TEXAS OVEN-ROASTED BEEF BRISKET
Dig into some serious barbecue with this Texas Oven-Roasted Beef Brisket recipe from Food Network. The meat is rubbed with chili, mustard and garlic powders.
Provided by Food Network
Categories main-dish
Time 4h10m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
- Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
- Trim the fat and slice meat thinly across the grain. Top with juice from the pan.
SLOW COOKER TEXAS SMOKED BEEF BRISKET
This is a wonderful and very easy recipe to throw in the slow cooker on those really busy days. It can be increased for a large group or downsized for 2 people. It reminds me of summers in Texas.
Provided by Sandy Clark Gerhardt
Categories Main Dish Recipes Roast Recipes
Time 6h40m
Yield 4
Number Of Ingredients 12
Steps:
- Mix paprika, pepper, salt, brown sugar, chili powder, and cumin together in a bowl; rub evenly over the surface of the brisket. Put brisket in a large, resealable plastic bag; refrigerate 30 minutes to overnight.
- Stir barbeque sauce, water, Worcestershire sauce, and liquid smoke together in the bottom of a slow cooker. Lay brisket into the sauce mixture. Arrange onions atop the brisket.
- Cook on Low until brisket is very tender, 6 to 7 hours. Rest brisket 10 minutes before slicing or shredding; serve with sauce from the slow cooker.
Nutrition Facts : Calories 341.8 calories, Carbohydrate 28.7 g, Cholesterol 69.1 mg, Fat 16.1 g, Fiber 4 g, Protein 21.5 g, SaturatedFat 5.8 g, Sodium 3520.5 mg, Sugar 17.2 g
TEXAS BRISKET
This is a really easy BBQ brisket recipe that I got from Texas. There are only 3 ingredients besides the brisket, and it turns out really tender. Better with a brisket that is not too closely trimmed.
Provided by CHINASMOM2000
Categories Main Dish Recipes Roast Recipes
Time 7h15m
Yield 6
Number Of Ingredients 4
Steps:
- Line a shallow roasting pan with aluminum foil. Place the brisket on the foil. Stir together the steak sauce, liquid smoke, and ketchup. Pour half of the mixture over the brisket, then turn the meat over, and pour sauce over the other side. Wrap tightly in a double layer of aluminum foil. Refrigerate for at least 24 hours.
- Preheat the oven to 250 degrees F (120 degrees C). Let the roast stand at room temperature while the oven preheats to take off some of the chill.
- Bake for 6 or 7 hours in the preheated oven. You can leave it in even longer if you turn the oven down to 200 degrees F (95 degrees C). Remove brisket from the oven, and slice across the grain. Return to the roasting pan, and serve with sauce.
Nutrition Facts : Calories 877 calories, Carbohydrate 9.7 g, Cholesterol 163.5 mg, Fat 75.3 g, Fiber 0.9 g, Protein 38.8 g, SaturatedFat 26.2 g, Sodium 933.3 mg, Sugar 2.3 g
EASY TEXAS BBQ BRISKET
Mom came to visit and told me my brisket was even better than the version we used to eat back in Texas. Use the leftovers for sandwiches and tacos. -Audra Rorick, Blanca, Colorado
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first 7 ingredients. With a fork or sharp knife, prick holes in briskets. Rub meat with seasoning mixture. Cover and refrigerate overnight., Preheat oven to 325°. Place briskets, fat sides up, in a roasting pan. In a small bowl, combine steak sauce, liquid smoke and Worcestershire sauce; pour over meat., Cover tightly with foil; bake 4 to 5 hours or until tender. Let stand in juices 15 minutes. To serve, thinly slice across the grain. Skim fat from pan juices; spoon over meat.
Nutrition Facts : Calories 456 calories, Fat 14g fat (5g saturated fat), Cholesterol 135mg cholesterol, Sodium 1283mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 66g protein.
TEXAS BARBECUE BRISKET
Take your barbecue beyond the burger with this brilliant beef brisket
Provided by Good Food team
Categories Buffet, Dinner, Main course, Supper
Time 6h30m
Number Of Ingredients 17
Steps:
- To make the barbecue sauce, heat the oil in a frying pan, then cook onion and garlic for a few mins until soft. Add the rest of the sauce ingredients to the pan with a good pinch of salt and simmer for 20 mins. Use a hand blender or food processor to whizz to a smooth purée.
- Heat oven to 150C/130C fan/gas 2. Make the rub by mixing all the ingredients together with a pinch of salt. Rub the mix all over the beef and set aside.
