Bacon-Braised and Smoked Brisket of Beef
Filed under
Beef
Prep: 30 min | Cook: 330 min | Servings: 4
Recipe courtesy Emeril Lagasse, 2007. Serves 4 to 6. The recipe calls for Emeril's Rib Rub; the rub printed with it is Emeril's Rustic Rub (its own recipe).
Ingredients
- 1 Beef brisket, 3 to 4 pounds, well-marbled, preferably with 1/4 inch of outer fat
- 1 tbsp Vegetable oil
- 4 1/2 tsp Bbq seasoning, Emeril's Rib Rub
- 4 slice Bacon, thick-cut apple-smoked, diced
- 4 cup Yellow onion, chopped
- 2 tbsp Garlic, minced
- 1 can Diced tomatoes, 14 1/2-ounce, petite diced
- 1 bottle Chili sauce, 12-ounce
- 1 cup Light brown sugar
- 2 cup Beef broth
- 1/4 cup Red pepper sauce, Emeril's Kick It Up
- 1 tsp Black pepper, freshly ground
- 1 bottle Beer, 12-ounce amber, as needed
- 1/4 cup Cider vinegar
- 6 tbsp Wood chips, hickory or mesquite smoking chips
Directions
- Preheat the broiler to high. Place the brisket in a 9 by 13-inch baking dish or small roasting pan just large enough to hold it, rub on all sides with the oil and sprinkle with 4 teaspoons of the rub. Broil until well browned, 8 to 10 minutes per side.
- Meanwhile, cook the bacon in a large skillet over medium-high heat until crispy, 4 to 6 minutes. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook until the onions are lightly caramelized, about 2 minutes. Add the remaining rub, tomatoes, chili sauce, brown sugar, beef broth, pepper sauce, and black pepper and bring to a simmer.
- Pour the sauce over the brisket and cover tightly with foil. Reduce the oven to 325 degrees F and cook until fork tender, about 4 hours, turning the brisket every hour. Don't let the liquid drop below halfway up the brisket; add beer as needed (you should use the whole bottle).
- Remove the brisket from the braising liquid and let cool briefly. Prepare a cast iron stovetop smoker with the chips. When it begins to smoke, place the brisket on the rack, close the lid, and smoke over medium-low heat for 45 minutes to 1 hour.
- Meanwhile, transfer the braising liquid to a large skillet, skim the fat, add the cider vinegar and bring to a boil. Cook, stirring frequently, until reduced to barbecue sauce consistency, 30 to 35 minutes.
- Let the brisket cool slightly, then slice across the grain with a very sharp knife and serve with the warm sauce.