This recipe was created by Bob Matzig and Bill Langford of the Del Rio Chamber of Commerce Chuck Wagon Gang. 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. This recipe first appeared in our Texas Barbecue book.
- 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 F. 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
Photo copyright bhofack2