Rancho Martinez Beef Brisket
adapted from a recipe by Matt Martinez
prep
time : Advance prep required
recipe type:
entrees
ingredients:
Matt's Best Brisket
Yield: 8-12 servings
1 8-12 lb. beef brisket, 2-in. or more thick, not trimmed
Dry rub: 2 tablespoons ground cumin
2 tablespoons granulated garlic
2 tablespoons sea salt
2 tablespoons powdered ancho chiles
1 tablespoon ground black pepper
1 tablespoon corn starch
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Blend spice mixture and rub on brisket, 2/3 on the fat-covered side, 1/3 on the lean side. Soak 1 cup hardwood chips (hickory, pecan or oak) for one hour. Prepare a fire using hardwood charcoal and let cook down to medium heat (you should be able to hold your hand at grill level for 4 seconds. Place drained wood chips on the coals. Grill the brisket until dark and crusty on both sides, about 30-40 minutes, turning every 5-8 minutes. The dripping fat will cause the meat to char a bit. After brisket is charred, place on a rack set inside a roasting pan and tent with foil. Roast in a 200F oven for 1 hour per pound of meat. When brisket is done, trim off all fat and slice thin across the grain. Serve with the following barbecue sauce, adapted from a recipe by Martinez.
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