Texas Beef Barbecue On a Gas Grill
Submitted by yas
Mesquite-smoked beef brisket on a gas grill rotisserie, rubbed with paprika and cayenne, then basted for hours in a beer-spiked barbecue sauce. Slice it thin and watch it fall apart on the cutting board.
YIELD
4 servingsPREP
1 hrsCOOK
READY
Who says you need a dedicated smoker to get legit Texas brisket? Your gas grill and a rotisserie basket will do just fine.
A generous paprika-and-cayenne rub goes on first, then the brisket spins low and slow while mesquite chips tossed right on the grates send up curls of sweet, earthy smoke.
The sauce is the real showstopper here. Ketchup, cider vinegar, Worcestershire, brown sugar, and a good pour of beer simmer down into something sticky and complex. You’ll baste every 30 minutes, building up a glossy bark that keeps the meat moist underneath.
After nearly 5 hours of patient grilling, that brisket practically carves itself.
Chef Tips
- Prop the grill hood open about 4 inches. This lets excess heat escape and keeps the temperature low enough for true slow cooking. Don’t seal it tight or you’ll cook too hot.
- Add fresh mesquite chips every hour. A handful at a time is all you need. Soaking them first keeps the smoke rolling steady instead of flaring up.
- Slice on a bias against the grain. Cutting at an angle across the muscle fibers gives you tender, wide slices that soak up every drop of sauce.
Ingredients
Directions
Closely trim fat from brisket and place in basket, lightly season both sides with black pepper, garlic and onion powder, cayenne, and heavily with paprika.
Place in rotisserie and turn both burners on as low as possible.
Place a few mesquite chips right on the grill.
Prop grill hood so the front is open a good 4 inches and let cook while preparing sauce.
Texas BARBECUE SAUCE:
Melt the margarine in a saucepan, add the onion and garlic, and cook over low heat for about 5 minutes.
Add the remaining ingredients, except beer, and simmer for 15 minutes.
Add beer, and simmer for another 15 to 20 minutes.
Remove from heat, and use for barbecuing pork or beef.
After grilling for about 30 minutes, generously coat meat with sauce.
(I continued to cook sauce maybe another 10 minutes longer after this)
Continuing grilling (4½ to 5 hours total time), basting every 30 minutes or so.
Add a few more mesquite chips every hour or so.
Sauce will form a glaze on the meat keeping it from burning.
Remove meat from basket and slice meat THINLY on a bias (meat should actually fall apart as it is cut).
Serve with remaining sauce.
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