Barbecued Texas Beef Brisket Recipe Epicuriouscom Recipes

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TEXAS-STYLE BARBECUED BRISKET



Texas-Style Barbecued Brisket image

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

Grilling Method
Indirect grilling
Advance preparation
4 to 8 hours for curing the meat (optional); also, allow yourself about 6 hours cooking time
Special equipment
6 cups hickory or mesquite chips or chunks, soaked for 1 hour in cold water to cover and drained
Ingredients
1 beef brisket (5 to 6 pounds), with a layer of fat at least 1/4 inch thick, preferably 1/2 inch thick
1 tablespoon coarse salt (kosher or sea)
1 tablespoon chili powder
2 teaspoons sugar
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin

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.

BBQ BEEF BRISKET



BBQ Beef Brisket image

Provided by Tim Byres

Categories     Beef     Marinate     Fourth of July     Father's Day     Backyard BBQ     Dinner     Meat     Summer     Smoker     Grill/Barbecue     Party     Simmer     Advance Prep Required     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 16

Number Of Ingredients 13

1 (12-pound) whole beef brisket
2 cups BBQ Beef Coffee Cure
TOMATO AND MOLASSES BARBECUE SAUCE
2 cups ketchup
2 cups diced tomatoes
1 tablespoon tomato paste
1 1/3 cups distilled white vinegar
5 tablespoons Dijon mustard
4 teaspoons granulated garlic
4 teaspoons kosher salt
2 teaspoons black peppercorns, crushed
1/2 pound brown sugar
2/3 cups molasses

Steps:

  • Pat the brisket dry with a towel to remove any moisture. Generously rub the brisket with 1 cup of the BBQ Beef Coffee Cure , massaging all the spice into the meat; repeat with the remaining cure. The cure will soak up the liquid from the beef and form a crust. Place the meat on a large plate, cover with plastic wrap, and marinate in the refrigerator for at least 2 hours.
  • Prepare a smoker for hot smoking. The standard cooking time for brisket is 1 hour per pound, smoked fat side up, under dry, indirect heat at a steady temperature of 225°F. Place the brisket on the center rack of the smoker and smoke for 12 hours. This is slow cooking at its easiest-there's no need to check the meat at intervals.
  • After 12 hours, use a meat thermometer to check for an internal temperature of 185°F in the thickest side of the brisket. Once that temperature is reached, open the door of the smoker and let the meat rest for 30 minutes. This resting period allows the juices to settle. The internal temperature will continue to rise to 190°F.
  • While the meat rests, make the tomato and molasses barbecue sauce: Combine the ketchup, tomatoes, tomato paste, vinegar, mustard, granulated garlic, salt, pepper, and brown sugar with 1 1/3 cups water in a large stockpot over medium heat. Simmer for 20 minutes, stirring, until the sauce thickens slightly. Whisk in the molasses last (it will burn if added too early) and blend with an immersion blender until smooth. Season to taste.
  • Transfer the rested brisket to a cutting board, slice, and chop. The fully rested meat will have a distinct crust and will be tender and juicy inside. There should be a pink smoke ring beneath the crust.

BARBECUED TEXAS BEEF BRISKET



Barbecued Texas Beef Brisket image

Categories     Beef     Summer     Chill     Grill/Barbecue     Bon Appétit

Yield Serves 12

Number Of Ingredients 18

For dry rub
1/2 cup paprika
3 tablespoons ground black pepper
3 tablespoons coarse salt
3 tablespoons sugar
2 tablespoons chili powder
1 7 1/2- to 8-pound untrimmed whole beef brisket
For mop
12 ounces beer
1/2 cup cider vinegar
1/2 cup water
1/4 cup vegetable oil
2 tablespoons Worcestershire sauce
2 tablespoons minced jalapeño chilies
5 pounds (about) 100% natural lump charcoal
4 cups (about) oak or hickory wood smoke chips, soaked in cold water at least 30 minutes
1 cup purchased barbecue sauce (such as Bull's-Eye)
1 tablespoon chili powder

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.

TEXAS BEEF BRISKET



Texas Beef Brisket image

Categories     Sauce     Beef     Side

Yield feeds 8

Number Of Ingredients 4

1 beef brisket (4 to 6 pounds)
2 tablespoons Creole Seasoning (page 167) or All-Purpose Red Rub (page 167)
1/4 cup olive oil
2 cups Mutha Sauce (page 165)

Steps:

  • Check out the instructions in The Techniques of Outdoor Cookin' (page 12) and the Beef Brisket Pit Boss Tips (page 45).
  • Dump 6 cups of hickory wood chips into a bowl, cover with water, and soak for half an hour or so. Drain and divide the chips between 4 squares of aluminum foil. Wrap up into individual packets, poking holes in the top of each one. Set aside.
  • Pull off the grill rack and fire up the grill. While that's going on, needle the brisket all over on both sides with a fork. Mix together the Creole Seasoning or All-Purpose Red Rub and oil. Rub this all over the brisket. Once your coals are good and hot, pile them up on one side of the bottom of the grill, and set two of the wood chip packets right on the coals. Position a drip pan filled with 1/2 inch of water on the side opposite the coals. Put the grill rack back in place. Set the brisket, fat side up, over the drip pan, and close the lid. After about half an hour, check the grill temperature. It should settle down to around 225°. If it's hotter, close down the vent holes. If it's cooler, open them up a bit.
  • Check the temperature of the grill every hour for the next 6 to 7 hours and make adjustments. If the temperature dips down to 200° or less, add a couple of hot new briquettes to the pile of gray coals, close the lid, and open the vent holes a bit.
  • Reach into the grill with some tongs after the brisket's been smoking for 1 1/2 hours, and remove the old packets of wood chips. Toss two new packets of foil-wrapped chips onto the coals.
  • After the brisket has been on the grill for 3 hours, you have achieved the necessary smoke penetration. Grab the meat with tongs, remove it from the grill, and wrap it tightly in foil. Return the foil-wrapped brisket to the grill and cover. Now you're sealing in the succulence of the meat as you continue to cook it to an internal temperature of 175° to 180°. This will take another 3 to 4 hours, so keep working to maintain an even grill temperature of 225° to 250°.
  • Give that finished brisket a rest off the heat in its foil packet for 15 minutes. Save all the roasting juices and skim off the fat. Slice the meat thinly across the grain. Fan the slices out on a platter and pour some of those roasting juices over them. Serve with some warmed Mutha Sauce to spoon over the meat at the table.

