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Braised Beef Brisket BBQ

Makes 8 servings

DRY RUB

• 1/2 cup paprika
• 3 tablespoons ground black pepper
• 3 tablespoons salt
• 3 tablespoons brown sugar
• 2 tablespoons garlic powder
• 2 tablespoons chili powder

BRISKET

• 1 (8 to 10-pound) untrimmed whole beef brisket

BRAISING LIQUID

• 3 cups Dr Pepper
• 1 cup water
• 1/4 cup Worcestershire sauce

In a small bowl, combine all Dry Rub ingredients. Coat the brisket with the dry rub. Cover with plastic; refrigerate overnight.

To braise in a kettle grill: Soak wood chips in liquid for 30 minutes: Use hickory, oak, apple, other fruit wood, or mesquite (don't use green wood or conifer).

Prepare the grill by starting about 25 to 30 coal briquettes; allow them to get white. Spread out the coals, keeping them to one side of the grill. Apply wood chips, about 1 1/2 to 2 cups. Cover with the dome lid and allow smoke to build. The lid vent should remain open constantly.

The key is to keep the heat at or about 200 to 250 degrees for a minimum of 1 hour. You will need to tend the grill by adding about 10 coals and wood chips each hour or as needed. (Smoke is good; too much smoke is not.)

Regulate the temperature by adjusting the ventilation under the kettle. More air equals a hotter fire. The temperature is correct if you can hold your hand 5 inches away from the coals for 5 seconds. If you can't, it's too hot. If you can keep your hand there longer, the fire is not hot enough.

In a bowl, combine all Braising Liquid ingredients. Place the brisket, fat side up, in a foil pan. Place on the rack in the smoker. Cover with the braising liquid and cover tightly with foil. Braise until tender when pierced with fork and a meat thermometer inserted into center registers 185 degrees, about 4 hours. (Turn the brisket over for the last 30 minutes).

Reserve the braising liquid and add this to the barbecue sauce.

Transfer the brisket to a platter; let stand 15 minutes. Thinly slice across the grain. Serve with Smoky Barbecue Sauce (see accompanying recipe).

(From Katherine Emmenegger of Great News! Cooking School.)

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