Hollys Texas Brisket Recipes

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TEXAS HILL COUNTRY-STYLE SMOKED BRISKET



Texas Hill Country-Style Smoked Brisket image

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

1 full packer brisket (12 to 14 pounds)
Coarse sea salt
Cracked or freshly ground pepper
Red-pepper flakes (optional)
Sliced factory-style white bread and barbecue sauce, for serving (optional)

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 HILL COUNTRY MARKET-STYLE BRISKET



Texas Hill Country Market-Style Brisket image

Provided by Food Network

Categories     main-dish

Yield 8 to 10 servings

Number Of Ingredients 12

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

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.

TEXAS-STYLE BRISKET



Texas-Style Brisket image

Provided by Steven Raichlen

Categories     dinner, project, roasts, main course

Time 6h

Yield 8 to 10 servings

Number Of Ingredients 3

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

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.

HOLLY'S TEXAS BRISKET



Holly's Texas Brisket image

Season your next beef brisket roast with this flavorful spice rub. Slow roasting makes a tender and juicy brisket. This is not a quick fix recipe. It takes time and planning to make this a success. Follow the directions and make sure that the brisket is sealed tightly so that juices do not evaporate. It is well worth the time and trouble. You won't be sorry, it is awesome!

Provided by Holly Williamson

Categories     Roasts

Time 12h30m

Yield 28

Number Of Ingredients 8

2 tablespoons chili powder
2 tablespoons brown sugar
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
2 teaspoons dry mustard
14 pounds beef brisket

Steps:

  • Preheat grill for medium-low heat or 270 degrees F (132 degrees C), and lightly oil the grate.
  • Whisk chili powder, brown sugar, salt, garlic powder, onion powder, ground black pepper, and dry mustard together in a small bowl to create the dry rub.
  • Pierce fatty side of the brisket with a knife about 50 times. Sprinkle 1/2 the dry rub generously over the lean side of the brisket. Turn meat over and sprinkle remaining 1/2 the dry rub over the fatty side, rubbing into the pierced fat.
  • Cook brisket, uncovered and fatty-side up, on the preheated grill for 4 hours. Transfer brisket to a roasting pan and cover pan tightly with aluminum foil.
  • Preheat oven to 270 degrees F (132 degrees C).
  • Cook in the preheated oven until meat is tender and pulls easily away from the side of the brisket, about 8 more hours. Let meat rest 30 minutes before slicing.

Nutrition Facts : Calories 391 calories, Carbohydrate 1.9 g, Cholesterol 93.3 mg, Fat 31.5 g, Fiber 0.3 g, Protein 23.5 g, SaturatedFat 12.3 g, Sodium 316 mg, Sugar 1.1 g

TEXAS-STYLE BRISKET



Texas-Style Brisket image

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

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

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.

TANGY TEXAS BBQ BRISKET



Tangy Texas BBQ Brisket image

Make and share this Tangy Texas BBQ Brisket recipe from Food.com.

Provided by Dawn399

Categories     One Dish Meal

Time 5h20m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 teaspoon garlic salt
1 teaspoon onion salt
2 teaspoons celery salt
1/2-1 teaspoon salt
1 teaspoon pepper
2 tablespoons liquid smoke
4 lbs well trimmed boneless beef brisket
1/3 cup Worcestershire sauce
barbecue sauce

Steps:

  • Combine first 6 ingredients, garlic salt through liquid smoke.
  • Rub brisket in spice mixture and put in a greased baking dish.
  • Cover dish and refrigerate overnight.
  • Preheat oven to 275 degrees.
  • Bring brisket to room temperature and pour 1/3 cup of Worcestershire sauce over brisket.
  • Wrap in foil and cook about 4 hours at 275 degrees.
  • Pour Barbeque sauce over brisket and cook for 1 more hour.

HOLLY'S TEXAS BRISKET



Holly's Texas Brisket image

Season your next beef brisket roast with this flavorful spice rub. Slow roasting makes a tender and juicy brisket. This is not a quick fix recipe. It takes time and planning to make this a success. Follow the directions and make sure that the brisket is sealed tightly so that juices do not evaporate. It is well worth the time and trouble. You won't be sorry, it is awesome!

