Twice-Cooked Barbecued Brisket
Most back yard cooks shy away from brisket because they fear
the tough nature of the meat will come back to ruin a great holiday affair. In
this recipe, the brisket is first simmered to tenderness and then finished
over a smoky, wood fire to guarantee that great freshness and that wonderful
outdoor pit flavor.
Makes 10 to 12 servings
Ingredients:
Brisket:
1 (5 to 9 pound) beef brisket
1 tablespoon kosher salt
1 tablespoon black pepper
2 whole onions, quartered
2 sticks celery, quartered
1 head garlic, halved
3 bay leaves
1/4 cup Zatarain's® Crab Boil
Rub:
1 tablespoon kosher salt
1 tablespoon chile powder
2 tablespoons brown sugar
1 teaspoon black pepper
1 teaspoon ground cumin
1 tablespoon granulated garlic
1/4 cup Worcestershire sauce
Preparation:
In a large stock pot, combine brisket with 1 tablespoon
kosher salt, 1 tablespoon black pepper, onions, celery, garlic, bay leaves
and crab boil. Add cold water to cover brisket by 6 inches. Bring to a
rolling boil, reduce to simmer and cook until brisket is fork tender but not
falling apart, approximately 1 1/2 to 2 hours depending on the size of the
meat. When tender, remove from stock and cool. This may be done 1 day in
advance of grilling.
When ready to grill, place coals on one side of the barbecue pit and light
according to manufacturers directions. This will leave the opposite side of
the grill cool to place the brisket during smoking. Soak an ample supply of
your favorite smoke wood in water and set aside. In a small bowl, combine
the remaining salt, chile powder, brown sugar, black pepper, cumin and
granulated garlic. Blend well to create a seasoning rub.
Place the brisket on a large cookie sheet and coat each side in the
Worcestershire sauce. Spread the seasoning mixture evenly over each side of
the brisket. Using a pair of tongs, place the seasoned brisket directly over
the white hot coals to sear the meat and set the flavor, approximately 3 to
5 minutes on each side.
When the meat has been seared and browned, remove it to the cool side of the
pit and place a few handfuls of smoke wood over the hot coals. Close the lid
and allow the brisket to smoke off of the direct heat until full flavored
and heated thoroughly, approximately 1 hour. Slice and serve with your
favorite barbecue sauce.
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