Texas Beef Brisket With Spicy Sauce Food

TEXAS BEEF BRISKET WITH SPICY SAUCE

Steps:

• Let brisket stand at room temperature 1 hr. Rub all over with 3 tbsp of the rub and place fat-side up in an aluminum pan. Cover pan with foil.
• Heat grill to medium low (250°F) for indirect cooking. Place brisket in the covered pan on grill away from heat. Cover grill and cook 1 hr. Remove foil cover and add smoker box or wood chips to the grill. Cover grill and cook until brisket is tender, 2 to 3 hr more.
• Allow brisket to rest, covered, for 15 min before slicing. Stir together Mop Sauce, ketchup, Worcestershire, honey, and 1 1/2 tsp extra rub and serve with brisket.

TEXAS OVEN-ROASTED BEEF BRISKET

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.

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.

SPICED BEEF BRISKET WITH SMOKEY BBQ SAUCE (TEXAS)

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F.
• For the rub: In small bowl, combine the sugar, chili powder, smoked paprika, salt and pepper.
• Pour the beef broth into a 9- by 13-inch baking dish. Using a paring knife, score the surface of the meat all over. Massage the rub into the meat. Cover the dish tightly with foil and roast until very tender, 3 1/2 to 4 hours, adding water 1/2 cup at a time if the roasting juices start to dry up.
• For the sauce: In a food processor, combine the garlic, celery, onion, tomato sauce, vinegar, maple syrup, mustard, smoked paprika, chili powder and salt. Blend for 1 to 2 minutes until smooth, scraping the side of the food processor bowl as needed with a spatula. Transfer the sauce to a medium saucepan. Bring the mixture to a simmer over medium heat. Cook, stirring occasionally, until thick, about 30 minutes.
• Brush 1/3 cup of the sauce over the surface of the brisket.
• Slice the brisket into 3/4-inch pieces and arrange on a serving platter. Serve the extra sauce alongside.

BEEF BRISKET WITH SPICY MUSTARD SAUCE

Steps:

• Remove excess fat from brisket; place in a non aluminum baking pan.
• Combine the next 8 ingredients in a bowl; pour over brisket.
• Cover and marinate 4-5 hours or overnight, turning once.
• Remove brisket from refrigerator 1 hour before roasting.
• Preheat oven to 350°F.
• Roast in marinade, covered, for 2 hours, basting several times.
• Place onion rings on top of brisket and baste again.
• Roast, covered, until meat is tender, about 1 hour longer.
• Make mustard sauce: In a small bowl, stir the sugar with the vinegar until sugar is dissolved.
• Stir in remaining ingredients and mix well.
• Cover and chill; serve at room temperature.
• Remove brisket from pan and let stand 10 minutes before carving.
• Slice brisket thinly across the grain and serve immediately with Spicy Mustard Sauce.

A SMOKED BEEF BRISKET WITH RUB AND A TEXAS BBQ SAUCE

Steps:

• RUB:.
• Mix rub the ingredients together in a mortar and pestle grinding till nicely combined but leaving some nice pieces of pepper and salt.
• Lightly oil the meat with vegetable oil.
• Spread the rub generously on beef brisket. Let it marinate on the meet overnight. Bring brisket to room temperature for 30 minutes before putting in the smoker.
• Beer Mop Sauce:.
• Mix ingredients in a pot and simmer for 20 minutes.
• Fire up the smoker:.
• Start up the smoker with your favorite wood.
• Add water in the bottom which helps keep meat moist.
• Place brisket in a 225 degree prepared smoker fat side down. Mop a nice amount of the mop sauce on and smoke for 1 hour.
• Flip the brisket carefully not piercing the meat. Mop with more sauce.
• After that, turn the brisket about every two hours and mop it every time you turn it." Keeping it moist.
• It`ll be done when you give it a taste test. The outside of the meat will look charred. Don't worry. It's supposed to look that way.
• There should be a pretty smoke ring. This could take anywhere from 6-12 hours. Repeat the mopping and flipping until the brisket reaches 180 degrees for slicing or 195 degrees for pulling and remove from smoker.
• It which point you can let rest before cooking or wrap it tightly in a foil pan with the heat off for 3-4 hours as it father tenderizes.
• BBQ Sauce:.
• Mix all ingredients in a pot and simmer till nice a thick about 1 hour. Can be made the day before.
• Slice the brisket thick and against the grain if it is fairly tender or if it is a little tough slice it against the grain only in thinner slices. Serve with BBQ Sauce or make pulled beef mixed with the BBQ sauce.

SPICY BEEF BRISKET

Steps:

• Sprinkle brisket with seasoned salt and pepper. In a Dutch oven, brown meat in oil on both sides. Remove and keep warm. In the same pan, saute onions and garlic until tender. Return brisket to pan. , Combine broth, chili sauce, brown sugar, vinegar, chili powder and bay leaves; pour over meat. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until meat is tender., Remove brisket to a serving platter. Skim fat from cooking juices; discard bay leaves. Combine flour and cold water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice meat across the grain; serve with sauce.