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1
Mix all the ingredients together, saving 1/4 cup, and rub the brisket vigorously.
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2
Store brisket well sealed overnight in a shallow pan.
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3
In a medium sauce pot, place bacon, onion garlic, and celery.
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4
Cook over medium heat until browned.
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5
Add 4 bottles of beer to the pot.
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6
It's going to be a long day; you will need the other beers for the cook.
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7
Bring the pot to a boil.
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8
Add rub, mustard, pepper, zest, juice, soy sauce and vinegar.
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9
Continue to slowly simmer, for 1 hour, as the meat smokes.
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10
Start a charcoal fire on one side of the grill.
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11
Add post oak pieces that have been well soaked (1 hour), or still green and uncured.
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12
Control the heat of the fire by closing the air vents to the grill.
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13
Place brisket, fat side up, on indirect heat (not over the fire) and close the top of the grill.
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14
Grill should be 300 degrees.
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15
Baste meat continuously with mop every 30 minutes.
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16
When turning meat always carefully use a spatula and never prick the meat.
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17
Tongs or forks may pierce the meat allowing juices to escape making the meat dry and tough.
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18
Brisket will be done in about 4 1/2 to 5 hours or when internal temperature reaches 165 degrees.
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19
Allow to rest 30 minutes before slicing.
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20
Remove any excess fat and slice brisket across grain 3/8 inches thick.
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21
Texans don't use barbecue sauce, but they haven't tried these.
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22
Serve hot smoked sausages split, brisket sliced, BBQ sauce, white bread and pickled peppers.
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23
Place sausages on smoking grill beside the brisket with indirect heat, not over the fire.
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24
Cook at 300 degrees for 1 1/4 hours.
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25
Chipolte BBQ Sauce: 2 tablespoons vegetable oil 1/2 onion, diced 3 cloves garlic, smashed 1 cup chopped tomatoes 1 cup ketchup 1/2 cup coffee 3 tablespoons molasses 2 tablespoons Dijon mustard 3 tablespoons brown sugar 1 tablespoon Worcesterchire sauce 2 chipotle peppers In a medium saucepan, over medium heat, place oil, onion and garlic.
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26
Cook for 3 minutes.
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27
Add the tomatoes and simmer for about 8 minutes.
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28
Add remaining ingredients and bring to a boil.
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29
Reduce heat and simmer for 15 minutes.
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30
Remove from heat and puree in food processor.
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31
Serve right away or let cool and refrigerate.
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32
Pickled Peppers: 3 cups cider vinegar 3 cups pineapple juice 1 tablespoon cracked peppercorns 2 teaspoons thyme leaves 2 bay leaves 1 teaspoon salt 40 jalapenos 25 garlic cloves 1 red onion, peeled and chopped 2 carrots, peeled and shredded
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33
In a large saucepan over high heat, bring vinegar, juice, peppercorns, thyme, bay leaves and salt to a full boil.
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34
Add jalapeno, garlic, onion and carrots and bring to a boil again.
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35
Remove from heat.
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36
Transfer to a large container and seal.
