I’m in the mood….for food
May 29, 2007, 7:16 pm
Filed under: Uncategorized

Today, I bought a brisket. Nothing says Barbeque to me louder than a beef brisket, wearing a thick coat of spices and occasionally mopped with a beer based sauce. Add some fried okra, cole slaw and pickles and yum, y’all. It helps to have a smoker, but it can be done on a grill or even in the oven. A smoker’s best, tho, in my opinion.

Smoked Beef Brisket (for a 2-3 pound brisket piece)
Light a charcoal fire in your smoker or grill. While the charcoal is lighting, soak some smokers chip in water. Mesquite, any kind of fruitwood or hickory make a tasty and fragrant smoke.
While the fire is getting started, make the rub and the mop:

For the rub:
1/4 cup paprika
1/4 cup brown sugar
2 tablespoons toasted cumin, ground coarse
2 tablespoons toasted coriander, ground coarse
2 tablespoons cracked black pepper
1 tablespoon coarse salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon chili pepper (or ground chipoltle)
Mix all this together and set aside 1 tablespoon of the mix to use in the mop
Rub the brisket all over with the dry mix. Really pack in on good, completely covering the meat on all sides. Set this aside.

For the mop:
1-12oz bottle beer
1/4 cup vegetable oil
1/4 cup red wine vinegar
1/4 cup water
2 tablespoons worcestershire sauce
1 tablespoon of the dry rub
Mix in a small pot and set on low heat on the stove.
If you’re making your brisket in an oven, add a splash of liquid smoke to the mop. Otherwise, leave it out, for it would be painfully redundant.

Set up your smoker accordnig to the directions, OR for a grill, set the fire up on one side on the grill. Wrap a few wet wood chunks in aluminum foil, very loosely, and set over the fire. Set the meat on the grill away from the fire, or in the smoker box, or in a dutch oven with 1/2 cup of beef broth. Bake in the oven, basting with the mop sauce every half hour or so, at 275 degrees.
Whether in the smoker, grill, or oven, baste the meat with the sauce every 30-45 minutes, until the meat is done and very tender (3-4 hours for a 2-3 pound piece of meat). Cut into the meat and you will see a smoke ring- a red ring in the meat just under the surface. The wider the ring, the better it’s smoked.

For a sauce to serve with it, take a 1/2 cup or whatever you have left of the mop, mix in a bottle of your favorite bbq sauce, and serve with the meat.

Slice the meat across the grain, in thin slices, and dribble with the sauce. If you want. Really it’s pretty good without a sauce.
Make sure there’s plenty of wood for the fire. I usually start the fire with charcoal, and then keep adding both wet and dry wood to keep the fire going. It takes about 15 pounds of wood to smoke for 8 hours. You can use charcoal to keep the heat up, just make sure it’s already lit and ashy before you dump it on the fire. Putting ‘raw’ charcoal will give your meat an unpleasant aftertaste, sort of a chemical flavor. If at all possible, stick with wood or hardwood lump charcoal. Under no circumstances should you EVER use lighter fluid. That stuff is a travesty. Invest in a charcoal chimney instead- they run about $10 at Walmart or your local hardware, and you can actually light your charcoal faster using a chimney than you can with lighter fluid. The only other thing you need with a chimney is some newspaper, paper sacks, or (this is what I use because I never have the other things) pinecones and dry leaves.



1 Comment so far
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This recipe excites me.

Comment by labmunkay

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