| Barbeque beef brisket might just be the very | | | | degrees, and cook the beef brisket for 1 to 1 1/4 |
| beginning of barbeque itself. And it is certainly the | | | | hours per pound of meat. About every hour, when |
| king of meats in Texas barbeque circles. Although | | | | you feel like you just have to peek, go ahead and |
| brisket has a reputation of being difficult to master, | | | | dab some beer mop sauce on the meat. |
| the truth is it is as simple as following a few steps. | | | | After done, shut down your fire, remove the |
| We will create the perfect barbequed beef brisket | | | | barbequed brisket, and let it sit for 20 minutes. You |
| using three easy recipes. | | | | will see where the brisket is divided into two pieces |
| This beef brisket recipe is best cooked on a charcoal | | | | by a layer of fat. Cut through that layer to separate |
| barbeque pit, which includes a fire pit. If you do not | | | | the two pieces. Then trim off the thickest parts of |
| own one, you can use a gas or charcoal grill, where | | | | fat from bot pieces and slice them thin against the |
| you have the fire going on one side, and cook | | | | grain of the meat. |
| indirectly on the other. | | | | Serve barbeque sauce on the side, if desired. But |
| Beef Brisket | | | | never drench the meat in sauce. A little goes a long |
| Ingredients: | | | | way. |
| 1 8-10 pound beef brisket, packer-trimmed | | | | Texas Dry Rub Recipe |
| 2 cups of Texas Dry Rub (see below) | | | | Ingredients: |
| 2-3 cups Beer Mop Sauce (see below), in bowl | | | | 3/4 cup paprika |
| Use a packer-trimmed brisket for this recipe. That is | | | | 1/4 cup quality chile powder |
| a brisket with a thick layer of fat on one side. It | | | | 1/4 cup ground black pepper |
| usually comes sealed in a tight plastic wrap. On the | | | | 1/4 cup sugar |
| day before you will be eating, pat the dry rub all | | | | 1/4 cup salt |
| throughout the meat, making sure to rub it into | | | | 2 tablespoons onion powder |
| every fold. Place the brisket in a plastic bag and | | | | 2 tablespoons garlic powder |
| refrigerate overnight. | | | | 1 tablespoon ground cayenne pepper |
| First thing in the morning, remove the brisket from | | | | Mix the spices thoroughly in a bow. This makes 2 |
| the refrigerator and let it sit on the kitchen counter | | | | cups of dry rub. You can store any dry rub you do |
| so it will get closer to room temperature. In the | | | | not use in a sealable jar for up to 3 months. |
| meantime, get the fire to your barbeque pit going to | | | | Beer Mop Sauce Recipe |
| about 210 degrees Fahrenheit. | | | | Ingredients: |
| After an hour or so, when you, the mop sauce, and | | | | 1 12 ounce can of beer |
| everything else is ready, place the brisket on the | | | | 1/2 cup fresh lemon juice |
| opposite side of the fire pit (the cool side). | | | | 1/2 cup vegetable, corn, or canola oil |
| At this point, many brisket cooks, say to place the | | | | 1/2 medium onion, minced |
| brisket fat-side up so the fat helps baste the meat. | | | | 2 garlic cloves, minced |
| We will go against the grain here, as this recipe | | | | 2 tablespoons of Texas Dry Rub (from above) |
| seems to work better by placing the brisket fat-side | | | | 1 1/2 teaspoons worcestershire sauce |
| down, so the fat can drip down into the fire, causing | | | | Mix everything together. Apply mop sauce with a |
| smoke to rise up and flavor the meat. Close the lid | | | | small string mop made for barbeque. You can use a |
| of the barbeque pit. | | | | pastry brush if you want. |
| Maintain a temperature between 180 and 220 | | | | |