- In a large roasting tin, mix the beef stock and ½ the barbecue sauce. Add the brisket to the tin, cover tightly with foil, then cook for 4-5 hrs until the meat is really tender when you push a fork into it. The beef can be prepared the night before - just leave it to cool in the tin covered with foil, but don't refrigerate.
- To finish the beef, get a barbecue fired up and wait until the coals are completely ashen - you want a low, not fierce, heat. Lift the beef out of the roasting tin and place on the barbecue to char. If your barbecue has a lid, close it now. Cook for about 20 mins, turning it carefully with tongs, until lightly charred all over and heated through. Lift onto a board and serve sliced with the remaining barbecue sauce on the side.
Nutrition Facts : Calories 958 calories, Fat 59 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Protein 94 grams protein, Sodium 1.2 milligram of sodium
TEXAS-STYLE BARBECUED BRISKET
Editor's note: The recipe and introductory text below are from The Barbecue! Bible 10th Anniversary Edition, by Steven Raichlen. To read more about Raichlen and BBQ, go to our feature The Best Barbecue in the U.S.A.
Provided by Steven Raichlen
Categories Graduation Backyard BBQ Kwanzaa Dinner Brisket Spring Summer Tailgating Grill Grill/Barbecue
Yield Makes 10 to 12 servings
Number Of Ingredients 13
Steps:
- 1. Rinse the brisket under cold running water and blot it dry with paper towels.
- 2. Combine the salt, chili powder, sugar, pepper, and cumin in a bowl and toss with your fingers to mix. Rub the spice mixture on the brisket on all sides. If you have time, wrap the brisket in plastic and let it cure, in the refrigerator, for 4 to 8 hours (or even overnight), but don't worry if you don't have time for this-it will be plenty flavorful, even if you cook it right away.
- 3. Set up a charcoal grill for indirect grilling and preheat it to low. No drip pan is necessary for this recipe.
- 4. When ready to cook, toss 1 1/2 cups of the wood chips on the coals (3/4 cup per side). Place the brisket, fat side up, in an aluminum foil pan (or make a pan with a double sheet of heavy duty aluminum foil). Place the pan in the center of the hot grate, away from the heat. Cover the grill.
- 5. Smoke cook the brisket until tender enough to shred with your fingers; 6 hours will likely do it, but it may take as long as 8 (the cooking time will depend on the size of the brisket and heat of the grill). Baste the brisket from time to time with the fat and juices that accumulate in the pan. You'll need to add 10 to 12 fresh coals to each side every hour and toss more wood chips on the fresh coals; add about 3/4 cup chips per side every time you replenish the coals during the first 3 hours.
- 6. Remove the brisket pan from the grill and let rest for 15 minutes. Transfer the brisket to a cutting board and thinly slice it across the grain, using a sharp knife, electric knife, or cleaver. Transfer the sliced meat to a platter, pour the pan juices on top, and serve at once.
- Barbecue Sauce, the Texas Way
- The best Texas-style barbecue sauce combines the sweetness of Kansas City-style tomato sauces with the mouth-puckering tartness of a North Carolina vinegar sauce. I've come up with my own version-mix together equal parts of the Basic Barbecue Sauce and the North Carolina Vinegar Sauce . Serve this with barbecued brisket. For a really good sauce, add some meat drippings or a little chopped brisket.
BARBECUED TEXAS BEEF BRISKET
Make and share this Barbecued Texas Beef Brisket recipe from Food.com.
Provided by jeniwan
Categories Meat
Time 4h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Dry Rub: Mix first 5 ingredients in small bowl to blend. Transfer 1 tablespoon dry rub to another small bowl and reserve for mop. Spread remaining dry rub all over brisket. Cover with plastic; chill overnight.
- Mop: Mix first 6 ingredients plus reserved dry rub in heavy medium saucepan. Stir over low heat 5 minutes. Pour 1/2 cup mop into bowl; cover and chill for use in sauce. Cover and chill remaining mop.
- Preheat oven to 375 degrees. Place brisket, fat side up, in a Dutch oven or other heavy baking pan large enough to hold the brisket. Roast brisket in pan for 3 to 4 hours, basting with mop every 20 minutes, until tender.
- Transfer brisket to platter; let stand 15 minutes. (Can be made 1 day ahead. Wrap in foil; chill. Before continuing, rewarm brisket, still wrapped, in 350 degree oven about 45 minutes.)
- Combine barbecue sauce and chili powder in heavy small saucepan. Add any accumulated juices from brisket and bring to boil, thinning sauce with some of reserved 1/2 cup mop, if desired. Thinly slice brisket across grain. Serve, passing sauce separately.
