SOUTHWESTERN BARBECUED BRISKET WITH ANCHO CHILE SAUCE
Provided by Jamie Purviance
Yield Makes 6 servings
Number Of Ingredients 13
- Mix first 7 ingredients in small bowl. Rub spice blend over brisket. Wrap brisket in plastic; refrigerate at least 2 hours and up to 24 hours.
- For charcoal grill:
- Remove top rack from barbecue. Prepare barbecue (low heat). Light briquettes in chimney; pour onto 1 side of lower grill rack (you'll need to light more briquettes in chimney to replenish 2 or 3 more times during grilling). Drain 2 cups wood chips. Scatter 2 cups wood chips over coals. Return grill rack to barbecue. Heat barbecue to 300°F.
- For gas grill:
- Remove top rack from barbecue. Prepare barbecue (low heat). If using 2-burner grill, light 1 burner. If using 3-burner grill, do not light center burner. Drain 2 cups wood chips. Stack 2 mini loaf pans (one inside the other); fill with 1 cup wood chips. Stack remaining loaf pans; fill with 1 cup wood chips. Place pans over flame (if using 3-burner grill, place both pans on 1 lit side). Return rack to barbecue. Heat barbecue to 300°F. (If temperature rises too high on 3-burner grill, turn off burner without chips.)
- Unwrap brisket and arrange fat side up in 11 3/4 x 8 1/2 x 1 1/4-inch aluminum pan; place pan over unlit part of barbecue. Cover barbecue. Cook brisket until instant-read thermometer inserted into center registers 160°F, adjusting vents or adding more charcoal as needed (if using charcoal grill) or adjusting gas levels (if using gas grill) to maintain temperature inside barbecue grill at 250°F, about 31/2 hours. Baste brisket occasionally with pan juices and add more drained wood chips as needed.
- Remove pan with brisket. Discard pan and juices. Wrap brisket tightly in 2 wide sheets of heavy-duty foil. Place in clean 11 3/4 x 8 1/2 x 1 1/4-inch aluminum pan. Return to grill over unlit side, maintaining temperature inside grill at 250°F, until instant-read thermometer inserted into thickest part of center of brisket registers 190°F, about 1 1/2 hours longer. Transfer brisket in pan to rimmed baking sheet. Let rest at least 1 hour and up to 2 hours.
- Carefully unwrap brisket, saving any juices in foil. Transfer juices to small pitcher. Place brisket on work surface. Thinly slice brisket across grain; transfer to platter. Brush brisket with some of juices. Serve with any remaining juices and Ancho Chile Sauce.
- * Available in the spice section of many supermarkets and at Latin markets.
REAL TEXAS BRISKET (SMOKED) (SOUTHWEST)
This is the real deal--it doesn't get any better than this. You'll need a smoker, that uses wood (not electric), and one that you can control the temperature on. A kettle BBQ pit (like a Webber) using indirect heat might work, but they tend to get too hot. A pit smoker with a separate fire box is best. For best results, use hickory or pecan. Mesquite is good too, but tends to be a little bitter when smoking for very long periods of time. Prep time does not include marinating over night or the time necessary to get the smoker going.
Provided by Pokey in San Antonio
Categories Roast Beef
Yield 12-16 serving(s)
Number Of Ingredients 9
- Trim brisket leaving 1/2" layer of fat on top. Determine the direction of the grain of the meet and cut off a slice across the grain. This way when the meet is done, and covered with a dark brown crust, you'll be able to see which direction you should slice.
- Brush with 1/4 cup of lemon juice (bottle juice is fine).
- In a bowl, combine lemon pepper, oregano, celery salt, garlic salt, and seasoned salt.
- Rub brisket with 1/2 of this mixture, cover with plastic wrap and chill overnight.
- Remove brisket and let it come to room temp before cooking. Putting a cold piece of meat in a smoker is a sure fire recipe for disaster--the meet will be very bitter.
- Prepare your smoker according to the manufacturer's direction. Heat the smoker to 225°F at the cooking level.
