Red River Rivalry and Brisket, Lone-Star Style
Wow. I'd try to sum up the craziness that was last Saturday, but this blog would run too long, so I'll abridge my rant into two amazingly fantastical words: . .
Now that that's out of the way, we've got another weekend chockfull of great games, sports fans! There's lots of heavy-hitting SEC action featuring three of the nation's top four teams, but let's shift our focus to the state where "everything is bigger."
TCU is playing Baylor, sure, but the annual Red River Rivalry game between Texas and Oklahoma is going down, and it's the Lone Star state's tailgating crème de la crème. It's got , fried everything (seriously—even the !), and even a little football. As for the football bit, even though this game is played in Dallas, I'm going Boomer Sooner in my pick 'em. Bob Stoops and crew bounce back in a big way after last weekend's stunning loss to TCU, while Charlie Strong attempts to console the Longhorn fan base with the promise of free fried Oreos.
Texas BBQ would've been the obvious choice, y'all. I went coffee-rubbed brisket, because the burnt-orange faithful could use a little pick-me-up after the shellacking OU quarterback Trevor Knight dishes out come Saturday. What's your favorite tailgating dish? Let us know in the comments, or tag us in a dish on Instagram (@cookinglight). Happy week 7 everyone! Cheers.
- 6 cups oak or hickory wood chips
- 1 tablespoon ground coffee $
- 1 tablespoon kosher salt
- 1 tablespoon dark brown sugar $
- 2 teaspoons smoked paprika
- 2 teaspoons ancho chile powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon freshly ground black pepper $
- 1 (4 1/2-pound) flat-cut brisket (about 3 inches thick)
2. Combine coffee and the next 8 ingredients in a bowl. Pat brisket dry; rub with coffee mixture.
3. Remove grill rack, and set aside. Prepare grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add 1 1/2 cups wood chips to pan. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill. Pour 2 cups water in pan. Let chips stand for 15 minutes or until smoking; reduce heat to medium-low. Maintain temperature at 225°. Place grill rack on grill. Place the brisket in a small roasting pan, and place pan on grill rack on unheated side. Close lid; cook for 6 hours or until a meat thermometer registers 195°. Add 1 1/2 cups wood chips every hour for first 4 hours; cover pan with foil for remaining 2 hours. Remove from grill. Let stand, covered, 30 minutes.
4. Unwrap brisket, reserving juices; trim and discard fat. Place a large zip-top plastic bag inside a 4-cup glass measure. Pour juices through a sieve into bag; discard solids. Let drippings stand for 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a bowl, stopping before fat reaches opening; discard fat. Cut brisket across grain into thin slices; serve with juices.
CALORIES 156; FAT 4.4g (sat 1.6g, mono 1.8g, poly 02.g); PROTEIN 24.9g; CARB 2.3g; FIBER 0.2g; CHOL 47mg; IRON 2.4mg; SODIUM 414mg; CALC 25mg