Monday, 08 January 2007
Zinfandel or Carignane??? Each goes great with BBQ...why not try
a bottle of both?
- 1/2 cup ancho chili powder
- 2 tablespoons paprika
- 1 tablespoon ground cumin
- 1 tablespoon dry mustard
- 1 tablespoon kosher salt
- 2 teaspoons cayenne
- 1 trimmed brisket with a layer of fat at least 1/4-inch thick,
about 5 to 6 pounds
- Dark Beer Mop, recipe follows
Mix together the spices in a small bowl. Rub the entire brisket
with the spice mixture, place on a baking sheet, cover and let
stand in the refrigerator for at least 1 hour or up to 6 hours.
Prepare the smoker according to manufacturer's directions. Place
the brisket in the smoker, fat side up and smoke for 4 to 5 hours
or until extremely tender. Baste with the mop every 30 minutes.
Dark Beer Mop:
- 1 large red onion
- 4 cloves garlic
- 2 serrano chiles, chopped
- 4 bottles of dark beer
- 1/4 cup dark brown sugar
- 2 bay leaves
- Salt and freshly ground pepper
Place all ingredients in a medium saucepan, season with salt and
pepper and cook over medium heat for 15 minutes. Remove from the
heat and let cool slightly.