Recipe: Texas Barbecued Brisket
- 4 tbsps ground red New Mexican chile
- 2 tsps ground Cayenne
- 2 tsps garlic powder
- 1 tsp ground black pepper
- 1/4 tsp ground cumin
- 1/2 c cider vinegar
- Soak the wood chips for 2 hours, drain. Prepare a slow charcoal fire in a covered grill. Arrange 1/2 of the wood chips on the coals.
- Combine the dry ingredients for the rub except the vinegar. Brush the brisket with the vinegar and thoroughly coat the meat with the rub.
- Place the brisket on the grill, fat side up, over a drip pan. Close the lid and smoke for 2 1/2 to 3 hours, adding more soaked wood chips as needed. To make the sauce, saut the onion and garlic in a little of the oil until soft.
- Add the remaining ingredients and simmer for 30 minutes. Generously brush the brisket with the sauce a couple of times during the last 1 to 1/2 hours of cooking.
- Keep the sauce warm and add additional catsup to achieve the desired consistency.
- To serve, cut the brisket across the grain and serve with the sauce on the side.
Number of servings (yield): 4
Meal type: lunch
Culinary tradition: USA (Traditional)