YIELD:
8
PREP TIME:
15 plus 1 hour marin
COOK TIME: 7 Hours
COOKING METHOD: Barbequing and Roasting
INGREDIENTS
1 (5 to 7 pound) beef brisket, trimmed with a layer of fat (center flat portion)
½ cup prepared barbecue seasoning rub
2 Tbsp ground chili powder
1 cup FRANK’S® REDHOT® Chile ’n Lime Hot Sauce or FRANK’S® REDHOT® Cayenne Pepper Sauce
1 ½ cups beer or non-alcoholic malt beverage
1 cup Barbecue Sauce
DIRECTIONS
Ask your butcher to prepare the brisket by removing some of the fat cap, not all.
Mix chile powder, hot sauce and beer to make marinade
Place the meat in a shallow, nor-reactive pan and add favorite beef marinade.
Cover and place in refrigerator for 4 - 8 hours.
Remove from fridge about an hour prior to placing in cooker
Rinse and pat dry.
Season with your favorite rub - that doesn't conflict with the flavors of the marinade
Low & Slow Cooking
Prepare grill for indirect cooking over medium-low heat (250ºF).
If desired, place smoker box with wood chips like mesquite, oak, hickory, cherry, apple - or a mixture you prefer - over coals or heat source.
Place meat in center of grill and pan beneath - remember you are using indirect heat.
Close the hood of the grill.
Cook meat, over LOW heat, approximately 225F - 250F degrees for 6 to 7 hours until meat is very tender (190ºF internal temperature).
Baste with mop sauce once an hour.
To make Smoke House Barbecue Butter Glaze, combine barbecue sauce, butter and remaining 1/2 cup beer. Simmer 5 minutes until slightly thickened.
Slice meat against the grain using a sharp knife and serve with sauce.
Edited by CB April 2010