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Brisket, Texas Barbeque I (M)
Source: Sara Moulton
Serves: 12

7-1/2 to 8 pounds beef brisket

Dry Rub:
1/2 cup paprika
3 tablespoons ground black pepper
3 tablespoons coarse salt
3 tablespoons sugar
2 tablespoons chili powder, (use pure ground chiles if possible)

12 ounces beer
1/2 cup cider vinegar
1/2 cup water
1/4 cup vegetable oil
2 tablespoons Worcestershire sauce or equivalent
2 tablespoons minced jalapeno pepper
1 cup barbecue sauce
1 tablespoon 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.

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.

Preheat oven to 375°F.

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 3-4 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°F 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, passing sauce separately.

Posted by Ellie Mass

Nutritional Info Per Serving: 992 Calories (kcal); 81g Total Fat; (74% calories from fat); 50g Protein; 13g Carbohydrate; 207mg Cholesterol; 1809mg Sodium
Food Exchanges: 1/2 Grain(Starch); 7 Lean Meat; 0 Vegetable; 0 Fruit; 11-1/2 Fat; 1/2 Other Carbohydrates