Lunch: Texas-Style Smoked Brisket Recipe | MyRecipes

Recipe by Bill and Cheryl Jamison Try barbecue Texas style, which is the beef brisket -- if there is any sauce, it is a thin, spicy pan sauce made from the meat drippings. Look for a flat-cut brisket, which will be a fairly even thickness, and leave the

Ingredients

1 tablespoon brown sugar
1 tablespoon smoked paprika
1 tablespoon freshly ground black pepper
1 1/2 teaspoons kosher salt
1 1/2 teaspoons onion powder
1 (7-ounce) can chipotle chiles in adobo sauce
1 cup chopped onion
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1 (12-ounce) can beer
1 (4 1/2-pound) flat-cut brisket (about 3 inches thick)
8 hickory wood chunks (about 4 pounds)
2 cups water
Cooking spray
2 cups (1/2-inch) sliced onion
2 tablespoons pickled jalapeño peppers

Instructions

To prepare brisket, combine the first 5 ingredients. Place 2 tablespoons sugar mixture in a blender. Set aside remaining sugar mixture.
Remove 2 chiles and 2 tablespoons sauce from can; add to blender. Reserve remaining chiles and sauce for another use. Add 1 cup chopped onion and next 3 ingredients (through beer) to blender; process until smooth. Combine brisket and chipotle mixture in a 2-gallon zip-top plastic bag; seal. Marinate in refrigerator 24 hours, turning occasionally.
Soak wood chunks in water about 16 hours; drain. Remove brisket from bag, discarding marinade. Pat brisket dry, and rub with remaining sugar mixture. Let brisket stand at room temperature for 30 minutes.
Remove grill rack; set aside. Prepare grill for indirect grilling, heating one side to medium-low and leaving one side with no heat. Maintain temperature at 225 °.
Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heated side of grill; add half of wood chunks to pan. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray, and place on grill.
Place brisket on grill rack over foil pan on unheated side. Close lid; cook 3 1/2 hours or until a meat thermometer registers 170 °. Add additional wood chunks halfway during cooking time.
Preheat oven to 250 °.
Remove brisket from grill. Place sliced onion and jalapeño on a large sheet of aluminum foil. Top with brisket; seal tightly. Place foil-wrapped brisket in a large baking pan. Bake at 250 ° for 1 1/2 hours or until thermometer registers 190 °. Remove from oven. Let stand, still wrapped, 1 hour. Unwrap brisket, reserving juices; trim and discard fat. Cut brisket across grain into thin slices.
To prepare sauce, finely chop sliced onion and jalapeño; set aside. Place brisket juices in a zip-top plastic bag inside a 2-cup glass measure; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain 1/2 cup drippings into a saucepan, stopping before fat layer reaches opening; discard fat and remaining drippings. Add onion, jalapeño, broth, and remaining ingredients to pan; cook over medium heat 5 minutes or until thoroughly heated.

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