Where's the beef? It's on our barbecue surrounded by a cloud of pecan smoke. After 12 hours, it'll be delicious and tender as can be. The photo above consists of the ridiculously tender chunks of the point end of the brisket. When these are tossed with a bit of sauce and cooked again, they're affectionately known as "burnt ends." We call them cow candy.
Ingredients
- 8–10 lb beef brisket (preferably grass-fed)
- 1/2 cup gluten-free Worcestershire sauce
- 1 tbs salt
- 1 tbs palm sugar
- 1 tbs paprika
- 1 tbs ground black pepper
- 1 tbs granulated garlic
- 1/2 tbs ground dried onion
- 1 tsp ground Mexican oregano
- 1 tsp ground coriander
- 1 tbs ancho powder
- Pecan wood chunks
Directions
- Heat a smoker to 225–250 degrees F.
- While the smoker gets up to temperature, briefly wash off the brisket under cold water.
- Pour the Worcestershire sauce over the meat and massage into the tissue. Combine the rub ingredients and apply liberally onto the meat until thoroughly coated.
- Fill a disposable pan with water and place it under the grate in the smoker that's going to hold the meat.
- Place a chunk of wood on the lit charcoal to get the smoke going.
- Put the brisket in the coolest area of the smoker near the smokestack.
- Every hour, add more charcoal and wood chunks as needed to maintain temperature.
- Mop the brisket every hour or two with the vinegar wash.
- Remove the meat when the internal temperature reaches 195 degrees F, about 12–14 hours.
- Wrap the meat in foil and let rest 1 hour.
- Unwrap and slice very thinly across the grain of the meat with a serrated knife. Serve with your favorite barbecue sauce.
Serves 12–18.
adapted from: Chris Lilly and Paul Kirk
