Beef Brisket
Whereas this may not be traditional it is a sure way to cook a consistently good brisket. The recipe was designed using a combination of a Weber Kettle Grill and a standard oven.
* 1 whole beef brisket (point and flat) about 9-11 pounds
* 4 tablespoons paprika
* 2 tablespoons dark brown sugar
* 2 tablespoons salt
* 1 tablespoon ground oregano
* 1 tablespoon sugar
* 2 tablespoons chili powder
* 2 tablespoons ground cumin
* 1 tablespoon ground black pepper
* 1 tablespoon ground white pepper
* 2 teaspoons cayenne pepper
Mix all dry ingredients together in a small bowl to create the rub.
Apply dry rub liberally to all sides of brisket. Wrap tightly in plastic wrap and refrigerate for 2 to 48 hours. One-hour prior to cooking, remove brisket from refrigerator and unwrap.
Make a fire using 2 quarts of charcoal briquettes in a pile on one side of a Weber kettle grill.
Wrap 4 - 6 hickory wood chunks in a double sheet of heavy-duty tin foil, and prick at least 6 holes in the top of the foil pouch with a knife tip.
When fire is ready, place tin foil pouch on top of ash covered coals.
Set grill rack in place, and position brisket, fat side up, on side of rack opposite fire. Make sure that both top and bottom grill vents are open. Position holes in lid directly over brisket and cover grill.
Grill/smoke brisket without removing the lid, so that smoke permeates the meat for 2 hours.
Adjust an oven rack to the middle position and heat the oven to 300 degrees.
Take brisket off the grill and wrap in a double layer of foil that is well sealed.
Place the brisket on a baking sheet and bake until internal temperature of meat reaches 210 degrees exactly, about 3 to 3 1/2 hours. Remove brisket from oven, loosen foil at one end to release the steam, allow to rest for 30 minutes. Drain juices into a bowl and remove fat, then add to your favorite barbecue sauce.
Unwrap brisket and separate the flat cut from the point cut.
Slice thinly across the grain of the meat.
http://www.3men.com/barbecue.htm#Beef Brisket