Nutrition Facts : Calories 933.8, Fat 76.1, SaturatedFat 29.1, Cholesterol 193.2, Sodium 2134.1, Carbohydrate 12.2, Fiber 3.1, Sugar 4.9, Protein 46.4
AUTHENTIC TEXAS-STYLE SMOKED BBQ BRISKET
If you love BBQ beef brisket but have always been intimidated by the thought of smoking one yourself at home then this is the perfect "how to" recipe to help you get it done to perfection.
Provided by Kris Coppieters
Categories Dinner Main Course
Number Of Ingredients 5
Steps:
- Trim. Trim off most of the fat cap but leave about 1/4" (6.3 mm). Until you get the hang of trimming fat, you might cut off some of the meat in the process. No harm, no foul. Some cooks attempt to remove some of the fat layer between the flat and the point by slicing them apart from both sides, but not slicing all the way through so they remain attached. Go for it, if you like. Either way, when you're done trimming fat, clean the meaty side of any silverskin, a shiny, thin, tough membrane. Set aside some fat for making burnt ends, described below. I always freeze some of the fat and grind it for my burgers if I think the meat needs more fat. I also render some fat over low heat in a pan, and freeze that too. I use beef fat to paint my steaks just before searing.
- Separate. You can remove the point at this stage, especially if you want to turn it into those luscious chunks of beef candy called burnt ends. Purists cry heresy, but separating the point and flat gives you a flat that is pretty uniform in thickness so it will cook more evenly. Plus, you can apply flavorful rub to all sides of the flat, and you will get an all-around smoke ring. You can cook the point and flat side by side.
- Inject (optional). I almost always inject briskets with beef broth. This meat takes so long to cook that the extra moisture helps keep it from dehydrating, and the salt helps the meat hold onto moisture and enhances flavor. Use broth only. No need to add spices, juices or other flavorings. All we want here is moisture. We don't want the fluid to mask the flavor of the meat. If you have a hypodermic syringe for injecting meat, now's the time to use it. Pump in about 1 ounce (28 g) of beef broth per pound of raw meat by inserting the needle parallel to the grain in several locations about 1" (2.5 cm) apart and backing it out as you press the plunger. Do it in the sink, and be careful so you don't get squirted in the eye.
- Season. If you have not injected salt, salt the meat about 12 to 24 hours in advance so it can work its way in, 2 to 4 hours minimum. If you have injected a salt solution, do not salt the meat.Notice the direction of the grain of the flat and remember this so you can carve the cooked brisket perpendicular to the grain. The grain will be hard to find under the bark when it is done, so some people mark it with a slice in the surface or cut off a slice to show them the way to cut later. After salting, sprinkle the Big Bad Beef Rub liberally on all areas of the meat and rub it in. Keep the meat chilled until just before you cook it. Chilled meat attracts more smoke. I strongly recommend you use a remote digital thermometer and insert the probe with the tip centered in the thickest part of the meat furthest from the heat.
- Fire up. Pre-heat your smoker, or if you are using a grill, set it up for indirect cooking. Click here to see how to set up a gas grill, here to set up a charcoal grill, or here to set up a bullet smoker like the Weber Smokey Mountain. Get the cooker temp stabilized at about 235°F (113°C). We want to cook at about 225°F (107°C), but the temp will drop a bit once you open the lid and load in the cold meat.
- Cook. Put the meat on the cooker. On a smoker with a water pan, put the meat right above the water. Place the oven temp probe on the grate next to the meat. Add about 2 cups (4 ounces (113 g)) of wood right after the meat goes on. When the smoke stops, add 4 ounces more during the first 2 hours, which usually means adding some every 30 minutes or so. Keep an eye on the water in the pan. Don't let it dry out. After 3 hours, turn the meat over if the color is different from top to bottom. Otherwise, leave the meat alone. No need to mop, baste, or spritz. It just lowers the temp of the meat and softens the bark.
- Wrap (optional). The meat's internal temperature will move steadily upward to somewhere around 150 to 170°F (55 to 77°C), and then it will enter the stall. Once in the stall, the temp will seem to take forever to rise. The stall can last 5 hours and the temp may not rise more than 5°F! When the meat hits the stall and temp stops rising, take it off and wrap it tightly in a double layer of heavy-duty foil. We have learned that the more airspace around the meat, the more juice leaks out of the meat. Crimp it tight and put the wrapped meat back on the smoker or move it to an indoor oven at 225°F (107°C). This step, called the Texas Crutch, slightly braises and steams the meat, but most importantly, it prevents the surface evaporation that cools down the meat and causes the stall. If you wrap the meat at 150°F (65°C), it will power right through the stall and cut your cooking time significantly.
