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.
EMERIL'S TEXAS-STYLE SMOKED BRISKET
Steps:
- Set the brisket on a large sheet of plastic wrap. In a medium bowl combine the dark brown sugar, chili power, paprika, salt, garlic powder, onion powder, black pepper, cayenne, dry mustard, and cumin thoroughly. Rub the mixture onto the brisket and wrap tightly in the plastic wrap. Place on a baking sheet and let marinate refrigerated at least 6 hours or overnight. Remove the meat from the refrigerator and let come to room temperature.
- Soak mesquite wood chips in a large bowl of water for 1 to 2 hours. Remove, drain and set aside.
- Remove the meat from the refrigerator and let come to room temperature.
- Prepare a smoker with charcoal and the wood chips according to the manufacturer's instructions to 180 to 200 degrees F. Place the water pan in the smoker and add water to the fill line, about 2/3 full. Place the unwrapped brisket on the lower rack off the direct heat, close the lid, and cook, regularly stoking the fire and adding additional chips, until an instant-read thermometer registers an internal temperature of 185 to 195 degrees F., or until the meat is tender, about 4 to 5 hours. Remove the meat from the grill and let rest for 20 minutes before carving the meat against the grain.
- (Alternately, prepare a stove-top smoker according to the manufacturer's instructions. Place the unwrapped brisket on the rack over low heat. Close the lid and smoke for 1 hour. Preheat the oven to 275 degrees F. Remove the meat from the smoker and wrap in a large sheet of heavy aluminum foil. Place on a baking sheet and roast until tender and an instant-read thermometer registers an internal temperature of 185 to 195 degrees F., or until the meat is tender, about 2 to 3 hours. Remove the meat from the oven and let rest for 20 minutes before carving the meat against the grain.)
- Serve with Barbecue Sauce on the side for dipping.
- In a large pot, heat the oil over medium-high heat. Add the onions and cook, stirring, for 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the ketchup, brown sugar, cane syrup, vinegar, mustard, Worcestershire, hot sauce, Essence, and red pepper flakes and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened and the flavors marry, 15 to 20 minutes. Remove from the heat and let cool slightly before serving.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
TEXAS BBQ RIBS
This recipe won 1st place in the 1996 Chilsolm Trail Roundup BBQ cookoff in Fort Worth, Texas. I usually use pork ribs but this works well for beef ribs too.. Baby backs really do not benefit from this cooking method.
Provided by riffraff
Categories Pork
Time 6h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare barbeque smoker with hickory or pecan wood.
- If you use briquets and woodchips, soak the chips in water.
- Rub ribs with dry rub and let set for one hour before starting to smoke.
- Smoke ribs slowly over indirect heat, 250 to 275 degrees for 2 1/2 hours.
- Wrap ribs in foil, cover meat generously with brown sugar and honey.
- Cook meat till rib bone twists and pulls freely out, about 2 1/2 to 3 more hours.
Nutrition Facts : Calories 349.9, Fat 12.7, SaturatedFat 2.2, Sodium 1352.1, Carbohydrate 69.2, Fiber 31.7, Sugar 24.6, Protein 13.1
TEXAS STYLE RIBS RECIPE
Provided by HowToBBQRight
Number Of Ingredients 5
Steps:
- Prepare Smoker for indirect cooking at 275⁰.
- Remove ribs from packaging, trim excess fat and remove membrane from bone side.
- Combine Salt and Black Pepper in a bowl and pour into a shaker bottle.
- Season ribs liberally on both sides with salt/pepper mixture.
- Place ribs on smoker and add pecan wood chunks to the fire for smoke.
- Mix Water and Apple Cider Vinegar in a spray bottle.
- Spritz ribs every 45 minutes.
- After 2.5 hours remove ribs from smoker, spritz with vinegar mixture and wrap in aluminum foil.
- Return ribs to smoker and continue to cook for approximately 2 hours. (Check ribs for doneness after 1 hour and every 15 minutes after. Once desired tenderness is reached pull of smoker)
- Rest ribs for 15 minutes and serve.
TEXAS PORK RIBS
Provided by Food Network
Categories main-dish
Time 3h7m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- To make the rib rub, combine all the ingredients. Rub over the surface of the ribs to coat.
