Thinly sliced BBQ beef brisket is perfect for simple meals and can be served with any of the BBQ side dish favorites for a fast and easy meal. Serve slices of meat as is along with corn on the cob and baked potatoes, or provide the buns and all the fixings for tasty sandwiches. Ideal for potlucks, picnics, sack lunches, or a family sit down meal.
Ingredients:
- 5 to 6 lb. beef brisket
- 6 cups of mesquite or hickory wood chips
Dry Rub:
- 1 tbsp. light brown sugar
- 1 tbsp. black pepper
- 1 tbsp. salt
- 1 tsp cayenne pepper
- 1/4 cup sweet Hungarian paprika
Basting Sauce:
- 28 ounce can of tomato puree
- 12 ounces beer
- 3/4 cup cider vinegar
- 2 stalks of celery
- 1 onion
- 1/4 cup yellow mustard
- 1/2 cup brown sugar
- 3/4 cider vinegar
- 10 cloves of garlic
- 4 chipotle chiles with adobe sauce
- 3 ancho chiles chopped
- 5 slices of thick-cut bacon
- 2 bay leaves
- 2 tbsp. chili powder
- 1 tbsp. salt
- Pepper
- 4 cups of water
Instructions:
Make rub by mixing the rub ingredients in a small bowl. Rub brisket the night before you plan to cook it to allow the flavors to penetrate the meat.
Soak wood chips an hour before it is time to start the grill. Prepare grill for medium heat for slow cooking.
To make the sauce, chop celery and onion. Mince the garlic and coarsely chop bacon. Mix the tomato puree, mustard, beer, onion, celery, 1/2 cup cider vinegar, brown sugar, bacon, mustard, garlic, bay leaves, chiles, salt and pepper, and chili powder in a large baking or foil pan. Place beef brisket in the sauce in the bottom of the pan.
Place some of the soaked wood chips on top of the coals or burner, and put the pan with the brisket on the coolest part of the grill. Put the lid on the grill, and check and baste meat every 30 minutes. Turn the brisket from time to time and add water as necessary to keep the brisket moist. Thermometer should read 200 degrees when the brisket is done. Slow cooking a 5 to 6 pound brisket should take approximately 4 hours on low heat.
Remove brisket from heat and put on a cutting board to rest. Add the remaining 1/4 cup of cider vinegar to the basting sauce and salt to taste. Cut brisket in very thin slices against the grain and place on a plate. Pour remaining sauce over the meat and serve.
