1 3 1/2 to 4 pound beef brisket, at room temperature
2 tablespoons Quito's Butt Rub (recipe follows) or store-bought barbecue rub
1/2 cup packed light brown sugar
1/4 cup Worcestershire sauce
2 tablespoons balsamic vinegar
1 cup Chipotle-Maple Barbecue Sauce (recipe follows) or your favorite bottled sauce
1 cup beer
1. Sprinkle the brisket with the butt rub. Stir the brown sugar, Worcestershire sauce, and vinegar together in a shallow dish; pour over the brisket and turn several times to coat the meat evenly. Cover and marinate in the refrigerator for at least 6 hours or overnight. Bring the meat to room temperature before cooking.
2. Preheat the oven to 350 degrees F and prepare a hot fire in a charcoal or gas grill.
3. Remove the brisket from the marinade and place it over the hot coals to sear until the outside is slightly charred, 4 to 6 minutes per side.
4. Place the seared brisket in a large cast-iron or other overnproof skillet or casserole and pour the marinade over it. Stir the one cup of barbecue sauce and the beer together and pour over the brisket. Turn to coat the brisket evenly on all sides.
5. Cover the skillet with aluminum foil or a lid and roast the brisket for 3 to 3 1/2 hours or until it pulls apart easily with a fork. Remove brisket from sauce, let it rest covered with foil for 15 minutes and then shred with a fork. Return it to the sauce. It can be served now or cooled and refrigerated for future use. Reheat gently over a low heat or warm in the oven.
QUITO'S BUTT RUB
Sarah explains that Quito is a barbecue aficionado from Tennessee who has won many contests on the barbecue circuit.
Makes about 1/2 cup
2 tablespoons paprika
1 tablespoon freshly ground black pepper
1 tablespoon kosher salt
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon packed brown sugar
1/4 teaspoon cayenne pepper
Combine the paprika, black pepper, salt, garlic powder, chili powder, brown sugar, and cayenne in a small jar or an airtight container and shake to mix. This spice rub will keep in a cool dry place for up to 6 months.
CHIPOTLE MAPLE BARBECUE SAUCE
1 28 ounce can crushed tomatoes
1/2 cup maple syrup
1/2 cup packed light brown sugar
3 chipotle peppers in adobo, diced
1 cup white vinegar
1/4 cupWorcerstershire sauce
1/2 cup apple cider
Juice of 2 lemons
4 cloves of garlic, minced
2 tablespoons Colman's dry mustard
2 teaspoons sea salt
2 teaspoons freshly ground black pepper
Combine the tomatoes, maple syrup, brown sugar, chipotle peppers, vinegar, Worcestershire, apple cider, lemon juice, garlic, mustard, salt, and pepper in a heavy bottomed saucepan and stir to mix. Bring the sauce to a boil over medium-high heat. Reduce the heat and simmer for 30 to 35 minutes, until the sauce is thick and reduced by about one quarter. This sauce will keep refrigerated in an airtight container, for up to 2 weeks.