Authentic Barbeque Beef Brisket With Texas Dry Rub and Beer Mop Sauce
Barbeque beef brisket might just be the very starting of barbeque itself. And it is actually the king of meats in Texas barbeque circles. Although brisket has a prestige of being difficult to master, the truth is it is as uncomplicated as following a few steps. We will create the exquisite barbequed beef brisket using three easy recipes.
Authentic Barbeque Beef Brisket With Texas Dry Rub and Beer Mop Sauce
This beef brisket formula is best cooked on a charcoal barbeque pit, which includes a fire pit. If you do not own one, you can use a gas or charcoal grill, where you have the fire going on one side, and cook indirectly on the other.
Beef Brisket
Ingredients:
1 8-10 pound beef brisket, packer-trimmed
2 cups of Texas Dry Rub (see below)
2-3 cups Beer Mop Sauce (see below), in bowl
Use a packer-trimmed brisket for this recipe. That is a brisket with a thick layer of fat on one side. It commonly comes sealed in a tight plastic wrap. On the day before you will be eating, pat the dry rub all throughout the meat, making sure to rub it into every fold. Place the brisket in a plastic bag and refrigerate overnight.
First thing in the morning, remove the brisket from the refrigerator and let it sit on the kitchen counter so it will get closer to room temperature. In the meantime, get the fire to your barbeque pit going to about 210 degrees Fahrenheit.
After an hour or so, when you, the mop sauce, and all things else is ready, place the brisket on the opposite side of the fire pit (the cool side).
At this point, many brisket cooks, say to place the brisket fat-side up so the fat helps baste the meat. We will go against the grain here, as this formula seems to work best by placing the brisket fat-side down, so the fat can drip down into the fire, causing smoke to rise up and flavor the meat. Close the lid of the barbeque pit.
Maintain a climatic characteristic between 180 and 220 degrees, and cook the beef brisket for 1 to 1 1/4 hours per pound of meat. About every hour, when you feel like you just have to peek, go ahead and dab some beer mop sauce on the meat.
After done, shut down your fire, remove the barbequed brisket, and let it sit for 20 minutes. You will see where the brisket is divided into two pieces by a layer of fat. Cut through that layer to cut off the two pieces. Then trim off the thickest parts of fat from bot pieces and slice them thin against the grain of the meat.
Serve barbeque sauce on the side, if desired. But never drench the meat in sauce. A diminutive goes a long way.
Texas Dry Rub Recipe
Ingredients:
3/4 cup paprika
1/4 cup potential chile powder
1/4 cup ground black pepper
1/4 cup sugar
1/4 cup salt
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon ground cayenne pepper
Mix the spices wholly in a bow. This makes 2 cups of dry rub. You can store any dry rub you do not use in a sealable jar for up to 3 months.
Beer Mop Sauce Recipe
Ingredients:
1 12 ounce can of beer
1/2 cup fresh lemon juice
1/2 cup vegetable, corn, or canola oil
1/2 medium onion, minced
2 garlic cloves, minced
2 tablespoons of Texas Dry Rub (from above)
1 1/2 teaspoons worcestershire sauce
Mix all things together. Apply mop sauce with a small string mop made for barbeque. You can use a pastry brush if you want.
No comments:
Post a Comment