Pit Smoked Beef Brisket And Hot Smoked Sausage With Texas Barbecue Sauce Recipes

TEXAS-STYLE BBQ SAUCE

Steps:

• In a large saucepan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend.

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.
• 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.

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.

A SMOKED BEEF BRISKET WITH RUB AND A TEXAS BBQ SAUCE

Steps:

• RUB:.
• Mix rub the ingredients together in a mortar and pestle grinding till nicely combined but leaving some nice pieces of pepper and salt.
• Lightly oil the meat with vegetable oil.
• Spread the rub generously on beef brisket. Let it marinate on the meet overnight. Bring brisket to room temperature for 30 minutes before putting in the smoker.
• Beer Mop Sauce:.
• Mix ingredients in a pot and simmer for 20 minutes.
• Fire up the smoker:.
• Start up the smoker with your favorite wood.
• Add water in the bottom which helps keep meat moist.
• Place brisket in a 225 degree prepared smoker fat side down. Mop a nice amount of the mop sauce on and smoke for 1 hour.
• Flip the brisket carefully not piercing the meat. Mop with more sauce.
• After that, turn the brisket about every two hours and mop it every time you turn it." Keeping it moist.
• It`ll be done when you give it a taste test. The outside of the meat will look charred. Don't worry. It's supposed to look that way.
• There should be a pretty smoke ring. This could take anywhere from 6-12 hours. Repeat the mopping and flipping until the brisket reaches 180 degrees for slicing or 195 degrees for pulling and remove from smoker.
• It which point you can let rest before cooking or wrap it tightly in a foil pan with the heat off for 3-4 hours as it father tenderizes.
• BBQ Sauce:.
• Mix all ingredients in a pot and simmer till nice a thick about 1 hour. Can be made the day before.
• Slice the brisket thick and against the grain if it is fairly tender or if it is a little tough slice it against the grain only in thinner slices. Serve with BBQ Sauce or make pulled beef mixed with the BBQ sauce.