Summertime Brisket

Brisket. At holiday times, we can't keep it on the shelves. But in the August heat Coop members are likely to overlook some big, beautiful briskets of beef in search of quicker-cooking cuts. It's sad to think that we Brooklynites don't know how to eat brisket in the summertime like they do in Texas...


Okay, first you put together your dry-rub:
1/4 cup paprika
2 tblsp Kosher salt
2 tblsp sugar
2 tblsp ground chile
2 tblsp black pepper
1 tblsp granulated onion
1 tblsp granulated garlic
1 tsp cayenne

Massage the mixture into the beef, all over. Wrap in foil and let rest in the fridge overnight. Meanwhile, make your mop sauce:

12 oz. beer (any cheap brew works fine)
1/2 cup cider vinegar
1/4 cup vegetable oil
small onion, chopped
2 cloves garlic, monced
2 tblsp of the dry-rub
1 tblsp Worcestershire sauce

Get a good low smoky fire going and grill the brisket, covered, for several hours, brushing every 15 minutes or so with the mop sauce. You can also roast the brisket in in the oven at 200-250 degrees for several hours. Slice the meat against the grain and serve in sandwiches with a good BBQ sauce, or just a bit of the drippings.

-- Bill the Butcher.