Smoklahoma Brisket

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This is an all day project....be sure to allow enough time, as you need to be close to the grill for basting/mopping during the grilling process.
Well worth the extra effort !!!
Ingredients
1 12-lb beef brisket
Seasoning Paste
1/2 cup Dijon mustard
1/2 cup dark brown sugar
2 cloves garlic, minced
2 Tbsp apple juice or cider (or as needed)
Rub
1/4 cup (4 Tbsp) paprika
3 Tbsp garlic powder
3 Tbsp celery salt
2 Tbsp salt
2 Tbsp packed dark brown sugar
2 Tbsp ground cumin
2 Tbsp pure chili powder
1 Tbsp granulated sugar
1 Tbsp dried oregano
1 Tbsp freshly ground black pepper
1 Tbsp ground white pepper
2 tsp cayenne pepper
Mop Sauce
1 quart apple juice or apple cider
1 cup cider vinegar
1 Tbsp salt
1 - 1 1/2 cups BBQ sauce
 
Directions
1. Trim the outer layer of fat on the brisket so that about 1/4 inch remains.  Cut out the pocket of fat between the flat and cap.  Place the brisket in a foil or ceramic roasting pan.
2. Make the seasoning paste.  Place the mustard, sugar, and garlic in a mixing bowl.  Stir in enough apple juice to obtain a thick paste.  (like wallpaper paste)  Spread half this paste over the brisket on both sides with a rubber spatula or your fingers.  Let sit for 15 minutes.  Spread the remaining paste over the brisket on both sides and let set for another 15 minutes.
3. Make the rub.  Combine the ingredients for the rub in a bowl and stir to mix.  Spinkle the rub over the brisket on both sides, rubbing it into the meat with your fingertips.  Cover the brisket and marinate in the refirgerator for 4-6 hours.
4. Make the mop sauce.  Combine the apple juice, vinegar, and salt in a large bowl and whisk until the salt crystals are dissolved.
5. Set up your grill for indirect grilling.
6. Place the meat fat side up on the grill (away from the heat).  Cook it until handsomely browned, 2 1/2 - 3 hours. (The internal temperature will be about 165 degrees).  Mop or baste the meat every hour with the mop sauce.
7. Generously brush the brisket on both sides with the BBQ sauce and tightly wrap in heavy duty aluminum foil.  Continue cooking the brisket until very tender, another 2 1/2 - 3 hours, for a total of 5 - 6 hours cooking time.  Partially unwrap the brisket to test for doneness, taking care not to spill the juices - the meat should be very dark and very tender, with an internal temperature of around 190 degrees.  Transfer the brisket to a cutting board and let rest for at least 20 minutes.
8. Thinly slice the meat across the grain.  Spoon the reserved juice over the brisket and serve at once.  You could accompany the meat with your favorite BBQ sauce, but if you do so, serve it on the side.  The brisket will be so phenomenal, you shouldn't distract the taste with sauce. 
 
Notes:
Serves:  12

START THIS PROCESS IN THE BEGINNING OF THE DAY.
TAKES MOST OF DAY TO PREPARE AND COOK.

(MAY DO MARINATING WITH SEASONING PASTE AND RUB THE NIGHT BEFORE TO CUT DOWN ON PREP TIME)
Categories:
Meal   DinnerDish   Main Dish
Cooking Method   GrilledPrep Time   more than 2 hours
Cooking Time   more than 2 hours




Carolyn Beck

Member since Jun 2008

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