By Tara Bench
The Lone Star State is known for its Texas-size portions of tender brisket with a tomato-and-vinegar sauce. You'll also find juicy giant steaks, sausage, and pork in the smoker. On the side: dirty rice or baked beans.
Texas Beef Brisket with Spicy Sauce
Our brisket is divine served alone, on a sandwich, or Tex-Mex style in grilled tortillas with rice and beans.
Work: 30 minutes
Total: 4 hours 45 minutes
1 5- to 6-pound beef brisket
Terrific 10 Rub (see slide 6)
5 cups wood chips for smoking, soaked
1 1/2 cups Mop Sauce (see slide 1)
1 cup ketchup
3 tablespoons Worcestershire sauce
1/4 cup honey
1. Let brisket stand at room temperature 1 hour. Rub all over with 3 tablespoons of the rub and place fat-side up in an aluminum pan. Cover pan with foil.
2. Heat grill to medium low (250 degrees F.) for indirect cooking. Place brisket in the covered pan on grill away from heat. Cover grill and cook 1 hour. Remove foil cover and add smoker box or wood chips to the grill. Cover grill and cook until brisket is tender, 2 to 3 hours more.
3. Allow brisket to rest, covered, for 15 minutes before slicing. Stir together Mop Sauce, ketchup, Worcestershire, honey, and 1 1/2 teaspoons extra rub and serve with brisket. Serves 8 to 10.
Per serving: 620 calories, 38.5g total fat, 14g sat fat, 964mg sodium, 19g carbs, 159mg chol, 47g protein, 0g fiber