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Best of the Border Barbecue Brisket

This recipe was created by Bob Matzig and Bill Langford of the Del Rio Chamber of Commerce Chuck Wagon Gang. These guys prepare barbecue for various chamber events throughout the year. Del Rio is an oasis on the edge of the Chihuahua desert, a place best known for Lake Amistad on the US-Mexico border and for the ancient Indian pictographs at Seminole Canyon.

9- to 10-pound brisket
5 tablespoons Best of the Border Dry Rub
1/4 cup full-flavor beer
Barbecue sauce (your choice)

Preheat barbecue pit to 250 degrees. Cut off fat wedge near large end of brisket, then pat dry rub evenly over met. Place brisket in barbecue pit, fat-side up, and cook at 250 to 275 degrees for 4 hours.

Remove meat from pit. Make a foil bag large enough to hold brisket from extra-heavy-duty foil, leaving one side open. Put meat in bag and add beer. Seal all edges of foil well.

Return brisket in bag to the pit. Raise temperature to 300 degrees. Let pit cook back down to 225 to 250 degrees and cook another 3 hours. Remove brisket form pit, top with favorite barbecue sauce, slice, and serve.

Serves 16 to 20

This recipe first appeared in our Texas Barbecue book.

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