TEXAS BARBECUE BRISKET



Texas barbecue brisket image

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

about a 5kg/ 11 lb piece of beef brisket
500 ml/ 18 fl oz beef stock
1 tbsp sunflower oil
1 small onion , finely chopped
3 garlic cloves , crushed
500 ml/ 18 fl oz tomato ketchup
100 ml/ 3.5 fl oz Worcestershire sauce
75 ml/ 2.5 fl oz lemon juice
2 tbsp brown sugar
1 tbsp malt vinegar
2 tsp Dijon mustard
1 tsp crushed chilli flakes
1 tsp Tabasco sauce
1 tsp dried thyme
2 tbsp each chilli powder and mustard powder
1 tbsp each paprika , ground cumin, garlic powder, ground black pepper, caster sugar
1 bay leaf , crushed

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

BARBECUED TEXAS BEEF BRISKET



Barbecued Texas Beef Brisket image

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

1 (7 -8 lb) untrimmed whole beef brisket
1/2 cup paprika
3 tablespoons ground black pepper
3 tablespoons coarse salt
3 tablespoons sugar
2 tablespoons chili powder
12 ounces beer
1/2 cup cider vinegar
1/2 cup water
1/4 cup vegetable oil
2 tablespoons Worcestershire sauce
2 tablespoons minced jalapeno peppers
1 cup purchased barbecue sauce (such as Bull's-Eye)
1 tablespoon chili powder

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

SLOW-COOKED TEXAS BEER BRISKET



Slow-Cooked Texas Beer Brisket image

Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com . On the road to Lockhart, Texas in the Hill Country outside of Austin, I discovered barbecue heaven where smoke meets beef. This slow-cooked brisket is crunchy and almost burnt on the outside, tender and juicy on the inside. After tasting a delicate 2-pound portion, I got some tips from the pit master himself and promptly went home and created my own version. The simple salt-and-pepper Lockhart Dry Rub is favored by the old guard and the Tricked-Up Brisket Rub is akin to what some of the younger up-starts in the barbecue world are doing to add a little more dimension to their burnt ends. Both rubs are great for slow-cooking and smoking brisket. You only need to make one rub to make this brisket so just pick whichever is more appealing to you. Be sure to purchase an untrimmed brisket. The meat needs all of the fat cap to keep it moist during the long cooking time.

Provided by Elizabeth Karmel

Categories     Beer     Backyard BBQ     Dinner     Brisket     Summer     Tailgating     Grill     Grill/Barbecue

Yield Makes 8 to 10 servings

Number Of Ingredients 4

1 (7 to 9 pound) beef brisket, untrimmed
1/2 cup Lockhart Dry Rub , Tricked-Up Brisket Rub , or favorite barbecue rub
1 bottle beer
Post oak or oak wood chips, soaked in water for 30 minutes

Steps:

  • Grilling Method: Indirect/Medium-Low Heat
  • Sprinkle brisket liberally with the rub of your choice.
  • Set-up grill for indirect cooking and place smoker box in gas grill if using. If using a charcoal grill, pour beer into a drip pan and place the drip pan on the charcoal grate between the two piles of charcoal. If using a gas grill, pour the beer into a small drip pan and put on the far-left corner of the cooking grates. (The beer is in the pan to add moisture to the cooking environment while the meat smokes. This is a good idea anytime you smoke-cook foods for a long period of time because smoke reduces the moisture in the air.)
  • Place wood chips that have been soaked in water for 30 minutes directly on the gray-ashed charcoal, if using a charcoal grill, or in the smoker box if using a gas grill.
  • Place brisket (fat side up) in center of the cooking grate over the drip pan. You will not turn the brisket during the cooking time at all. Grill 5 to 7 hours or until meat thermometer registers 180°F. When done, remove brisket from grill and let rest 20 minutes. Slice thin and serve immediately with pickled okra and sliced white bread.

LAZY TEXAS BRISKET



Lazy Texas Brisket image

Provided by Jinx Morgan

Categories     Herb     Bake     Brisket     Spice     Summer     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 12

1 large garlic clove, minced
1 4- to 5-pound beef brisket
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried sage, crumbled
1/2 teaspoon sugar
1/2 teaspoon ground oregano
1/4 teaspoon ground red pepper
1/4 teaspoon freshly ground pepper
Broncbuster's Barbecue Sauce

Steps:

  • Preheat oven to 325°F. Rub garlic into both sides of brisket. Combine all remaining ingredients except barbecue sauce in small bowl and mix well. Rub into brisket. Set brisket fat side up on large piece of foil and wrap tightly. Transfer to shallow roasting pan. Bake until tender, about 3 hours. Serve hot or cold with sauce.

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