Texas Barbecued Beef Brisket #1
10 lb Beef brisket 2 c Basic All-American BBQ sauce
2 c All-south barbecue rub
All-South Barbecue Rub
2 tb Salt 2 tb Black pepper -- freshly
2 tb Sugar 1 Cracked
2 tb Brown sugar 1 tb Cayenne pepper
2 tb Ground cumin 4 tb Paprika
2 tb Chili powder
All you do is throw them together and mix them well.
Recipe by: The Thrill of the Grill by Chris Schlesinger
1. Rub the brisket thoroughly on all its sides with the barbecue rub, and allow it to come to
room temperature.
2. In the pit of a covered grill, build a very small fire on one side as
far up against one wall as possible. Place the brisket on the grill on the
side opposite from the fire so that none of the brisket is directly over
the flame. Put the top on the cooker, pull up a chair, and grab the cooler.
This is where a person learns about the Zen of Barbecue. You gotta keep the
fire going, but very quietly. If you've got a thermometer on your covered
grill, you want to keep the temperature between 180 and 220 F. Remember, "Slow
and low is the way to go." You have to figure out your own personal
refueling policy. The one I like is one handful of coals or wood chunks to
every beer.
This goes on for about 8 to 10 hours or however long you can make it, the
longer the better. Don't be scared by the darkening of the exterior, the
outside of the brisket will be superdark--my personal favorite part.
3. Upon completion, pull the brisket out, trim off any excess fat, and
slice it thin. Serve with barbecue sauce on the side--no pro would ever
cover properly cooked brisket with sauce, he'd just dab on a touch.
Obviously the key here is a tremendous amount of patience and a day when
you want to do nothing but sit around. But the end product is one of those
great culinary events that results from spending a lot of time doing
something that is relaxing and enjoyable. Make sure you have plenty of tall
boys for eating this.
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