Texas Style BBQ’d Beef Brisket on July 4

This is the 3rd year we bbq’d a beef brisket on the Ducane.  This year, I made a coffee and red chile dry rub and marinated the brisket with the rub overnight.  I made a North Carolina style vinegar sauce that we combined with a jarred BBQ sauce.  I used the indirect heat method by putting the brisket in an aluminum foil pan and setting on the ‘cool’ side of the grill to cook.  I basted it with its own juices a few times during the cooking process. The brisket took about 5 hours to roast, and once Bruce shredded the meat, he tossed it with the sauce.  The brisket was served with baked potatoes topped with homemade creme fraiche, and Southern style mustard greens and spinach that were cooked with prosciutto fat, garlic, red chile flakes, and their own juices (a sort of pot likker).  The wine was not domestic: Norton Malbec 2008, but it was superb with the smoky brisket.

For dessert, I made a zucchini, olive oil cake that was drizzled with a lemon glaze.  I served the cake with macerated (in homemade limoncino) strawberries, blackberries, and raspberries and we enjoyed a glass of Laurel Ridge Pinot Noir Port.