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Ingredients
4 to 6 cups mesquite wood chips
1 4- to 5-pound fresh beef brisket
1 tablespoon cooking oil
2 tablespoons paprika
1 tablespoon coarse salt or coarse kosher salt
1 tablespoon black pepper
1 teaspoon cayenne pepper
1 teaspoon dried thyme, crushed
1 recipe Sweet and Hot Barbecue Sauce or 3 cups bottled barbecue sauce
Directions
1. At least 1 hour before grilling, soak wood chips in enough water to cover.
2. Trim fat from brisket. Brush brisket with oil. For rub, in a small bowl
stir together paprika, salt, black
pepper, cayenne pepper, and thyme. Sprinkle rub evenly over both sides of
meat; rub in with your fingers.
3. Drain wood chips. For a charcoal grill, arrange medium-low coals around a
drip pan. Test for low heat above pan.
Sprinkle some of the drained wood chips over the coals. Place brisket on
grill rack over drip pan. Cover and grill
for 3 to 3-3/4 hours or until meat is tender. Add more wood chips every 30
minutes. (For a gas grill, preheat
grill. Reduce heat to low. Adjust for indirect cooking. Add wood chips
according to manufacturer's directions.
Place meat on a rack in a roasting pan, place on grill rack, and grill as
above.)
4. Meanwhile, prepare Sweet and Hot Barbecue Sauce or warm bottled barbecue
sauce in a saucepan over low heat. Let
meat stand for 10 minutes. To serve, slice meat thinly across the grain.
Serve with barbecue sauce. Makes 15
servings.
5. Sweet and Hot Barbecue Sauce: In a large saucepan cook 1/2 cup chopped
onion; 6 fresh jalapeño chile peppers,
seeded and chopped; and 2 cloves garlic, minced, in 1 tablespoon hot cooking
oil until onion is tender. Stir in 2
cups ketchup, 1/4 cup packed brown sugar, 1/4 cup white wine vinegar, 1/4 cup
orange juice, 3 tablespoons
Worcestershire sauce, and 1 teaspoon dry mustard. Bring to boiling. Reduce
heat and simmer, uncovered, for 10 to
15 minutes or to desired consistency. Makes about 3 cups.
Recipe by: Patrick Chandler