This recipe was created by Bob Matzig and Bill Langford of the Del Rio Chamber of Commerce Chuck Wagon Gang. Del Rio is an oasis on the edge of the Chihuahua desert, a place best known for Lake Amistad on the US-Mexico border and for the ancient Indian pictographs at Seminole Canyon.
This recipe first appeared in our Texas Barbecue book.
Best of the Border Barbecue Brisket Recipe
Ingredients
- 9-10 pound brisket
- 5 tablespoons Best of the Border Dry Rub (see below)
- 1/4 cup full-flavor beer
- Barbecue sauce (your choice)
- Dry Rub Ingredients:
- 12 tablespoons salt
- 8 tablespoons black pepper
- 2 tablespoons chili powder
- 3 tablespoons garlic powder
- 3 tablespoons cayenne pepper
- 8 tablespoons MSG (optional)
Instructions
Best of the Border Dry Rub
- Combine all ingredients and store in an airtight container. Use as a rub for brisket.
Brisket
- Preheat barbecue pit to 250 degrees.
- Cut off fat wedge near large end of brisket, then pat dry rub evenly over meat.
- Place brisket in barbecue pit, fat side up, and cook at 250-275 degrees F for 4 hours.
- Remove meat from pit.
- Make a foil bag using extra-large foil large enough to hold brisket, leaving one side open.
- Put meat in bag and add beer. Seal all edges of foil well.
- Return brisket in bag to the pit.
- Raise temperature to 300 degrees F.
- Let pit cool back down to 225-250 degrees and cook another 3 hours.
- Remove brisket from pit, top with favorite barbecue sauce, slice and serve.
Photo copyright bhofack2