Red’s Barbecued Brisket

INGREDIENTS

INSTRUCTIONS

From: Gerald Edgerton <jerrye@wizard.com>
Date: Fri, 24 May 1996 12:36:03 -0700
Recipe by: Chile Pepper Magazine - Sep/Oct 1990 Most barbecue in Texas
revolves around beef, and more specifically, brisket. When you select your
brisket, choose only "packer trimmed" briskets in the ten to twelve pound
category. The smalller briskets don't have enought fat to tenderize them,
and the larger ones could have come off of a tough old range bull that no
amount of cooking will ever tenderize. Avoid closely trimmed or "value
packed" brisket pieces. The fat that was cut off to make 'em pretty is the
very stuff that would have made them tender! All briskets have a fat cover
on one side. Ignore this! Squeeze the thick end with both thumbs. When
you've found the brisket with the smallest fat kernel, that's the one for
you. Take it home and build your fire. While your fire is getting going--I
build mine out of a mixture of mesquite and oak--rub your brisket with a dr
"rub." [See Red's Dry Rub recipe] Make sure that the meat is thoroughly
coated. This helps seal the meat, and adds a flavorful crust.
Thoroughly coat all surfaces of the brisket with lemon juice, and rub in
well. Sprinkle dry rub generously all over the brisket, rubbing in well.
Make sure that the brisket is entirely covered.
When the wood has burned down, move the coals to one side of the pit, place
the meat away from the direct heat, fat side up (let gravity and nature do
the basting), and close the pit. Some people add a pan of water near the
coals to provide added moisture, but I don't. Now, don't touch the meat for
12 hours. Just drink a few beers, cook a pot of beans, and tend your fire.
You'd like to hold the cooking temperature around 210 degrees F. in the
brisket cooking area. Since "helpers" usually show up at the first whiff of
smoke, you probably ought to put some of your leftover rub on a couple of
racks of pork ribs and toss them on the pit, in the hotter end, and baste
and turn 'em for four and five hours, just to keep the animals at bay.
Meanwhile, see Red's Prize Winnin' Pintos recipe to keep you busy.
Back at the pit, after the twelve hours are completed, generously slather
the brisket with a basting sauce (not a barbecue sauce), wrap it tightly in
aluminum foil, and return to the pit. [See Red's Basting Sauce recipe] Clos
off all of the air supplies to the fire, and allow the meat to "set" in the
pit for three or four hours. This really tenderizes the meat. Serve your
brisket with beans, cole slaw, Jalepenos, onions, pickles, and plenty of
bread. Cold beer or iced tea are the traditional beverages of choice.
You'll find that a ten-pound brisket will yield about 8-16 servings,
depending on the individual brisket, and the size of the appetites of the
guests.
Posted to Master Cook Recipes List, Digest #96

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