12 to 15 pounds of beef brisket. When buying brisket, look for one with 1/4" maximum of fat on the bottom and less fat on top (if you can bend it end-to-end it is perfect! If it is too easy to bend, there is too much fat; if you can't bend it end-to-end there is too little fat).
A texan friend of mine taught me the basics, and I modified and added some spice of my own.
This is a slow process recipe, and prep time runs over a few days.
You may need to have a good supply of Blue Moon available to get you through it!
1Simmer all vinegar ingredients for 10-15 minutes.
While simmering vinegar, slice onion into 8 to 10 wedges. Bore one hole for each wedge into the top of the brisket, evenly spaced, and press one onion slice into each hole.
Remove vinegar from heat, mix with all other ingredients, and pour into large plastic “ziplock” bag. Place meat into bag and close. Refrigerate for 2 days, flipping beef 2 to 3 times per day.
Charcoal grill with lid or smoker grill. Grill should be deep enough so that grilling surface is a minimum of 6 inches from coals.
Large bag of charcoal (needs to burn for about 5 hours!) and lighter fluid.
About 3 pounds of mesquite or oak chips.
31 hour before cooking, remove meat from refrigerator. Remove meat from marinade bag; save marinade.
Soak oak or mesquite chips in bucket of water for 1 hour.
4Start coals. When hot, layer them maybe 2 deep about 6 inches below grilling surface; place meat on grill over indirect heat (if not using a smoker grill, partially block from heat with aluminum foil). Throw wet chips on coals continually throughout cooking to ensure smoke flavor. Cover and add more coals as needed to maintain 225 to 275 degree temp. Occasionally spoon marinade over the meat, making sure some falls onto coals. Cook meat until juices start to drip (about 1 to 2 hours). Remove meat from heat, and wrap in 2 layers of heavy aluminum foil. Continue to cook for a total of about 5 hours. If you are over 21, enjoy cold Blue Moon beer while waiting.
5Let meat cool until warm. Slice meat starting at a corner of the small end, cutting against the grain.
Serve as is or on soft buns!
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