Texas Style Beef Brisket
A favorite in Texas, rich with the flavors of barbeque
|3||Tablespoon||ground black pepper|
|1||Tablespoon||English dry mustard|
|1||each||whole beef brisket, 7.5-8 lbs., fat trimmed to 1/8-1/4"|
- Mix first 6 ingredients in small bowl to blend.
- Transfer 1 Tbsp. of fry rub to another small bowl and reserve for mop.
- Rub the brisket with the liquid smoke.
- Spread remaining dry rub all over brisket.
- cover with plastic; chill overnight.
- Mix first 7 ingredients plus reserved dry rub in heavy medium saucepan.
- Stir over low heat for 5 minutes.
- Pour 1/2 cup mop into bowl; cover and chill for use in sauce.
- Cover and chill remaining mop.
- Heat gas grill.
- Make sure you have a full tank of propane.
- You want the heat to be at 200-225°.
- If you use natural charcoal, let the coals burn down to ashy gray and then spread them evenly.
- Place brisket, fat side up, on the rack in the grill.
- Cover; cook until tender when pierced with fork and meat thermometer inserted into center registers 185°, about 10 hours (turn brisket over for last 30 minutes).
- If using charcoal, every 1 1/2 - 2 hours, add enough charcoal to maintain single layer and to maintain 200-225° temperature.
- Brush brisket with one of the two chilled mop each time grill is opened, every 20-30 minutes.
- Transfer brisket to platter; let stand 15 minutes (Brisket can be made one day ahead).
- Cool brisket for 1 hour.
- Wrap in foil and chill.
- Before continuing, re-warm brisket, still wrapper, in 350° oven about 45 minutes.
- Combine barbecue sauce and any accumulated juices from brisket in a pot.
- Bring sauce to boil, thinning sauce with some of reserved 1/2 cup mop, if desired.
- Thinly slice brisket across grain.
- Serve brisket with sauce separately.