Texans' Beef Brisket
- Prepare Vinegar Mop Sauce; set aside. Trim fat from meat. For rub, in a small bowl stir together seasoned salt, paprika, chili powder, garlic pepper, and cumin. Sprinkle the rub evenly over meat; rub in with your fingers.
- In a smoker arrange preheated coals, wood chunks, and water pan according to the manufacturer's directions. Pour water into pan. Place meat on the grill rack over water pan. Cover and smoke for 5 to 6 hours or until a fork can easily be inserted into meat, brushing occasionally with Vinegar Mop Sauce during the last hour of smoking. Add additional coals and water as needed to maintain temperature and moisture. Do not add wood after the first 2 hours of smoking. (Too much smoke can give a bitter taste to smoked meat.)
- Remove brisket from smoker. Thinly slice meat across the grain. Serve with Spicy Beer Sauce. If desired, serve meat and sauce in kaiser rolls.
From the Test Kitchen
For the most smoke production, soak wood chunks in enough water to cover for at least 1 hour before grilling. Drain wood chunks before using.
Spicy Beer Sauce
- In a medium saucepan cook tomato, onion, and green pepper in hot butter over medium heat about 5 minutes or until onion is tender, stirring occasionally. Stir in chili sauce, beer, vinegar, brown sugar, chipotle peppers, black pepper, and salt. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until reduced to about 2-1/4 cups.
Vinegar Mop Sauce
- In a small bowl stir together beer, Worcestershire sauce, oil, vinegar, mustard, and a few dashes bottled hot pepper sauce.
Nutrition Facts (Texans' Beef Brisket)
- Per serving:
- 253 kcal ,
- 12 g fat
- (4 g sat. fat ,
- 1 g polyunsaturated fat ,
- 6 g monounsaturated fat ),
- 77 mg chol. ,
- 770 mg sodium ,
- 11 g carb. ,
- 2 g fiber ,
- 6 g sugar ,
- 24 g pro.
Janet Martin 466 Days Ago
Why on earth would one trim the fat off a piece of brisket prior to putting it in the smoker for "5-6" hours? You are already specifying a trimmed brisket flat which is probably really short on fat for a smoked product anyway and all of the fat is going to melt out during that time (I usually smoke a packer cut, untrimmed, coming in somewhere between 10-14 lbs, for about 10-12 hours, depending on size). I never heard anyone recommend stopping the smoke after 2 hours--typically the meat will no longer absorb smoke after 5 or 6 hours, so I drop it after 6 hrs--in my experience, no bitterness from the smoke has ever occurrer! What is the target temp during smoking? The temperature really does make a difference, so what is your recommendation? I usually smoke at about 220F (it depends on the smoker I use--the Weber barrel has no temp control and it takes some watching to keep track of what actually happens, while I am able to regulate my Bradley oven style smoker electronically), but some pit masters will recommend even lower temp. On the other hand, your vinegary sauce (kind of western Carolina style over Texas) sounds really appealing and I plan to try it
JamesM 1250 Days Ago
Does anybody read these recipes before they publish them? This beef recipe makes no sense to me - both sauces are the same. It looks like a cut-n-paste maniac published it.