Shelly's Recipe

SMOKED BRISKET WITH COFFEE BEER MOP SAUCE

Category: Brisket/Cornbeef

1 lb sliced bacon
1 (6- to 8 lb) piece center cut brisket

Rub
1/4 cup kosher salt, brown sugar and paprika
2 tbsp black pepper
1 tbsp garlic powder

Coffee Beer Mop Sauce
1 cup beer and apple cider
1/2 cup cider vinegar and coffee
1/4 cup vegetable oil and Worcestershire sauce
salt

Zinfandel BBQ Sauce
5 tbsp butter
4 to 6 shallots, minced (enough to make 1 cup)
3 garlic cloves, minced
3 cups Zinfandel
1 1/2 cups ketchup
1/4 cup honey and brown sugar, or to taste
1 tbsp liquid smoke
Salt and freshly ground black pepper

4 to 6 cups hickory or apple chips or wood chunks, soaked in water to cover for 1 hour, then drained and an aluminum foil pan

Make the rub. Place the salt, brown sugar, paprika, pepper and garlic powder in a bowl and stir to mix. Place the brisket in a roasting pan and generously sprinkle both sides with rub, about 3 tbsp per side. The excess rub will keep for several months in a jar. You can cook the brisket right away, but it will be better if you let it cure with the rub for several hours, or even a day in the refrigerator.

Make the mop sauce. Combine the beer, cider, cider vinegar, coffee, oil, Worcestershire sauce and salt in a bowl and whisk to mix.

Set up your grill for indirect grilling. If using a gas grill, place wood chips in a smoker pouch. Run the grill on high until you see smoke, then reduce the heat to medium-low (300 degrees). If using a charcoal grill, preheat to medium-low. Just before putting the brisket on, toss 1/2 cup wood chips on each mound of coals.

Place the brisket on the grate in the center, over the drip pan, away from the heat. If using bacon, drape the slices over the top of the meat.

Indirect-grill the brisket until tender, 5 to 6 hours. If using a charcoal grill, add 12 fresh coals and 1/2 cup wood chips to each side every hour. (The total cooking time will depend on the size of the brisket and heat of the grill.) Generously baste or mop the meat on both sides with the Coffee Beer Mop Sauce once an hour for the first 4 hours. Tightly wrap brisket in foil and continue cooking until very tender, 1 to 2 hours more. Transfer the brisket to a cutting board and let rest for 10 minutes. Thinly slice across the grain, using an electric knife or sharp carving knife. Transfer the sliced meat to a platter. Spoon the Zinfandel Barbecue Sauce over the meat or serve it on the side. Serves 10 to 12

Zinfandel Barbecue Sauce: Melt the butter in a heavy saucepan. Add the shallots and garlic and cook over moderate heat until just beginning to brown, 3 to 4 minutes, stirring with a wooden spoon.

Add all but 3 tbsp of the wine and boil over high heat until reduced to about 2/3 cup. Reduce the heat and stir in the ketchup, brown sugar, honey, liquid smoke, salt and pepper. Gently simmer the sauce until thick and richly flavored, 10 to 12 minutes, adding the remaining 3 tbsp wine (off the heat) after 6 minutes. Add salt and pepper to taste. Makes about 2 1/2 cups, 8 to 10 servings