Thursday, March 25, 2010

Don Strange's Barbecue Brisket

Jud has been looking for the perfect barbecue recipe for as long as I have known him ((39years as of this year). He tried this Don Strange recipe today and made a little variation which I will write in italics. We loved it. I may throw all the other recipes away so we won't be tempted to try one of them.  You might want to double the recipe for the rub because it is good on any beef you grill.  This was a recipe that The Express News published from Don Strange who is a famous caterer in San Antonio area.

Printable Recipe:

Make a rub by the following 8 ingredients
1 Tablespoon dried thyme leaves
1 Tablespoon paprika
2 teaspoons freshly ground black pepper
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper (less if you don't like spicy/hot)
1/2 teaspoon ground cumin
2 1/2-3 lb beef brisket, trimmed of fat
1/2  teaspoon liquid smoke flavoring
2 Tablespoons worcestershire sauce
barbecue sauce of your choice for serving
Combine first 8 ingredients in a small bowl; set aside. Rub brisket all over with liquid smoke and worcestershire sauce, then rub with the spice mixture.
Prepare smoker according to manufacturer's directions. If using a covered grill, build your fire on one side and set the meat as far away as possible on the other side. The fire should be smoldering, and the temperature inside the covered grill should never get above 220 degrees. To maintain that temperature, you'll need to feed the fire with additional wood chunks or coals about every 1/2 hour.
Roast the brisket in smoker for up to 8-10 hours (Jud did it for 1 1/2 hours) or until fork tender. An easy way to check is to insert a large fork directly down into the meat and try to lift it. If the brisket won't hold on to the fork, it's done. Remove from fire, trim off excess fat and slice. Serve with barbecue sauce.
Jud smoked the meat for 3 hour and then brought it inside and placed it in the crock pot with some barbecue sauce. He cooked it for 5-6 hours in the crock pot. After 6 hours in the crock pot he tested it to see if it was fork-tender. Then, he took out the meat and tossed the barbecue sauce away. We served extra fresh sauce at the table. Awesome!
I opened a can of beans and made some potato salad. Great meal!

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