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 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.
SMOKED, SPICE RUBBED, TEXAS-STYLE BRISKET ON TEXAS TOAST
Steps:
- Mix together all the spices in a bowl. Liberally rub the entire brisket with the spices, wrap tightly in plastic wrap and refrigerate for at least 4 hours and up to 24 hours. Remove the brisket from the refrigerator 1 hour before beginning the smoking process to take the chill off, and remove the plastic wrap.
- Get your smoker running at 225 degrees F with hardwood charcoal and a few handfuls of soaked wood chips. This temperature should be maintained throughout the entire smoke. (If you are using a grill: Set up the grill for indirect heat, banking the coals on one side of the grill and scattering the wood chips on top. Maintain the temperature at 225 degrees throughout the smoking process, adding chips as necessary, until you wrap the brisket in foil.)
- Place the brisket fat-side up on your smoker grate and close it up for the long smoke.
- Open your barbecue smoker every hour or 2 and spray the brisket liberally with apple juice to help keep the meat from drying out. Also keep apple juice in the water pan if you are using a water smoker.
- When the internal temperature reaches 165 to 170 degrees, after about 4 hours, wrap the brisket in aluminum foil and continue to cook for another 3 1/2 to 4 1/2 hours. This little trick is a big help in getting the meat tender, especially for beginners. Figure that a brisket smoked at around 200 degrees will take about 1 1/2 hours per pound. The brisket is done when the internal temperature reaches 185 degrees F. Remove and let rest 20 minutes before slicing. Remove the foil from the brisket over a large pan or disposable pan and reserve the liquid. Cut off the brisket points and reserve for another use (such as Honey-Rum Pinto Beans with Burnt Ends). After the points are removed, look to see which way the grain runs and slice thinly across the grain. Smear some barbecue sauce on Grilled Texas Toast, top with brisket and Pickled Red Onions.
- Preheat the grill to medium-high. Heat the oil in a small saute pan and cook the garlic for 1 minute. Let cool slightly. Stir in the butter and season with salt and pepper. Grill the bread until lightly golden brown on both sides. Remove from the grill and spread 1 side of each slice with some of the garlic butter.
- Bring the vinegar, sugar, mustard seeds and 1 tablespoon salt to a boil in a small saucepan and cook until the sugar and salt dissolves, about 1 minute. Transfer to a small bowl and let cool for 10 minutes. Add the onions and stir to combine. Cover and refrigerate for at least 1 hour and up to 24 hours.
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.
SLOW COOKER TEXAS SMOKED BEEF BRISKET
This is a wonderful and very easy recipe to throw in the slow cooker on those really busy days. It can be increased for a large group or downsized for 2 people. It reminds me of summers in Texas.
Provided by Sandy Clark Gerhardt
Categories Main Dish Recipes Roast Recipes
Time 6h40m
Yield 4
Number Of Ingredients 12
Steps:
- Mix paprika, pepper, salt, brown sugar, chili powder, and cumin together in a bowl; rub evenly over the surface of the brisket. Put brisket in a large, resealable plastic bag; refrigerate 30 minutes to overnight.
- Stir barbeque sauce, water, Worcestershire sauce, and liquid smoke together in the bottom of a slow cooker. Lay brisket into the sauce mixture. Arrange onions atop the brisket.
- Cook on Low until brisket is very tender, 6 to 7 hours. Rest brisket 10 minutes before slicing or shredding; serve with sauce from the slow cooker.
Nutrition Facts : Calories 341.8 calories, Carbohydrate 28.7 g, Cholesterol 69.1 mg, Fat 16.1 g, Fiber 4 g, Protein 21.5 g, SaturatedFat 5.8 g, Sodium 3520.5 mg, Sugar 17.2 g
YEAH, I-LIVED-IN-TEXAS, SMOKED BRISKET
This is hands-down the best way I have found to cook a brisket.
Provided by all rec
Categories Main Dish Recipes Roast Recipes
Time P1DT13h45m
Yield 16
Number Of Ingredients 12
Steps:
- Soak wood chips in a bowl of water, 8 hours to overnight.
- Mix paprika, white sugar, cumin, cayenne pepper, brown sugar, chili powder, garlic powder, onion powder, salt, and black pepper together in a bowl. Rub the spice mixture over the entire brisket; refrigerate for 24 hours.
- Preheat smoker to between 220 degrees F (104 degrees C) and 230 degrees F (110 degrees C). Drain wood chips and place in the smoker.
- Smoke brisket in the preheated smoker until it has an internal temperature of 165 degrees F (74 degrees C), about 12 1/2 hours. Wrap brisket tightly in butcher paper or heavy-duty aluminum foil and return to smoker.
