Directions: |
Directions:1. Sprinkle the brisket with the butt rub. Stir the brown sugar, Worcestershire sauce, and vinegar together in a shallow dish; pour over the brisket and turn several times to coat the meat evenly. Cover and marinate in the refrigerator for at least 6 hours or overnight. Bring the meat to room temperature before cooking.
2. Preheat the oven to 350°F and prepare a hot fire in a charcoal or gas grill.
3. Remove the brisket from the marinade and place it over the hot coals to sear until the outside is slightly charred, 4 to 6 minutes per side.
4. Place the seared brisket in a large cast-iron or other ovenproof skillet and pour the marinade over it. Stir the barbecue sauce and beer together and pour over the brisket. Turn to coat the brisket evenly on all sides.
5. Cover the skillet with aluminum foil or a lid and roast the brisket for 3 hours to 3 hours 30 minutes, until it pulls apart easily with a fork. Remove the brisket from the oven and serve warm, with additional warm barbeque sauce drizzled over the top or served on the table.
Quito's Butt Rub
MAKES ABOUT 1/2 CUP
2 tablespoons paprika
1 tablespoon freshly ground black pepper
1 tablespoon kosher or sea salt
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon packed brown sugar
1/4 teaspoon cayenne pepper
Combine the paprika, black pepper, salt, garlic powder, chili powder, brown sugar, and cayenne in a small jar or an airtight container and shake to mix. This spice rub will keep in a cool dry place for up to 6 months.
Chipotle Maple Barbecue Sauce
This sauce has the complex sweetness of maple syrup and the smoky spice of chipotle peppers. If you don't want to make barbecue sauce from scratch but you still want the smoky heat of the chipotle peppers, use a blender to puree 3 chipotle peppers in adobo with your favorite bottled sauce.
MAKES ABOUT 4 CUPS
1 28-ounce can crushed tomatoes
1/2 cup maple syrup
1/2 cup packed light brown sugar
3 chipotle peppers in adobo, diced
1 cup white vinegar
1/4 cup Worcestershire sauce
1/2 cup apple cider or unfiltered apple juice
Juice of 2 lemons
4 garlic cloves, minced
2 tablespoons Colman's dry mustard
2 teaspoons sea salt
2 teaspoons freshly ground black pepper
Combine the tomatoes, maple syrup, brown sugar, chipotle peppers, vinegar, Worcestershire, apple cider, lemon juice, garlic, mustard, salt, and black pepper in a heavy- bottomed saucepan and stir to mix. Bring the sauce to a boil over medium-high heat. Reduce the heat and simmer for 30 to 35 minutes, until the sauce is thick and reduced by about one quarter This sauce will keep, refrigerated in an airtight container, for up to 2 weeks. |
This recipe for CHIPOLTE MAPLE BEEF BRISKET is from