Smoky Brisket

Ingredients

For the dry mop:

• ½ cup sweet paprika
• 3 tablespoons salt
• 2 tablespoons freshly ground pepper
• 1 4-pound piece of brisket

For the wet mop:

• ⅔ cup water
• 1 ½ tablespoons instant espresso crystals
• 2 cups ketchup
• ¾ cup Worcestershire sauce
• 8 tablespoons butter

For the barbecue sauce:

• 1 medium onion, peeled, pureed
• ¼ cup olive oil
• 4 ⅓ cups tomato puree
• 2 cups water
• ¾ cup dark brown sugar
• 2 bay leaves
• 2 cubes beef bouillion
• 3 tablespoons hot sauce, like Tabasco
• 2 tablespoons chili powder
• 1 tablespoon cayenne pepper
• 1 tablespoon lemon juice
• ¾ teaspoon freshly ground pepper
• ¼ teaspoon salt
• ⅓ cup cider vinegar

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    1369 calories; 93 grams fat; 38 grams saturated fat; 0 grams trans fat; 39 grams monounsaturated fat; 5 grams polyunsaturated fat; 78 grams carbohydrates; 8 grams dietary fiber; 56 grams sugars; 59 grams protein; 324 milligrams cholesterol; 5413 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six servings

Preparation

1. To prepare the dry mop: Combine dry mop ingredients. Rub all over brisket. Set aside.
2. To prepare the wet mop: Combine wet mop ingredients, except butter, in a small saucepan. Bring it to a boil. Lower heat and simmer for 20 minutes. Remove from the heat and whisk in the butter, set aside.
3. Grill the brisket slowly for 2 hours, basting every 30 minutes with the wet mop.
4. Meanwhile, make the barbecue sauce. Combine olive oil and onions in a saucepan. Saute until translucent, about 5 minutes. Add the remaining ingredients, except for the vinegar, bring it to a boil, lower heat and simmer for 20 minutes. Remove from the heat, stir in the vinegar. Cut the brisket into thin slices and serve with barbecue sauce.

2 hours 30 minutes