Saddle up! This recipe for dry-rubbed brisket with a spicy dipping sauce can turn even a Yankee blue blood into a Lone Star pit-master.
Step 1: Clean the beef Rinse the brisket under cold running water, blot it dry, and place it on a clean, flat surface.
Step 2: Prepare the rub Prepare the dry rub by mixing the salt, chili powder, sugar, black pepper, and cumin together in a mixing bowl.
Step 3: Rub the rub Put on your gloves and rub the spice mix on the meat, covering both sides. Cover the meat with plastic wrap and refrigerate for at least one hour.
TIP: To enhance the flavor, refrigerate the meat for up to eight hours.
Step 4: Prepare to 'cue Oil the grill rack, and prepare the barbecue pit or smoker according to its instructions, using hickory wood chips to flavor the meat. Maintain a temperature between 200 and 250 degrees Fahrenheit.
Step 5: Smoke the meat Put the meat in the pan, fat-side up, and place the pan in the center of the grate. Smoke the meat until tender when pierced with a fork, about six to eight hours.
TIP: Avoid opening the smoker to check on the meat too often or you'll slow down cooking.
Step 6: Cool the meat When the meat finishes cooking, remove it from the heat, place it in a foil pan, and let it cool for 20 minutes.
Step 7: Prepare the sauce In a medium saucepan, melt the butter over medium heat. Add the garlic, stir in the remaining ingredients, and bring to a boil. Simmer until reduced to 1 1/3 cups, about 15 minutes, stirring occasionally.
TIP: To give your sauce a smoky flavor, add some of the drippings from the brisket.
Step 8: Dig in Place the sauce in a small serving bowl for easy sharing, thinly slice the meat across the grain, and chow down!
FACT: The University of Texas at Austin's mascot is a live longhorn steer named Bevo.