Friday, June 10, 2011

Mesquite Smoked "West Texas" Brisket of Beef

With the weather getting hotter it will soon be time for the All American Pool Party or Picnic at the lake or river. This in turn will be the occasion for the All American “BBQ.” WHEN you have a big crowd on your hands give my recipe for, West Texas, Mesquite Smoked Brisket of Beef a try. It feeds an army and is great hot or cold. And by the way, this is a first step in becoming the person that makes that legendary Brisket we’ve all heard of!

1 whole Brisket

1 batch of West Texas Barbecue Rub (recipe below)

1 batch of West Texas Flaming Mop Sauce (recipe below)

Rub the Brisket thoroughly with the rub and let stand at room temperature for 1 hour. Place the brisket in the smoker fat side up and close the lid. Light a few pieces of Mequite "chunk" charcoal and keep your eye on the thermometer. You’re looking for a temperature in the smoker of somewhere between 190° and 220° and you’ll smoke the brisket for a minimum of 8 and as many as 10 hours, turning every 2 to 3 hours. With brisket it’s a waiting game where patience is truly a virtue. I find myself most virtuous (or is that patient) when drinking beer. Perhaps you may want to try this age-old technique!

P.S. If the beer isn’t working try The West Texas Slammer (recipe below)

West Texas Flaming Mop Sauce

1-3/4 Cups White vinegar

3 Tbl. Louisiana Hot sauce

1 TBL Dark Brown sugar

1 tsp. Cayenne pepper

1 tsp. kosher salt

1 tsp. Fresh-ground black pepper

1 tsp. Sugar

Mix in a non-reactive bowl and cover. Mop onto ribs, pork shoulder or brisket while slow smoking.

Makes about 2 cups

West Texas Barbecue Rub

This is called a rub for a reason. You need to rub it into the meat. I like it best rubbed in and then wrapped in plastic film and rested over night. This rule doesn’t apply to fish. Heck you can just sprinkle it on fish.

6 Tbl. Ancho chile powder or mild New Mexico chile powder

3 Tbl. brown sugar

3 Tbl. kosher salt

2 Tbl. fresh ground coarse black pepper

1 Tbl. ground cumin

1 Tbl. cayenne pepper

1 Tbl. sugar

Mix and store in a covered container.

Makes about 1 cup

West Texas Slammer

Around my house we keep the Tequila in the freezer, the bottom 1/3 of the bottle, frozen in a block of ice. The tequila comes out of the bottle thick and viscous. It’s so much sweeter than out of a hot cupboard. I learned this trick while I was a guest of the Cuervo Company in Mexico.

If you are going to make West Texas Slammers it’s best to use tequila that is as cold as you can get it… and give someone your car keys.

1 ½ oz. Jose Cuervo Traditional tequila, ice cold

a dash of Tabasco Habanero sauce

a Splash of soda

Pour the tequila and Tabasco in a small bar glass. Pour in a little club soda. Put one hand over the top of the glass and then slam it down on the bar. Then slam it down your throat while its still fizzing. So the order is slam the slammer, then slam the slammer. A process, which, by the way, when repeated, has landed many a Texan in the “local slammer.”

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