Barbecued Texas Beef Brisket Recipe #149008
Yee-haw! This brisket cooks up to some larrapin' good fixins. It's dang good!
by jeniwan
4½ hours | 20 min prep
SERVES 12
- 1 (7-8 lb) untrimmed whole beef brisket
Dry Rub
- 1/2 cup paprika
- 3 tablespoons ground black pepper
- 3 tablespoons coarse salt
- 3 tablespoons sugar
- 2 tablespoons chili powder
Mop
- 12 ounces beer
- 1/2 cup cider vinegar
- 1/2 cup water
- 1/4 cup vegetable oil
- 2 tablespoons worcestershire sauce
- 2 tablespoons minced jalapeno peppers
- 1 cup purchased barbecue sauce (such as Bull's-Eye)
- 1 tablespoon chili powder
- Dry Rub: Mix first 5 ingredients in small bowl to blend. Transfer 1 tablespoon dry rub to another small bowl and reserve for mop. Spread remaining dry rub all over brisket. Cover with plastic; chill overnight.
- Mop: Mix first 6 ingredients plus reserved dry rub in heavy medium saucepan. Stir over low heat 5 minutes. Pour 1/2 cup mop into bowl; cover and chill for use in sauce. Cover and chill remaining mop.
- Preheat oven to 375 degrees. Place brisket, fat side up, in a Dutch oven or other heavy baking pan large enough to hold the brisket. Roast brisket in pan for 3 to 4 hours, basting with mop every 20 minutes, until tender.
- Transfer brisket to platter; let stand 15 minutes. (Can be made 1 day ahead. Wrap in foil; chill. Before continuing, rewarm brisket, still wrapped, in 350 degree oven about 45 minutes.)
- Combine barbecue sauce and chili powder in heavy small saucepan. Add any accumulated juices from brisket and bring to boil, thinning sauce with some of reserved 1/2 cup mop, if desired. Thinly slice brisket across grain. Serve, passing sauce separately.
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5 stars