- Continue smoking brisket until an internal temperature of 185 degrees F (85 degrees C) is reached, about 1 hour more.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 16.2 g, Cholesterol 57 mg, Fat 6.7 g, Fiber 2.6 g, Protein 26.6 g, SaturatedFat 2.4 g, Sodium 3009.8 mg, Sugar 8.9 g
AMERICAN KITCHEN CLASSIC TEXAS STYLE SMOKED BRISKET BBQ
Texas BBQ has four different styles of BBQ. In the East Texas style, the beef is smoked over hickory wood and then the brisket is chopped into fine pieces, like pulled pork style. In the Central Texas style, the meat is smoked over pecan or oak wood and then the brisket is served sliced. In the West Texas style, the meat is smoked over mesquite wood and is also served sliced. The South Texas style depends on how far from the Mexico border you are. Barbacoa, a style of Mexican BBQ is cooked with mesquite wood and is the most common form of BBQ in South Texas. South Texas 'American Style' BBQ is more along the lines of the rest of Texas. All of these types are served with the sauce on the side so that it can be applied as the diner wishes. This recipe is for those who have a smoker to use and if you have the room, feel free to smoke more than one brisket. Freeze the others (leave in foil, just off grill) for later.
Provided by Member 610488
Categories Roast Beef
Time P1DT15m
Yield 1 beef brisket
Number Of Ingredients 15
Steps:
- Thoroughly combine all dry rub ingredients. Rub mixture into the meat, wrap tightly with plastic wrap and refrigerate for 8 hours or overnight. Store leftover mixture in an airtight jar or in freezer.
- Allow brisket to come to room temperature, and then arrange in a smoker. Put the brisket on the grill fat side up.
- You want a good steady low fire with a temperature between 200/225 degrees F at the meat level with cooking time at about 1 1/2 to 2 hours per pound. There is a ratio to the smoking - total cooking time = smoking time + last eight hours wrapped double in heavy-duty aluminum foil over a smokeless fire.
- Remove wrapped brisket from smoker and let stand for at least 15 minutes before opening and slicing. If necessary, you can throw this in an ice chest immediately after coming off the grill and it will stay "Hot" for several hours. Slice diagonally across the grain and trim off fat. Serve with American Kitchen Classic Texas Style BBQ Sauce - recipe #482550.
Nutrition Facts : Calories 5964.9, Fat 276.4, SaturatedFat 95.4, Cholesterol 2249.9, Sodium 10147.3, Carbohydrate 71, Fiber 21.8, Sugar 30.9, Protein 763.1
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
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
TEXAS HILL COUNTRY-STYLE SMOKED BRISKET
The packer brisket, so called because that's how it's labeled by the packing house, is the Mount Everest of barbecue: magnificent, imposing and intimidating. It's challenging on account of its size (12 to 14 pounds) and its anatomy: two distinct muscles (one lean, one fat), both loaded with collagen, a tough connective tissue. To do it justice, season the meat assertively. You'll smoke it low and slow for a period that can last up to 12 hours, then let it rest in an insulated cooler for 1 to 2 hours to allow the meat to relax and the juices to redistribute. Get all the details right and you'll be rewarded with the ultimate brisket: spicy bark (the crusty exterior); moist, luscious, tender meat; and a smoke flavor that seems to go on forever.
Provided by Steven Raichlen
Categories barbecues, meat, project, main course
Time 12h
Yield 12 to 14 servings
Number Of Ingredients 5
Steps:
- Using a sharp knife, trim the brisket: Set the brisket flat side down, so the leaner side is underneath and the rounded, fatty point side is on top. Wherever you find a thick sheath of fat on the top surface, trim it to within 1/4 inch of the meat. Now look at the side of the brisket: There's a large pocket of fat between the point and the flat. Using the point of the knife, cut some of it out, but avoid cutting directly into the meat. Turn the brisket so the flat faces up. There's a lump of fat on one side: Again, trim it to within 1/4 inch of the meat. Be careful not to overtrim. It's better to err on the side of too much fat than too little. While you're at it, trim off any thin, sharp corners of the flat part of the meat, so the brisket is slightly rounded.
- Season the brisket: Place the brisket on a rimmed sheet pan and generously season the top, bottom and sides with salt, pepper and, if you like your brisket spicy, red-pepper flakes.
- Create a platform for cooking the brisket by cutting a flat piece of cardboard the size and shape of the brisket. (There's no need to make it any larger; the brisket will shrink considerably during cooking.) Wrap the cardboard template in 2 layers of heavy-duty aluminum foil. Using an ice pick, a metal skewer or other sharp implement, poke holes in the foil-covered cardboard at 1-inch intervals. The idea is to create a perforated platform for the brisket. Set the brisket flat on the foil-covered cardboard, lean side down. (This prevents the lean bottom of the brisket flat from drying out and burning, while the holes still let in the smoke.)
