Name: Barbecued Texas Beef Brisket
Yield: Serves 12
Ingredients: 1/2 cup paprika; 3 tablespoons ground black pepper; 3 tablespoons coarse salt; 3 tablespoons sugar; 2 tablespoons chili powder; 1 7 1/2- to 8-pound untrimmed whole beef brisket; 12 ounces beer; 1/2 cup cider vinegar; 1/2 cup water; 1/4 cup vegetable oil; 2 tablespoons Worcestershire sauce; 2 tablespoons minced jalapeño chilies; 5 pounds (about) 100% natural lump charcoal; 4 cups (about) oak or hickory wood smoke chips, soaked in cold water at least 30 minutes; 1 cup purchased barbecue sauce (such as Bull's-Eye); 1 tablespoon chili powder

Barbecued Texas Beef BrisketRichard Eskite

Texans like their barbecue spicy, in the tradition of the Southwest, which is chili pepper country. For this recipe, you'll need to order a U.S.D.A. "choice" grade, packer-trimmed brisket: That's a brisket with none of the fat cut off. Before being cooked, the meat is seasoned with a dry rub; during cooking, it is brushed regularly with a beer-based mop. You'll need to use a smoker for the brisket (a converted barbecue won’t maintain the very low heat required), and to get the most authentic Texas flavor, seek out the natural lump charcoal specified in the recipe; it's available at barbecue stores, some natural foods stores and some supermarkets.

Recipe notes

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