- Place the brisket in the smoker, fat side up.
- Keep the temperature as close to 200°F as you can for the first 2-3 hours by adjusting the air intake, and adding small pieces of wood every 30 minutes. Do not adjust the out vent, it should always remain full open. You know your cooking properly when there is very little smoke coming out of the smoker, and the hot air coming out of the top vent is clear for the first foot, then it turns to a grayish white smoke. If smoke is billowing out of every opening, the smoke is cold and the air flow is too low--your brisket will taste like tar. You can let the temperature creep up to 225°F , but not much over that.
- In a small bowl, combine the Worcestershire sauce, and remaining lemon juice and rub mixture.
- Mop on the sauce every hour as you turn the meat. Be sure to turn the meat over and also rotate to ensure even cooking. This should be the only time you open the cooking area.
- Smoke 1 1/4 to 1 1/2 hours per pound, until the internal temperature is 190°F . If you go much past that, your brisket will not slice up, and you'll have pulled beef.
- Remove and wrap in aluminum foil. Let the meat rest for about 1 hour.
- Cut the point (the pyramid shaped portion) off following a natural fat layer between the point and the flat.
- Trim off excess fat.
- Slice the brisket across the grain, using the starter slice you should have done at the beginning as a guide. Slices should be 1/4" thick. If a portion of brisket is falling apart rather than slicing, don't despair. Save the shredded portions and the burnt ends. They will make the best BBQ beef sandwiches later, when chopped and mixed with BBQ sauce.
Delicious and tender Brisket with fabulous mop sauce. We use this recipe whenever we want an extra special meal!!
Provided by Mama Amy
Yield 8-10 serving(s)
Number Of Ingredients 14
- Mix first five ingredients for dry rub in small bowl. Save 1 Tablespoon to another bowl and reserve for mop.
- Spread dry rub all over brisket.
- Cover with plastic wrap and chill overnight.
- Mix first six ingredients plus reserved dry rub in heavy medium saucepan.
- Stir over low heat five minutes.
- Pour 1/2 cup mop into bowl, cove and chill for use in sauce later.
- Cover and chill remaining mop.
- Preheat oven to 375.
- Place Brisket, fat side up, in dutch oven or other heavy baking pan large enough to accomodate the brisket.
- Roast brisket in pan for 3-4 hours basting with mop every 20 minutes, until tender.
- Transfer brisket to platter, let stand 15 minutes.
- Combine barbeque sauce, and chili powder in heavy saucepan, add any accumulated juices from brisket and bring to a boil. Thin sauce with some of the reserved 1/2 cup mop if needed.
- Thinly slice brisket across grain, serve passing sauce separately.
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- Trim. Trim off most of the fat cap but leave about 1/4". Until you get the hang of trimming fat, you might cut off some of the meat in the process. No harm, no foul. Some cooks attempt to remove some of the fat layer between the flat and the point by slicing them apart from both sides, but not slicing all the way through so they remain attached. Go for it, if you like. Either way, when you're done trimming fat, clean the meaty side of any silverskin, a shiny, thin, tough membrane. Set aside some fat for making burnt ends, described below. I always freeze some of the fat and grind it for my burgers if I think the meat needs more fat. I also render some fat over low heat in a pan, and freeze that too. I use beef fat to paint my steaks just before searing.
- Separate. You can remove the point at this stage, especially if you want to turn it into those luscious chunks of beef candy called burnt ends. Purists cry heresy, but separating the point and flat gives you a flat that is pretty uniform in thickness so it will cook more evenly. Plus, you can apply flavorful rub to all sides of the flat, and you will get an all-around smoke ring. You can cook the point and flat side by side.
- Inject (optional). I almost always inject briskets with beef broth. This meat takes so long to cook that the extra moisture helps keep it from dehydrating, and the salt helps the meat hold onto moisture and enhances flavor. Use broth only. No need to add spices, juices or other flavorings. All we want here is moisture. We don't want the fluid to mask the flavor of the meat. If you have a hypodermic syringe for injecting meat, now's the time to use it. Pump in about 1 ounce of beef broth per pound of raw meat by inserting the needle parallel to the grain in several locations about 1" apart and backing it out as you press the plunger. Do it in the sink, and be careful so you don't get squirted in the eye.
