Posted on January 12, 2010

Texas-style Brisket

If this doesn't make your mouth water, we don't know what will.

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Ingredients

  • Rub Ingredients list
  • 1 Tbsp brown sugar
  • 1 Tbsp smoked paprika
  • 1 Tbsp fresh ground black pepper
  • 1 1/2 tsp kosher or sea salt
  • 1 1/2 tsp onion powder
  • Marinade Ingredients list
  • 2 chipotle chilies
  • 2 Tbsp adobo sauce
  • 1 C onions, chopped
  • 1/4 C cider vinegar
  • 1/4 C Worcestershire sauce
  • 1 beer (your choice!)
  • Sauce Ingredients list
  • 1 C fat-free, reduced sodium beef broth
  • 2 Tbsp Worcestershire sauce
  • 1 Tbsp cider vinegar
  • 1 Tbsp ketchup
  • 1 Tbsp pickled jalapeño liquid
  • Other Ingredients list
  • Flat brisket
  • 2 C onions, chopped
  • 2 Tbsp jalapeños

Preparation

  1. Mix all dry marinade ingredients together in a small bowl.
  2. Take 2 Tbsp of rub mixture and add to a blender with 2 chipotle chiles and 2 Tbsp of adobo sauce. Add 1 C chopped onion, 1/4 C cider vinegar, 1/4 C worcestershire sauce and beer. Blend until smooth in blender.
  3. Take flat brisket and put in a 2 gallon resealable bag. Pour in the marinade and refrigerate for 24 hours.
  4. Start smoking with hickory pellets at 200-225 degrees F. While temperature is coming up, remove brisket and rub with remaining rub mixture. Let sit at room temperature 30 minutes to 1 hour.
  5. Put brisket on the grill for 3 1/2 hours or until internal temp reaches 170 degrees F. Turn the grill up to 250 degrees F.
  6. While grill is coming up to 250 degrees F, take large foil and put 2 C of chopped onions and 2 Tbsp of jalapeños in the bottom of foil. Place brisket on top of bed of onion mixture and seal the foil. Place back on the grill for 1 1/2 hours or until the internal temperature reaches 190 degrees F.
  7. Take the brisket off the grill and place in a cooler for 1 hour.
  8. Unwrap brisket, reserving juices in a plastic bag. Let juices sit for 10 minutes and fat will rise to the top. Prepare sauce during this time.
  9. Cook sauce over medium heat adding onions and jalapenos from the foil and 1/2 C of the drippings (snip corner of the resealable bag to get the meat drippings, but be careful not to get the fat). Cook for about 5 minutes.
  10. Use the sauce for dipping the brisket.

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