Braden Family Cookbook
TEXAS BEEF BRISKET
Recipe courtesy Gourmet magazine
am adding this recipe because I do not have a Ducane gas BBQ.
The Weber we own will not “do” a brisket like Joel Pressburg does
in his Ducane. I attempted it in a slow oven, but it is not the same.
This version is different and good.
The addition of the jalapeno makes the mop mix hot and puts a hot crust
on the brisket.
Dry Rub: 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 Mop: 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 (about 1 jalapeno)1 cup purchased
barbecue sauce (such as Kraft Original) 1 tablespoon chili powder (I use
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.
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. Preheat oven to 375
degrees. Place brisket, fat side up, in a Dutch oven or other heavy baking pan
large enough to hold the brisket. Roast brisket in pan for 3 to 4 hours, basting
with mop every 20 minutes, until tender. Transfer brisket to platter; let stand
15 minutes. (Can be made 1 day ahead. Cool 1 hour. Wrap in foil; chill. Before
continuing, re-warm brisket, still wrapped, in 350 degree 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 ( I used all of it!), if desired. Thinly slice brisket
across grain. Serve with this BBQ sauce and other BBQ fixings.
with cold beer
Yield: 12 servings
Prep Time: 10 minutes
Cooking Time: 4 hours 25 minutes