- Season. If you have not injected salt, salt the meat about 12 to 24 hours in advance so it can work its way in, 2 to 4 hours minimum. If you have injected a salt solution, do not salt the meat.Notice the direction of the grain of the flat and remember this so you can carve the cooked brisket perpendicular to the grain. The grain will be hard to find under the bark when it is done, so some people mark it with a slice in the surface or cut off a slice to show them the way to cut later. After salting, sprinkle the Big Bad Beef Rub liberally on all areas of the meat and rub it in. Keep the meat chilled until just before you cook it. Chilled meat attracts more smoke. I strongly recommend you use a remote digital thermometer and insert the probe with the tip centered in the thickest part of the meat furthest from the heat.
TEXAS SMOKED BRISKET - HOUSE OF NASH EATS
4.5/5 (40)Total Time 14 hrsCategory DinnerCalories 149 per serving
- Trim the fat cap to 1/4-inch to 1/2-inch thick, then rub the brisket all over with the spice rub. Let the brisket sit at room temperature for 1 hour.
- Start the smoker and get the temperature up around 225 to 250°F. Fill a disposable aluminum pan with water and set it on the smoker to create humidity. You will want the water pan to be full during the smoke.
- Place the brisket on the smoker fat side up and close the lid. Leave the lid closed and smoke the brisket for at least 3 hours, then start to check it every 30 minutes or so too see that a nice dark color is developing, spritzing the surface of the brisket with water or vinegar in a spray bottle if it starts looking dry.
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- Preheat your smoker to 225-260F. While its heading up, begin to trim your brisket. Trim down the fat side, until you have about 1/4 inch of fat all through the fatty side. Turn to the lean side and trim off any silver skin and any hard chunks of fat. Trim off any piece of meat "stragglers" that will end up burning in the cook. The goal is to make it look as aerodynamic as possible.
- In a seasoning shaker, combine kosher salt, pepper, granulated garlic, celery seed, paprika, and cayenne pepper. Apply a thin coat of mustard on both sides of your brisket, then shake on a liberal coat of rub to both sides of your brisket.
- Place the brisket in your smoker and place a probe in the point and flat sides. I like to spritz it down with a 50/50 water and apple cider vinegar blend about once an hour. Smoke until you get a dark bark, then pull off and wrap.
- Return to the smoker, and continue your cook. Probe for doneness once an hour until it feels like room temperature butter. You'll see a internal temperature in the 200-210 range. For a 15 lb brisket, I had about a 12 hour cook and internal temp of 204 when I pulled.
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Top Asked Questions
How to smoke Texas brisket in a smoker?Instructions 1 Combine the black pepper, kosher salt, and garlic powder. 2 Trim the fat cap to 1/4-inch to 1/2-inch thick, then rub the brisket all over with the spice rub. ... 3 Start the smoker and get the temperature up around 225 to 250°F. ... 4 Place the brisket on the smoker fat side up and close the lid. ... More items...
What's the best rub for Texas style brisket?The best rub for Texas style smoked brisket is.. From what I’ve learned from doing my research, is in Texas a brisket should be rubbed in two things. Salt and pepper. I’ve added just a couple things to this rub give it a little extra kick.
What's the best way to season a brisket?We are simply going to rub the brisket completely on all sides with the seasoning. The traditional, Texas way to season a brisket is to rub it with brown sugar, onion powder, garlic powder, salt, and black pepper. Many smoked brisket recipes also include paprika or chipotle seasoning for a spicy kick.
Who is the king of brisket in Texas?If you haven’t heard of him, Aaron Franklin is basically the reigning king of brisket and barbecue in Texas and people will wait for 3 to 4 hours in line just to get some of the brisket smoked by him and his team, which often runs out. He is located in Austin, Texas, which makes his style very typical of Central Texas barbecue.