A fatty, tough cut of meat, brisket becomes a thing of beauty through long, slow smoking, as in this recipe adapted from The Big Book of Outdoor Cooking & Entertaining by Cheryl and Bill Jamison. Brisket should shed a lot of weight during cooking, which can only be accomplished fully in a wood-burning pit or similar homemade smoker. The Jamisons’ cut of preference is a full packer-trimmed brisket, which is the full cut with a thick layer of fat on one side.

　　

Ingredients

serves 12 to 18 as a main course

　　

Rub

3/4 cup sweet Hungarian paprika

　　1/4 cup freshly ground black pepper

　　1/4 cup coarse sea salt or kosher salt

　　1/4 cup sugar

　　2 tablespoons chili powder

　　2 tablespoons garlic powder

　　2 tablespoons onion powder

　　2 teaspoons cayenne pepper

　　1 (10- to 12-pound) packer-trimmed beef brisket

　　

Beer Mop

1 (12-ounce) can or bottle of ale beer

　　1/2 cup cider vinegar

　　4 tablespoons canola oil

　　2 tablespoons Worcestershire sauce

　　1/2 onion, slivered, or 2 to 4 garlic cloves, minced

　　1 tablespoon Rub (above)

　　1 1/2 teaspoons coarsely ground pepper

　　Pickled jalapeno slices, fresh jalapeno slices, Tabasco sauce, or other hot sauce (optional)

　　1/2 cup water

　　

Real Texas Brisket Sauce (Optional)

1 1/2 cups barbecued brisket drippings from sliced brisket (above), supplemented with bacon drippings if needed

　　2 teaspoons Worcestershire sauce

　　1 teaspoon cayenne pepper

　　

Step 1

The night before you plan to barbecue, combine all the rub ingredients in a small bowl and stir to blend. Reserve 1 tablespoon of the rub for the mop. Apply the rest of the rub evenly to the brisket, massaging it in well. Place the brisket in a large self-sealing plastic bag and refrigerate overnight.

　　

Step 2

Before you begin to barbecue, remove the brisket from the refrigerator and let sit, uncovered, at room temperature for 45 minutes. Fire up the smoker, bringing the temperature to 180° to 220°F.

　　

Step 3

To make the mop, combine all the ingredients in a saucepan and warm over low heat.

　　

Step 4

Transfer the brisket to the smoker, fat side up, so the juices will help baste the meat. Cook until very tender, 10 to 16 hours, 60 to 75 minutes per pound of brisket. Every hour or so, baste the blackening hunk with the mop.

　　

Step 5

Remove the meat from the smoker and let stand at room temperature for 20 to 30 minutes. Cut the fatty top section away from the leaner bottom portion. An easily identifiable layer of fat separates the two areas. Trim the excess fat from both pieces and slice both pieces thinly against the grain. Watch as you work though, because the grain changes direction. Collect all the meat drippings as you cut.

　　

Step 6

To make the sauce, combine all the ingredients in a bowl and use a bit of sauce to moisten the meat; serve the rest alongside.

　　Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.