Braggin’ Rights Brisket

Name: Braggin’ Rights Brisket
Cuisine: American
Ingredients: ¾ cup paprika; ¼ cup freshly ground black pepper; ¼ cup kosher salt or coarse sea salt; ¼ cup kosher salt or coarse sea salt; ¼ cup sugar; 2 tablespoons chili powder; 2 tablespoons garlic powder; 2 tablespoons onion powder; 2 teaspoons cayenne; 8-pound to 12-pound packer-trimmed beef brisket; 12 ounces beer; ½ cup cider vinegar; ½ cup water; ¼ cup vegetable oil; ½ medium onion, chopped or sliced in thin rings; 2 garlic cloves, minced; 1 tablespoon Worcestershire sauce; Peppery Sweet Onion Sauce, Struttin’ Sauce, Bar-B-Q Ranch Sauce, or other tomato-based barbecue sauce (optional); Peppery Sweet Onion Sauce, Struttin’ Sauce, Bar-B-Q Ranch Sauce, or other tomato-based barbecue sauce (optional)

Preparation info

Serves
12 to 18

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

The medieval alchemists, who sought to turn base metals into gold, should have tried barbecuing a brisket on a wood-burning pit. The transformation of the meat is on the same magnitude of magic—and much more successful. If you’re cooking on a charcoal or electric smoker, skip to the recipe for Dallas Dandy Brisket.

Ingredients

Wild Willy’s Number One-Derful Rub

¾ cup paprika
¼ cup freshly ground black pepper
¼

Americas
United States
Dallas
Main course

Method

The night before you plan to barbecue, combine the rub ingredients in a small bowl. Apply the rub evenly to the brisket, massaging it into every little pore, reserving 1 tablespoon of the rub. Place the brisket in a plastic bag and refrigerate it overnight.
Remove the brisket from the refrigerator and let it sit at room temperature for 45 minutes.
Pre