2½ teaspoons granulated sugar, and
1½ teaspoons cayenne pepper. Makes ½ cup.
Brisket barbecue sauce: In a large
saucepan cook 1 cup chopped onion in
1 tablespoon hot oil over medium heat about
8 minutes or until golden brown, stirring
frequently. Stir in one 14.5-ounce can whole
tomatoes, undrained and cut up; ²⁄₃ cup white
vinegar; ¼ cup orange juice; 2 tablespoons
Dijon-style mustard; 1 tablespoon granulated
sugar; 1 tablespoon packed brown sugar;
1 tablespoon molasses; 2 teaspoons salt;
1 teaspoon liquid smoke; ½ teaspoon paprika;
½ teaspoon ground black pepper; and
¼ teaspoon crushed red pepper. Bring to
boiling; reduce heat. Simmer, uncovered,
for 30 to 40 minutes or until sauce is slightly
thickened, stirring occasionally; cool slightly.
Transfer sauce, half at a time, to a blender.
Cover and blend until smooth. Makes 2¼ cups.
Must-have equipment: an insulated cooler
with ice packs, an on-site grill (with a cover),
a disposable foil pan, and a cutting board
Tip: Do not add wood chips after the first
2 hours of grilling. Too much smoke causes a
** Tip: Store brisket in the refrigerator for up
to 2 days. Store sauce in the refrigerator for
Per SandwiCh: 721 cal., 44 g fat (16 g sat. fat),
127 mg chol., 1,516 mg sodium, 40 g carbo.,
3 g fiber, 38 g pro.
Texas beef brisket
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