Texas Style Barbecued Brisket
source: How to Grill by Steven Raichlen
1 trimmed brisket (5 to 6 pounds), with a
layer of fat at least 1/4 inch thick
Barbecue Rub: Vinegar-Beer Mop Sauce:
3 tablespoons chili powder 1 cup distilled white vinegar
1 tablespoon coarse salt 1 cup beer
2 teaspoons black pepper 1 tablespoon garlic salt
1 1/2 teaspoons brown sugar 1 tablespoon brown sugar
1 1/2 teaspoons garlic salt 1 teaspoon hot red pepper flakes
1 1/2 teaspoons onion powder 1 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 to 1 teaspoon cayenne pepper
1. Rinse the brisket under cold running water and blot dry with paper towels. Combine all the ingredients for the rub in a small bowl and stir to mix. Rub this mixture onto the brisket on all sides. Let the brisket stand in the refrigerator, covered, for 2 to 24 hours. Combine all the ingredients for the mop sauce in a nonreactive bowl and stir until the salt and brown sugar are dissolved.
2. Set up the grill for indirect grilling and preheat to low (around 225°). If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to low.
3. When ready to cook, if using a charcoal grill, toss 1 cup of wood chips on the coals. Place the brisket, fat-side up, in an aluminum foil pan and place in the center of the hot grate, away from the heat and cover the grill. Grill the brisket until tender, about 6 hours ( a general rule of thumb is to cook 1 hour per pound + one hour). Baste or mop the brisket with the mop sauce once an hour for the first 4 hours. If using a charcoal grill, you’ll need to add 12 fresh coals and 1/2 cup wood chips per side every hour. To test for doneness, use an instant-read meat thermometer. The internal temperature should be about 190°F.
4. Transfer the brisket to a cutting board and let rest for 10 minutes. Thinly slice across the grain, using and electric knife or sharp carving knife. Transfer the sliced meat to plates or a platter and pour the pan juices on top.