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.
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.
TEXAS OVEN-ROASTED BEEF BRISKET
the tastiest brisket ever..this is a Food Network recipe by Tom Perini, I use a pot roast rather than a brisket...much tastier.
Provided by JoJoStar
Categories Roast Beef
Time 4h10m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- preheat the oven to 350 degrees F.
- Make a dry rub by combining all dry ingredients.
- season the raw brisket on all 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 to cook until fork tender, about 3 hours.
- trim the fat and slice meat thinly across the grain. top with juice from the pan.
TEXAS OVEN-ROASTED BEEF BRISKET
I was once a brisket novice, but now I cook up a dish with the taste of Texas. Thanks to a robust rub, the end result is a fork-tender cut with a crispy crust. -Audria Ausbern, Tahoka, Texas
Provided by Taste of Home
Categories Dinner
Time 3h35m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 325°. Mix first seven ingredients; rub over brisket. In an ovenproof Dutch oven, heat oil over medium heat; brown beef, one piece at a time, on both sides. Return first piece to pan. Add broth and bay leaf; bring to a boil., Bake, covered, until beef is tender, 3-1/4 to 3-3/4 hours. Remove brisket from pan; keep warm. Discard bay leaf; skim fat from cooking juices. Cut brisket diagonally across the grain into thin slices. Serve with cooking juices.
Nutrition Facts : Calories 264 calories, Fat 10g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 478mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 38g protein. Diabetic Exchanges
TEXAS OVEN BRISKET
Make and share this Texas Oven Brisket recipe from Food.com.
Provided by ZEBAL
Categories One Dish Meal
Time 5h20m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 275F DEGREES.
- in a large pyrex baking dish, thoroughly mix all ingredients for sauce. put the brisket in the baking dish, and turn it over once to coat it with the sauce. sela the dish tightly with havy-duty aluminum foil.
- bake at 275F DEGREES; for 5 to 7 hours (about 1 hour and 15 minutes per pound). remove from oven and allow to stand for 1 hour before slicing. slice across the grain, and serve with sauce. makes 8 to 10 servings.
- note: this recipe works well with 5- to 6- pound brisket. be sure to use a pyrex baking dish or a very heavy metal pan. also, before you prepare the brisket, remove it from the refrigerator far enough ahead of time to allow it to come to room temperature.
Nutrition Facts : Calories 922.1, Fat 75.8, SaturatedFat 30.4, Cholesterol 207, Sodium 811.9, Carbohydrate 7.7, Fiber 0.7, Sugar 2.9, Protein 48.8
LOW AND SLOW TEXAS OVEN BRISKET
For years R. B. could not stop falling for the latest food magazine pitch for perfectly smoked, tender beef brisket. Finally, after a twelve-hour ordeal of tending the fire and at least six episodes of wrapping and unwrapping and mopping, Min led him from the patio and into the kitchen and showed him around. Since that breakthrough, brisket is what's for dinner much more often. Whether you're cooking indoors or out, the brisket's best friend is heavy-duty aluminum foil to trap moist heat and smoke. R. B.'s reformed oven method for brisket is to wrap it once, tuck it in a warm oven, and go to bed. Who needs melatonin with the aroma of a brisket wafting through the house in the wee hours? Be prepared to wake up ravenous.
Yield makes 8 to 10 servings
Number Of Ingredients 6
Steps:
- HEAT the oven to 250°F.
- SCATTER the onion and garlic in the middle of a sheet of heavy-duty aluminum foil large enough to generously wrap around the meat. Lay the brisket on top and rub all sides with the dry rub. Pour the bottled smoke and Worcestershire over the meat.
- SEAL the foil around the meat. Carefully place the foil pack in a large roasting pan. Roast the brisket for 7 to 9 hours, until the internal temperature is at least 190°F and the meat is pull-apart tender.
- REMOVE the brisket from the oven. Open the foil and allow the juices to collect in the pan. Move the brisket to a cutting board and thinly slice it against the grain. Serve with the warm meat juices.
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