posted by Becky 09-05-100 2:13 PM
Best of the Border Barbecue Brisket
source: Texas the Beautiful cookbook
9 to 10 lb. beef brisket
Dry Rub:
3/4 cup salt
1/2 cup black pepper
1/3 cup chili powder
4 1/2 tsp. cayenne pepper
1/4 to 1/3 cup full flavored beer
BBQ sauce:
1/4 cup bacon drippings, butter or margarine
1 yellow onion, coarsely chopped
1 cup ketchup
2 tbsp. Worcestershire sauce
1/4 cup wine vinegar
1 cup water or full flavored beer
2 tbsp. chili powder
1 tbsp. dry mustard
1 tsp. salt
1 tsp. freshly ground black pepper
1/2 tsp. cayenne pepper or 2 pickled jalapeno chili peppers, minced
2 cloves garlic, minced
Prepare an indirect heat fire in a charcoal grill and oil the rack. Remove the fat wedge from the side of the large end of the brisket.
Make dry rub in a small bowl by combining all ingredients and stirring well. Rub on all sides of brisket and place on grill rack, fat side up. Pack any remaining dry rub on top. Cook at 250 to 275 for 4 hours
Remove brisket from pit. Make a large bag from heavy aluminum foil, leaving one side open. Insert brisket and add beer. Seal all edges securely. Return foil wrapped brisket to grill rack. Raise temperature to 300 and cook, letting the heat cool down to 225 or 250, for another 3 hours.
To make the BBQ sauce: Combine all ingredients and bring to a boil, stirring to mix well. Reduce heat to medium, and simmer uncovered, about 20 to 25 minutes until thickened.
Remove the brisket from the pit. Slice against the grain and serve with warm BBQ sauce on the side.
Note: The heat should be regulated by dampers on the grill. You will need to place a metal pan half full of water beneath the rack holding the brisket and arrange the hot coals, plus presoaked wood chips, alongside it. Watch the heat level closely so the meat cooks slowly.
Recipe created by Bob Matzig and Bill Langford, members of the Del Rio Chuckwagon Gang.