Lone Star Brisket Sandwiches Recipe
Serves/Makes: 6
Ingredients:
2/3 cup cider vinegar
2 teaspoons ground red pepper
2 teaspoons steak sauce
1 1/2 pound trimmed beef brisket
2 tablespoons paprika
2 teaspoons onion powder
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon granulated sugar
1/2 teaspoon ground cloves
6 hard rolls
Directions:
Combine vinegar, pepper and steak sauce; reserve, cover and refrigerate 1/2 cup
of mixture for "mop" sauce. Add steak to remaining mixture and marinate 6-8
hours or overnight.
In small bowl, combine paprika, onion powder, chili powder, garlic powder, sugar
and cloves; set aside. Remove steak with tongs, shaking off excess marinade; pat
brisket dry with paper towels; place on plate. Discard any remaining marinade.
Spread spice mixture evenly over steak, rubbing into meat. Cover with plastic
wrap; refrigerate 4 hours. Remove and let stand at room temperature 30 minutes.
Soak 2-3 handfuls hickory or mesquite wood chips in water 1 hour; drain. Prepare
grill for a low, long-burning fire. Sprinkle drained wood chips onto coals and
grill brisket until well browned on both sides, about 10 minutes. Cover grill
and continue cooking 10 minutes. Turn meat and baste with 1 tablespoon reserved
"mop" sauce; cook 10 minutes more.
Remove meat and wrap in double layer of heavy foil, leaving an opening in top of
foil. Pour remaining "mop" sauce through opening; return packet to grill, cover
and continue cooking until meat is very tender, 2-2 1/2 hours, basting meat
occasionally with "mop" sauce at bottom of foil packet and replenishing wood
chips and coals as needed.
Remove packet and let stand 10 minutes; cut into thin slices or, if you prefer
"pulled" barbecue, flake meat into strands with fork. Divide evenly among rolls
and serve.