Texas Brisket Recipes

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TEXAS BARBECUE BRISKET

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



Texas barbecue brisket image

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

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

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



Texas-Style Brisket image

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.

1 whole fresh beef brisket (12 to 14 pounds)
1/2 cup pepper
1/4 cup kosher salt
Large disposable foil pan
About 6 cups wood chips, preferably oak

TEXAS-STYLE BRISKET

Provided by Food Network

Categories     main-dish

Time 12h45m

Yield 15 to 20 servings

Number Of Ingredients 18



Texas-Style Brisket image

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.

One 15- to 22-pound whole or packer beef brisket
1 cup kosher salt
1 cup coarse black pepper
Apple juice in a spray bottle, for spritzing the brisket
Original BBQ Sauce, optional, recipe follows
6 cups ketchup
1 cup apple cider vinegar
1 cup Worcestershire sauce
3/4 cup molasses
1/2 cup brown sugar
2 tablespoons hot sauce, such as Louisiana
2 tablespoons lemon juice
1/2 cup chili powder
2 tablespoons granulated garlic
2 tablespoons onion powder
2 tablespoons kosher salt
2 tablespoons black pepper
1 tablespoon cayenne pepper

TEXAS HILL COUNTRY MARKET-STYLE BRISKET

Provided by Food Network

Categories     main-dish

Yield 8 to 10 servings

Number Of Ingredients 12



Texas Hill Country Market-Style Brisket image

Steps:

  • Build a charcoal fire or preheat a gas grill.
  • Pat the brisket dry with paper towels. Do not trim any excess fat off the meat; this fat will naturally baste the meat and keep it moist during the long cooking time.
  • Using your hands or a shaker-top jar, sprinkle the brisket liberally with the rub. Let it sit for about 5 minutes and pat the spices into the meat but do not rub-this mixture will form a dark savory crust on the meat, often referred to as the sought after "burnt-ends." Set aside on a clean tray until ready to cook.
  • If using a charcoal grill, place a drip pan between the 2 piles of white-gray ashed briquettes (on the charcoal grate). Pour the beer into the drip pan. Before placing the meat on the grill, place the soaked wood chips directly on the coals. You will need to add charcoal every hour to maintain the heat. If using a gas grill, place a drip pan with the beer in the upper left corner of the gas grill directly on top of the flavorizer bars or ceramic rock. Place the soaked wood chips in a smoker box.
  • Place the brisket in the center of the cooking grate, fat side up, over indirect medium-low heat. Cover and cook slowly for 4 to 5 hours at 325 degrees to 350 degrees or until an instant read thermometer inserted into the middle of the brisket registers 190 to 200 degrees. The meat should be very tender and falling apart. It will feel like the consistency of butter when you insert it with the probe of the thermometer. Remember: Do not turn the meat during the entire cooking time.
  • Let the meat rest for 20 minutes or until cool enough to handle. The recipe can be made in advance up to this point and, once it is cool, wrapped in 3 layers of heavy-duty aluminum foil. To reheat the brisket, leave in foil and heat for about 1 hour at 250 degrees. For a crispier crust, remove the foil at the end and put it back in the oven for another 15 minutes. Slice against the grain and serve with the Texas Vinegar-Chile Hot Sauce if desired.
  • In a medium bowl, combine all the ingredients and mix well. The rub will keep in an airtight container for up to 6 months.Good for Seasoning: Beef (brisket, beef shoulder); pork; chicken
  • Whisk all the ingredients together in a medium nonreactive bowl. Pour the sauce into a glass bottle with a top. It will keep indefinitely, covered in or out of the refrigerator.

Rick Schmidts Texas Rub, recipe follows
1 whole beef brisket, untrimmed, 9 to 12 pounds
1 (12-oz) bottle beer such as Lone Star or Heineken
Oak or mesquite wood chips, soaked in water for 30 minutes
Texas Vinegar-Chile Hot Sauce, recipe follows
1 1/2 cups kosher salt, preferably Morton
1/4 cup Tellicherry (black) peppercorns, coarsely ground, or about 1/4 cup plus 1 tablespoon freshly ground black pepper
1 tablespoon cayenne pepper
1 cup white vinegar
1/2 cup apple cider vinegar
2 tablespoons cayenne pepper, or more to taste
1 tablespoon red chile flakes, or more to taste

BRISKET, EAST TEXAS STYLE

Provided by Food Network

Time 5h50m

Yield 14 to 16 servings

Number Of Ingredients 8



Brisket, East Texas Style image

Steps:

  • In a large cooking pot combine beef stock, wine, bay leaves, peppercorns, garlic and salt; over medium heat, bring to a low boil. Place brisket in boiling mixture, fat side up, and cook at a low simmer for 4 1/2 hours, or until tender.
  • Remove brisket from pan and place on the top rack of a grill or smoker and cook for 1 hour. Baste with BBQ sauce. Remove from grill or smoker and let cool for 15 minutes. Slice thinly and serve.

