H-E-B Cooking Connections
10poundsbeef brisket, trimmed to 1/4-inch fat,
15 to 20piecessplit mesquite and/or oak wood, half dry and half green (1 1/2 to 2 cubic feet of wood chunks in a bag may be used if logs are unavailable),
1/4cupFiesta Brisket Rub,
2tablespoonscoarse ground black pepper,
1(12 ounce) canbeer,
1 1/2cupscider vinegar,
1/3cuponion juice concentrate (jar in spice section),
1Combine rub ingredients and season all sides of brisket.
2Build a fire in fire box of smoker grill with lid and vents open.
3Place brisket lean side down on grate to sear when fire reaches a low flame but is still hot. Sear 20 minutes per side. Wet the entire brisket after searing with a spray bottle of sop until dripping. Start cooking with fat side down and lid closed to build heat in chamber.
4Check fire every 30 minutes and sustain, adding one log at a time, using a mixture of dry and green wood for heat and smoke. Maintain an even cooking temperature of 250 to 270 degrees in the cooking chamber. if the smoker grill does not have a thermometer, use an oven thermometer set on the grate next to the brisket. Adjust side and chimney vents to increase or decrease oxygen to the fire to help regulate cooking temperature.
5Turn the brisket after 1 hour and spray with sop.
6Cook 6 to 10 hours until tender and tasty. Turn every 2 hours and sop each time. Check brisket and fire in between turns. Keep brisket surface moist with sop.
7Carve across the grain into 1/4-inch thick slices and serve with your favorite sauce or in a sandwich
No Nutritional Information Available