Barbecued Texas Beef Brisket

• Meat

  • 1 7 1/2- to 8-pound untrimmed whole beef brisket

• Produce

  • 2 tbsp Jalapeno chilies

• Condiments

  • 1 cup Bull's-eye purchased barbecue sauce, such as
  • 2 tbsp Worcestershire sauce

• Baking & Spices

  • 3 tbsp Black pepper, ground
  • 3 tbsp Chili powder
  • 1/2 cup Paprika
  • 3 tbsp Salt, Coarse
  • 3 tbsp Sugar

• Oils & Vinegars

  • 1/2 cup Cider vinegar
  • 1/4 cup Vegetable oil

• Beer, Wine & Liquor

  • 12 oz Beer

• Liquids

  • 1/2 cup Water

• Other

  • 5 pounds (about 100% natural lump charcoal
  • 4 cups (about oak or hickory wood smoke chips, soaked in cold water at least 30 minutes

Found on epicurious.com

Description

Ingredients

• 1/2 cup paprika
• 3 tablespoons ground black pepper
• 3 tablespoons coarse salt
• 3 tablespoons sugar
• 2 tablespoons chili powder
• 1 7 1/2- to 8-pound untrimmed whole beef brisket
• 12 ounces beer
• 1/2 cup cider vinegar
• 1/2 cup water
• 1/4 cup vegetable oil
• 2 tablespoons Worcestershire sauce
• 2 tablespoons minced jalapeño chilies
• 5 pounds (about) 100% natural lump charcoal
• 4 cups (about) oak or hickory wood smoke chips, soaked in cold water at least 30 minutes
• 1 cup purchased barbecue sauce (such as Bull's-Eye)
• 1 tablespoon chili powder

Directions

• PreparationMake 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. Make 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. Following manufacturer's instructions and using natural lump charcoal, start fire in smoker. When charcoal is ash gray, drain 1/2 cup wood chips and scatter over charcoal. Bring smoker to 200°F. to 225°F., regulating temperature by opening vents wider to increase temperature and closing slightly to reduce temperature. Place brisket, fat side up, on rack in smoker. Cover; cook until tender when pierced with fork and meat thermometer inserted into center registers 185°F., about 10 hours (turn brisket over for last 30 minutes). Every 1 1/2 to 2 hours, add enough charcoal to maintain single layer and to maintain 200°F. to 225°F. temperature; add 1/2 cup drained wood chips. Brush brisket with chilled mop in pan each time smoker is opened. Transfer brisket to platter; let stand 15 minutes. (Can be made 1 day ahead. Cool 1 hour. Wrap in foil; chill. Before continuing, rewarm brisket, still wrapped, in 350°F. 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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