Lone Star Barbecued Brisket
A fatty, tough cut of meat, brisket becomes a thing of beauty through long, slow smoking, as in this recipe adapted from The Big Book of Outdoor Cooking & Entertaining by Cheryl and Bill Jamison. Brisket should shed a lot of weight during cooking, which can only be accomplished fully in a wood-burning pit or similar homemade smoker. The Jamisons’ cut of preference is a full packer-trimmed brisket, which is the full cut with a thick layer of fat on one side.
Recipe information
Yield
serves 12 to 18 as a main course
Ingredients
Rub
Beer Mop
Real Texas Brisket Sauce (Optional)
Preparation
Step 1
The night before you plan to barbecue, combine all the rub ingredients in a small bowl and stir to blend. Reserve 1 tablespoon of the rub for the mop. Apply the rest of the rub evenly to the brisket, massaging it in well. Place the brisket in a large self-sealing plastic bag and refrigerate overnight.
Step 2
Before you begin to barbecue, remove the brisket from the refrigerator and let sit, uncovered, at room temperature for 45 minutes. Fire up the smoker, bringing the temperature to 180° to 220°F.
Step 3
To make the mop, combine all the ingredients in a saucepan and warm over low heat.
Step 4
Transfer the brisket to the smoker, fat side up, so the juices will help baste the meat. Cook until very tender, 10 to 16 hours, 60 to 75 minutes per pound of brisket. Every hour or so, baste the blackening hunk with the mop.
Step 5
Remove the meat from the smoker and let stand at room temperature for 20 to 30 minutes. Cut the fatty top section away from the leaner bottom portion. An easily identifiable layer of fat separates the two areas. Trim the excess fat from both pieces and slice both pieces thinly against the grain. Watch as you work though, because the grain changes direction. Collect all the meat drippings as you cut.
Step 6
To make the sauce, combine all the ingredients in a bowl and use a bit of sauce to moisten the meat; serve the rest alongside.
