Smoky Brisket

Name: Smoky Brisket
Total time: 15 h 30 min
Yield: 6 servings
Ingredients: 1/2 cup paprika; 2 tablespoons freshly ground black pepper; 3 tablespoons salt; 1 1/2 tablespoons instant coffee; 2/3 cup water; 2 cups ketchup; 3/4 cup Worcestershire sauce; 8 tablespoons butter; 1 brisket (4 pounds); 1 medium-size onion, pureed; 1/4 cup olive oil; 1 35-ounce can tomato puree; 2 cups water; 3/4 cup dark-brown sugar; 2 bay leaves; 2 beef bouillon cubes; 3 tablespoons hot sauce; 2 tablespoons chili powder; 1 tablespoon cayenne pepper; 1 tablespoon lemon juice; 3/4 teaspoon freshly ground black pepper; 1/4 teaspoon salt; 1/3 cup cider vinegar

Recipe from Martin Yerdon

Adapted by Molly O'Neill

Total Time: 15 hours 30 minutes
Rating: 3(11)
Comments: Read comments

Featured in: New York Has One True Barbecue And Here Are All Eight of Them

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Ingredients

Yield:6 servings

For the Dry Mop

½cup paprika
2tablespoons freshly ground black pepper
3tablespoons salt

For the Wet Mop

1½tablespoons instant coffee
⅔cup water
2cups ketchup
¾cup Worcestershire sauce
8tablespoons butter

For the Meat

1brisket (4 pounds)

For the Barbecue Sauce

1medium-size onion, pureed
¼cup olive oil
135-ounce can tomato puree
2cups water
¾cup dark-brown sugar
2bay leaves
2beef bouillon cubes
3tablespoons hot sauce
2tablespoons chili powder
1tablespoon cayenne pepper
1tablespoon lemon juice
¾teaspoon freshly ground black pepper
¼teaspoon salt
⅓cup cider vinegar

Ingredient Substitution Guide

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Preparation

Step 1
To prepare the dry mop, combine the paprika, pepper and salt in a small bowl. To prepare the wet mop, dissolve the coffee in the water in a medium-size saucepan; then add the ketchup and Worcestershire. Bring to a boil, reduce heat and simmer 20 minutes. Remove from heat and whisk in butter.
Step 2
Rub the dry mop all over the brisket, and set brisket aside.
Step 3
Prepare the grill (one with a cover works best). After the coals turn a powdery gray-red, put a pan of water on top of the coals to catch the grease. Put the brisket on the grill over the water, and cover. Baste brisket with wet mop every half-hour for first 2 hours and once an hour after that. The longer you cook it the better the texture. At Carolina it is cooked for 24 hours; it needs at least 15 hours. Replenish charcoal and water regularly. The brisket is cooked when the meat registers 150 degrees on a meat thermometer.
Step 4
While meat cooks, make the sauce. In a large heavy skillet over medium heat cook onion in olive oil until translucent. Add remaining ingredients except vinegar and bring to a boil. Reduce heat and simmer 20 minutes. Remove from heat and stir in vinegar. When brisket is cooked, slice it thin and serve with sauce.