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Pull out the smoker for this one or be prepared to use your grill. I recommend charcoal over gas. This is time consuming but worth it. I found this recipe in Steven Raichlen's Cookbook; "How to Grill by Steven Raichlen (Workman, 2001)."
Ingredientes
- For The Brisket & Rub:
- 5 -6 Lb.Trimmed Brisket With a Layer of Fat & At Least 1/4-Inch Thick
- 3 Tbsp. Chili Powder
- 1 Tbsp. Coarse Salt (Kosher or Sea)
- 2 Tsp. Coarse Ground Black Pepper
- 1 1/2 Tsp. Light Brown Sugar
- 1 1/2 Tsp. Garlic Salt
- 1 1/2 Tsp. Onion Powder
- 1 Tsp. Ground Cumin
- 1 Tsp. Dried Oregano
- 1/2 - 1 Tsp. Cayenne Pepper
- 8 Thick Slices Bacon
- For The Mop Sauce:
- 1 Cup Distilled White Vinegar
- 1 Cup Beer
- 1 Tbsp. Garlic Salt
- 1 Tbsp. Light Brown Sugar
- 1 Tsp. Red Pepper Flakes
- 1 Tsp. Coarse Ground Black Pepper
- Other Items Needed:
- 6 Cups Hickory Or Oak Chips/Chunks, Soaked Overnight In Cold Water Or Beer To Cover, Then Drained
- Heavy-Duty Aluminum Foil (Optional)
Direcciones
- Rinse the brisket under cold running water and blot dry with paper towels. Combine all the ingredients for the rub in a small bowl and stir to mix. Rub onto the brisket on all sides. Drape with the bacon. If you have the time, let the brisket stand in the refrigerator, covered, for 4 to 6 hours. Or, smoke the brisket right away.
- Combine the mop sauce ingredients in a nonreactive bowl and stir until the salt and brown sugar are dissolved.
- Set up the grill for indirect grilling and preheat to low. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to low.
- When ready to cook, if using a charcoal grill, toss 1 cup wood chips on the coals. Place the brisket, fat-side up, in an aluminum foil pan and place in the center of the hot grate, away from the heat, and cover the grill. Grill until the brisket is tender, about 6 to 8 hours (the cooking time will depend on the size of the brisket and the heat of the grill). Baste or mop the brisket with the mop sauce once an hour for the first 4 hours. If using a charcoal grill, you'll need to add 12 fresh coals and 1/2 cup of wood chips per side every hour.
- If desired, wrap the brisket in heavy-duty aluminum foil for the last 1-1/2 to 2 hours of cooking time to prevent it from drying out.
- To test for doneness, use an instant-read meat thermometer; the internal temperature should be about 190 degrees F.
- Transfer the brisket to a cutting board and let rest for 10 minutes. Thinly slice across the grain, using an electric knife or sharp carving knife. Transfer the meat to plates or a platter and pour the pan juices on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 272g | |
| Recipe makes 12 servings | |
| Calories 527 | |
| Calories from Fat 359 | 68% |
| Total Fat 39.78g | 50% |
| Saturated Fat 12.7g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 124mg | 41% |
| Sodium 3269mg | 136% |
| Potassium 724mg | 21% |
| Total Carbs 5.22g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.04g | 1% |
| Protein 33.1g | 53% |
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