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.
TEXAS-STYLE BEEF BRISKET
A friend had success with this recipe, so I tried it. When my husband told me how much he loved it, I knew I'd be making it often.—Vivian Warner, Elkhart, Kansas
Provided by Taste of Home
Categories Dinner
Time 6h55m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a large bowl or shallow dish, combine the Worcestershire sauce, chili powder, bay leaves, garlic, celery salt, pepper and, if desired, liquid smoke. Cut brisket in half; add to bowl and turn to coat. Cover and refrigerate overnight., Transfer beef to a 5- or 6-qt. slow cooker; add broth and bay leaves. Cover and cook on low for 6-8 hours or until tender., For sauce, in a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through., Remove brisket from the slow cooker; discard bay leaves. Place 1 cup cooking juices in a measuring cup; skim fat. Add to the barbecue sauce. Discard remaining juices., Return brisket to the slow cooker; top with sauce mixture. Cover and cook on high for 30 minutes to allow flavors to blend. Thinly slice beef across the grain; serve with sauce. Freeze option: Place individual portions of sliced brisket in freezer containers; top with barbecue sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.
Nutrition Facts : Calories 381 calories, Fat 12g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 548mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 1g fiber), Protein 47g protein.
OLD STYLE TEXAS BOILED BRISKET
This makes a very tender brisket for sandwiches. In the real olden days this is how brisket was made in Texas
Provided by lanechaffin
Categories Meat
Time 5h2m
Yield 16 sandwiches, 16 serving(s)
Number Of Ingredients 12
Steps:
- Cover one brisket flat with water to in large pot and cook on stovetop. Add a little salt and black pepper, a drop or two of worceshire, a little splash of lemon juice, crush 3 or 4 cloves of garlic and add to pot. a small sprinkling of thyme. when brisket begins to pull apart with two forks you may want to add a little crushed red pepper.
- The key here is not to over-do the spices, it should still taste like beef and not chili or spicy bbq. You could basically just boil the meat until tender and add salt and pepper after its done. Serve on plain warmed buns slathered with mayonnaise with dill pickles and onion slices.
- As the brisket cooks the water will go away. You may need to add a little water during the cooking process, but near the end when the meat muscle fibers begin to break down the water will just sort of dissolve and the meat will be very tender. Cooking time is determined by size of meat and heat. You could speed it up some with a higher setting, but I cook on big burner on a setting of about 3-4 (out of 10max) after bringing it to a boil. A typical trimmed brisket flat works great for this because it fits in a stovetop pot, and doesn't take too long- should be ready in 4-5 hours cooked slowly until the meat is easily pulled apart with two forks.
Nutrition Facts : Calories 349.9, Fat 12.4, SaturatedFat 4.2, Cholesterol 87.9, Sodium 578.5, Carbohydrate 23.6, Fiber 1.5, Sugar 3.6, Protein 33.8
BRISKET, EAST TEXAS STYLE
Provided by Food Network
Time 5h50m
Yield 14 to 16 servings
Number Of Ingredients 8
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.
THE ONE AND ONLY BARBECUED BRISKET
Anyone can master a "real" barbecued brisket. I think that beef brisket was the reason the barbecue process was invented. We have some great BBQ joints in Texas and I think this recipe is as good as any of them. Cook time is for 1 1/4 hours per pound of a 12 lb. brisket.
Provided by Miss Annie
Categories Meat
Time 14h24m
Yield 1 brisket
Number Of Ingredients 2
Steps:
- The day before serving pat the dry rub into every pore on the brisket and place in a large bag, or wrap tightly in plastic wrap, to marinate overnight.
- Early in the morning take brisket out of refrigerator and bring to room temperature while you start your fire and heat to 210ºF.
- Place brisket on opposite side from the firebox with the fat side up, so juices will help baste the meat.
- Maintain pit temperature between 180º and 220º and smoke 1 hour to 1 1/4 hours per pound.
- Every hour or so, if you have to use mop sauce you may do so.
- (The fat is going to keep the meat moist.) Remove brisket and let sit for 20 minutes.
- Cut the fatty top section away from the top section and the second section.
- Slice both brisket sections across the grain.
- Serve the barbeque sauce on the side, not on the meat.
Nutrition Facts : Calories 11321.9, Fat 963.1, SaturatedFat 387.9, Cholesterol 2649, Sodium 2322.4, Protein 614.7
TEXAS-STYLE BRISKET
Provided by Steven Raichlen
Categories dinner, project, roasts, main course
Time 6h
Yield 8 to 10 servings
Number Of Ingredients 3
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.
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
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.
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