oak or mesquite wood chipssoaked in water for 30 minutes
Lockhart Dry Rub
½cupKosher salt
3tablespoonscoarse fresh cracked black pepper
2teaspoonscayenne pepper
Spicy Vinegar-Chile Hot Sauce
1cupwhite vinegar
½cupapple cider vinegar
2tablespoonscayenne pepper or more to taste
1tablespoonred chili flakes or more to taste
Instructions
Build a charcoal fire and set up a grill for indirect heat. Preheat the grill to 250 degrees F. To maintain this low temperature, use only half as much charcoal as usual. (A half chimney-full.)
In a medium bowl, combine the rub ingredients; mix well.
Rinse the brisket under cold running water and blot dry with paper towels. Combine all the ingredients for the rub in a small bowl and stir to mix. Rub onto the brisket on all sides and let it stand for 5 minutes.
Place a drip pan with 12-ounces of beer directly under the brisket directly under the meat to stabilize the temperature.
When the coals are ready to cook, place the brisket on the hot grate over the drip pan, fat side up, toss a hand full of the soaked wood chunks and some dry wood chunks onto the coals and cover the grill.
Cover and cook slowly for 4 to 5 hours at 225 degrees F. You will need to add fresh coals and more wood chunks to each side of the grill every hour for at least the first 4 hours.
Check the temperature of the grill every hour, staying as close to 225 degrees F as possible. Resist the temptation to open the lid unless you need to add more charcoal or soaked wood chips to maintain temperature and smoke.
When done, an instant-read thermometer inserted in the middle of the brisket registering 190 F to 200 F. The meat should be very tender.
Take the brisket off the grill and wrap it in foil for at least 1 hour. Holding helps tenderize by allowing some carryover cooking which helps melt tough connective tissue. The foil captures the natural au jus for use in a sauce, and holding allows the surface parts that have dried out during cooking to absorb some of the juices.
Wait to slice the brisket after about 20 minutes and when you are ready to serve. Brisket dries out quickly once it is cut. When you are ready, Turn the meat fat side up so the juices will run onto the meat as you slice across the grain.
Serve with Spicy Vinegar-Chile Hot Sauce if desired.
Spicy Vinegar-Chile Hot Sauce
Add all the ingredients into a small jar with a lid, shake well and serve by spooning it over the brisket or pouring into a small dipping bowl.
Notes
Lockhart Dry Rub: depending on the size of your brisket, you may not use all of the rub. Store the leftover rub in an airtight container.Spicy Vinegar-Chile Hot Sauce: It will keep indefinitely, covered in or out of the refrigerator.The hot sauce gets hotter the longer it sits, make it at the last-minute and discard unused, unless you love spice!Recipe adapted from a recipe by Elizabeth Karmel in Sara’s book: Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better
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