Texas-Style Brisket Liz Pearson   From Every Day with Rachael Ray October 2008 SERVES 8 Prep Time: 30 min Cook Time: 4 hr Salt and pepper 1 tablespoon garlic powder One 6- to 7-pound trimmed beef brisket, patted dry 2/3 cup beef broth 2/3 cup ketchup 1/3 cup apple cider vinegar 2 teaspoons hot pepper sauce 1. Soak 3 cups wood chips in water according to the package directions or for 1 hour. Meanwhile, mix together 2 1/2 teaspoons salt, 1 tablespoon pepper and the garlic powder; sprinkle all over the brisket. 2. Remove the racks from the grill. Arrange a large drip pan or disposable baking sheet on one side of the grill to catch the drippings. Drain the wood chips and transfer to a 2-foot-long sheet of heavyduty foil. Wrap tightly, creating a secure pouch, then poke 10 holes in the top to create a smoker box. Place the pouch on the side of the grill opposite the drippings pan. Set the racks in place, close the grill and preheat to 350°. 3. Arrange the brisket, fat side up, over the drip pan. Grill, covered, turning once, until lightly charred, about 30 minutes. Wrap with a large sheet of heavy-duty foil and return to the grill, fat side down. Lower the heat to 325° and grill until fork-tender, 2 1/2 to 3 hours. (Be careful when unwrapping the brisket, since there will be lots of juice inside the foil packet.). 4. In a medium saucepan, bring the beef broth, ketchup, vinegar and hot sauce to a boil. Lower the heat to medium and simmer until thickened, about 10 minutes. 5. Let the brisket rest, wrapped, for 30 minutes; carefully unwrap and pour the juices into a cup. Thinly slice the meat against the grain, arrange on a platter and pour the juices on top. Serve with the barbecue sauce on the side.

Brown-Sugar-Glazed Ham with Pineapple Balsamic Pork with Fennel, Arugula and Parsnips Greek Salad Stacks with Sliced Steak Pork Chops with Balsamic Strawberry Salad and Pine Nut Orzo Cheesy Meatballs See All Meats See All Recipes ADVERTISEMENT

ADVERTISEMENT