Texas Bbq Brisket Sliders Recipe 435

EASY TEXAS BBQ BRISKET

Steps:

• In a small bowl, combine the first 7 ingredients. With a fork or sharp knife, prick holes in briskets. Rub meat with seasoning mixture. Cover and refrigerate overnight., Preheat oven to 325°. Place briskets, fat sides up, in a roasting pan. In a small bowl, combine steak sauce, liquid smoke and Worcestershire sauce; pour over meat., Cover tightly with foil; bake 4 to 5 hours or until tender. Let stand in juices 15 minutes. To serve, thinly slice across the grain. Skim fat from pan juices; spoon over meat.

TEXAS BBQ BRISKET SLIDERS RECIPE

Steps:

• Rub seasoning over beef. Place beef, fat side up, in 13-by-9-inch foil pan. Cover with foil. Refrigerate overnight.
• Prepare grill for indirect medium-low heat (275 degrees to 300 degrees). Preheat grill by turning all burners to high. Turn burner on 1 side to medium-high. Turn off burner(s) on other side. Place covered beef in pan on unlit side of grill. Close grill.
• Grill 2 1/2 to 3 hours or until internal temperature of thickest part of beef is 180 degrees to 185 degrees. Carefully remove pan from grill.
• Return beef to grill, placing it directly on unlit side. Cook 30 minutes longer or until beef forms a crust and internal temperature is 190 degrees to 200 degrees.
• Remove beef from grill. Let stand 10 minutes. Slice brisket. Serve brisket slices on slider rolls. Top with BBQ sauce and slaw. Serve with additional BBQ sauce, if desired.

ROASTED BRISKET SLIDERS

Steps:

• Preheat the oven to 275 degrees F. Cover a sheet pan with foil and place a baking rack on top.
• In a small bowl, mix together the paprika, brown sugar, garlic powder, chili powder, salt and pepper. Set aside.
• Place the brisket onto the rack over the prepared sheet pan, fat-side down. With a sharp knife, cut 8 slits into the brisket, placing a garlic clove into each slit. Season the brisket with the spice mixture, flip and season the other side, leaving the fat side facing upwards.
• Roast until very tender, 7 to 8 hours. Let rest for 10 minutes, then slice the brisket into thin strips.
• Serve with the rolls, slaw, peppers, relish, pickles and spinach.

BRISKET SLIDERS WITH WHITE BARBECUE SAUCE

Steps:

• For the brisket: Add half of the sliced onions to a slow cooker. Sprinkle the brisket on one side with salt and pepper and add to the slow cooker, seasoned-side down. Sprinkle the other side with salt and pepper. Top with the remaining onions and the soup mix and Worcestershire.
• Cover and cook on high for 6 hours. Let the brisket sit in the onion juices on warm for 30 minutes, or until ready to serve.
• For the white barbecue sauce: Whisk together the mayonnaise, vinegar, hot sauce, garlic powder, 1/2 teaspoon salt and a generous amount of pepper. Refrigerate until ready to serve.
• To assemble: Cut the brisket in half and slice thinly against the grain. Top the potato buns with brisket, onions and barbecue sauce.

TEXAS BBQ BRISKET SLIDERS RECIPE - (4.3/5)

Steps:

• Rub Seasoning over beef. Place beef, fat side up, in 13x9-inch foil pan. Cover with foil. Refrigerate overnight. Prepare grill for indirect medium-low heat (275°F to 300°F). Preheat grill by turning all burners to high. Turn burner on 1 side to medium-high. Turn off burner(s) on other side. Place covered beef in pan on unlit side of grill. Close grill. Grill 2 1/2 to 3 hours or until internal temperature of thickest part of beef is 180ºF to 185ºF. Carefully remove pan from grill. Return beef to grill, placing it directly on unlit side. Cook 30 minutes longer or until beef forms a crust and internal temperature is 190ºF to 200ºF. Remove beef from grill. Let stand 10 minutes. Slice brisket. Serve brisket slices on slider rolls. Top with BBQ Sauce and slaw. Serve with additional BBQ Sauce, if desired.

