Texas-Style Smoked Brisket With Coleslaw And Barbecue Sauce
Most brisket recipes employ a hot-smoking approach, which involves using a direct source of heat. Cold smoking, which is another method employed by some smoked goods manufacturers, involves generating smoke in a chamber separate from the object to be smoked.
- 1.5 tbsp chilli powder
- 1.5 tsp cumin powder
- 3 tsp caster sugar
- 2.5 kg Beef brisket with a thick coating of fat
- fluffy white buns
Mix ingredients and sugars with 1 teaspoons table salt flakes, mix with ground black pepper, and spread into brisket thoroughly. Wrap with plastic wrap and place in the fridge to cure in roughly 5-6 hours.
Preheat the oven to 310°F. In a wide grill pan, place the brisket (with fat-side up) on an oiled rack. Fill the pan halfway with water, wrap the brisket in foil. Place the brisket in a clean, dry pan after roasting for 5-6 hours.
Set an indirect cooking setup on a low-heat barbecue. Place the brisket in the center of the pan. Cover with the cap, basting meat periodically with pan juices, until it is cooked enough, about two cups of wood chips around each side of the grill.
Meanwhile, coarsely chop the onion, chili, and garlic for the BBQ sauce. In a large pan, heat the oil, then add the onion combination and cook until very soft (9 minutes). Pour the mixture and 7 ounce water, and boil until rich and flavorful (15 minutes). Mix generously with salt and pepper, then adjust the sugar before transferring to sterilized bottles. This recipe yields 21 ounce. The sauce can be stored in the refrigerator for up to a month. Before serving, allow it cool to room temperature.
Brisket should be finely shredded and served hot with soft buns, coleslaw, and favorite barbecue sauce.