Texas-Style Beef Brisket

The day before:

1. At least 1 hour before grilling, soak wood chips in enough water to cover. Drain before using. Sprinkle Dry Rub evenly over both sides of brisket; rub in with your fingers.

2. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Fill drip pan with hot water. Sprinkle half of the wood chips over coals. Place brisket on the grill rack over drip pan. Cover and grill for 2-1/2 hours; turn brisket. Cover and grill for 1-1/2 to 2 hours more or until brisket is tender. Add more coals and wood chips as needed to maintain temperature and smoke.* (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Add wood chips according to manufacturer's directions. Fill a small disposable foil pan with hot water and place on grill rack over a lit burner. Place brisket on a rack in a roasting pan; place pan on grill rack over burner that is off. Grill as above.) Remove brisket from grill. Wrap in heavy foil and chill overnight.**

3. Meanwhile, prepare Brisket Barbecue Sauce. Transfer sauce to a storage container; cover and chill overnight.**

Tailgate day:

1. Tote brisket and sauce in an insulated cooler with ice packs.

2. At the tailgating site, prepare grill (with a cover). For a charcoal grill, arrange medium-hot coals around edge of grill. Test for medium heat above center of grill. Place foil-wrapped brisket on grill rack over center of grill. Cover and reheat for 30 to 45 minutes or until heated through. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Reheat as above.)

3. Meanwhile, transfer sauce to a medium disposable foil pan. While brisket is reheating, add sauce to grill. Reheat for 5 to 10 minutes or until heated through, stirring occasionally.

4. To serve, thinly slice brisket across the grain. Serve brisket on rolls with sauce.

Brisket Barbecue Sauce:

1. In a large saucepan cook 1 cup chopped onion in 1 tablespoon hot oil over medium heat about 8 minutes or until golden brown, stirring frequently. Stir in one 14.5-ounce can whole tomatoes, undrained and cut up; 2/3 cup white vinegar; 1/4 cup orange juice; 2 tablespoons Dijon-style mustard; 1 tablespoon granulated sugar; 1 tablespoon packed brown sugar; 1 tablespoon molasses; 2 teaspoons salt; 1 teaspoon liquid smoke; 1/2 teaspoon paprika; 1/2 teaspoon ground black pepper; and 1/4 teaspoon crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 30 to 40 minutes or until sauce is slightly thickened, stirring occasionally; cool slightly. Transfer sauce, half at a time, to a blender. Cover and blend until smooth. Makes 2-1/4 cups.

Brisket Barbecue Sauce

1. In a large saucepan cook onion in hot oil over medium heat about 8 minutes or until golden brown, stirring frequently. Stir in tomatoes, vinegar, orange juice, mustard, granulated sugar, brown sugar, molasses, salt, liquid smoke, paprika, black pepper, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 30 to 40 minutes or until sauce is slightly thickened, stirring occasionally; cool slightly. Transfer sauce, half at a time, to a blender. Cover and blend until smooth.

Dry Rub

1. In a small bowl stir together paprika, black pepper, salt, chili powder, cumin, brown sugar, granulated sugar, and cayenne pepper.

**

For longer storage, store brisket in the refrigerator for up to 2 days. Store sauce in the refrigerator for up to 1 week.

Must-have equipment:

Insulated cooler with ice packsOn-site grill (with a cover)Medium disposable foil panCutting board and sharp knife