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Pit Smoked Beef Brisket and Hot Smoked Sausage with Texas Barbecue
Sauce
Recipe by: Jack McDavid
Prep time: 8 hours 10 minutes + 6 hours 30 minutes cooking time
Serves: 4
Smoked Beef Brisket:
7 pound brisket
Rub:
4 tablespoons salt
2 tablespoons brown sugar
2 teaspoons dry mustard
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons dried basil
3/4 teaspoon dried coriander
1/2 teaspoon dried savory
1 teaspoon black pepper
1/2 teaspoon ground cumin
Brisket Mop or Marinade:
2 dried bay leaves, ground
2 tablespoons brisket rub
1 pound slab bacon, rind removed, diced
1/4 cup onion, minced
1/4 cup garlic, minced
1/4 cup celery, minced
8 bottles Dock Street Lager beer
1 teaspoon dry mustard
1 teaspoon black pepper
1 teaspoon lemon zest
1 tablespoon lemon juice
2 tablespoons soy sauce
2 tablespoons cider vinegar
Hot Smoked Sausage:
8 beef sausages from Southside Market and BBQ; Elgin, Texas
Chipolte BBQ Sauce:
2 tablespoons vegetable oil
1/2 onion, diced
3 cloves garlic, smashed
1 cup chopped tomatoes
1 cup ketchup
1/2 cup coffee
3 tablespoons molasses
2 tablespoons Dijon mustard
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
2 chipotle peppers
Pickled Peppers:
3 cups cider vinegar
3 cups pineapple juice
1 tablespoon cracked peppercorns
2 teaspoons thyme leaves
2 bay leaves
1 teaspoon salt
40 jalapenos
25 garlic cloves
1 red onion, peeled and chopped
2 carrots, peeled and shredded
Mix all rub ingredients together, saving 1/4 cup, and rub the brisket
vigorously. Store brisket well sealed overnight in a shallow pan.
Mop/Marinade:
In a medium sauce pot, place bacon, onion garlic, and celery. Cook
over medium heat until browned. Add 4 bottles of beer to the pot.
It's going to be a long day; you will need the other beers for the
cook. Bring the pot to a boil. Add rub, mustard, pepper, zest,
juice, soy sauce and vinegar. Continue to slowly simmer, for 1 hour,
as the meat smokes. Start a charcoal fire on one side of the grill.
Add post oak pieces that have been well soaked (1 hour), or still
green and uncured. Control the heat of the fire by closing the air
vents to the grill. Place brisket, fat side up, on indirect heat
(not over the fire) and close the top of the grill. Grill should be
300 degrees. Baste meat continuously with mop every 30 minutes. When
turning meat always carefully use a spatula and never prick the
meat. Tongs or forks may pierce the meat allowing juices to escape
making the meat dry and tough. Brisket will be done in about 4 1/2
to 5 hours or when internal temperature reaches 165 degrees. Allow
to rest 30 minutes before slicing. Remove any excess fat and slice
brisket across grain 3/8 inches thick. Texans don't use barbecue
sauce, but they haven't tried these. Serve hot smoked sausages
split, brisket sliced, BBQ sauce, white bread and pickled peppers.
Hot Smoked Sausage:
Place sausages on smoking grill beside the brisket with indirect heat,
not over the fire. Cook at 300 degrees for 1 1/4 hours.
Chipolte BBQ Sauce:
2 tablespoons vegetable oil 1/2 onion, diced 3 cloves garlic,
smashed 1 cup chopped tomatoes 1 cup ketchup 1/2 cup coffee 3
tablespoons molasses 2 tablespoons Dijon mustard 3 tablespoons brown
sugar 1 tablespoon Worcestershire sauce 2 chipotle peppers In a
medium saucepan, over medium heat, place oil, onion and garlic. Cook
for 3 minutes. Add the tomatoes and simmer for about 8 minutes. Add
remaining ingredients and bring to a boil. Reduce heat and simmer
for 15 minutes. Remove from heat and puree in food processor. Serve
right away or let cool and refrigerate.
Pickled Peppers:
In a large saucepan over high heat, bring vinegar, juice, peppercorns,
thyme, bay leaves and salt to a full boil. Add jalapeno, garlic, onion
and carrots and bring to a boil again. Remove from heat. Transfer to a
large container and seal.
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