BBQ is all time favorite to Americans. The smoky, juice and fleshly taste of brisket offers you the actual satisfaction. We are going to show you an award-winning smoked Texas style brisket recipe.
- 1 whole fresh beef brisket (13 to 15 pounds)
- 1/2 cup pepper
- 1/4 cup red powder chili
- 1/4 cup kosher salt
- 1/3 cup olive oil
- Large disposable foil pan
- About 7 cups wood chips, preferably oak
- Trim fat on the brisket to half-inch thickness. Rub brisket with olive oil, pepper and salt; place in a large disposable foil pan, fat side up. Refrigerate, covered, several hours or overnight. Meanwhile, soak wood chips in water.
- To prepare grill for slow indirect cooking, adjust grill vents so the top vent is half open and the bottom vent is open only one-quarter of the way. Make 2 arrangements of 45 unlit coals on opposite sides of the grill, leaving the center of the grill open. Light 20 additional coals until ash-covered; distribute over unlit coals. Sprinkle 2 cups soaked wood chips over lit coals.
- Replace grill rack. Close grill and allow the temperature in the grill to reach 300 degrees, about 10 minutes.
- Place foil pan with brisket in center of grill rack; cover grill and cook 3 hours (do not open grill). Check the temperature of the grill periodically to maintain a temperature of 300 degrees throughout cooking. Heat level may be adjusted by opening vents to raise the temperature and closing vents partway to decrease temperature.
- Add an additional 10 unlit coals and 1 cup of wood chips to each side of the grill. Cook brisket, covered, 3-4 hours longer or until fork- tender (a thermometer inserted in brisket should read about 190 degrees); add additional coals and wood chips as needed to maintain a grill temperature of 300 degrees.
- Remove brisket from the grill. Cover tightly with foil; let stand 30-60 minutes. Cut brisket across the grain into slices.
- Serve it on a nice white color dinner plate or bread plate.
Special Note: If your charcoal grill does not have a built-in thermometer, the grill temperature may be checked by inserting the stem of a food thermometer through the top vent.
5 ounces cooked beef: 355 calories, 13g fat (5g saturated fat), 115mg cholesterol, 1245mg sodium, 1g carbohydrate (0 sugars, 1g fiber), 60g protein.