2 1/2 gallons good beef stock
1 bottle dry red wine
4 bay leaves
2 tablespoons whole black peppercorns
5 cloves garlic
1/2 cup kosher salt
One 8- to 10-pound brisket, fat cap on
2 1/2 cups of your favorite BBQ sauce

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



Texas Oven-Roasted Beef Brisket image

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.

2 tablespoons chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1 bay leaf, crushed
4 pounds beef brisket, trimmed
1 1/2 cups beef stock

TEXAS BRISKET ROAST

The simplest things in life are the best; and this recipe is very simple. The trick is the long cooking time at low temperature. You can't speed this up by cooking at a higher temperature. Must cook hot for the first hour, though, so the meat heats through. Makes for a great meal any time of the year. Serve with summer squash casserole, mashed potatoes and biscuits or corn bread (jalepeno corn bread?).

Provided by Cattleships

Categories     Meat

Time 6h2m

Yield 10 serving(s)

Number Of Ingredients 5



Texas Brisket Roast image

Steps:

  • Pre-heat oven to 400 Degrees.
  • Spread out two (2) two and one half ft lengths of wide aluminum foil and cross them (like a plus sign) inside of a roasting pan with long ends hanging out.
  • Shake out half of the dry onion soup mix and garlic onto the foil and lay brisket on top inside the pan.
  • Shake out the rest of the dry onion soup mix and garlic on top of the Brisket.
  • Close brisket up in foil so that it is completely encased and nothing will seep out.
  • Put in oven and cook at 400 degrees for 1 hour, then turn down to 250 degrees and let cook for 5 hours.
  • When done, open up foil, set aside roast, and pour drippings into 2 quart sauce pan.
  • Add Golden Mushroom soup and red cooking wine to drippings and stir over medium heat to desired temperature: this gravy is to die for.

1 (6 lb) beef brisket
1 package dry onion soup mix
1 can Campbell's Golden Mushroom soup
1/2 cup red wine
1 tablespoon minced or crushed garlic

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



Real Texas Brisket (Smoked) (Southwest) image

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.

8 lbs beef brisket (trimmed)
1/4 cup lemon juice
2 tablespoons lemon pepper
1 tablespoon dried oregano
3 teaspoons celery salt
1 teaspoon garlic salt
1 teaspoon seasoning salt
1/4 cup lemon juice
1 cup Worcestershire sauce

NEVER FAIL TEXAS BBQ BRISKET

Make and share this Never Fail Texas BBQ Brisket recipe from Food.com.

Provided by msintrepid

Categories     Meat

Time 5h25m

Yield 8 serving(s)

Number Of Ingredients 2



Never Fail Texas BBQ Brisket image

Steps:

  • You are going to need a large pit BBQ with a cover to completely cook outside- or you can finish this off in the oven.
  • Completely cover the brisket with the steak seasoning- don't be stingy- and pat in well or"rub" as we do here in Texas.
  • Seasoning layer should be thick.
  • Place brisket over coals located on one end of pit or in BBQ and sear all sides of brisket, watching for flame ups, for 2 hours.
  • Use heavy duty foil and completely wrap brisket, placing in a pan that brisket fits comfortably Move pan to the side of the pit without the coals- or to your oven, set at 325 degrees- and let cook for 3 hours, replacing coals to keep temp in your pit at about 325-350 degrees.
  • Remove pan and let brisket set for 15-20 minutes before slicing.
  • Be sure that you slice against the grain of the brisket or it will be tough.
  • There will be lots of wonderful au jus in the foil, be sure to pass that with your brisket and serve with pintos, cornbread and slaw.

