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Twice Cooked Barbecued Brisket

COMMENT:

Most back yard cooks shy away from brisket because they fear the tough nature of the meat will come back to ruin a great holiday affair. In this recipe, the brisket is first simmered to tenderness and then finished over a smoky, wood fire to guarantee that great freshness and that wonderful outdoor pit flavor

INGREDIENTS:

RUB INGREDIENTS:

METHOD:

In a large stock pot, combine brisket with 1 tbsp kosher salt, 1 tbsp black pepper, onions, celery, garlic, bay leaves and crab boil. Add cold water to cover brisket by 6 inches. Bring to a rolling boil, reduce to simmer and cook until brisket is fork tender but not falling apart, approximately 1 1/2 to 2 hours depending on the size of the meat. When tender, remove from stock and cool. This may be done 1 day in advance of grilling. When ready to grill, place coals on one side of the barbecue pit and light according to manufacturers directions. This will leave the opposite side of the grill cool to place the brisket during smoking. Soak an ample supply of your favorite smoke wood in water and set aside. In a small bowl, combine the remaining salt, chile powder, brown sugar, black pepper, cumin and granulated garlic. Blend well to create a seasoning rub. Place the brisket on a large cookie sheet and coat each side in the Worcestershire sauce. Spread the seasoning mixture evenly over each side of the brisket. Using a pair of tongs, place the seasoned brisket directly over the white hot coals to sear the meat and set the flavor, approximately 3 to 5 minutes on each side. When the meat has been seared and browned, remove it to the cool side of the pit and place a few handfuls of smoke wood over the hot coals. Close the lid and allow the brisket to smoke off of the direct heat until full flavored and heated thoroughly, approximately 1 hour. Slice and serve with your favorite barbecue sauce.