- Light your grill, smoker or cooker (such as a Big Green Egg) and heat it to 250 degrees. If using a kettle grill, start with less charcoal than you would for grilling a steak: A third to a half chimney starter will do it. If using a smoker, place a large heat-proof bowl of water in the smoke chamber. (This is optional, but it creates a humid environment that will keep your brisket moist and help the smoke adhere to the meat.) Add wood as specified by the manufacturer to generate smoke. If using a kamado-style cooker, set up a top-down burn: Load the fire box with lump charcoal, interspersing it with wood chunks or chips. Light 3 or 4 coals on top in the center; gradually, they'll burn down, igniting the coals and wood beneath them.)
- Transfer the brisket on the foil-lined cardboard to the smoker. If using an offset smoker, position the thicker end toward the firebox. Cook the brisket until the outside is dark and the internal temperature registers about 165 degrees on an instant-read thermometer. This normally takes 6 to 8 hours. Refuel your cooker as needed, adding wood to obtain a steady stream of smoke. If the outside of the brisket darkens too much, loosely lay a sheet of foil on top. (Don't bunch it, or the meat will steam rather than smoke, resulting in a pot roast-like consistency.)
- Wrap the brisket: Lay 2 overlapping sheets of pink (unlined) butcher paper or parchment paper on your work surface. Each piece should be about 3 feet long. You want to create a square about 3 feet on each side. Wearing heatproof rubber or silicone gloves (or carefully using tongs), transfer the brisket to the center of this paper square. Fold the bottom section over the brisket. Fold in the sides and roll the brisket over so it's completely swaddled in paper. (It's a little like making a burrito.) Note the orientation: You want the fatty point of the brisket to remain on top. Carefully set the wrapped brisket back on the foil-lined cardboard and return it to the cooker.
- Continue cooking the brisket to an internal temperature of 200 to 205 degrees (it will be deeply browned and very tender), another 2 to 4 hours, bringing your total cooking time to 8 to 12 hours, depending on your cooker and the size of your brisket. (Start monitoring the internal temperature at the 8-hour mark.) Additional tests for doneness include the jiggle test: Grab the brisket with a gloved hand and shake it; the meat will jiggle like Jell-O. You could also try the bend test: Lift both ends and it will bend easily in the middle, or place a gloved hand under the center of the brisket and the ends will droop.
- You can eat the brisket now. But there's one more optional step that will take your brisket from excellent to sublime: Let it rest. Place the wrapped brisket in an insulated cooler to rest for 1 to 2 hours, allowing the meat to relax and the juices to redistribute.
- To serve the brisket, unwrap it over a sheet pan to catch any juices trapped in the paper. Transfer the brisket to a cutting board (ideally, one with a well), lean flat section down. Cut the brisket in half crosswise, separating the flat section from the point section. The corner of the flat furthest from the sliced side may be tough and dry. Make a diagonal cut to remove it. Dice it and serve as burnt ends to thank onlookers for their patience. Look for the grain of the meat. Using a serrated knife or sharp carving knife, slice this section as thickly or as thinly as desired. (Texas tradition calls for slices that are the thickness of a pencil.) If your brisket has somehow come out tough, slice it paper-thin, which will make it seem more tender.
- Now slice the point section: Again, trim off and discard any obvious large lumps of fat. Slice the meat across the grain into 1/4-inch-thick slices (or as desired). Arrange the slices on a platter or plates and spoon the reserved meat drippings over them. It's nice to serve the meat by itself so you can appreciate the complex interplay of salt, spice, smoke, meat and fat. Texas tradition calls for sliced factory-style white bread. If you opt for barbecue sauce, serve it on the side.
TEXAS-STYLE SMOKED BRISKET RECIPE - (4.1/5)
Provided by mahto
Number Of Ingredients 8
Steps:
- 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. 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 to 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. 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 to 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. 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 to 170°F, 5 to 6 hours. Wrap brisket in foil, place on a baking sheet, and cook in a 250°F oven until meat reaches the same 195 to 205°F internal temperature, 4 to 6 hours longer. What's important is getting that smoky flavor into the meat, and 5 to 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.
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.
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AUTHENTIC TEXAS STYLE SMOKED BRISKET RECIPE AND …
From amazingribs.com
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- Trim. Trim off most of the fat cap but leave about 1/4". Until you get the hang of trimming fat, you might cut off some of the meat in the process. No harm, no foul. Some cooks attempt to remove some of the fat layer between the flat and the point by slicing them apart from both sides, but not slicing all the way through so they remain attached. Go for it, if you like. Either way, when you're done trimming fat, clean the meaty side of any silverskin, a shiny, thin, tough membrane. Set aside some fat for making burnt ends, described below. I always freeze some of the fat and grind it for my burgers if I think the meat needs more fat. I also render some fat over low heat in a pan, and freeze that too. I use beef fat to paint my steaks just before searing.
