*  Exported from  MasterCook  *
 
                          Red’s Barbecued Brisket
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Barbecue                         Meats
                 Texas Cooki
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   10      pounds        Beef brisket
 
 Recipe by: Chile Pepper Magazine - Sep/Oct 1990 Most barbecue in Texas
 revolves around beef, and more specifically, brisket. When you select your
 brisket, choose only “packer trimmed” briskets in the ten to twelve pound
 category. The smalller briskets don't have enought fat to tenderize them,
 and the larger ones could have come off of a tough old range bull that no
 amount of cooking will ever tenderize. Avoid closely trimmed or “value
 packed” brisket pieces. The fat that was cut off to make 'em pretty is the
 very stuff that would have made them tender! All briskets have a fat cover
 on one side. Ignore this! Squeeze the thick end with both thumbs. When
 you've found the brisket with the smallest fat kernel, that’s the one for
 you. Take it home and build your fire. While your fire is getting going--I
 build mine out of a mixture of mesquite and oak--rub your brisket with a dry
 “rub.” [See Red’s Dry Rub recipe] Make sure that the meat is thoroughly
 coated. This helps seal the meat, and adds a flavorful crust.
 
  Thoroughly coat all surfaces of the brisket with lemon juice, and rub in
 well. Sprinkle dry rub generously all over the brisket, rubbing in well.
 Make sure that the brisket is entirely covered.
 
  When the wood has burned down, move the coals to one side of the pit, place
 the meat away from the direct heat, fat side up (let gravity and nature do
 the basting), and close the pit. Some people add a pan of water near the
 coals to provide added moisture, but I don't. Now, don't touch the meat for
 12 hours. Just drink a few beers, cook a pot of beans, and tend your fire.
 You'd like to hold the cooking temperature around 210 degrees F. in the
 brisket cooking area. Since “helpers” usually show up at the first whiff of
 smoke, you probably ought to put some of your leftover rub on a couple of
 racks of pork ribs and toss them on the pit, in the hotter end, and baste
 and turn 'em for four and five hours, just to keep the animals at bay.
 Meanwhile, see Red’s Prize Winnin' Pintos recipe to keep you busy.
 
  Back at the pit, after the twelve hours are completed, generously slather
 the brisket with a basting sauce (not a barbecue sauce), wrap it tightly in
 aluminum foil, and return to the pit. [See Red’s Basting Sauce recipe] Close
 off all of the air supplies to the fire, and allow the meat to “set” in the
 pit for three or four hours. This really tenderizes the meat. Serve your
 brisket with beans, cole slaw, Jalepenos, onions, pickles, and plenty of
 bread. Cold beer or iced tea are the traditional beverages of choice.
 
  You'll find that a ten-pound brisket will yield about 8-16 servings,
 depending on the individual brisket, and the size of the appetites of the
 guests.
 
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