Texas BBQ usually involves the use of beef brisket. It is rubbed with seasonings, pickled at night and smoked for half a day. By following this recipe, you can speed up brisket preparation. barbecue and immerse it while smoking in tomato and beer sauce. Thus, the meat will be smoked and stewed at the same time. Thanks to this barbecue method, the brisket will turn out tender and juicy with woody-spicy aroma. It can be served as hot with garnish, and use cooled to make sandwiches и сэндвичей. 
Time: 4 час.plus pickling time Difficulty: easy Servings: 6 – 8 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Dry rubbing marinade
- 1 (2.2 – 2.7 kg.) Piece of beef brisket, preferably cut pointy end and fat
- 1/4 Art. sweet paprika
- 1 tbsp. l coarse salt
- 1 tbsp. l ground black pepper
- 1 tbsp. l brown sugar
- 1 tsp cayenne pepper
- Additionally: 6 tbsp. Hickory or Mesquite chips
Stewing sauce
- 800 gr. tomato puree
- 350 ml. lager or amber beer
- 2 stalks of celery, chopped
- 1 medium onion, chopped
- 3/4 Art. cider vinegar
- 0.5 tbsp. brown sugar
- 1/4 Art. mustard
- 5 thick slices of bacon chopped into slices (approximately 180 gr.)
- 10 cloves garlic, minced
- 4 canned chipotle peppers in adobo sauce, shredded
- 3 peppers anchovies, peeled from the stalk and seeds and chopped
- 2 bay leaves
- 2 tbsp. l chili powder
- 1 tbsp. l coarse salt and a little more
- 4 tbsp. water
Recipes with similar ingredients: beef, apple cider vinegar, sugar brown, chipotle pepper in adobo sauce, ancho pepper, bay leaf, chili seasoning, mustard, ground cayenne pepper, barbecue sauce, light beer, paprika
Recipe preparation:
- Dry marinade. Mix paprika, 1 tbsp. l salt and black pepper, brown sugar and cayenne pepper. Rub with a mixture bacon, tightly wrap and refrigerate overnight.
- Soak the chips in water for at least 30 minutes. Warm up the street grill to moderate temperature by arranging space for indirect heat.
- BBQ sauce. In a large disposable aluminum pan mix tomato puree, beer, celery, onion, 0.5 tbsp. vinegar brown sugar, mustard, bacon, garlic, chili peppers, bay leaf, chili powder, 1 tbsp. l salt and black pepper to taste. Put brisket in sauce.
- Throw a handful of soaked chips on hot coals, set pan on the cooler side of the grill and cover so that the ventilation holes were right above the brisket.
- Bake and pour meat every 30 minutes., Periodically turning it over and adding water as needed a baking sheet until the meat is tender and a thermometer inserted into the thickest part of the meat will not show 90 ° C, about 3 hours 45 minutes. Add coals as needed to maintain a medium or moderately low heat.
- Transfer the brisket to a cutting board, cover with foil, and leave for 20 minutes Catch the fat from the stewed sauce and add the remaining 1/4 tbsp. vinegar and salt to taste. At heat up if necessary.
- Thinly cut the brisket across the fibers and lay on serving dish. Pour the sauce over the meat, serve the same sauce table in a separate bowl. Note Despite the choice of wood chips huge for smoking, a strong one is more suitable for this dish, the traditional smell that hickory or mesquite gives. Wood chips fruit tree species, such as apple or cherry, are more suitable for soft meat – pork, poultry or fish. Wood chips also happen different sizes. Larger pieces do not require soaking and smoked strong smoke. Small chips that you first need soak, smolder slowly.
