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 cal.,
- 12 g fat
- (4 g sat. fat,
- 1 g polyunsaturated fat,
- 6 g monounsatured fat),
- 77 mg chol.,
- 770 mg sodium,
- 11 g carb.,
- 2 g fiber,
- 6 g sugar,
- 24 g pro.
- Percent Daily Values are based on a 2,000 calorie diet