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Prep Time: 60 Minutes Cook Time: 480 Minutes |
Ready In: 540 Minutes Servings: 12 |
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Larry Willrath by way of BBQ USA/Steven Raichlen. Ingredients:
1 (10 -12 lb) beef brisket |
1/2 cup firmly packed dark brown sugar |
1/2 cup dijon mustard |
2 garlic cloves, minced |
2 tablespoons apple juice (more if needed) or 2 tablespoons apple cider (more if needed) |
1/4 cup sweet paprika |
3 tablespoons garlic powder |
3 tablespoons celery salt |
2 tablespoons coarse salt |
2 tablespoons dark brown sugar |
2 tablespoons ground cumin |
2 tablespoons pure chile powder |
1 tablespoon sugar |
1 tablespoon dried oregano |
1 tablespoon fresh ground black pepper |
1 tablespoon white pepper |
2 teaspoons cayenne pepper |
1 quart apple juice or 1 quart apple cider |
1 cup cider vinegar |
1 tablespoon coarse salt |
1 1/2 cups barbecue sauce (use your favorite brand) |
4 cups wood chips, soaked for 1 hour in water to cover, then drained (see note) |
Directions:
1. Note: Mr. Willrath starts smoking the brisket over a mixture of oak, pecan, and hickory, switching to apple wood halfway through; if you don’t want to do that, just use oak.
2. Trim the outer layer of fat on the brisket so only 1/4 inch remains; if there is a pocket of fat between the flat and cap, cut it out and discard.
3. Place brisket in a foil or ceramic roasting pan.
4. To make the seasoning paste: add brown sugar, mustard, and garlic to a nonreactive mixing bowl; stir in enough apple juice to obtain a thick paste (how thick? like wallpaper paste).
5. Spread half of the paste over both sides of the brisket using a rubber spatula.
6. Let sit for 15 minutes; spread the remaining paste over the brisket (both sides) and let sit for another 15 minutes.
7. To make the rub: Add all the rub ingredients to a small bowl; stir to mix or use your fingers to mix the rub.
8. Sprinkle rub all over the brisket (both sides), patting it onto the meat with your fingers.
9. Let the brisket cure in the refrigerator, covered, for 2-4 hours.
10. To make the mop sauce: Add apple juice, vinegar, and salt to a large nonreactive bowl; whisk until salt dissolves.
11. Set up grill for indirect grilling and preheat to low;**if using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then decrease heat to low; **if using a charcoal grill, place a large drip pan in the center, preheat the grill to low, the toss 1 cup of wood chips on the coals; **if using a smoker, fire it up according to manufacturer’s instructions.
12. When ready to cook, place the brisket in the center of the hot grate, fat side up, over the drip pan and away from the heat; cover the grill.
13. Cook the brisket 3 1/2-4 hours, until handsomely browned.
14. Use an instant read thermometer to determine when it is time to wrap it in foil; internal temperature should be about 165°.
15. Mop or baste the meat every hour with some of the mop sauce.
16. **If using a charcoal grill, every hour you will need to add 12 fresh coals and 1/2 cup of wood chips to each side.
17. Generously brush the brisket on both sides with the barbecue sauce and tightly wrap it in heavy duty foil; return the wrapped meat to the grate, cover the grill, and continue cooking the brisket until very tender, another 3 1/2 to 4 hours, for a total of 7-8 hours.
18. **This will be easy in a smoker, it is a little more challenging to maintain such a low heat in a gas or charcoal grill.
19. Partially unwrap the brisket to test for doneness, taking care not to spill the juices; the meat should be very dark and very tender and have an internal temperature of about 190°.
20. Open the foil wrapping at one end and pour the meat juices into a bowl.
21. Transfer the brisket to a cutting board; let rest 20 minutes.
22. Thinly slice the meat across the grain; spoon the reserved juices over the brisket; serve immediately.
23. You may accompany the meat with your favorite bbq sauce, but serve it on the side.
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