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Philthee's
Barbecue Brisket
Phil and his Brinkman Cimarron
Trim a 8-10 lb. brisket. (12 hour cook time @ 200-225 degrees
F.)
On the morning of cooking, season the brisket all over with Fiesta Brand
Extra Fancy Brisket Rub. (Walmart Supercenter has it or any good, spicy beef
rub will do)
Let the meat set for at least an hour.
This must be cooked low and slow. Preferably in a horizontal offset cooker
or in a vertical water smoker with a good temp gauge. Turn meat every
couple of hours (don't flip)if using horizontal cooker and place a large
foil pan under brisket to catch juices. If using a vertical
smoker.improvise. Use smoking woods of choice but use moderately.
Halfway through cooking place brisket in foil pan and pour in barbecue sauce
(Recipe follows) and seal with foil. Let cook for remaining time swapping
ends each 2 hours(horizontal cooker).
Remove after cooking time and let rest sealed for 15 minutes. Remove and
slice across the grain as thin or thick as desired. Meat will be falling
apart. GREAT SANDWICHES!
"The recipe has been proven several times. The only
variation I would suggest is to use your judgement on the use of foil to
seal the brisket. Adjust this to your own taste. Too long a "sealage"
can
make the meat mushy." -Philthee
Barbecue Sauce
1/2 12oz. good beer
1/2 c butter; 1 stick
2 c minced onion
4 cloves garlic; pressed
2 c ketchup
2 c chili sauce
1 c brown sugar; packed
1/2 c fresh lemon juice
1/4 c red wine vinegar
2 tb Worcestershire sauce
1 tb prepared yellow mustard
2 ts salt
2 ts black pepper
1 ts cayenne
Heat the butter in a large non-reactive saucepan over medium-high heat. Add
the onions and garlic and saute, for 2 to 3 minutes, until just soft. Pour
in the ketchup, beer, and chili sauce, blend in well. Add the rest of the
ingredients. Bring the mixture to a boil, then reduce the heat and simmer
for 30 to 45 minutes, stirring occasionally.
Philthee's
Smokehouse
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