Emerils Texas Style Smoked Brisket Recipes

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TEXAS-STYLE SMOKED BRISKET



Texas-Style Smoked Brisket image

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

4 lbs beef brisket, trimmed
2 tablespoons dark brown sugar
2 tablespoons chili powder
2 tablespoons paprika
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon cayenne
2 teaspoons dry mustard
2 teaspoons ground cumin
mesquite wood chips
2 tablespoons vegetable oil
3/4 cup chopped yellow onion
2 tablespoons chopped garlic
4 cups ketchup
1/2 cup dark brown sugar
2 tablespoons cane syrup
1/2 cup apple cider vinegar
1/2 cup yellow mustard
1/4 cup Worcestershire sauce
3 tablespoons hot red pepper sauce
1/2 teaspoon red pepper flakes, more to taste
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano leaves
1 tablespoon dried thyme

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.

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