Nutrition Facts :

beef brisket
McCormick's Montreal Brand steak seasoning

TEXAS-STYLE BRISKET

Provided by Steven Raichlen

Categories     dinner, project, roasts, main course

Time 6h

Yield 8 to 10 servings

Number Of Ingredients 3



Texas-Style Brisket image

Steps:

  • Preheat grill to 325 degrees, building fire on opposite sides of grill if using charcoal, or on one side or opposite sides if using gas. Season brisket with rub.
  • If using charcoal, every hour for first 5 hours add fresh coals and toss 1/2 cup wood chips on each mound of coals. If using gas, place wood chips in smoker box, and preheat until you see smoke (depending on model of gas grill, use all 5 cups at once or 1 cup every hour for first 5 hours).
  • Place brisket, fat side up, in foil roasting pan just large enough to hold it. Place pan in center of grill, away from heat.
  • Barbecue brisket until nicely browned, cooked through and very tender, for 5 to 7 hours. If brisket starts to brown too much, tent it loosely with foil.
  • Transfer cooked brisket to cutting board, cover with foil, and let rest for 10 minutes, reserving pan juices. With sharp knife, trim and discard any large lumps of fat. Slice brisket thinly across grain. Serve with slices of white bread, spooning pan juices over top.

1 5- to 6-pound piece beef brisket, with thick layer of fat
1/4 cup basic rub (see recipe)
5 cups hickory or oak chips, soaked in cold water for 1 hour, and then drained

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



Low and Slow Texas Oven Brisket image

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.

1 medium onion, chopped
6 garlic cloves, chopped
One 4- to 6-pound beef brisket with a layer of fat
3 to 4 tablespoons Cheater Chili Dry Rub (page 45)
1/4 cup bottled smoke
1/4 cup Worcestershire sauce

TEXAS-STYLE BARBECUED BEEF BRISKET

From Southern Living January 2012. As a note, I am not a fan of cumin so I would reduce it to 1/2 tsp and/or omit it altogether!

Provided by Papa D 1946-2012

Categories     Meat

Time 8h20m

Yield 4-6 serving(s)

Number Of Ingredients 10



Texas-Style Barbecued Beef Brisket image

Steps:

  • Lightly grease a 6 quart slow cooker, add onion and garlic. Stir together chili powder and next 5 ingredients. Rub over brisket and place brisket over onion mixture in slow cooker.
  • Whisk together beer and chili sauce. Slowly pour mixture around brisket, avoid removing spices from brisket.
  • Cover and cook on low for 7 to 8 hours or high 4 to 5 hours. When done uncover and let sit in cooker 20 minutes.
  • Remove brisket from slow cooker; cut brisket across the grain into thin slices put on serving plate and spoon pan juices over meat.

Nutrition Facts : Calories 388.9, Fat 17.2, SaturatedFat 6, Cholesterol 140.6, Sodium 556.3, Carbohydrate 7, Fiber 1.5, Sugar 2.3, Protein 48.1

1 large sweet onion, sliced
3 garlic cloves, chopped
1 tablespoon chili powder
1 tablespoon jarred beef base
1 tablespoon Worcestershire sauce
1 teaspoon cumin
1 1/2 teaspoons hickory liquid smoke
1 (2 -3 lb) beef brisket, flat trimmed
1/4 cup beer
3 tablespoons bottled chili sauce

BARBECUED TEXAS BEEF BRISKET

Categories     Beef     Summer     Chill     Grill/Barbecue     Bon Appétit

Yield Serves 12

Number Of Ingredients 18



Barbecued Texas Beef Brisket image

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.

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

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



Texas Oven-Roasted Beef Brisket image

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.

2 tablespoons chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1 bay leaf, crushed
4 lbs beef brisket, trimmed
1 1/2 cups beef stock

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However, when a food is listed as ‘Texas Style’ it usually means that it has been prepared in line with Central Style BBQ. Central Texas Style is large cuts of meat, like brisket, …
From theonlinegrill.com


TEXAS SMOKED BRISKET RECIPE | TEXAS BEEF COMPANY
4 tbsp chili powder. 2 tbsp salt. 1 tbsp cracked black pepper. 2 tsp garlic powder. 1 tsp cayenne pepper. Once you’ve gathered and measured all the ingredients, use a large bowl to combine …
From texasbeef.com


TEXAN BRISKET RECIPE RECIPES ALL YOU NEED IS FOOD
TEXAS BARBECUE BRISKET RECIPE - BBC GOOD FOOD. Take your barbecue beyond the burger with this brilliant beef brisket. Provided by Good Food team. Categories Buffet, Dinner, …
From stevehacks.com