- Burnt ends (optional). Burnt ends are amazingly flavorful bite-size crispy meat cubes. Originally they were simply edges and ends that were overcooked and trimmed off and munched by the kitchen staff. If there were any leftover, they were given away for free. Then, in 1970, in his marvelous book American Fried, Calvin Trillin wrote the following about Arthur Bryant's restaurant in Kansas City "The main course at Bryant's, as far as I'm concerned, is something that is given away for free -- the burned edges of the brisket. The counterman just pushes them over to the side as he slices the beef, and anyone who wants them helps himself. I dream of those burned edges. Sometimes, when I'm in some awful overpriced restaurant in some strange town -- all of my restaurant-finding techniques having failed, so that I'm left to choke down something that costs seven dollars and tastes like a medium-rare sponge -- a blank look comes over my face: I have just realized that at that very moment someone in Kansas City is being given those burned edges free."
- Temp it. When the meat temp hits 195°F (95°C), start poking it. Poke it with a thermometer probe. It should slide in and out with little resistance if it is done. Poke it with a finger or pick it up and jiggle it. If it goes wubba wubba and wiggles like jelly, it is done. This usually happens somewhere between 195 and 205°F (90 and 96°C), usually at around 203°F (95°C).
- Cheating. Here's my technique, strictly illegal in BBQ competitions, but very welcome in my family. In a frying pan, render about 1/4 pound of the beef fat that you trimmed from the brisket. Or cheat and use bacon fat or duck fat. You can do this over hot coals. Cut the brisket point into 1/2" to 3/4" (12 to 19 mm) cubes. Set aside any pieces that are too fatty or just eat them. Put the cubes in the pan and gently fry the cubes until they are crunchy on the outside, turning them a few times. Drain the fat and add about 1/4 cup (60 ml) of your favorite BBQ sauce and 1/4 cup (60 ml) of the drippings from the foil used for the Texas Crutch. Put the pan back on the cooker in a hot spot and close the lid. Stir every 5 minutes or so. Let the cubes absorb most of the liquid and start to sizzle, but don't let them burn. When they're done, keep them warm in the faux cambro with the flat.
- Faux Cambro. Cambros are insulated boxes used to keep food warm for extended periods of time. To create a home made version, get a plastic beer cooler, line it with a towel, blanket, or crumpled newspaper, and put the meat, still in foil, into the cooler on top of the lining. If the foil is leaking fluids put the meat in a large pan first. Leave the thermometer probe in the meat. Close the lid and let the hot meat sit in the cooler for 1 to 4 hours until you are ready to eat. If you can, wait til it drops to 150°F (65°C) to slice it. If you have a tight cooler, it should hold the meat well above a safe serving temp of 140°F (60°C) for several hours. Click here for our cooler reviews.
- Slice (How do I slice brisket?). Don't slice until the last possible minute. Brisket dries out very very quickly once it is cut. If you wish, you can firm up the crust a bit by unwrapping the meat and putting it over a hot grill or under a broiler for a few minutes on each side. Watch it closely so it doesn't burn. Sauce should not be needed if the brisket is juicy, but if you want sauce, just don't use a sweet one. Heat up my Texas Barbecue Mop Sauce or heat up the jus in the foil and bring it to the table. Beware: Taste the jus first. It might be salty. You can dilute it warm water or unsalted beef broth. Important: Turn the meat fat side up so the juices will run onto the meat as you slice.
- Slicing is a bit of a challenge because there are two muscles (the point and the flat) and the grain flows in different directions. In this photo you can see the grain in the meat. The point muscle sits on top of the flat muscle. The point is thin on one end (A) and thick on the other (B). The thickness of the slab varies significantly, from 1" (2 cm) at the left and right edge to 4" (10 cm) or more at the crown of the point.Here are three methods for carving. (I) the easy method, (II) the Sorkin method, and (III) the competition method.
- (I) The easy methodLop off about 1" (2 cm) from the thick end and about 2" (5 cm) from the thin end, which is the tip of the flat. These ends are likely overcooked and dry. Chop them and smother them in sauce for chopped brisket. Then find the fat layer between the point and flat and slide your blade between the two muscles. Separate them, and trim off most of the excess fat. Find the grain of the flat and slice across the grain. You can also slice against the grain of the point. Offer your guests "lean" or "fatty." Most will choose the lean, which will leave the better, fattier, point cut for you (turn it into burnt ends!).
- (II) The Sorkin slicing methodI learned this method from Barry Sorkin of Chicago's Smoque BBQ. He makes my favorite brisket in the world. In the photos below, Sorkin demonstrates how he slices a whole packer brisket.
