Texas Brisket Roast Recipes

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TEXAS OVEN-ROASTED BEEF BRISKET



Texas Oven-Roasted Beef Brisket image

I was once a brisket novice, but now I cook up a dish with the taste of Texas. Thanks to a robust rub, the end result is a fork-tender cut with a crispy crust. -Audria Ausbern, Tahoka, Texas

Provided by Taste of Home

Categories     Dinner

Time 3h35m

Yield 10 servings.

Number Of Ingredients 11

2 tablespoons chili powder
1 tablespoon sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon pepper
2 teaspoons ground mustard
1 teaspoon salt
1 fresh beef brisket (4 pounds), halved
1 tablespoon canola oil
1-1/2 cups beef broth
1 bay leaf

Steps:

  • Preheat oven to 325°. Mix first seven ingredients; rub over brisket. In an ovenproof Dutch oven, heat oil over medium heat; brown beef, one piece at a time, on both sides. Return first piece to pan. Add broth and bay leaf; bring to a boil., Bake, covered, until beef is tender, 3-1/4 to 3-3/4 hours. Remove brisket from pan; keep warm. Discard bay leaf; skim fat from cooking juices. Cut brisket diagonally across the grain into thin slices. Serve with cooking juices.

Nutrition Facts : Calories 264 calories, Fat 10g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 478mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 38g protein. Diabetic Exchanges

YEAH, I-LIVED-IN-TEXAS, SMOKED BRISKET



Yeah, I-Lived-in-Texas, Smoked Brisket image

This is hands-down the best way I have found to cook a brisket.

Provided by all rec

Categories     Main Dish Recipes     Roast Recipes

Time P1DT13h45m

Yield 16

Number Of Ingredients 12

wood chips
¼ cup paprika
¼ cup white sugar
¼ cup ground cumin
¼ cup cayenne pepper
¼ cup brown sugar
¼ cup chili powder
¼ cup garlic powder
¼ cup onion powder
¼ cup kosher salt
¼ cup freshly cracked black pepper
10 pounds beef brisket, or more to taste

Steps:

  • Soak wood chips in a bowl of water, 8 hours to overnight.
  • Mix paprika, white sugar, cumin, cayenne pepper, brown sugar, chili powder, garlic powder, onion powder, salt, and black pepper together in a bowl. Rub the spice mixture over the entire brisket; refrigerate for 24 hours.
  • Preheat smoker to between 220 degrees F (104 degrees C) and 230 degrees F (110 degrees C). Drain wood chips and place in the smoker.
  • Smoke brisket in the preheated smoker until it has an internal temperature of 165 degrees F (74 degrees C), about 12 1/2 hours. Wrap brisket tightly in butcher paper or heavy-duty aluminum foil and return to smoker.
  • Continue smoking brisket until an internal temperature of 185 degrees F (85 degrees C) is reached, about 1 hour more.

Nutrition Facts : Calories 227.7 calories, Carbohydrate 16.2 g, Cholesterol 57 mg, Fat 6.7 g, Fiber 2.6 g, Protein 26.6 g, SaturatedFat 2.4 g, Sodium 3009.8 mg, Sugar 8.9 g

TEXAS BARBECUE BRISKET



Texas barbecue brisket image

Take your barbecue beyond the burger with this brilliant beef brisket

Provided by Good Food team

Categories     Buffet, Dinner, Main course, Supper

Time 6h30m

Number Of Ingredients 17

about a 5kg/ 11 lb piece of beef brisket
500 ml/ 18 fl oz beef stock
1 tbsp sunflower oil
1 small onion , finely chopped
3 garlic cloves , crushed
500 ml/ 18 fl oz tomato ketchup
100 ml/ 3.5 fl oz Worcestershire sauce
75 ml/ 2.5 fl oz lemon juice
2 tbsp brown sugar
1 tbsp malt vinegar
2 tsp Dijon mustard
1 tsp crushed chilli flakes
1 tsp Tabasco sauce
1 tsp dried thyme
2 tbsp each chilli powder and mustard powder
1 tbsp each paprika , ground cumin, garlic powder, ground black pepper, caster sugar
1 bay leaf , crushed

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.

Nutrition Facts : Calories 958 calories, Fat 59 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Protein 94 grams protein, Sodium 1.2 milligram of sodium

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.

SLOW-COOKED, TEXAS-STYLE BEEF BRISKET



Slow-Cooked, Texas-Style Beef Brisket image

This slow-cooker recipe comes directly from the heart of a wonderful Texas cook who makes the best brisket in the world! Yay, Papa Louis! He shared it with me years ago, via my sister (his daughter-in-law). I change it from time to time by adding ingredients to make it more Mexican (serve it with tortillas), or leave it as is and serve it with fresh rolls.

