Lone Star Barbecued Brisket

Name: Lone Star Barbecued Brisket
Yield: serves 12 to 18 as a main course
Ingredients: 3/4 cup sweet Hungarian paprika; 1/4 cup freshly ground black pepper; 1/4 cup coarse sea salt or kosher salt; 1/4 cup sugar; 2 tablespoons chili powder; 2 tablespoons garlic powder; 2 tablespoons onion powder; 2 teaspoons cayenne pepper; 1 (10- to 12-pound) packer-trimmed beef brisket; 1 (12-ounce) can or bottle of ale beer; 1/2 cup cider vinegar; 4 tablespoons canola oil; 2 tablespoons Worcestershire sauce; 1/2 onion, slivered, or 2 to 4 garlic cloves, minced; 1 tablespoon Rub (above); 1 1/2 teaspoons coarsely ground pepper; Pickled jalapeno slices, fresh jalapeno slices, Tabasco sauce, or other hot sauce (optional); 1/2 cup water; 1 1/2 cups barbecued brisket drippings from sliced brisket (above), supplemented with bacon drippings if needed; 2 teaspoons Worcestershire sauce; 1 teaspoon cayenne pepper

January 24, 2012

A fatty, tough cut of meat, brisket becomes a thing of beauty through long, slow smoking, as in this recipe adapted from The Big Book of Outdoor Cooking & Entertaining by Cheryl and Bill Jamison. Brisket should shed a lot of weight during cooking, which can only be accomplished fully in a wood-burning pit or similar homemade smoker. The Jamisons’ cut of preference is a full packer-trimmed brisket, which is the full cut with a thick layer of fat on one side.

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