TEXAS-STYLE BRISKET
Provided by Food Network
Categories main-dish
Time 12h45m
Yield 15 to 20 servings
Number Of Ingredients 18
Steps:
- Prepare a smoker for cooking at 250 to 275 degrees F.
- Trim the fat cap on the brisket to 1/4 inch, then trim out the top and bottom fat. Trim the lean flat edges so the meat is at least 1 1/2-inches thick.
- Stir together the salt and pepper in a bowl until well blended to make the rub.
- Shake an even layer of the rub on all surfaces of the brisket that will be exposed to the smoke. Do not pack the rub into folds or cracks, since that will turn the rub into a soggy paste.
- Place the brisket in the smoker with the fatty point closest to the firebox. Smoke for 2 hours, rotating the brisket occasionally for even coloring and to prevent the edges from drying out. Spritz the brisket liberally with apple juice and continue smoking the brisket, spritzing every 30 minutes, until the meat has a dark mahogany color and the internal temperature reaches 203 to 205 degrees F, another 10 to 12 hours. Wrap the brisket tightly in unwaxed butcher paper and let rest 45 minutes to 1 hour before slicing and chopping. Serve with Original BBQ Sauce if using.
- Combine the ketchup, vinegar, Worcestershire, molasses, brown sugar, hot sauce and lemon juice together in a large pot and whisk until blended. Place over medium heat and bring to a simmer, then add the chili powder, granulated garlic, onion powder, salt, pepper and cayenne. Continue to simmer for 30 to 45 minutes, stirring occasionally to keep from burning.
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-STYLE BRISKET
This is the quintessential Texas-style brisket. Even my husband's six-generation Texas family is impressed by it! Grilling with wood chips takes a little extra effort, but I promise you'll be glad you did. Each bite tastes like heaven on a plate. -Renee Morgan, Taylor, Texas
Provided by Taste of Home
Categories Dinner
Time 6h35m
Yield 20 servings.
Number Of Ingredients 5
Steps:
- Trim fat on brisket to 1/2-inch thickness. Rub brisket with pepper and salt; place in a large disposable foil pan, fat side up. Refrigerate, covered, several hours or overnight. Meanwhile, soak wood chips in water., To prepare grill for slow indirect cooking, adjust grill vents so top vent is half open and bottom vent is open only a quarter of the way. Make 2 arrangements of 45 unlit coals on opposite sides of the grill, leaving the center of the grill open. Light 20 additional coals until ash-covered; distribute over unlit coals. Sprinkle 2 cups soaked wood chips over lit coals., Replace grill rack. Close grill and allow temperature in grill to reach 275°, about 15 minutes., Place foil pan with brisket in center of grill rack; cover grill and cook 3 hours (do not open grill). Check temperature of grill periodically to maintain a temperature of 275° throughout cooking. Heat level may be adjusted by opening vents to raise temperature and closing vents partway to decrease temperature., Add another 10 unlit coals and 1 cup wood chips to each side of the grill. Cook brisket, covered, 3-4 hours longer or until fork-tender (a thermometer inserted in brisket should read about 190°); add coals and wood chips as needed to maintain a grill temperature of 275°., Remove brisket from grill. Cover tightly with foil; let stand 30-60 minutes. Cut brisket across the grain into slices.
Nutrition Facts : Calories 351 calories, Fat 12g fat (4g saturated fat), Cholesterol 116mg cholesterol, Sodium 1243mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 56g protein.
SALT AND PEPPER BRISKET
Provided by Food Network
Categories main-dish
Time 8h10m
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- Preheat a smoker to 225 degrees F using your preferred heating method. Then add the woodchips.
- Mix the salt and pepper to make the seasoning rub. Apply the rub to the brisket.
- Place the brisket on the smoker. Add more woodchips as necessary to supply smoke throughout cooking. Cook the brisket until it reaches and internal temperature of 170 degrees F, 4 to 5 hours.
- Carefully wrap the brisket in foil or butcher paper and return to the smoker. Continue cooking until the brisket reaches an internal temperature of 190 degrees F, 1 to 2 more hours.
- Rest the meat, still wrapped, for 30 minutes to 1 hour.
- Unwrap the brisket and slice the meat against the grain to serve.
