How to Cook a Smoked Texas Beef Brisket with Wine Sauce

A smoked beef brisket, cooked low and slow, married with a dry red wine barbecue sauce fulfills the appetite for those who love a tangy Texas brisket. The resulting product is tender and flavorful, with a hint of heat and smokiness from the chili paste, chili powder and ground cumin. The rub is applied to the meat prior to the cooking and the brisket can easily be prepared on the stove top or in a smoker.

Things You'll Need

• Small bowl
• Saucepan
• plastic wrap
• Stockpot
• 3 tbsp. paprika
• 1 tbsp. minced garlic
• 1 tsp. brown sugar
• 2 tsp.onion powder
• 1 1/2 tsp. kosher salt
• 1 tsp. pepper
• 1 tsp. chili powder
• 1/2 tsp. celery seed
• 1/2 tsp. ground cumin
• Boneless beef brisket, flat cut, 2 1/2 to 3 pounds
• 1 1/4 cups dry red wine
• 1/2 cup beer
• 1/2 cup ketchup
• 1/4 cup molasses
• 2 tbsp. soy sauce
• 2 tbsp. red wine vinegar
• 1 tbsp. Dijon mustard
• 1 tsp. kosher salt
• 1 tbsp. Sambal Oelek chili paste
• 1 cup of beer

Instructions

1. Combine rub ingredients in a small bowl. Press rub evenly onto brisket. Wrap in plastic wrap and refrigerate overnight.

2. Combine barbecue ingredients in medium saucepan. Bring to a boil.

3. Reduce heat and simmer 25 to to 35 minutes or until reduced to 1 cup. Stir occasionally.

4. Reserve 1/2 the barbecue sauce to serve with brisket.

5. Unwrap the brisket and place it fat side up in a stockpot. Add beer and bring to a boil. Reduce heat, cover tightly and simmer 2 1/2 to 3 hours until the brisket is fork tender.

6. Finish the cooked brisket on the grill. Baste with barbecue sauce. The grill will caramelize the sauce and gives the brisket a barbecued appearance.

References

• "The Healthy Beef Cookbook"; Richard Chamberlain; 2006