- Start by removing the drier thin part of the flat, and set it aside for chopping, not slicing.
- Then slice the thick center part of the flat across the grain until you encounter the point muscle on top of the flat. In the photo above, he is within one or two slices from hitting the point. These center cut slices are the ones that most competitors use because they produce a visually pleasing presentation of nearly identical slabs of meat.
- Sorkin then goes into the layer of fat between the point and flat at the thick butt end, and he removes much of the fat. It can be 1/2" thick or more in there, and that makes the slices inedible.
- The remaining hunk has both muscles, the point sitting on top of the flat, with the grain going in different directions. He slices this hunk in half.
- Here, the section on the right is a butt end with one cut edge. The left section, from the center the brisket, has two cut edges.
- Slice the center section as shown, from the outer edge in.
- Slice the remaining butt end of the point in the same direction as you cut the flat, continuing to cut parallel to the cut end.
- Sorkin then fans the slices on a bun. Notice the line separating flat and point.
- Thin parts of the flat are chopped and some of the fat from between the point and flat is mixed in for moisture. The results are crunchy, heavily seasoned, and juicy. These bits can also be splashed with sauce and served on a bun.
- (III) Competition brisket slicing methodSome competitors prefer this method of slicing. Run a knife between the flat and the point and separate the two muscles. Trim off excess fat. Slice each muscle separately across the grain about 1/4" (6.3 mm) thick. The meat should hold together, not fall apart or crumble. It should only pull apart with a gentle tug. If the first slice falls apart, cut thicker slices. Here is a picture of a competition brisket entry by Kansas City Barbecue Society (KCBS) President Emeritus Candy Weaver. Notice the nice even slices of flat with the smoke ring on top surrounded by chunks of burnt ends. Learn more about how to cook competition brisket here.
- Serve. If the brisket is perfectly cooked, it should be moist and juicy. You can serve it simply sliced on a plate or as a sandwich made with Texas Toast. If you wish, drizzle some Texas Barbecue Mop Sauce mixed with some of the drippings from the Texas crutch on top of the meat. Taste the drippings first because they can be salty (if so, you can dilute them with water or unsalted beef broth). Here's one of my faves: At Joe's KC in Kansas City the serve a sandwich called the "Z-Man". It's thin sliced brisket with a sweet KC sauce topped with melted provolone cheese, a couple of thick crunchy onion rings, more sauce, all on a toasted kaiser roll, and slaw on the side. You want pickle chips on it, go ahead.
Nutrition Facts : Calories 705 kcal, Protein 95 g, Fat 33 g, SaturatedFat 12 g, Cholesterol 281 mg, Sodium 1591 mg, ServingSize 1 serving
TEXAS STYLE BRISKET RECIPE
There are many different recipes and methods for Texas brisket but the following is a tantalizingly delicious recipe you will want to repeat once you try it.
Provided by cavetools
Categories Main Course
Number Of Ingredients 3
Steps:
- It's finally time to put Texas in your brisket. This is a simple process:
- Mix ¼ cup Kosher salt and ¼ cup of the coarse black pepper in a shaker. Coat the entire outside of the brisket.
- Be generous! Let the seasoned brisket rest while your pit is brought to temperature.
- The slow-cooked Texas brisket is going to take several hours.
- Be prepared to maintain an even temperature of 250 degrees.
- Some of the modern smokers have digital thermostats and digital temperature controls.
- It is always best to use a good old-fashioned meat thermometer to ensure you know exactly what the temperature of the meat is at all times.
- When you are sure your temperature is stabilized, place the brisket, fat side up, on the grate and close the lid.
- The traditional Texas Style Smoked Brisket uses post oak, however, Pecan or other wood also works fine.
- Simply add a little wood to the fire periodically to keep the smoker at a steady 250 degrees.
- No need to open the lid! Have a cooler of cold drinks by your side and be prepared to wait about 5 hours.
- In approximately 5 hours at 250 degrees, the outside of the brisket will begin to turn dark.
- This is perfect. It's time for the wrap.
- Tear 2 large strips of butcher paper and lay them across a table on top of one another.
- Remove the brisket from the grill, and place the meat in the middle of the top strip.
- Wrap tightly. Flip the brisket and repeat the process with the second strip, tucking the sides in tightly.
- Remember which is the top fatty side.
- Place the brisket back on the grill, fat side up!
- By now, your mouth should be watering, and your stomach growling, but you still have a little more work to do.
- Temperature monitoring is important to stick a probe into the thickest part of the brisket, right through the paper, but don't go too deep.
- The probe should be in the middle of the meat.
- Monitor closely for another 3 to 4 hours, and when the temperature rises to 200 degrees, your smoked brisket is done!