REAL TEXAS BRISKET (SMOKED) (SOUTHWEST)
This is the real deal--it doesn't get any better than this. You'll need a smoker, that uses wood (not electric), and one that you can control the temperature on. A kettle BBQ pit (like a Webber) using indirect heat might work, but they tend to get too hot. A pit smoker with a separate fire box is best. For best results, use hickory or pecan. Mesquite is good too, but tends to be a little bitter when smoking for very long periods of time. Prep time does not include marinating over night or the time necessary to get the smoker going.
Provided by Pokey in San Antonio
Categories Roast Beef
Time 8h30m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Trim brisket leaving 1/2" layer of fat on top. Determine the direction of the grain of the meet and cut off a slice across the grain. This way when the meet is done, and covered with a dark brown crust, you'll be able to see which direction you should slice.
- Brush with 1/4 cup of lemon juice (bottle juice is fine).
- In a bowl, combine lemon pepper, oregano, celery salt, garlic salt, and seasoned salt.
- Rub brisket with 1/2 of this mixture, cover with plastic wrap and chill overnight.
- Remove brisket and let it come to room temp before cooking. Putting a cold piece of meat in a smoker is a sure fire recipe for disaster--the meet will be very bitter.
- Prepare your smoker according to the manufacturer's direction. Heat the smoker to 225°F at the cooking level.
- Place the brisket in the smoker, fat side up.
- Keep the temperature as close to 200°F as you can for the first 2-3 hours by adjusting the air intake, and adding small pieces of wood every 30 minutes. Do not adjust the out vent, it should always remain full open. You know your cooking properly when there is very little smoke coming out of the smoker, and the hot air coming out of the top vent is clear for the first foot, then it turns to a grayish white smoke. If smoke is billowing out of every opening, the smoke is cold and the air flow is too low--your brisket will taste like tar. You can let the temperature creep up to 225°F , but not much over that.
- In a small bowl, combine the Worcestershire sauce, and remaining lemon juice and rub mixture.
- Mop on the sauce every hour as you turn the meat. Be sure to turn the meat over and also rotate to ensure even cooking. This should be the only time you open the cooking area.
- Smoke 1 1/4 to 1 1/2 hours per pound, until the internal temperature is 190°F . If you go much past that, your brisket will not slice up, and you'll have pulled beef.
- Remove and wrap in aluminum foil. Let the meat rest for about 1 hour.
- Cut the point (the pyramid shaped portion) off following a natural fat layer between the point and the flat.
- Trim off excess fat.
- Slice the brisket across the grain, using the starter slice you should have done at the beginning as a guide. Slices should be 1/4" thick. If a portion of brisket is falling apart rather than slicing, don't despair. Save the shredded portions and the burnt ends. They will make the best BBQ beef sandwiches later, when chopped and mixed with BBQ sauce.
TEXAS-STYLE SMOKED BRISKET
Provided by Paula Disbrowe
Categories Beef Backyard BBQ Dinner Meat Brisket Summer Grill Smoker Bon Appétit
Yield Makes 12 to 16 servings
Number Of Ingredients 8
Steps:
- 1 Order the brisket You'll have to special-order your brisket ahead of time (the brisket already sold at the meat counter is typically not whole). You should be able to do this at almost any butcher shop or at a grocery store meat counter. Ask for a brisket that is as evenly thick as possible, with the surrounding fat trimmed to 1/4" thick (this protects the meat from drying out while cooking).
- 2 Season the meat An hour before preparing the grill, place brisket on a rimmed baking sheet. Mix salt and pepper in a small bowl and season the meat all over (it should look like sand stuck to wet skin but without being cakey). Let meat sit at room temperature for 1 hour.
- 3 Prepare your grill Meanwhile, soak 6 cups wood chips in a bowl of water for at least 30 minutes or overnight. Leave in water throughout the cooking process. Keep remaining 2 cups chips dry. Light only 1 grill burner to medium (if using a 3-burner grill, light burner on either end). Make sure drip tray is empty, as a lot of fat will render. Place smoker box over the lit burner, add 1/2 cup soaked wood chips to box, and close grill. Adjust heat as needed to keep temperature at 225-250°F. We recommend using a stand-alone thermometer, even if your grill has one, to ensure an accurate reading. Stick it through the gap between the lid and base of the grill (or set it on the grill's upper shelf, though this is not ideal, as it requires opening the lid more frequently). The wood chips should begin to smolder and release a steady stream of smoke. How long this takes depends on how wet your chips are and the heat of your grill. To get more smoke without increasing grill heat, add a few dry chips to the soaked ones.
