Saturday, February 23, 2013

West Texas, Mesquite Smoked Brisket of Beef

Notice the pink smoke ring, this comes with time, for both the brisket and the cook!  It the sign of a true "Pit Master."  You'll get there… trust me, you'll get there!

West Texas, Mesquite Smoked Brisket of Beef

1 whole Brisket
1 batch of 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

1 batch of West Texas Flaming Mop Sauce;
For those of you that are just learning about barbecue, this is an important day in your life.  Barbecue sauce is used to cover up the flavor of inferior cuts of meat, or to enhance great barbecue by sitting on the side as an accent.  Mopping sauce is a completely different animal.  Its purpose is to tenderize while flavorizing.  The rule of thumb for brisket and ribs is slow and low.  While Smoking the meat give it a little mop every 20 minutes or so.  You’ll see and taste the difference the first time you try it!
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

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 chunks of 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!

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