Pull out the smoker for this one or be prepared to use your grill. I recommend charcoal over gas. This is time consuming but worth it. I found this recipe in Steven Raichlen's Cookbook; "How to Grill by Steven Raichlen (Workman, 2001)."
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Ingredients
- For The Brisket & Rub:
- 5 -6 Lb.Trimmed Brisket With a Layer of Fat & At Least 1/4-Inch Thick
- 3 Tbsp. Chili Powder
- 1 Tbsp. Coarse Salt (Kosher or Sea)
- 2 Tsp. Coarse Ground Black Pepper
- 1 1/2 Tsp. Light Brown Sugar
- 1 1/2 Tsp. Garlic Salt
- 1 1/2 Tsp. Onion Powder
- 1 Tsp. Ground Cumin
- 1 Tsp. Dried Oregano
- 1/2 - 1 Tsp. Cayenne Pepper
- 8 Thick Slices Bacon
- For The Mop Sauce:
- 1 Cup Distilled White Vinegar
- 1 Cup Beer
- 1 Tbsp. Garlic Salt
- 1 Tbsp. Light Brown Sugar
- 1 Tsp. Red Pepper Flakes
- 1 Tsp. Coarse Ground Black Pepper
- Other Items Needed:
- 6 Cups Hickory Or Oak Chips/Chunks, Soaked Overnight In Cold Water Or Beer To Cover, Then Drained
- Heavy-Duty Aluminum Foil (Optional)
To see directions and other information about this recipe, please follow this link