- Separate. You can remove the point at this stage, especially if you want to turn it into those luscious chunks of beef candy called burnt ends. Purists cry heresy, but separating the point and flat gives you a flat that is pretty uniform in thickness so it will cook more evenly. Plus, you can apply flavorful rub to all sides of the flat, and you will get an all-around smoke ring. You can cook the point and flat side by side.
- Inject (optional). I almost always inject briskets with beef broth. This meat takes so long to cook that the extra moisture helps keep it from dehydrating, and the salt helps the meat hold onto moisture and enhances flavor. Use broth only. No need to add spices, juices or other flavorings. All we want here is moisture. We don't want the fluid to mask the flavor of the meat. If you have a hypodermic syringe for injecting meat, now's the time to use it. Pump in about 1 ounce of beef broth per pound of raw meat by inserting the needle parallel to the grain in several locations about 1" apart and backing it out as you press the plunger. Do it in the sink, and be careful so you don't get squirted in the eye.
- Season. If you have not injected salt, salt the meat about 12 to 24 hours in advance so it can work its way in, 2 to 4 hours minimum. If you have injected a salt solution, do not salt the meat.Notice the direction of the grain of the flat and remember this so you can carve the cooked brisket perpendicular to the grain. The grain will be hard to find under the bark when it is done, so some people mark it with a slice in the surface or cut off a slice to show them the way to cut later. After salting, sprinkle the Big Bad Beef Rub liberally on all areas of the meat and rub it in. Keep the meat chilled until just before you cook it. Chilled meat attracts more smoke. I strongly recommend you use a remote digital thermometer and insert the probe with the tip centered in the thickest part of the meat furthest from the heat.
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From grillsnrubs.com
HOW TO MAKE TEXAS-STYLE SMOKED BRISKET IN A GAS GRILL
From bonappetit.com
TEXAS STYLE SMOKED BRISKET - HOUSE OF YUMM
From houseofyumm.com
HOW TO SMOKE A BRISKET (TEXAS-STYLE) - THE ANTHONY KITCHEN
From theanthonykitchen.com
TEXAS-STYLE SMOKED BRISKET RECIPE | BON APPéTIT
From bonappetit.com
TEXAS-STYLE SMOKED BRISKET RECIPE | MYRECIPES
From myrecipes.com
CENTRAL TEXAS STYLE SMOKED BRISKET RECIPE - GAME & FISH
From gameandfishmag.com
PELLET GRILL BRISKET TEXAS STYLE - CULINARY LION
From culinarylion.com
SMOKED TEXAS STYLE BRISKET RECIPE - BRADLEY SMOKERS
From bradleysmoker.com
AARON FRANKLIN'S SIGNATURE BRISKET RECIPE
From theonlinegrill.com
TEXAS STYLE SMOKED BRISKET RECIPE | 1855 BLACK ANGUS BEEF
From 1855beef.com
OUR BEST BEEF BRISKET RECIPES | TRAEGER GRILLS
From traeger.com
SMOKED BRISKET TEXAS STYLE - EASY STEP BY STEP TO PERFECTION
From saltpepperskillet.com
TEXAS-STYLE SMOKED BRISKET – LANDRY'S KITCHEN
From landryskitchen.com
WHAT IS TEXAS-STYLE BBQ?: EVERYTHING YOU NEED TO KNOW
From theonlinegrill.com
JUICY TENDER TEXAS STYLE SMOKED BRISKET WITH MEATER
From thecastawaykitchen.com
TEXAS-STYLE BRISKET RECIPE - SUCKLEBUSTERS BACKYARD KITCHEN RECIPES
From sucklebusters.com
TEXAS-STYLE SMOKED BEEF BRISKET | TANGLED WITH TASTE
From tangledwithtaste.com
SMOKED CHUCK ROAST (TEXAS STYLE) - HOUSE OF YUMM
From houseofyumm.com
TEXAS-STYLE WORLD CHAMPION BBQ BRISKET - THIS IS HEADCOUNTRY
From headcountry.com
TEXAS STYLE BRISKET TUTORIAL - INGREDIENTS, VIDEO LESSON, HOW TO …
From piggysmallzbbq.com
TEXAS BARBECUE BRISKET RECIPE - ROBB WALSH | FOOD & WINE
From foodandwine.com
SMOKED BEEF BRISKET WITH TEXAS RUB - OKLAHOMA JOE'S
From oklahomajoes.com
TEXAS STYLE SMOKED BRISKET RECIPE — KEVIN SEARS
From searsforfears.com
TEXAS-STYLE SMOKED BRISKET RECIPE - CERTIFIED ANGUS BEEF
From certifiedangusbeef.com
TEXAS SMOKED BRISKET RECIPE | TEXAS BEEF COMPANY
From texasbeef.com
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