Provided by Ly

Categories     Everyday Cooking

Time P1DT1h15m

Yield 20

Number Of Ingredients 8

8 pounds untrimmed beef brisket
1 cup strong black coffee
1 (14 ounce) bottle ketchup
1 (12 fluid ounce) can cola carbonated beverage
3 tablespoons Worcestershire sauce
3 tablespoons prepared yellow mustard
2 tablespoons liquid smoke flavoring
2 tablespoons brown sugar, packed

Steps:

  • Place the beef brisket in a large slow cooker with the fat side up. Pour the coffee over the meat. Cook the brisket on LOW for 24 hours.
  • Meanwhile, stir together the ketchup, cola beverage, Worcestershire sauce, mustard, liquid smoke, and brown sugar in a bowl until well blended. Refrigerate until needed.
  • After 24 hours, remove and discard any fat from the brisket. Use a fork to pull apart and shred the meat. Pour the sauce over the meat, stirring to coat evenly, and cook 1 hour longer.

Nutrition Facts : Calories 353.4 calories, Carbohydrate 8.9 g, Cholesterol 74.6 mg, Fat 26.6 g, Fiber 0.1 g, Protein 19.1 g, SaturatedFat 10 g, Sodium 322.5 mg, Sugar 8.1 g

TEXAS BRISKET ROAST



Texas Brisket Roast image

The simplest things in life are the best; and this recipe is very simple. The trick is the long cooking time at low temperature. You can't speed this up by cooking at a higher temperature. Must cook hot for the first hour, though, so the meat heats through. Makes for a great meal any time of the year. Serve with summer squash casserole, mashed potatoes and biscuits or corn bread (jalepeno corn bread?).

Provided by Cattleships

Categories     Meat

Time 6h2m

Yield 10 serving(s)

Number Of Ingredients 5

1 (6 lb) beef brisket
1 package dry onion soup mix
1 can Campbell's Golden Mushroom soup
1/2 cup red wine
1 tablespoon minced or crushed garlic

Steps:

  • Pre-heat oven to 400 Degrees.
  • Spread out two (2) two and one half ft lengths of wide aluminum foil and cross them (like a plus sign) inside of a roasting pan with long ends hanging out.
  • Shake out half of the dry onion soup mix and garlic onto the foil and lay brisket on top inside the pan.
  • Shake out the rest of the dry onion soup mix and garlic on top of the Brisket.
  • Close brisket up in foil so that it is completely encased and nothing will seep out.
  • Put in oven and cook at 400 degrees for 1 hour, then turn down to 250 degrees and let cook for 5 hours.
  • When done, open up foil, set aside roast, and pour drippings into 2 quart sauce pan.
  • Add Golden Mushroom soup and red cooking wine to drippings and stir over medium heat to desired temperature: this gravy is to die for.

TEXAS OVEN-ROASTED BEEF BRISKET



Texas Oven-Roasted Beef Brisket image

the tastiest brisket ever..this is a Food Network recipe by Tom Perini, I use a pot roast rather than a brisket...much tastier.

Provided by JoJoStar

Categories     Roast Beef

Time 4h10m

Yield 10 serving(s)

Number Of Ingredients 10

2 tablespoons chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1 bay leaf, crushed
4 lbs beef brisket, trimmed
1 1/2 cups beef stock

Steps:

  • preheat the oven to 350 degrees F.
  • Make a dry rub by combining all dry ingredients.
  • season the raw brisket on all sides with the rub.
  • place in a roasting pan and roast uncovered for 1 hour.
  • add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan.
  • lower oven to 300 degrees F, cover pan tightly and continue to cook until fork tender, about 3 hours.
  • trim the fat and slice meat thinly across the grain. top with juice from the pan.

LOW AND SLOW TEXAS OVEN BRISKET



Low and Slow Texas Oven Brisket image

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

1 medium onion, chopped
6 garlic cloves, chopped
One 4- to 6-pound beef brisket with a layer of fat
3 to 4 tablespoons Cheater Chili Dry Rub (page 45)
1/4 cup bottled smoke
1/4 cup Worcestershire sauce

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.

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.

LAZY TEXAS BRISKET



Lazy Texas Brisket image

Provided by Jinx Morgan

Categories     Herb     Bake     Brisket     Spice     Summer     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 12

1 large garlic clove, minced
1 4- to 5-pound beef brisket
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried sage, crumbled
1/2 teaspoon sugar
1/2 teaspoon ground oregano
1/4 teaspoon ground red pepper
1/4 teaspoon freshly ground pepper
Broncbuster's Barbecue Sauce

Steps:

  • Preheat oven to 325°F. Rub garlic into both sides of brisket. Combine all remaining ingredients except barbecue sauce in small bowl and mix well. Rub into brisket. Set brisket fat side up on large piece of foil and wrap tightly. Transfer to shallow roasting pan. Bake until tender, about 3 hours. Serve hot or cold with sauce.

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