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Thursday, February 25, 2010

Texas Style Smoked Beef Brisket

1/4 cup paprika
1 tbsp kosher salt, plus additional for seasoning
1 tbsp black pepper, plus additional for seasoning
1 tbsp light brown sugar
1 tsp cayenne pepper
1 (5 to 6 pound) piece beef brisket
6 cups wood chips (preferably hickory or mesquite)

Grilling Sauce:

1 (28 oz) can tomato puree
1 (12 oz) can or bottle (lager or amber beer)
2 ribs celery, minced
1 medium onion, minced
3/4 cup cider vinegar
1/2 cup brown sugar
1/4 cup yellow mustard
5 thick slices bacon, coarsely chopped
10 cloves garlic, minced
4 canned chipotle chiles in adobo sauce, minced
3 ancho chiles, stemmed, seeded and chopped
2 bay leaves
2 tbsp chili powder
1 tbsp kosher salt, plus additional for seasoning
ground black pepper, to taste
4 cups water


For the rub:
1. Mix the paprika, 1 tbsp each of salt and black pepper, the brown sugar and the cayenne. Rub spice mixture all over brisket, wrap tightly and refrigerate overnight.

2. Soak the wood chips in water for at least 30 minutes before grilling. Prepare an outdoor grill with a medium to medium low fire for indirect grilling.

For the sauce:
1. Mix the tomato puree, beer, celery, onion, 1/2 cup of the vinegar, brown sugar, mustard, bacon, garlic, chiles, bay leaves, chili powder, 1 tbsp salt and black pepper to taste in a large disposable aluminum pan. Put brisket in the sauce.

2. Throw a handful of drained wood chips on the hot coals, put the pan over the cooler side of the grill and cover so the vent holes are directly over the brisket. Baste meat every 30 minutes, turning occasionally and adding water to the pan as necessary to keep meat partially submerged until the meat is tender and an instant read thermometer inserted in the thickest part registers 200 degrees F. (About 3 to 4 hours). Replenish the charcoal as needed to maintain a medium to medium low fire.

3. Transfer the brisket to a cutting board and tent with foil. Let rest for 20 minutes. Skim the fat from the grilling sauce and stir in the remaining 1/4 cup cider vinegar and salt to taste. Reheat if necessary. Thinly slice brisket across the grain and arrange on a serving platter. Spoon some sauce over the meat and pass the rest at the table. Yield: 6 to 8 Servings