Bad Ass Brisket

June 30th, 2009 | Posted in Bold Beef Recipes | No Comments »

Recipe: Bad Ass Brisket

Backstory: This is an excellent (and relatively cheap) way to be the hero of a cookout. I made this for a Georgia Tech Alumni function and it was a real hit. The keys to good brisket are: picking out the best cut of meat with a nice 1/4 inch fat layer all the way across one side of the brisket, cooking it slowly, and slicing it across the grain.

Ingredients

1 (5-6-pound) Beef brisket (thin with nice ¼” fat on top)
Brisket Paint, recipe follows
Brisket Dry Rub, recipe follows
Flat beer, as needed
Brisket BBQ Sauce, recipe follows

Brisket Paint Ingredients

2 cups Dijon mustard
1 cup minced parsley leaves
1/2 cup dried rosemary leaves, crushed
1/4 cup coarsely ground black pepper
Brisket Dry Rub:
3/4 cup Spanish paprika
1/4 cup coarsely ground black pepper
1/4 cup salt
1/4 cup sugar
1/4 cup cocoa powder
2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons cayenne pepper

Brisket Mop Ingredients

3/4 cup cider vinegar
12 ounces beer
1/4 cup water
1/4 cup vegetable oil
1 tablespoon Brisket Dry Rub
2 tablespoons Worcestershire sauce
1 teaspoon coarsely ground black pepper

Brisket BBQ Sauce Ingredients

1/2 cup finely chopped onions
2 tablespoons butter
1 1/3 cup tomato sauce
1 cup ketchup
1 tablespoon cayenne pepper
3/4 cup dark brown sugar
1/2 cup honey
1 cup white vinegar
1 teaspoon allspice
1 tablespoon dry mustard
2 teaspoons ground black pepper
2 teaspoons chili powder
3 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 tablespoon paprika
3 tablespoons lemon juice
3 tablespoons maple syrup

Instructions

Thoroughly wash the brisket in cold water and pat dry.
Cover the entire brisket with a thin layer of the Brisket Paint using a basting brush.
Coat the pork shoulder with the Brisket Dry Rub.
Refrigerate for 24 hours in a big aluminum tray.
Place a cake/pie tin under grill grates and fill that with the beer…
Set smoker on 275 degrees for 2 hours, then 250 for 2 hours, then 180 for 3 hours…
Mop with Brisket Mop every 2 hours when changing temperature, keep replenishing beer in pans when evaporated, just watch temp and make sure the meat never gets above 180 degrees
Put beef back in big aluminum tray, cover with foil, set in fridge over night
Add about 1/2 cup water to create steam and cover well with foil, set in oven on 300 degrees for 3 hours, open and check temp (it works very nice to have an external, digital thermometer that you can leave in the meat and never have to open the tray.
Keep in oven at 300 or 350 until meat is 185 degrees Let rest for at least 30 minutes, slice across the grain with electric knife, keep all juices and cover meat as you are slicing, then mix it all when done

Cooking time (duration): 45

Meal type: supper

Culinary tradition: USA (Southern)