- 1 lb (5 to 7 pound) beef brisket, trimmed
- ½ cup prepared barbecue seasoning rub
- 2 tablespoons ground chili powder
- 1 cup FRANK?S® REDHOT® Chile ?n Lime Hot Sauce
- 1 cups beer or non-alcoholic malt beverage
- 1 cup Barbecue Sauce
- Ask your butcher to prepare the brisket by removing some of the fat cap, not all.
- Mix chile powder, hot sauce and beer to make marinade
- Place the meat in a shallow, nor-reactive pan and add favorite beef marinade.
- Cover and place in refrigerator for 4 - 8 hours.
- Remove from fridge about an hour prior to placing in cooker
- Rinse and pat dry.
- Season with your favorite rub - that doesn't conflict with the flavors of the marinade
Low & Slow Cooking
- Prepare grill for indirect cooking over medium-low heat (250ºF).
- If desired, place smoker box with wood chips like mesquite, oak, hickory, cherry, apple - or a mixture you prefer - over coals or heat source.
- Place meat in center of grill and pan beneath - remember you are using indirect heat.
- Close the hood of the grill.
- Cook meat, over LOW heat, approximately 225F - 250F degrees for 6 to 7 hours until meat is very tender (190ºF internal temperature).
- Baste with mop sauce once an hour.
- To make Smoke House Barbecue Butter Glaze, combine barbecue sauce, butter and remaining 1/2 cup beer. Simmer 5 minutes until slightly thickened.
- Slice meat against the grain using a sharp knife and serve with sauce.
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