- Preheat a BBQ pit or an oven to 250 degrees F.
- Rub both sides of the rack of ribs evenly with the rib rub. Place on the pit or in the oven, bone side sown, and roast for about 3 hours. About 15 minutes before the ribs are done, turn the rack over and let the other side get some color. (In the oven, turn the ribs occasionally, then broil to brown.) When the ribs are done, the rack relaxes and droops when you lift it at the center. Cut the ribs parallel to the bones and serve with lots of napkins.
BEST BBQ RUB IN TEXAS
An old family recipe, this is the best BBQ rub in TEXAS! Rub into beef at least 2 hours before cooking. Great for brisket.
Provided by HOLLYKH
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 60
Number Of Ingredients 11
Steps:
- In a large bowl, mix seasoning salt, paprika, chili powder, ginger, nutmeg, dry mustard, cloves, dry mesquite flavored seasoning mix, garlic salt, black pepper and brown sugar.
Nutrition Facts : Calories 30.1 calories, Carbohydrate 6.8 g, Fat 0.5 g, Fiber 0.9 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 1925 mg, Sugar 3.7 g
AUTHENTIC TEXAS-STYLE BRISKET DRY RUB RECIPE
Steps:
- Gather the ingredients.
- In a medium bowl, whisk together paprika, salt, garlic powder, onion powder, black pepper, dried parsley, cayenne pepper, cumin, coriander, hot chili powder, oregano, and if desired, the brown sugar until thoroughly mixed.
- Pat the brisket dry on all sides using paper towels.
- With a spoon, sprinkle the rub liberally onto the meat. Simultaneously press it in and rub it with your fingertips until it adheres to the entire surface.
- Turn the meat and repeat on all sides. Let the brisket sit for up to 24 hours, refrigerated, or cook immediately according to your recipe.
Nutrition Facts : Calories 22 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 951 mg, Sugar 0 g, Fat 1 g, ServingSize 1 cup (12 servings), UnsaturatedFat 0 g
TEXAS BBQ RUB
A staple at my house. We rub this on most anything we BBQ. It makes a glaze as it cooks. I like it best on slow smoked ribs. Rub into meat 10 to 30 minutes before cooking.
Provided by ATexasDarling
Categories Side Dish Sauces and Condiments Recipes
Yield 64
Number Of Ingredients 5
Steps:
- Whisk sugar, black pepper, paprika, monosodium glutamate, and salt together in a bowl. Store in an airtight container.
Nutrition Facts : Calories 53.2 calories, Carbohydrate 11.4 g, Fat 0.3 g, Fiber 1.1 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 348.5 mg, Sugar 9.6 g
TEXAS SIGNATURE STEAK RUB
This was the winner of the 2000 Texas Hill Country Wine and Food Festival. I rub this on steaks and leave at least overnight. You will have the most tasty and tender steak EVER! My friends won't let me serve steak any other way. Use a good cut of meat--rib eyes or NY strip.
Provided by pamela t.
Categories Easy
Time P1DT5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- thoroghly mix all ingredients.
- Rub on steaks.
- Cover and refrigerate steaks overnight.
Nutrition Facts : Calories 136.9, Fat 1.7, SaturatedFat 0.2, Sodium 52, Carbohydrate 31.7, Fiber 2.8, Sugar 26.8, Protein 1.7
TEXAS DRY RUB
Make and share this Texas Dry Rub recipe from Food.com.
Provided by beretta92_fs2003
Categories < 15 Mins
Time 5m
Yield 1/2 cup
Number Of Ingredients 8
Steps:
- Mix all ingredients in a bowl.
- Store in a air tight jar.
Nutrition Facts : Calories 453.9, Fat 7.6, SaturatedFat 1.2, Sodium 14156.1, Carbohydrate 103.3, Fiber 20.9, Sugar 63.3, Protein 10.9
TEXAS STYLE DRY RUB
Printed from a long forgotten website in the 1990's. I have not tried; posted for safekeeping so I can clean out my paper recipe files. :)
Provided by swissms
Categories Southwestern U.S.
Time 5m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients together. Store in air tight container until ready to use.
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