It takes about 18 hours to prepare a delicious beef brisket, including a night of pickling in the refrigerator and about 10 hours of smoking, so plan ahead if you prepare for a specific time. A piece of beef brisket with a little fat rubbed abundantly with a mixture of spices, aged in the refrigerator, and then slowly languishes in the zone of indirect heat of coal or gas grill over smoldering chips. As a result, the meat is very aromatic and juicy. Serve it as a main course with barbecue sauce or use thin slices to make delicious сэндвичей. 
Time: 11 час. 40 min Difficulty: medium Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 beef brisket weighing 2-2.5 kg., Trim the fat, leaving only a layer 0.5 cm thick.
- 1 tbsp. l paprika
- 1 tbsp. l brown sugar
- 1 tbsp. cider vinegar
- 3/4 Art. ketchup
- 1/4 Art. brown sugar
- 1 tsp Worcester sauce
- 1 tsp hot sauce, not too hot
- 1 tsp paprika
- 6-8 Art. Hickory or Mesquite chips
Recipes with similar ingredients: beef, brown sugar, apple cider vinegar, Worcestershire sauce, spicy sauce, paprika
Recipe preparation:
- Cook the brisket: mix in a small bowl paprika, brown sugar and 2 tbsp. l salt and black pepper. Coat the entire surface of the brisket with moss, patting it to lay an even thick layer. Cover with plastic wrap and refrigerate overnight.
- When you’re ready to smoke, soak the chips in a large bowl with cold water. Preheat the charcoal grill to prepare a zone indirect heat: light the coals, then rake them one way grilling. Place a pan on the other side of the grill and place it on top grill. Heat the grill to a temperature of 95 ° C-120 ° C (you can determine by raising your hand to the grill 12 cm. longer than 6 seconds, then the grill is ready). Drain and spill water her on top of the coals. When using a gas grill, cook in the zone indirect heat using a smoke box for wood chips.
- Place the brisket with the bold side up on the wire rack above the pallet. Cover the grill; adjust the ventilation holes to maintain the temperature within 95 ° C-120 ° C. Smoke while a thermometer inserted in the thickest part of the brisket will not show a temperature of 85 ° C-95 ° C, approximately 7.5-10 hours. Flip over brisket every few hours and add more coal and wood chips every 45 minutes to maintain a constant temperature (use dry wood chips if you need to increase fever).
- Remove the meat from the grill, wrap in foil and let it rest from 45 minutes to 1 hour. Pour the liquid from the pan into a bowl, give to settle down, then remove the fat.
- Meanwhile, prepare the sauce: mix in a pan vinegar, ketchup, brown sugar, Worcester sauce, spicy sauce, paprika and 1 tsp. salt. Heat while stirring over medium heat, bringing to a boil, about 3 minutes. Let cool, salt over to taste.
- Slice the meat against the fibers. Serve by watering stand out juices and sauce.
