Oven Barbecued Texas Brisket
|1 ( 7-8 lb) beef brisket, untrimmed|
|For the Dry rub:|
|1/2 cup smoked paprika|
|3 tbs black pepper|
|3 tbs sugar|
|2 tbs chili powder|
|For the Mop:|
|12 oz beer|
|1/2 cup cider vinegar|
|1/2 cup water|
|1/4 cup vegetable oil|
|2 tbs Worcestershire sauce|
|2 tbs minced jalapeno|
|1 cup of your favorite barbecue sauce|
|1 tbs chili powder|
Cooking brisket is an art. When smoked over hardwood it takes on a deep smoky flavor and is super tender. For the average home cook, smoking over wood is sometimes not possible so we have developed this recipe that you can cook brisket in oven and get fabulous results. First this recipe uses a dry rub of salt, sugar, paprika and chili powder. Then a moping sauce is used that contains beer, cider vinegar, Worcestershire sauce, barbecue sauce and liquid smoke.
- To make the dry rub, mix the dry rub ingredients in a bowl and blend well.
- Transfer 1 tbs dry rub to another bowl and reserve for the mop.
- Spread remaining dry run all over the brisket.
- Cover with plastic wrap and chill overnight.
- To make the mop, mix the first 6 ingredients, plus the reserved dry run in a heavy sauce pan.
- Stir over low heat for 5-10 minutes.
- Pour 1/2 cup of mop in a bowl, cover and chill for use in the sauce. Cover and chill the remaining mop.
- Preheat the oven to 375 degrees, then place the brisket, fat side up in a dutch oven or heavy baking pan.
- Roast the brisket for 3-4 hours, basting with the mop every 20 minutes until tender.
- Transfer the brisket to a platter and let stand for 1 hour.
- Wrap brisket in foil and chill for several hours.
- Before continuing, rewarm brisket, still wrapped, in a 350 degree oven for about 45 minutes.
- Combine the barbecue sauce and chili powder in a heavy small sauce pan.
- Add any accumulated juices from the brisket and bring to a boil, thinning the sauce with some of the reserved 1/2 cup of mop mixture.
- Thinly slice the brisket across the grain to serve.