Texas Barbecued Brisket
Yield
24 servingsPrep
20 minCook
4 hrsReady
4 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | lbs |
beef brisket
|
*
|
| Barbecue rub | |||
| 4 | tablespoon |
hot chili peppers
|
|
| 2 | teaspoons |
cayenne pepper
|
|
| 2 | teaspoons |
garlic powder
|
|
| 1 | teaspoon |
black pepper
ground |
|
| ¼ | teaspoon |
cumin
ground |
|
| ½ | cup |
apple cider vinegar
|
|
| Sauce | |||
| 1 | large |
onions
chopped |
|
| 4 | large |
garlic cloves
|
*
|
| ¼ | cup |
vegetable oil
|
|
| ¼ | cup |
worcestershire sauce
|
|
| 3 | tablespoons |
apple cider vinegar
|
|
| 12 | ounces |
beer
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | lbs |
beef brisket
|
*
|
| Barbecue rub | |||
| 6E+1 | ml |
hot chili peppers
|
|
| 1E+1 | ml |
cayenne pepper
|
|
| 1E+1 | ml |
garlic powder
|
|
| 5 | ml |
black pepper
ground |
|
| 1.3 | ml |
cumin
ground |
|
| 118 | ml |
apple cider vinegar
|
|
| Sauce | |||
| 1 | large |
onions
chopped |
|
| 4 | large |
garlic cloves
|
*
|
| 59 | ml |
vegetable oil
|
|
| 59 | ml |
worcestershire sauce
|
|
| 45 | ml |
apple cider vinegar
|
|
| 346.8 | ml/g |
beer
|
|
Directions
Combine the dry ingredients for the rub except the vinegar.
Brush the brisket with the vinegar and thoroughly coat the meat with the rub.
Place the brisket on the grill, fat side up, over a drip pan.
Close the lid and smoke for 2½ to 3 hours, adding more soaked wood chips as needed.
To make the sauce, sauté the onion and garlic in a little of the oil until soft.
Add the remaining ingredients and simmer for 30 minutes.
Generously brush the brisket with the sauce a couple of times during the last 1 to ½ hours of cooking.
Keep the sauce warm and add additional ketchup to achieve the desired consistency.
To serve, cut the brisket across the grain and serve with the sauce on the side.
