Beef Brisket is the Holy Grail of barbecue, and it’s a tricky meat for sure!
There are many ways to cook brisket; you could pop it into the slow cooker overnight, but it becomes a different beast completely than when slow-smoked over coals.
Getting the grill to behave like an oven is not easy, the amount of heat generated is dictated by the amount of coals. A new addition is the water bath! Placed underneath the meat, on the opposite side of the coals, it helps keep the thin flat muscle moist.
This recipe is courtesy of the chefs at Rattan Direct.
- 4.5 lbs beef brisket
- 2 tablespoon sea salt
For the Rub
- 2 teaspoons ancho chili powder
- 1 teaspoon cayenne
- 1 teaspoon garlic powder
- 1 tablespoon sugar
- 1 tablespoon onion powder
- 2 teaspoon dry mustard
- Freshly ground black pepper
For the Sauce
- 3 tablespoon oil
- 2 shallots, finely chopped
- 1 teaspoon salt
- 1 teaspoon paprika
- Black pepper, to taste
- 3 heaping tablespoons dark brown sugar
- 1/2 cup vinegar
- 1/3 cup Worcester sauce
- 1 teaspoon tabasco
- 2 1/8 cup ketchup
- 1 cup yellow mustard
- 1 Skin the meat and cover with the salt. Place in the fridge for at least 2 hrs.
- 2 Light the barbecue with about 12 briquettes on one side.
- 3 Place a tin of water on the other side and add a rack with an oven thermometer. The fire is ready at 225F.
- 4 Mix the rub ingredients together and rub the meat all over. Place the meat on the rack and close the lid.
- 5 This stage could take between 4 to 6 hours, until a meat thermometer reads 150F.
- 6 Wrap the meat in foil and place back on the rack. Close the lid once more.
- 7 Cook the meat this way until the thermometer reaches 203F, just beyond the red zone on the thermometer. It can take between 1 and 2 hours.
- 8 Make the sauce over the hot side of the barbecue, or indoors if you prefer. Heat the oil in a saucepan and add the shallots, garlic and salt. Stir until translucent.
- 9 Add the paprika and black pepper; stir.
- 10 Add the rest of the ingredients, stir, and simmer until thick. About 15 minutes. Leave aside to cool.
- 11 When the meat is up to temperature, push the rack to the hot side of the grill. Remove the foil and grill on each side for 5 or 10 minutes to crisp up the bark.
- 12 Serve thinly sliced with the sauce and any other barbecue sides such as corn, coleslaw, potato salad.