a smoked beef brisket with rub and a texas bbq sauce
yummy
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A SMOKED BEEF BRISKET WITH RUB AND A TEXAS BBQ SAUCE
"The flavors in the rub are oil soluble and the oil helps penetrate the meat. So does the salt, so don't leave it out. Soaked mesquite, pecan or oak: (Using you favorite remember mesquite is strong) This recipe make a lot of BBQ sauce! Recipe #368461 The leftover brisket can be shredded placed in a crock pot over sliced onions and top with sauce to coat.
Ingredients
- 8 -10lbs trimmed beef brisket (leaving 1/4 inch fat trim washed and dried)
- 3tablespoons black peppercorns
- 2tablespoons coarse salt
- 1tablespoon chili powder
- 1tablespoon sugar
- 1tablespoon onion flakes
- 1teaspoon dried chipotle powder
- 1tablespoon mustard powder
- 1tablespoon garlic powder
- vegetable oil
- 12ounces beer
- 1⁄2cup apple cider vinegar
- 1⁄2cup water
- 1⁄4cup canola oil
- 1cup diced onion
- 2garlic cloves, minced
- 1chipotle pepper
- 1tablespoon Worcestershire sauce
- 1⁄4teaspoon garlic powder
- 1⁄4teaspoon black pepper
- 44ounces ketchup
- 1⁄2cup molasses
- 1⁄2cup honey
- 5whole chipotle chili
- 1tablespoon Worcestershire sauce
- 1⁄2cup butter
- 1⁄2cup canola oil
- 1⁄2cup apple cider vinegar
- 12ounces beer
- 1tablespoon onion flakes
- 1teaspoon garlic, granular
- 1tablespoon soy sauce
- 1⁄2teaspoon fresh cracked pepper
Direction
- Start up the smoker with your favorite wood.
- Add water in the bottom which helps keep meat moist.
- Place brisket in a 225 degree prepared smoker fat side down. Mop a nice amount of the mop sauce on and smoke for 1 hour.
- Flip the brisket carefully not piercing the meat. Mop with more sauce.
- After that, turn the brisket about every two hours and mop it every time you turn it." Keeping it moist.
- It`ll be done when you give it a taste test. The outside of the meat will look charred. Don't worry. It's supposed to look that way.
- There should be a pretty smoke ring. This could take anywhere from 6-12 hours. Repeat the mopping and flipping until the brisket reaches 180 degrees for slicing or 195 degrees for pulling and remove from smoker.
- It which point you can let rest before cooking or wrap it tightly in a foil pan with the heat off for 3-4 hours as it father tenderizes.
- Mix all ingredients in a pot and simmer till nice a thick about 1 hour. Can be made the day before.
- Slice the brisket thick and against the grain if it is fairly tender or if it is a little tough slice it against the grain only in thinner slices. Serve with BBQ Sauce or make pulled beef mixed with the BBQ sauce.