TEXAS OVEN-ROASTED BEEF BRISKET - DINNER, THEN DESSERT
Preheat oven to 300 degrees F. Combine chili powder, Kosher salt, garlic powder, onion powder, pepper, sugar, mustard powder and the crushed bay leaf in a small mixing …
From dinnerthendessert.com


TEXAS FOOD GUIDE: 25+ FAMOUS THINGS TO EAT IN TEXAS
Brisket. Texas Smoked Brisket is made from beef, and when it is pulled off the smoker, it will be entirely enveloped in an almost-burned-looking exterior–but it’s not burned. …
From lonestartravelguide.com


TEXAS BARBECUE BRISKET | CANADIAN LIVING
Let stand for 1 hour or, refrigerated, up to 1 day. Brisket Sauce: In small saucepan, heat oil over medium heat; fry onion and garlic until soft and translucent. Stir in ale, sugar, …
From canadianliving.com


TEXAS BRISKET - FOOD NETWORK
4) Place the pan with the brisket in the center of the grate and cover the barbecue/smoker. Slow-cook the brisket until it is tender and an instant-read thermometer inserted in the center of the …
From foodnetwork.co.uk


TEXAS-STYLE OVEN BRISKET RECIPE | JAMES BEARD FOUNDATION
Move the oven rack to the center position and preheat the oven to 275°F. In a small bowl, stir together the pepper and salt. Spread the pepper mixture evenly across a large baking sheet. …
From jamesbeard.org


TEXAS-STYLE BRISKET RECIPE - SUCKLEBUSTERS BACKYARD KITCHEN RECIPES
Cooking. To cook your brisket, fire up your pit to 250° Fahrenheit. Once it’s up to temp, place the brisket on the smoker, close the lid. This is where the waiting begins. Once …
From sucklebusters.com


THE BEST TEXAS BRISKET RUB RECIPE | WHOLESOME YUM
Garlic powder. Black pepper. Cayenne pepper. Onion powder. Dried oregano. Ground cumin. The amounts of each are on the recipe card below. Sometimes, brisket rub …
From wholesomeyum.com


20 FOODS TEXAS IS KNOWN FOR | ALLRECIPES
Credit: BW7491. It's no surprise that another pecan dessert made the list of Texas favorites. The Austin-based Lammes Candies has garnered attention nationwide for their …
From allrecipes.com


TEXAS-STYLE BRISKET DRY RUB RECIPE - THE SPRUCE EATS
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 …
From thespruceeats.com


HOW TO COOK BRISKET: RECIPES AND TIPS - CHOWHOUND
Food; Fitness; Faves; Connect; Subscribe. The Best of Brisket: Recipes, Tips, and Tricks. Written by on November 8, 2021. Brisket is beloved, and not just by Jewish grandmas …
From greatist.com


HOW TO HOST A TEXAS STYLE BACKYARD BBQ - THE SPRUCE
According to Riches, Texas barbecue is sliced beef brisket, German-style sausage, and meaty ribs with tangy, tomato-based sauce carefully spooned over the meat or placed on …
From thespruce.com


TEXAS STYLE SMOKED BRISKET RECIPE — KEVIN SEARS
Ingredients. 1 whole 12 - 20 lb packer brisket (flat and point) 1/2 cup of kosher salt. 1/2 cup of course ground black pepper. Empty spice shaker. 1 cup of apple cider vinegar
From searsforfears.com


RECETTE DE TEXAS BRISKET (POITRINE BOEUF) | ZESTE
Rincer la pointe de poitrine de boeuf à l'eau froide et l'éponger. Dans un bol, mélanger tous les ingrédients du sel épicé à frotter. Frotter ce mélange sur toutes les faces de la pointe de …
From zeste.ca


TEXAS BRISKET | PAULA DEEN
Place brisket fat side up in a large disposable aluminum pan and place in the center of the grate and cover the grill. Slow grill the brisket until tender and an instant-read thermometer inserted …
From pauladeen.com


JUICY TENDER TEXAS STYLE SMOKED BRISKET WITH MEATER
Inert your MEATER into the thickest part of the meat, and set the MEATER app to interal temp goal of 205F. Smoke the meat at 250F until the briket reads 170F on your …
From thecastawaykitchen.com


TEXAS BARBECUE BRISKET RECIPE - ROBB WALSH | FOOD & WINE
Step 5. Transfer the brisket to a large sheet of heavy-duty foil. Brush the remaining mop and garlic all over the brisket and wrap it in the foil. Put the wrapped brisket in a large, disposable ...
From foodandwine.com


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