Yield: 10-14 Sandwiches
Ingredients
- 1 full 6 lbs. brisket with fat cap (2.72kg)
- 12 cups Pecan wood chips (3 litres)
- Water for soaking
- 12 – 15 crusty rolls with assorted mustards
Rub:
- ½ cup Ancho chili powder (or your favourite chili powder) (125ml)
- 2 tablespoons sweet paprika (30ml)
- 1 tablespoon ground cumin (15ml)
- 1 tablespoon dry mustard (15ml)
- 1 tablespoon coarse salt (15ml)
- 2 teaspoons ground cayenne pepper (10ml)
Mop and sauce:
- 1½ cups beef stock (375ml)
- ¾ cup ketchup (180ml)
- Juice of 1 fresh lemon
- ½ tablespoon chili powder (7.5ml)
- ½ tablespoon garlic powder (7.5ml)
- ½ tablespoon onion powder (7.5ml)
- 1 teaspoon celery salt (5ml)
Directions
- In a small bowl, mix together spices for the rub until evenly combined.
- Rub spice mixture all over the brisket using slight pressure in order to tear little pockets of flavour in the meat.
- Place rubbed brisket in a sealable baggie or on a tray and marinate overnight in the refrigerator.
- The following day, allow 8 cups (2 litres) of woodchips to soak in cool water for 1 hour. Set aside remaining dry woodchips for later.
- Prepare the mop by combining all (mop) ingredients in a saucepan set over medium low heat and cook for 20 minutes.
- Remove mop from heat and cool.
- Strain the wood chips. Place 2 cups (500ml) of wet wood chips on a large sheet of aluminum foil mix in 1 cup (250ml) of dry chips. Mix wet and dry woodchips until evenly distributed.
- Close the foil up loosely and make a sealed pouch. Pierce the pouch with a fork in several spots top and bottom to allow smoke to escape. Repeat steps to make another 3 pouches (4 pouches in total).
- Prepare barbeque for indirect cooking and smoking 220°F (104°C). Leave 2 burners off and one burner on. Place a drip pan on the side with heat turned off.
- Place the smoke pouch directly over the heat source.
- Oil grill to prevent sticking.
- Place the brisket over the drip pan and smoke for 6 hours, replacing the smoke pouch when smoke dissipates.
- After 3 hours of cooking, start mopping the brisket frequently–every ½ hour and whenever the smoke pouch needs to be changed. The brisket will be done in approximately 5-6 hours or when the meat is tender.
- Remove from brisket from the grill, cover with foil and let meat rest for 30 minutes before carving and serving.
- The meat should be almost falling apart; however, carve against the grain.
- Serve brisket on crusty bread with mustard.