||Barbecued Texas Beef Brisket
1 4 to 5 lb. untrimmed whole beef brisket
For Mop -
1 12 oz. bottle of beer
1/2 cup cider vinegar
1/2 cup water
1/4 cup vegetable oil
2 tbs. Worcestershire sauce
2 tbs. minced jalapeno chiles
2 cups high quality barbecue sauce
1 tbs. Red Lion Spicy Foods Company Chili Mix-Zany
5-6 tbs. Red Lion Spicy Foods Company Original Dry Rub
Rub - spread enough dry marinade onto the brisket to coat well.
Cover with plastic and refrigerate overnight.
Mop - mix first 6 ingredients plus remaining dry marinade in a medium saucepan.
Stir over low heat for 5 minutes. Pour 1/2 cup of the mop into a bowl, cover and
chill for use in sauce. Preheat oven to 325 degrees.
Place brisket, fat side up, in a Dutch Oven. Roast brisket for 3 to 4 hours,
basting with mop every 20 minutes, until tender.
Transfer to platter, let stand 15 minutes. Add the barbecue sauce, Chili Mix
and remaining mop to the Dutch Oven. Stir and heat until simmering.
Slice brisket thinly across the grain and add to the Dutch Oven, stir gently until
warm and serve.
Makes 10-12 servings.