- The meat should be tender and juicy and there should be no resistance when you stick it with the probe.
- While you might want to pull the plates out right away and present yourself with the title of "Pit Master", there is one more important step in this process.
- You need to place the brisket in a dry cooler, close the lid, and let it rest for at least 2 hours before slicing.
- The resting process stops the brisket from cooking further and allows it to reabsorb the moisture which gives it its juiciness. Don't skip the 2-hour wait!
- To slice the brisket like a pit master, first, locate the point and flat and separate into two pieces.
- Slice the flat into ¼ inch pieces. Next, split the point down the middle, against the grain.
- You can cut the point into slices and cube the outer edges which may have some burnt ends.
- Now, you are finally ready to enjoy your Smoked Texas Style Brisket. Serve and be ready for all the compliments on your first smoked brisket achievement!
Nutrition Facts : ServingSize 85 g, Calories 250 kcal
TEXAS-STYLE SMOKED BRISKET
Our traditional Texas-style brisket results in a tasty piece of smoked meat. Learn how to do it in just a few simple steps.
Provided by Derrick Riches
Categories Entree
Time 10h30m
Yield 6
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- Preheat smoker and add wood chips (follow your instruction manual).
- Rinse and dry the brisket.
- Apply Texas-style brisket rub.
- Place brisket in the smoker for 8 to 10 hours. Keep the smoker temperature at about 225 F to 250 F (108 C to 120 C).
- To increase tenderness, take the brisket out of the smoker once it reaches 170 F, wrap it in aluminum foil and place back in the smoker or in an oven at 180 F to 200 F for the last two hours or until the internal temperature reaches 190 F.
- Serve and enjoy.
Nutrition Facts : Calories 2598 kcal, Carbohydrate 43 g, Cholesterol 801 mg, Fiber 4 g, Protein 223 g, SaturatedFat 58 g, Sodium 763 mg, Sugar 0 g, Fat 165 g, ServingSize Serves 6, UnsaturatedFat 0 g
TEXAS BARBECUE BRISKET
Make and share this Texas Barbecue Brisket recipe from Food.com.
Provided by Rossman
Categories Meat
Time 20h
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Combine dry ingredients for the rub,except the vinegar.
- Brush the brisket with the vinegar and apply the rub on sauce.
- Let the meat marinate overnight.
- Soak the wood chips for 2 hours.
- Prepare a slow fire in a covered grill.
- Arrange 1/2 of wood chips on the coals.
- Place the brisket on the grill, fat side up, over a drip pan.
- Close the lid and smoke for 1 to 1 1/2 hours per pound, adding more soaked wood chips as needed.
- To make the sauce, saute the onion and garlic in a little of the oil until soft.
- Add the remaining ingredients and simmer for 30 minutes.
- Generously brush the brisket with the sauce a couple of times during the last 1 to 1/2 hours of cooking.
- Keep the sauce warm and add additional catsup to achieve the desired consistency.
- To serve, cut the brisket across the grain and serve with the sauce on the side.
Nutrition Facts : Calories 1197.9, Fat 98.2, SaturatedFat 37.5, Cholesterol 248.3, Sodium 530, Carbohydrate 13.6, Fiber 2.5, Sugar 5.8, Protein 59.3
TEXAS BRISKET
There are plenty of barbecue joints throughout Texas, and amongst them, a variety of cooking styles and regional favorites. But when we asked our Texan readers what one dish represents their state, the answer was a traditional Texas Brisket - by a landslide. Del King's brisket recipe calls for the meat to be coated with yellow mustard and a spicy rub and then smoked for over nine hours. The resulting flavorful beef brisket meat is well worth the wait.
Provided by Food Network
Categories main-dish
Time 9h50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Trim the fat cap on the brisket to about 1/4 to 1/8 of an inch. Coat the brisket with a light coating of the yellow mustard. Mix the sugar and spices together to form the rub for the brisket. Apply the rub to both sides of the meat.
- Place the brisket in a preheated 194 to 205 degree F smoker until the meat reaches an internal temperature of 185 to 195 degrees F, about 1 1/2 hours per pound. Once the internal temperature is reached, remove the brisket from the smoker and allow it to rest for at least 30 minutes before slicing.
BARBECUED TEXAS BEEF BRISKET
Steps:
- Make dry rub:
- Mix first 5 ingredients in small bowl to blend.
- Transfer 1 tablespoon dry rub to another small bowl and reserve for mop. Spread remaining dry rub all over brisket. Cover with plastic; chill overnight.
