Dallas Dandy Brisket
Submitted by tambarisk
Texas-style smoked beef brisket with an overnight chipotle-beer marinade and a paprika-chili rub, smoked low and slow then foil-wrapped to finish meltingly tender. Sliced thin against the grain.
YIELD
12 servingsPREP
20 minCOOK
5 hrsREADY
6 hrsThis is Texas barbecue done right: a beef brisket marinated overnight in beer, chipotle, and adobo, rubbed down with paprika, chili, and brown sugar, then smoked low and slow until it’s fall-apart tender.
Low and slow is the whole game with brisket. Holding the smoker around 200 to 220 degrees is what gently breaks down the tough connective tissue into silky tenderness; rush it with high heat and you get a dry, chewy slab.
After a few hours of smoke, the brisket gets wrapped tightly in foil, the classic Texas crutch. That traps moisture, powers it through the stall, and finishes it meltingly tender.
The last secret is in the slicing. Rest the brisket, then cut it thin against the grain, turning your knife as the grain direction changes across the cut. Slicing with the grain, or too thick, and even a well-smoked brisket eats tough.
Pro Tips
- Marinate overnight for the deepest flavor and a head start on tenderness.
- Hold the smoker low, around 200-220°F (95-105°C); high heat dries brisket out.
- Wrap in foil partway through, the Texas crutch, to push past the stall and stay moist.
- Rest, then slice thin against the grain, turning the knife as the grain changes.
Variations
- Adjust the chipotles up or down to control the smoky heat.
- Skip the liquid smoke if you’re using a real wood smoker.
- Serve with pickles, white bread, and barbecue sauce, Texas-style.
Ingredients
Directions
Combine 2 tablespoons of the rub with the other marinade ingredients in a blender and puree.
Place the brisket in a plastic bag and pour the marinade over it.
Refrigerate the brisket overnight.
Before you begin to barbecue, take the brisket from the refrigerator.
Drain and discard the marinade.
Pat the brisket down with all but 2 tbsps of the remaining rub, coating the slab well.
Let the brisket sit at room temperature for about 45 minutes.
Prepare the smoker for barbecuing, bringing the temperature up to 200 to 220 degrees F.
Transfer the brisket to the smoker and cook for 3 hours.
Place the meat on a sheet of heavy-duty foil, sprinkle it with the rest of the rub, and close the foil tightly.
Cook for an additional 1½ to 2 hours, until well-done and tender.
Let the brisket sit at room temperature for 15 minutes.
Trim any excess fat and slice the brisket thinly against the grain, changing direction as the grain changes.
Comments
I have made this many times from the book Smoke and Spice. THERE IS A HUGE ERROR in the marinade ingredients list! The original recipe says "2 chipotle peppers from a can", NOT 2 CANS of Chipotle peppers!! Of course, I suppose you can put in 2 cans if you want to accidently kill everyone you are feeding!!
You can always adjust the amount to your own taste :)
I have the same book, and have always used 2 cans of Chipotle peppers in adobo sauce. It hasn’t killed me, and it gives the bark a good kick. Everyone seems to love it.
I have the same book, and have always used 2 cans of Chipotle peppers in adobo sauce. It hasn’t killed me, and it gives the bark a good kick. Everyone seems to love it.
This is my go to brisket recipe.I always use 2 cans of chipotle in adobo sauce. Turns out great! Just the right amount of kick.