YIELD: 1 whole brisket
8 dried guajillo peppers
2 cups vegetable oil
8 garlic cloves
1 cup red wine vinegar
¼ cup brown sugar
1 Tbsp. kosher salt
1 Tbsp. dried thyme
1 Tbsp. black pepper
For dry rub:
¼ cup kosher salt
¼ cup black pepper
¼ cup cumin
¼ cup garlic and herb seasoning
¼ cup chili powder
¼ cup paprika
¼ cup brown sugar
¼ cup fajita seasoning
2 Tbsps. dry mustard
1 Tbsp. cayenne pepper
1 whole beef brisket
- For marinade: Remove stems and seeds from guajillo peppers. Soak peppers in about 3 cups boiling water for 10-15 minutes or until peppers are soft.
- Combine softened peppers and the rest of marinade ingredients into blender. Blend on high for 30 seconds. Set aside.
- For dry rub: Combine all dry rub ingredients in bowl, mixing well. Set aside.
- For brisket (you will need a smoker for this recipe): Trim all excess fat from the point of brisket. Turn brisket over and trim all fat from flat of brisket, including heel.
- Submerge brisket in marinade and soak for at least 8 hours, overnight if possible.
- Take brisket out of marinade. Pat dry with towel and cover with generous amount of dry rub. Make sure to cover all sides. Place in container with lid and refrigerate overnight.
- Preheat smoker to 225°F. When it’s ready, place brisket directly on rack and close lid. Place 1 cup hickory wood chips and 1 cup mesquite wood chips into fire box. Repeat this process every 30 minutes for first 2 hours of smoking. Try to keep the heat at 225°F for entire cooking process.
- If top of brisket gets too dark, turn it over after 3 hours. After brisket has been on smoker for 6 hours, take off rack, wrap it tight in aluminum foil then return to rack in smoker. Leave it until internal temperature reaches 205°F. Remove from smoker and let rest for 45-60 minutes before cutting. Serve on its own or in sandwiches, with barbecue side dishes and desserts.
Photo: Aladdin/Elior North America
Recipe: Patrick O’Brien, West Virginia Wesleyan College