How to make it

  • In small bowl with the back of a heavy spoon mash garlic with the salt, pepper and ground chili.
  • Rub this spice mixture thoroughly into the meat.
  • Place in a non-aluminum dish then cover and refrigerate 24 hours.
  • Remove from the refrigerator 45 minutes before smoking.
  • Prepare a low heat fire in a water smoker.
  • Put the water pan in place and fill the pan with water.
  • Place the brisket on the highest food rack.
  • Cover and smoke keeping the temperature between 190 and 225 degrees for 7 hours.
  • In a food processor combine the chili, shallot, vinegar , brown sugar, Worcestershire sauce, coriander, salt, anise seeds and cumin.
  • Process until smooth.
  • Transfer to a saucepan and stir in the ketchup.
  • Bring to a boil over medium high heat then reduce the heat to low.
  • Cover partially and simmer stirring occasionally for 30 minutes.
  • Season with the hot pepper sauce then set aside.
  • When brisket is tender transfer to a cutting board and cover loosely with aluminum foil.
  • Let rest for 15 minutes.
  • Using a sharp knife slice the meat across the grain or using 2 forks pull apart into chunks. Arrange on a warmed platter.
  • Reheat the sauce over low heat then pour it into a bowl and pass at the table.

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