- 4 Maintain the heat Place brisket, fatty side up, on grill grate as far away from lit burner as possible. Cover grill and smoke meat, resisting the urge to open grill often, as this will cause the temperature to fluctuate. Adjust heat as needed to keep temperature steady at 225-250°F. Check wood chips every 45 minutes or so, and add soaked chips by 1/2-cupfuls as needed to keep smoke level constant.
- 5 Know when it's done Keep smoking the brisket, rotating every 3 hours and flipping as needed if top or bottom is coloring faster than the other, until meat is very tender but not falling apart and an instant-read thermometer inserted into the thickest part of meat registers 195-205°F, 10-12 hours total.*
- *Need a cheat? If you just don't want to spend your whole day at the grill, here's a fail-safe, Aaron Franklin- endorsed alternate method that will deliver similarly glorious results: Smoke brisket on grill until an instant-read thermometer inserted into the thickest part of meat registers 150-170°F, 5-6 hours. Wrap brisket in foil, place on a baking sheet, and cook in a 250°F oven until meat reaches the same 195-205°F internal temperature, 4-6 hours longer. What's important is getting that smoky flavor into the meat, and 5-6 hours on the grill should do it. After that point, you're simply getting the meat cooked through.
- DO AHEAD: Brisket is best shortly off the grill, but you can still get good results smoking it up to 3 days ahead. Let cool for an hour before wrapping in foil and chilling. To serve, reheat meat, still wrapped, in a 325°F oven until warmed through.
- 6 Dig in Transfer brisket to a carving board and let rest at least 30 minutes. Slice brisket against the grain 1/4" thick.
- Serve it with: Coleslaw, potato salad, and pinto beans.
TEXAS-STYLE SMOKED BRISKET
This take a little extra time but well worth it. Got this recipe off Emeril Salutes Houston, TX episode.
Provided by Kaccy G.
Categories Meat
Time 6h
Yield 6-8 serving(s)
Number Of Ingredients 31
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.
- 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 140 to 145 degrees F, 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) BBQ Sauce: 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.
- Essence: Combine all ingredients thoroughly and store in an airtight jar or container.
More about "texas style salt and pepper smoked brisket food"
SLOW-COOKED SALT AND PEPPER BRISKET RECIPE - TODAY
From today.com
4.2/5 (67)Category EntréesAuthor Matt Abdoo
TEXAS STYLE BRISKET | SALT + PEPPER = PERFECT BARK - YOUTUBE
From youtube.com
Author EikenBBQViews 17.8K
TEXAS BARBECUE SMOKED BRISKET RECIPE - HOUSE OF …
From houseofnasheats.com
TEXAS STYLE ANGUS BRISKET - SALT & PEPPER, LOW & SLOW
From kosmosq.com
EASY TEXAS-STYLE BRISKET RECIPE (OVEN-BAKED) | THE KITCHN
From thekitchn.com
TEXAS STYLE SMOKED BRISKET - HOUSE OF YUMM
From houseofyumm.com
SMOKED BRISKET WITH TEXAS STYLE RUB - DAD WITH A PAN
From dadwithapan.com
THE BEST PEPPER FOR SMOKED BRISKET: MAKING TEXAS …
From meatsmokinghq.com
Cuisine AmericanTotal Time 1 hr 18 minsCategory Meat GuidesPublished Dec 3, 2021
HOW TO MAKE TEXAS- STYLE BEEF BRISKET AT HOME VERY EASY …
HOW TO SMOKE A BRISKET (TEXAS-STYLE) - THE ANTHONY KITCHEN
From theanthonykitchen.com
TEXAS STYLE SMOKED BRISKET RECIPE — KEVIN SEARS
From searsforfears.com
TEXAS STYLE BRISKET | SALT + PEPPER = PERFECT BARK
From brisket.club
SMOKED BRISKET RECIPE (7 EASY STEPS) | THE GRILLING DAD
From thegrillingdad.com
TEXAS STYLE SMOKED BEEF BRISKET - TRAEGER GRILLS
From traeger.com
BACK TO BASICS BRISKET - BEEF, SMOKE, SALT, & PEPPER IN ... - YOUTUBE
From youtube.com
TEXAS SMOKED BRISKET RECIPE - OVER THE FIRE COOKING
From overthefirecooking.com
WHERE TO FIND THE BEST BBQ IN L.A. - LOS ANGELES TIMES
From latimes.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