BARBECUED TEXAS BEEF BRISKET Recipe courtesy Gourmet magazine

I 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 Mom’s” brand)

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.