TEXAS-STYLE SMOKED BRISKET

TEXAS-STYLE SMOKED BRISKET image

Categories Beef

Yield 10 servings

Number Of Ingredients 23

Ingredients

Brisket:
1 tablespoon brown sugar
1 tablespoon smoked paprika
1 tablespoon freshly ground black pepper
1 1/2 teaspoons kosher salt
1 1/2 teaspoons onion powder
1 (7-ounce) can chipotle chiles in adobo sauce
1 cup chopped onion
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1 (12-ounce) can beer
1 (4 1/2-pound) flat-cut brisket (about 3 inches thick)
8 hickory wood chunks (about 4 pounds)
2 cups water
Cooking spray
2 cups (1/2-inch) sliced onion
2 tablespoons pickled jalapeño peppers
Sauce:
1 cup fat-free, less-sodium beef broth
2 tablespoons Worcestershire sauce
1 tablespoon cider vinegar
1 tablespoon ketchup
1 tablespoon pickled jalapeño liquid

Steps:

Combine first 5 ingredients. Place 2 T mixture in a blender. Set aside remaining mixture. Remove 2 chiles and 2 T sauce from can; add to blender. Add 1 C chopped onion and next 3 ingredients to blender; process smooth. Combine brisket and chipotle mixture in zip-top plastic bag; seal. Marinate in refrigerator 24 hours, turn occasionally. Soak wood chunks in water 16 hours; drain. Remove brisket from bag, pat dry, and rub with remaining sugar mixture. Let stand 30 minutes. Remove grill rack and prepare grill for indirect grilling, heating one side to medium-low and leaving one side with no heat. Maintain temperature at 225°. Pierce bottom of disposable aluminum foil pan several times with the tip of knife. Place pan on heated side of grill; add half of wood chunks. Place another foil pan (do not pierce pan) on unheated side. Pour 2 C water in pan. Coat grill rack with cooking spray and place on grill. Place brisket on rack over foil pan on unheated side. Close lid; cook 3.5 hours or until meat thermometer registers 170°. Add additional wood chunks halfway during cooking. Preheat oven to 250°. Remove brisket from grill. Place sliced onion and jalapeño on large sheet of foil. Top with brisket; seal tightly. Place brisket in large baking pan. Bake at 250° for 1.5 hours or until thermometer registers 190°. Remove from oven. Let stand, wrapped, 1 hour. Unwrap brisket, reserving juices; trim and discard fat. Cut brisket across grain into thin slices. To prepare sauce, finely chop sliced onion and jalapeño; set aside. Place brisket juices in zip-top plastic bag inside 2-cup glass measure; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off bottom corner of bag. Drain 1/2 C drippings into saucepan, stopping before fat layer reaches opening; discard fat and remaining drippings. Add onion, jalapeño, broth, and remaining ingredients to pan; cook over medium heat 5 minutes or until thoroughly heated.