Provided by Holly Williamson

Categories     Roasts

Time 12h30m

Yield 28

Number Of Ingredients 8

2 tablespoons chili powder
2 tablespoons brown sugar
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
2 teaspoons dry mustard
14 pounds beef brisket

Steps:

  • Preheat grill for medium-low heat or 270 degrees F (132 degrees C), and lightly oil the grate.
  • Whisk chili powder, brown sugar, salt, garlic powder, onion powder, ground black pepper, and dry mustard together in a small bowl to create the dry rub.
  • Pierce fatty side of the brisket with a knife about 50 times. Sprinkle 1/2 the dry rub generously over the lean side of the brisket. Turn meat over and sprinkle remaining 1/2 the dry rub over the fatty side, rubbing into the pierced fat.
  • Cook brisket, uncovered and fatty-side up, on the preheated grill for 4 hours. Transfer brisket to a roasting pan and cover pan tightly with aluminum foil.
  • Preheat oven to 270 degrees F (132 degrees C).
  • Cook in the preheated oven until meat is tender and pulls easily away from the side of the brisket, about 8 more hours. Let meat rest 30 minutes before slicing.

Nutrition Facts : Calories 391 calories, Carbohydrate 1.9 g, Cholesterol 93.3 mg, Fat 31.5 g, Fiber 0.3 g, Protein 23.5 g, SaturatedFat 12.3 g, Sodium 316 mg, Sugar 1.1 g

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From texasbeef.com


HOLLY'S TEXAS BRISKET POPULAR RECIPES
Cook brisket, uncovered and fatty-side up, on the preheated grill for 4 hours. Transfer brisket to a roasting pan and cover pan tightly with aluminum foil. Preheat oven to 270 degrees F (132 degrees C). Cook in the preheated oven until meat is tender and pulls easily away from the side of the brisket, about 8 more hours. Let meat rest 30 ...
From 4tastyrecipes.blogspot.com


BEEF BRISKET/BEEF SLIDERS BY HOLLY CLEGG - DELICIOUSLY SAVVY
2022-02-02 1) Season brisket heavily with garlic powder. In 3 1/2-6-quart slow cooker, insert plastic liner if desired, and mix together remaining ingredients. Add brisket and turn to coat with sauce. Cook on LOW 6-8 hours or until tender. For Beef Sliders: Fill miniature rolls with brisket, Brie, and red onion — easy and fantastic!
From deliciouslysavvy.com


FRINKFOOD - HOLLY'S TEXAS BRISKET
Sprinkle 1/2 the dry rub generously over the lean side of the brisket. Turn meat over and sprinkle remaining 1/2 the dry rub over the fatty side, rubbing into the pierced fat. Cook brisket, uncovered and fatty-side up, on the preheated grill for 4 hours. Transfer brisket to a roasting pan and cover pan tightly with aluminum foil.
From frinkfood.com


ALLRECIPES | TEXAS BRISKET, BRISKET, FOOD
Discover recipes, cooks, videos, and how-tos based on the food you love. Sep 2, 2015 - Find and share everyday cooking inspiration on Allrecipes. Discover recipes, cooks, videos, and how-tos based on the food you love. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch …
From pinterest.ca


TEXAS STYLE OVEN BRISKET WITH EASY SPICY BBQ SAUCE
Freezer: Brisket: You can make the brisket advance, slice it and place in an airtight container after it cools off. Keep in the freezer for 3 months. Thaw 24 – 48 hours before using. Reheating: Brisket: Reheat the brisket by baking it in a 350°F oven for 8-10 minutes, until hot.
From kennethtemple.com


HOLLY'S TEXAS BRISKET | RECIPESTY
Pierce fatty side of the brisket with a knife about 50 times. Sprinkle 1/2 the dry rub generously over the lean side of the brisket. Turn meat over and sprinkle remaining 1/2 the dry rub over the fatty side, rubbing into the pierced fat.
From recipesty.com


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