- Make mop:
- Mix first 6 ingredients plus reserved dry rub in heavy medium saucepan. Stir over low heat 5 minutes. Pour 1/2 cup mop into bowl; cover and chill for use in sauce. Cover and chill remaining mop.
- Following manufacturer's instructions and using natural lump charcoal, start fire in smoker. When charcoal is ash gray, drain 1/2 cup wood chips and scatter over charcoal. Bring smoker to 200°F. to 225°F., regulating temperature by opening vents wider to increase temperature and closing slightly to reduce temperature.
- Place brisket, fat side up, on rack in smoker. Cover; cook until tender when pierced with fork and meat thermometer inserted into center registers 185°F., about 10 hours (turn brisket over for last 30 minutes). Every 1 1/2 to 2 hours, add enough charcoal to maintain single layer and to maintain 200°F. to 225°F. temperature; add 1/2 cup drained wood chips. Brush brisket with chilled mop in pan each time smoker is opened. Transfer brisket to platter; let stand 15 minutes. (Can be made 1 day ahead. Cool 1 hour. Wrap in foil; chill. Before continuing, rewarm brisket, still wrapped, in 350°F. oven about 45 minutes.) Combine barbecue sauce and chili powder in heavy small saucepan. Add any accumulated juices from brisket and bring to boil, thinning sauce with some of reserved 1/2 cup mop, if desired.
- Thinly slice brisket across grain. Serve, passing sauce separately.
More about "texas barbecue brisket food"
TEXAS BARBECUE BRISKET RECIPE - ROBB WALSH | FOOD & WINE
From foodandwine.com
5/5 Category Meat + PoultryServings 10Total Time 10 hrs
- Generously season the brisket all over with salt and pepper. Place the brisket on a large rimmed baking sheet, cover with plastic wrap and refrigerate overnight.
- Light a charcoal fire in a starter chimney. Add the lit coals to the firebox of a smoker and heat the smoker to 275°. Place oak or other hardwood chips, chunks or logs around the coals so that the wood smolders but does not flare. Set the brisket on the grill, fat side down. Cover and smoke for 2 hours. Monitor the smoker throughout the smoking process and add more lit coals and/or wood as needed to maintain the temperature and smoke level.
- Meanwhile, in a small saucepan, combine the butter with the garlic and coriander and cook over moderate heat until fragrant, about 2 minutes. Add the barbecue sauce and beef broth and simmer the mop for 5 minutes. Season with salt and pepper.
- After 2 hours, brush the brisket all over with the mop. Turn the brisket fat side up. Continue to cook, mopping every 30 minutes, until an instant-read thermometer in the thickest part registers 165°, about 6 1/2 hours longer.
TEXAS BEEF BRISKET | BEEF RECIPES | BARBECUE | SBS FOOD
From sbs.com.au
3.5/5 (60)Servings 4-6Cuisine AmericanCategory Main
EPICURUS.COM RECIPES | AUTHENTIC TEXAS BARBECUE BRISKET
From epicurus.com
Servings 10Total Time 6 hrs 30 minsCategory Main, EntreeCalories 958 per serving
TEXAS-STYLE OVEN BRISKET RECIPE - JAMES BEARD FOUNDATION
From jamesbeard.org
TEXAS SMOKED BRISKET - HOUSE OF NASH EATS
From houseofnasheats.com
4.5/5 (41)Total Time 14 hrsCategory DinnerCalories 360 per serving
- Trim the fat cap to 1/4-inch to 1/2-inch thick, then rub the brisket all over with the spice rub. Let the brisket sit at room temperature for 1 hour.
- Start the smoker and get the temperature up around 225 to 250°F. Fill a disposable aluminum pan with water and set it on the smoker to create humidity. You will want the water pan to be full during the smoke.
- Place the brisket on the smoker fat side up and close the lid. Leave the lid closed and smoke the brisket for at least 3 hours, then start to check it every 30 minutes or so too see that a nice dark color is developing, spritzing the surface of the brisket with water or vinegar in a spray bottle if it starts looking dry.
ROBB WALSH'S TEXAS BARBECUE BRISKET RECIPE | MYRECIPES
From myrecipes.com
Servings 10Published 2013-09-12Total Time 10 hrs
- Generously season the brisket all over with salt and pepper. Place the brisket on a large rimmed baking sheet, cover with plastic wrap and refrigerate overnight.
- Light a charcoal fire in a starter chimney. Add the lit coals to the firebox of a smoker and heat the smoker to 275°. Place oak or other hardwood chips, chunks or logs around the coals so that the wood smolders but does not flare.
- Meanwhile, in a small saucepan, combine the butter with the garlic and coriander and cook over moderate heat until fragrant, about 2 minutes. Add the barbecue sauce and beef broth and simmer the mop for 5 minutes.
