Ingredients
Rub:
- 1/4 cup paprika
- 1/4 cup freshly ground black pepper
- 1/8 cup salt
- 1/4 cup brown sugar
- 2 tablespoons chili powder
- 1/4 cup garlic powder
- 10 pound brisket
Braise Mix:
- 7 slices bacon, cut in 1-inch pieces
- 3 yellow onions, julienne
- 3 tomatoes, sliced
- 2 ribs celery, cut in 1/2
- 3 jalapenos
- 1 red pepper, seeded and julienne
- 3 carrots, julienne
- 12 ounces oatmeal stout
- 1/4 cup cider vinegar
- 2 tablespoons Worcestershire sauce
- Handful garlic, about 12 cloves
- Whole-wheat buns
- Sliced red onion and pickles, for serving
Directions
Mix all of the dry rub ingredients together in a small bowl. Dab the brisket dry with paper towels. Coat the brisket all over with the dry rub. Make a mesquite fire inside the oven of a smoker. A combination of charcoal and mesquite chips (wet) is fine. Put the brisket on the right side of the grates in the main oven of the smoker. Damp down the fire. Leave the brisket to smoke until the fire burns out.
In the meantime, In a large skillet, saute the bacon and vegetables until they are moist. Put them into a 6-inch deep, full-sized, hotel pan. Add the brisket, beer, vinegar, Worcestershire and garlic. Cover the pan with a sheet of parchment paper and tightly cover with a sheet of heavy foil. Cook overnight in a 250 degree F oven.
Cut the brisket into chunks and serve on a whole-wheat buns with the BBQ sauce, sliced red onion and pickles.
Brisket BBQ Sauce:
- Olive oil
- 4 shallots, diced
- 1 (No.10) can diced tomatoes
- 64-ounce can sliced peaches
- 16 ounces dried figs, stems removed
- 1 stem rosemary, leaves picked
- 1/2 cup balsamic vinegar
- 1/4 cup stone-ground mustard
- 1 lemon, juiced
- 1/3 cup packed ground fresh ginger
- 4 cups fresh orange juice
- 2 cups white tequila (can use reposado but not anejo - unless you really like that flavor)
- 1 tablespoon dry mustard
- 8 ancho chiles
- 1 tablespoon sambal oelek
- 2 teaspoons salt
- 1 cup brown sugar
- 1 can anchovies, minced
- 10 cloves garlic, peeled
Heat some oil (about 1/4 cup or less) in a heavy-bottomed pan over medium heat. Add the shallots and saute for a couple of minutes. Add the remaining ingredients and bring to slow boil - be careful not to burn. Cook on ultra low heat for about 8 hours (1.5 in prep room hot plate). Cool. Add the sauce to a food processor and blend to combine. Dilute with brisket pan juice before using.
Notes
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By teenee01
on February 06, 2012
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i made it for dinner tonight and man it sooo good my family wanted more...you try this ...
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