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Dallas Dandy Brisket

 

Dallas Dandy Brisket recipe
132

Yield

12

servings

Prep

20

min

Cook

5

hrs

Ready

6

hrs

Trans-fat Free, Low Carb
 

Ingredients

4 pounds beef brisket
trimmed
Rub
2 tablespoons salt
hickory-flavoured
2 tablespoons brown sugar
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons black pepper
ground
Marinade
2 tablespoons barbeque rub
*
12 ounces beer
1 medium onions
chopped
½ cup apple cider vinegar
¼ cup vegetable oil
2 cans chipotle chili peppers
or adjust the amount to taste
*
2 tablespoons adobo sauce
*
2 tablespoons liquid smoke
*

Directions

Combine 2 tablespoons of the rub with the other marinade ingredients in a blender and puree.

Place the brisket in a plastic bag and pour the marinade over it.

Refrigerate the brisket overnight.

Before you begin to barbecue, take the brisket from the refrigerator.

Drain and discard the marinade.

Pat the brisket down with all but 2 tbsps of the remaining rub, coating the slab well.

Let the brisket sit at room temperature for about 45 minutes.

Prepare the smoker for barbecuing, bringing the temperature up to 200 to 220 degrees F.

Transfer the brisket to the smoker and cook for 3 hours.

Place the meat on a sheet of heavy-duty foil, sprinkle it with the rest of the rub, and close the foil tightly.

Cook for an additional 1½ to 2 hours, until well-done and tender.

Let the brisket sit at room temperature for 15 minutes.

Trim any excess fat and slice the brisket thinly against the grain, changing direction as the grain changes.

 

* not incl. in nutrient facts

Add review

 

 

Comments

I have made this many times from the book Smoke and Spice. THERE IS A HUGE ERROR in the marinade ingredients list! The original recipe says "2 chipotle peppers from a can", NOT 2 CANS of Chipotle peppers!! Of course, I suppose you can put in 2 cans if you want to accidently kill everyone you are feeding!!

over 3 years ago

You can always adjust the amount to your own taste :)

happyzhangbo

I have the same book, and have always used 2 cans of Chipotle peppers in adobo sauce. It hasn’t killed me, and it gives the bark a good kick. Everyone seems to love it.

over 2 years ago

I have the same book, and have always used 2 cans of Chipotle peppers in adobo sauce. It hasn’t killed me, and it gives the bark a good kick. Everyone seems to love it.

over 2 years ago

This is my go to brisket recipe.I always use 2 cans of chipotle in adobo sauce. Turns out great! Just the right amount of kick.

3 months ago

Nutrition Facts

Serving Size 211g (7.4 oz)
Amount per Serving
Calories 60369% of calories from fat
 % Daily Value *
Total Fat 46g 71%
Saturated Fat 17g 84%
Trans Fat 0g
Cholesterol 139mg 46%
Sodium 1283mg 53%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 75g
Vitamin A 18% Vitamin C 4%
Calcium 3% Iron 25%
* based on a 2,000 calorie diet How is this calculated?

 

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