- After 2 hours, brush the brisket all over with the mop. Turn the brisket fat side up. Continue to cook, mopping every 30 minutes, until an instant-read thermometer in the thickest part registers 165°, about 6 1/2 hours longer.
- Transfer the brisket to a large sheet of heavy-duty foil. Brush the remaining mop and garlic all over the brisket and wrap it in the foil. Put the wrapped brisket in a large, disposable aluminum roasting pan.
TEXAS CRUTCH BRISKET [HOW & WHEN FOR THE BEST BBQ BARK ...
From theonlinegrill.com
5/5 (2)Category Dinner, Main CourseCuisine American, BBQTotal Time 13 hrs 30 mins
- Start by trimming the brisket. Place it on counter surface with flat facing upwards and remove silver skin and excess fat.
- Start up smoker to 225°F. Ensure you are set up for indirect heat, and add your chosen wood (if in doubt, use oak or hickory).
- Once smoker is at stable cooking temperature, transfer brisket to smoker grates. Set up dual probe smoker thermometer to read both ambient temperature and meat internal temperature. Close lid and leave brisket to reach 165°F. This can often take between 6-8 hours, depending on size of brisket.
TEXAS BRISKET RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 8Estimated Reading Time 2 minsCategory Main
TEXAS BARBECUE SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.1/5 (111)Total Time 30 minsCategory Side Dish, Sauces, Sauce, CondimentCalories 24 per serving
TEXAS BRISKET - FOOD NETWORK
From foodnetwork.co.uk
Cuisine AmericanCategory Main-CourseServings 10
BBQ BEEF BRISKET - NEWBIETO COOKING
From newbieto.com
Reviews 424Estimated Reading Time 3 minsServings 16Total Time 16 mins
WHAT IS TEXAS-STYLE BBQ?: EVERYTHING YOU NEED TO KNOW ...
From theonlinegrill.com
Estimated Reading Time 6 mins
SMOKED BRISKET - TEXAS MONTHLY
From texasmonthly.com
Reviews 59Gender FemaleEstimated Reading Time 4 mins
EVERYTHING YOU NEED TO KNOW ABOUT TEXAS BBQ - THRILLIST
From thrillist.com
Estimated Reading Time 8 mins
SMOKED TEXAS BBQ BRISKET - TRAEGER.COM
From traeger.com
4.6/5 (74)Category Beef
TEXAS BARBECUE BRISKET | AMERICA'S TEST KITCHEN
From americastestkitchen.com
5/5 (4)Servings 12-15Cuisine SouthernCategory Main Courses, Grilling & Barbecue
HOW TO SMOKE A BBQ BRISKET TEXAS-STYLE (2022) - …
From bbqchiefs.com
Reviews 2Estimated Reading Time 8 mins
COOKING BEEF BRISKET RECIPE - BBQ RUBS
From bbqrubs.com
HOW A TEXAS BRISKET MASTER IS BRINGING WHOLE HOG BARBECUE ...
From eater.com
TEXAS BARBECUE BRISKET RECIPES
From tfrecipes.com
TEXAS BRISKET RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WHAT IT WAS LIKE TO ATTEND TEXAS’ EXCLUSIVE CAMP BRISKET ...
From houstonchronicle.com
TEXAS STYLE WORLD CHAMPION BBQ BRISKET - HEAD COUNTRY BBQ ...
From headcountry.com
THE 10 BEST BARBECUE JOINTS IN TEXAS - CULTURE TRIP
From theculturetrip.com
MISSION BARBECUE BRISKET RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
THE TEXAS BASICS OF GREAT BBQ SAUCE AND BEEF BRISKET RECIPES
From texasbarbeques.com
BRISKET RUB RECIPE - TEXAS BARBECUE
From bbq.tamu.edu
RECIPES - TEXAS BARBECUE
From bbq.tamu.edu
TEXAS SMOKED BRISKET RECIPE | TEXAS BEEF COMPANY
From texasbeef.com
TEXAS BBQ BEEF BRISKET - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
TEXAS BARBECUE SAUCE RECIPE BRISKET - MY FOOD RECIPES
From myfoodrecipes.info
TEXAS BRISKET BRINE RECIPES
From tfrecipes.com
TEXAS BARBECUE BRISKET - COOK'S COUNTRY
From cookscountry.com
TEXAS BARBECUE BRISKET - CANADIAN LIVING
From canadianliving.com
A GUIDE TO TEXAS BARBECUE: 4 STYLES OF TEXAS BBQ - 2022 ...
From masterclass.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love