Texas Beef Brisket
1 5- to 6-pound beef brisket, untrimmed
1/2 C. brisket rub (see recipe below)
1 bottle beer
Wood chips or chunks
Rub brisket liberally with brisket rub up to one day in advance and refrigerate.
If using a charcoal grill, place a drip pan between the two piles of coal. In a gas grill, place the drip pan on the flavorizer bars. Pour beer into drip pan.
Place brisket (fat side up) in center of the cooking grate over the drip pan. Place wood chips that have been soaked in water for 30 minutes directly on the coals or in the smoker box in a gas grill.
Grill for three to four hours or until a meat thermometer registers 180° F. If using a charcoal grill, add coals each hour to keep the heat constant. When done, remove from grill and let rest for 10 minutes. Slice thin and serve immediately.
1/4 cup Hungarian paprika
1/3 cup sea salt
2 tablespoons sugar
2 tablespoons brown sugar
3 tablespoons cumin
2 tablespoons chili powder
2 tablespoons freshly ground pepper
1 tablespoon cayenne
1 tablespoon onion powder
1 tablespoon garlic powder
Combine all ingredients in a bowl; mix well. Store rub in an airtight container.
Serves 8 to 10.
Source: Weber Grills
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