Recipe: Texas Style Barbecued Brisket (for Betty)

TEXAS STYLE BARBECUED BRISKET
Source: The Barbecue Bible by Steven Raichlen, Workman Publishing Company, Inc., 1998, Pps. 114-115.
Method: Indirect Grilling
Advance Preparations: 4 to 8 hours for marinating; also leave yourself 5 to 8 hours for cooking.
Special Equipment: 6 to 8 cups hickory or mesquite chips or chunks, soaked for 1 hour in cold water to cover & drained.

"...in Texas beef is king. Especially beef brisket, which comes moist & smoky which comes moist & smoky & tender...Barbecued brisket is simultaneously one of the easiest and most challenging recipes in the world of barbecue. It is easy because it requires only one main ingredient, the brisket (even the rub is optional). It is challenging because pit masters spend years learning the right combination of smoke (LOTS), heat (LOW)and time (MEASURED IN HALF DAYS RATHER THAN HOURS)to transform the brisket into meaty perfection...

Over the years I've found that two things help above all: choosing the right cut of brisket (untrimmed, with a thick sheath of fat & cooking the brisket in a shallow pan). This keeps the juices from falling into the fire & the meat from drying out, while allowing for maximum smoke penetration from the top.

A whole brisket, the sort cooked by a restaurant, weighs 18 to 20 pounds....

1 beef brisket of 5 to 6 lbs. with a layer of fat at least 1/4 inch thick, preferably 1/2 inch.
1 tb salt
1 tb chile powder
2 tsps sugar
1 tsp ground black pepper
1 tsp ground cumin

Rinse the Brisket under cold water & dry with paper towels. Combine the remaining ingredients in a bowl & mix. Rub the mix in the brisket on all sides. Wrap the brisket in plastic & let marinate in the refrigerator overnight. Set the grill for indirect cooking. No drip pan is necessary if you are using the shallow roasting pan. If using a charcoal grill preheat to LOW. If using a gas grill, place as many wood chips as you can in the smoker box & preheat the grill to high. When smoke appears, lower the heat to medium low. When ready to cook, toss 1/4 of the wood chips on the coals. Place the brisket, fat side up, in an aluminum foil pan. Place the pan in the center of the hot grate, away from the heat. Cover the grill.

Smoke-cook the brisket, using the indirect method, until tender enough to shred with your fingers, 5 to 8 hours. The cooking time will depend on the size of the brisket and heat of the grill. Baste the brisket from time to time with the fat & juices that accumulate in the pan. If using charcoal, add 10 to 12 fresh coals per side every hour & toss more wood chips on the fresh coals. (Add about 1/2 cup chips per side every time you replenish the coals). With gas, all you need to be sure is that you start with a tank full of gas.

Remove the brisket pan from the grill & let cool for 15 minutes. Transfer the brisket to a cutting board & thinly slice across the grain, using a sharp knife, electric knife or cleaver. Transfer the sliced meat to a platter, pour the pan juices on top, & serve immediately. Serves 10 to 12.

INDIRECT GRILLING ON A CHARCOAL GRILL:

"...In indirect grilling, the coals are pushed to the sides of the grill & the food cooks in the center, over a drip pan, NOT OVER THE COALS...".