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Texas Barbecue Brisket Recipe


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     Texas Barbecue Brisket

Category   Entrees - Maindishes
Sub Category   None
Servings   10
Preptime   10 hours

1 9 lb. whole Beef Brisket
4 tbsp. Unsalted Butter
3 large Garlic Cloves, smashed
1 tsp. ground Coriander
1 cup Barbecue Sauce
1 cup low-sodium Beef Broth
Salt & Pepper to taste

Generously season the brisket all over with salt and pepper. Place the brisket on a large rimmed baking sheet, cover plastic wrap and refrigerate overnight.
Light a charcoal fire in a stater chimney. Add the lit coals to the firebox of a smoker and heat the smoker to 275. Place oak or other hardwood chips, chunks or logs around the coals so that the wood smolders but does not flare. Set the brisket on the grills, fat side down. Cover and smoke for 2 hours. Monitor the smoker throughout the smoking process and add more lit coals and or wood as needed to maintain the temperature and smoke level. Meanwhile, in a small saucepan, combine the butter with the garlic and coriander and cook over moderate heat until fragrant, about 2 minutes. Add the barbecue sauce and beef broth and simmer the mop for 5 minutes. Season with salt and pepper. After 2 hours, brush the brisket all over with the mop. Turn the brisket fat side up. Continue to cook, mopping every 30 minutes, until an instant- read thermometer in the thickest part of the meat registers 165, about 6.5 hours longer.
Transfer the brisket to a large sheet of heavy duty foil. Brush the remaining mop and garlic all the over the brisket and wrap it in the foil. Put the wrapped brisket in a large, disposable aluminum roasting pan. Set the pan in the smoker and cook the brisket until it reaches 185, about 1 hour longer.
Slice the brisket thinly across the grain and serve it with its cooking juices.

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