Indirect grilling
Serves 10 to 12
For the brisket, mustard slather and dry rub:
1 trimmed brisket (5 to 6 pounds) with a layer of fat on one side
1 - 9oz jar of spicy brown mustard
1 - 9oz jar of spicy brown mustard
3 tablespoons chili powder
1 tablespoon coarse (kosher or sea) salt
2 teaspoons freshly ground black pepper
1-1/2 teaspoons brown sugar
1-1/2 teaspoons garlic salt
1-1/2 teaspoons onion powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 to 1 teaspoon cayenne pepper
8 slices of bacon
For the mop sauce:
1 cup distilled white vinegar
1 cup beer
1 tablespoon garlic salt
1 tablespoon brown sugar
1 teaspoon hot red pepper flakes
1 teaspoon freshly group black pepper
You'll also need:
6 cups hickory or oak wood chips or chunks, soaked for 1 hour in cold water or beer to cover, then drained.
Heavy-duty aluminum foil
Large disposable aluminum pan (like you would use for your turkey on Thanksgiving - I bought a stack of them from Costco)
Directions:
Rinse the brisket under cold running water and blot dry with paper towels. Slather the meat with the mustard, use up to the entire 9 ounce jar if you want to. Cover and let it sit in the refridgerator up to 48 hours (no less than 12-24 hours) in advance. The longer the meat marinates in the vinegar from the mustard, the better. After marinating, wipe the brisket off with paper towels. Don't worry if some mustard is still on the meat. That will add flavor.
Next combine all the ingredients for the dry rub in a small bowl, mixing with your fingers and breaking up any lumps in the brown sugar. Rub onto the brisket on all sides. Turn fat side up and drape with the bacon.
Next combine all the ingredients for the dry rub in a small bowl, mixing with your fingers and breaking up any lumps in the brown sugar. Rub onto the brisket on all sides. Turn fat side up and drape with the bacon.
Combine the mop sauce ingredients in a bowl and stir until the salt and brown sugar are dissolved.
Setup the grill for indirect grilling and preheat to low. If using a gas grill, place all the wood chips in a smoker box or smoker pouch and preheat on high until you see smoke, then reduce the heat to low. Grill temperature should be about 225-250 degrees F.
When ready to cook, if using a charcoal grill, toss a handful of wood chips on the coals. Place the brisket, fat and bacon side up, in the aluminum pan and place in the center of the grill, away from the heat, and cover the grill. (I open the vent holes half-way in summer and all the way in winter.) Grill for about 2 hours. Baste or mop the brisket with the mop sauce every half hour. If using a charcoal grill, you'll need to add fresh coals and wood chips maybe every 1/2 or 1 hour.
After 2 hours or so, wrap the brisket in the aluminum foil (twice wrap it if you only have non-heavy-duty foil) and bring it into the house.
Next comes the unconventional/controversial step that some barbeque purists out there might object to.
Place the brisket in a 300-degree oven for 3 hours or so or until meat becomes fork-tender and reads about 190 degrees F with an instant-read thermometer.
Transfer the brisket to a cutting board and allow to rest for 10-30 minutes (still inside the foil). Thinly slice across the grain, using a sharp carving knife. Transfer the meat to a platter and serve on buns with your favorite barbeque sauce; or just eat it without anything -- it's that good!
