Smoked & Baked Texas Brisket
A beautifully smoked brisket is a labor of love and takes plenty of time. Our version uses a standard outdoor grill (yes, you can use a gas grill), not a specialized smoker, and switches to the oven to reduce the overall cooking time. You may have to order the beef—a whole untrimmed cut—from the butcher, although brisket is often available from wholesale clubs. It’s traditional to serve soft white bread on the side with this.
Makes 10-12 servings
Rub
2 Tbsp chili powder
1 Tbsp kosher salt
2 tsp ground cumin
1 tsp dry mustard
1 tsp granulated garlic
1 tsp granulated onion
1 tsp freshly ground black pepper
1/4 tsp cayenne pepper
Baste
1 cup/240 ml lager beer
1 Tbsp Worcestershire sauce
Brisket
1 beef brisket, about 9 lb./4 kg
3 large handfuls mesquite wood chips, soaked in water for at least 30 minutes
All-American BBQ Sauce for serving (see below)
All-American BBQ Sauce (Makes 2 1/2 cups/600 ml)
2 Tbsp vegetable oil
1 yellow onion, finely chopped
1 garlic clove, minced
1 cup/240 ml tomato ketchup
1 cup/240 ml ketchup-style chili sauce
1/2 cup/100 g packed dark brown sugar
1/2 cup/120 ml cider vinegar
2 Tbsp molasses (not blackstrap)
1 Tbsp Worcestershire sauce
1 Tbsp spicy brown mustard
1 tsp mesquite or hickory liquid smoke (optional)
1/2 tsp red pepper sauce, such as Tabasco®