Love brisket but afraid to cook it? Well, now you don't have to be, thanks to Steven Raichlen and his updated cookbook, “The Barbecue! Bible 10th Anniversary Edition.” The noted chef and television host shares his recipe for a juicy and tender Texas-style barbecued brisket and grilled corn. So get your appetite ready for a delicious dish!
- 1 beef brisket (5 to 6 pounds), with a layer of fat at least 1/4 inch thick, preferably 1/2 inch thick
- 1 tablespoon coarse salt (kosher or sea)
- 1 tablespoon chili powder
- 2 teaspoons sugar
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
1. Rinse the brisket under cold running water and blot it dry with paper towels. 2. Combine the salt, chili powder, sugar, pepper, and cumin in a bowl and toss with your fingers to mix. Rub the spice mixture on the brisket on all sides. If you have time, wrap the brisket in plastic and let it cure, in the refrigerator, for 4 to 8 hours (or even overnight), but don’t worry if you don’t have time for this — it will be plenty flavorful, even if you cook it right away. 3. Set up a charcoal grill for indirect grilling and preheat it to low. No drip pan is necessary for this recipe. 4. When ready to cook, toss 1½ cups of the wood chips on the coals (3/4 cup per side). Place the brisket, fat side up, in an aluminum foil pan (or make a pan with a double sheet of heavy duty aluminum foil). Place the pan in the center of the hot grate, away from the heat. Cover the grill. 5. Smoke cook the brisket until tender enough to shred with your fingers; 6 hours will likely do it, but it may take as long as 8 (the cooking time will depend on the size of the brisket and heat of the grill). Baste the brisket from time to time with the fat and juices that accumulate in the pan. You’ll need to add 10 to 12 fresh coals to each side every hour and toss more wood chips on the fresh coals; add about 3/4 cup chips per side every time you replenish the coals during the first 3 hours. 6. Remove the brisket pan from the grill and let rest for 15 minutes. Transfer the brisket to a cutting board and thinly slice it across the grain, using a sharp knife, electric knife, or cleaver. Transfer the sliced meat to a platter, pour the pan juices on top, and serve at once. Recipe Copyrighted by Steven Raichlen, The Barbecue! Bible, 10th Anniversary Edition, Workman Publishing Company 2008.
- 8 ears of corn (the larger and older, the better)
- 8 tablespoons (1 stick) salted butter, at room temperature
- 3 tablespoons finely chopped fresh culantro or cilantro
- 2 scallions, both white and green parts, trimmed and minced
- 1 clove garlic, minced
- Freshly ground black pepper
1. Shuck the corn and set it aside while you prepare the shadon beni butter. 2. Place the butter, culantro, scallions, and garlic in a food processor and process until smooth. Season the butter with pepper to taste and transfer it to a bowl. Alternatively, if the herbs and garlic are very finely minced, you can stir them right into the butter in a bowl. 3. Set up the grill for direct grilling and preheat to high. 4. When ready to cook, brush and oil the grill grate. Arrange the corn on the hot grate and grill, turning with tongs, until nicely browned all over, 8 to 12 minutes. As the corn cooks, brush it occasionally with the shadon beni butter. 5. Remove the corn from the grill and brush it once more with the shadon beni butter. Serve at once. Recipe Copyrighted by Steven Raichlen, The Barbecue! Bible, 10th Anniversary Edition, Workman Publishing Company 2008.
About the chef: When Steven Raichlen isn't in the kitchen making delicious dishes, he's writing cookbooks. He is the author of 28 books, including the "Barbecue! Bible" cookbook series. Raichlen is also the host of two television cooking shows.