Beer-basted barbecued brisket`

8 servings

Ingredients

Quantity Ingredient
1 (9-Lb) Beef Brisket, Whole and Untrimmed
Cookie's Dry Rub -- (see
Recipe in Smoked and Rubbed
Prime Rib Roast)
¼ cup Vegetable Oil
1 medium Onion -- finely chopped
2 Cloves Garlic -- minced
1 Bottle
⅓ cup Honey
⅓ cup Cider Vinegar
2 tablespoons Worcestershire Sauce
2 tablespoons Prepared Brown Mustard
Beer (12 Oz)
4 cups Mesquite Chips *
Cowboy Barbecue Sauce --
(see recipe)
Salt -- to taste

Directions

BEER MOPPIN' SAUCE

* Soak chips for at least 30 mins in water and drain.

1. Cut the brisket in half crosswise. Rub all over with the dry rub.

Wrap in plastic wrap and refrigerate for at least 1 hr or overnight.

If chilled, let the brisket come to room temperature before smoking.

2. Make the beer moppin' sauce: In a medium saucepan, heat the oil over medium heat. Add the onion and garlic and cook until the onion is softened, about 4 mins. Stir in the beer, honey, vinegar, Worcestershire sauce, and mustard. Bring to a simmer, reduce the heat to low, and simmer for 10 mins. 3. Build a medium fire (using about 20 briquets) on the bottom of one side of a charcoal grill. Place a large disposable aluminum foil pan on the other side. Fill the pan with 1 inch of water. 4. Place the brisket over the pan and immediately cover the grill. Sprinkle a handful of mesquite chips over the coals. Smoke the brisket until very tender, about 6 to 7 hrs. About every 40 mins, baste well with the beer sauce, and add more hot coals and chips to maintain a temperature of 190 to 220 F.

(Some grills have thermostats on their lids. You may also place an oven thermometer next to the brisket to get a reading.) 5. Let the brisket stand 10 mins, then carve the beef thinly across the grain.

Serve with the barbecue sauce passed on the side. Allow guests to salt their own portions. (Many barbecue experts feel that salting brisket before smoking releases too many juices.) NOTE: Brisket can be smoked in a gas grill, but be sure the grate is large enough to hold both brisket halves. With smaller grills, you will have to smoke one brisket half at a time. Place a disposable aluminum foil pan on one side of the grill and fill the pan with 1 inch of water. Turn on the opposite side of the grill and heat to low. (Do not ignite the side if the grill with the pan.) Wrap handfuls of the soaked and drained mesquite chips in heavy-duty aluminum foil and pierce the foil all over. Place the brisket over the pan and place a foil packet directly onto the heating unit or lava rocks. Smoke the brisket until very tender, about 7 hrs. Every 40 mins, baste well with the beer sauce and replace the foil packet with a fresh one to maintain a smoky interior.

Makes 8 to 10 servings from National Cowboy Hall of Fame of Oklahoma City, OK.

Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook From: Dan Klepach Date: 06-09-95 (85) Cooking

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