Easytexmexbrisket Recipes

TEXAS BRISKET

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.

EASY TEXAS BBQ BRISKET

Steps:

• In a small bowl, combine the first 7 ingredients. With a fork or sharp knife, prick holes in briskets. Rub meat with seasoning mixture. Cover and refrigerate overnight., Preheat oven to 325°. Place briskets, fat sides up, in a roasting pan. In a small bowl, combine steak sauce, liquid smoke and Worcestershire sauce; pour over meat., Cover tightly with foil; bake 4 to 5 hours or until tender. Let stand in juices 15 minutes. To serve, thinly slice across the grain. Skim fat from pan juices; spoon over meat.

SIMPLY THE EASIEST BEEF BRISKET

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Season the brisket on all sides with salt and pepper, and place in a glass baking dish. Cover with a layer of sliced onions. In a medium bowl, mix together the beer, chili sauce, and brown sugar. Pour over the roast. Cover the dish tightly with aluminum foil.
• Bake for 3 hours in the preheated oven. Remove the aluminum foil, and bake for an additional 30 minutes. Let the brisket rest and cool slightly before slicing and returning to the dish. Reheat in the oven with the sauce spooned over the sliced meat.

TEXAS-STYLE BRISKET

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.

TEX-MEX BRISKET

Steps:

• In a large Dutch oven, place brisket, sprinkle both sides with the spices and coat generously with Liquid Smoke.
• Cover with foil and refrigerate overnight.
• The next day, preheat oven to 250 degrees.
• In a saucepan, bring all ingredients for sauce to a boil and simmer until sugar is dissolved.
• Discard any remaining marinade.
• Generously coat brisket with sauce.
• Cover with foil.
• Bake 5 to 6 hours.
• Let the brisket'rest' at least 15 minutes before slicing.
• Remember to always slice a brisket across the grain.
• The grain always runs across the short side of the brisket.

EASY TEX-MEX BRISKET

Steps:

• Place everything in the crockpot.
• Turn on high for 1 hour.
• Then low for 6-8.
• Let the meat cool slightly and then shred.
• Heat the tortillas on a grill pan and enjoy.

BARBECUED TEXAS BEEF BRISKET

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.