TEXAS-STYLE BARBECUED BRISKET

Steps:

• 1. Rinse the brisket under cold running water and blot it dry with paper towels.
• 2. Combine the salt, chili powder, sugar, pepper, and cumin in a bowl and toss with your fingers to mix. Rub the spice mixture on the brisket on all sides. If you have time, wrap the brisket in plastic and let it cure, in the refrigerator, for 4 to 8 hours (or even overnight), but don't worry if you don't have time for this-it will be plenty flavorful, even if you cook it right away.
• 3. Set up a charcoal grill for indirect grilling and preheat it to low. No drip pan is necessary for this recipe.
• 4. When ready to cook, toss 1 1/2 cups of the wood chips on the coals (3/4 cup per side). Place the brisket, fat side up, in an aluminum foil pan (or make a pan with a double sheet of heavy duty aluminum foil). Place the pan in the center of the hot grate, away from the heat. Cover the grill.
• 5. Smoke cook the brisket until tender enough to shred with your fingers; 6 hours will likely do it, but it may take as long as 8 (the cooking time will depend on the size of the brisket and heat of the grill). Baste the brisket from time to time with the fat and juices that accumulate in the pan. You'll need to add 10 to 12 fresh coals to each side every hour and toss more wood chips on the fresh coals; add about 3/4 cup chips per side every time you replenish the coals during the first 3 hours.
• 6. Remove the brisket pan from the grill and let rest for 15 minutes. Transfer the brisket to a cutting board and thinly slice it across the grain, using a sharp knife, electric knife, or cleaver. Transfer the sliced meat to a platter, pour the pan juices on top, and serve at once.
• Barbecue Sauce, the Texas Way
• The best Texas-style barbecue sauce combines the sweetness of Kansas City-style tomato sauces with the mouth-puckering tartness of a North Carolina vinegar sauce. I've come up with my own version-mix together equal parts of the Basic Barbecue Sauce and the North Carolina Vinegar Sauce . Serve this with barbecued brisket. For a really good sauce, add some meat drippings or a little chopped brisket.

TEXAS BARBECUE BRISKET

Steps:

• To make the barbecue sauce, heat the oil in a frying pan, then cook onion and garlic for a few mins until soft. Add the rest of the sauce ingredients to the pan with a good pinch of salt and simmer for 20 mins. Use a hand blender or food processor to whizz to a smooth purée.
• Heat oven to 150C/130C fan/gas 2. Make the rub by mixing all the ingredients together with a pinch of salt. Rub the mix all over the beef and set aside.
• In a large roasting tin, mix the beef stock and ½ the barbecue sauce. Add the brisket to the tin, cover tightly with foil, then cook for 4-5 hrs until the meat is really tender when you push a fork into it. The beef can be prepared the night before - just leave it to cool in the tin covered with foil, but don't refrigerate.
• To finish the beef, get a barbecue fired up and wait until the coals are completely ashen - you want a low, not fierce, heat. Lift the beef out of the roasting tin and place on the barbecue to char. If your barbecue has a lid, close it now. Cook for about 20 mins, turning it carefully with tongs, until lightly charred all over and heated through. Lift onto a board and serve sliced with the remaining barbecue sauce on the side.

NEVER FAIL TEXAS BBQ BRISKET

Steps:

• You are going to need a large pit BBQ with a cover to completely cook outside- or you can finish this off in the oven.
• Completely cover the brisket with the steak seasoning- don't be stingy- and pat in well or"rub" as we do here in Texas.
• Seasoning layer should be thick.
• Place brisket over coals located on one end of pit or in BBQ and sear all sides of brisket, watching for flame ups, for 2 hours.
• Use heavy duty foil and completely wrap brisket, placing in a pan that brisket fits comfortably Move pan to the side of the pit without the coals- or to your oven, set at 325 degrees- and let cook for 3 hours, replacing coals to keep temp in your pit at about 325-350 degrees.
• Remove pan and let brisket set for 15-20 minutes before slicing.
• Be sure that you slice against the grain of the brisket or it will be tough.
• There will be lots of wonderful au jus in the foil, be sure to pass that with your brisket and serve with pintos, cornbread and slaw.

REAL TEXAS BRISKET (SMOKED) (SOUTHWEST)

Steps:

• 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.