Texas Barbecue Brisket

Total Time: 20 hrs Preparation Time: 12 hrs Cook Time: 8 hrs

Ingredients

• Servings: 8
• 1 1/2 lbs mesquite wood chips
• 6 lbs beef brisket
• 4 tablespoons new mexico chile powder
• 2 teaspoons ground cayenne pepper
• 2 teaspoons garlic powder
• 1 teaspoon ground black pepper
• 1/4 teaspoon ground cumin
• 1/2 cup cider vinegar
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1/4 cup vegetable oil
• 1/4 cup worcestershire sauce
• 3 tablespoons cider vinegar
• 12 ounces beer
• 1/2 cup catsup
• 2 tablespoons new mexico chile powder
• 4 dried chile pequins, crushed

Recipe

• 1 combine dry ingredients for the rub,except the vinegar.
• 2 brush the brisket with the vinegar and apply the rub on sauce.
• 3 let the meat marinate overnight.
• 4 soak the wood chips for 2 hours.
• 5 prepare a slow fire in a covered grill.
• 6 arrange 1/2 of wood chips on the coals.
• 7 place the brisket on the grill, fat side up, over a drip pan.
• 8 close the lid and smoke for 1 to 1 1/2 hours per pound, adding more soaked wood chips as needed.
• 9 to make the sauce, saute the onion and garlic in a little of the oil until soft.
• 10 add the remaining ingredients and simmer for 30 minutes.
• 11 generously brush the brisket with the sauce a couple of times during the last 1 to 1/2 hours of cooking.
• 12 keep the sauce warm and add additional catsup to achieve the desired consistency.
• 13 to serve, cut the brisket across the grain and serve with the sauce on the side.