Barbecued Texas Beef Brisket
1/2 cup paprika
3 tbl freshly-ground black pepper
3 tbl coarse salt
2 tbl chili powder
7 and 1/2 lb untrimmed whole beef brisket - (to 8 lbs)
12 oz beer
1/2 cup cider
1/2 cup water
1/4 cup vegetable oil
2 tbl Worcestershire sauce
2 tbl minced jalapeno chilies
purchased barbecue sauce (Bull's-Eye)
1 tbl chili powder
Dry Rub: Mix first 5 ingredients in small bowl to blend.
Transfer 1 tablespoon dry rub to another small bowl and reserve for mop. Spread remaining dry rub all over brisket. Cover
with plastic; chill overnight.
Mop: Mix first 6 ingredients plus reserved dry rub in heavy medium saucepan. Stir over
low heat 5 minutes. Pour 1/2 cup mop into bowl; cover and chill for use in sauce. Cover and chill remaining mop.
oven to 375 degrees. Place brisket, fat-side up, in a Dutch oven or other heavy baking pan large enough to hold the brisket.
Roast brisket in pan for 3 to 4 hours, basting with mop every 20 minutes, until tender.
Transfer brisket to platter;
let stand 15 minutes. (Can be made 1 day ahead. Cool 1 hour. Wrap in foil; chill. Before continuing, rewarm brisket, still
wrapped, in 350 degree oven about 45 minutes.)
Combine barbecue sauce and chili powder in heavy small saucepan. Add
any accumulated juices from brisket and bring to boil, thinning sauce with some of reserved 1/2 cup mop, if desired. Thinly
slice brisket across grain. Serve with the sauce.