TEXAS HILL COUNTRY MARKET-STYLE BRISKET
Steps:
- Build a charcoal fire or preheat a gas grill.
- Pat the brisket dry with paper towels. Do not trim any excess fat off the meat; this fat will naturally baste the meat and keep it moist during the long cooking time.
- Using your hands or a shaker-top jar, sprinkle the brisket liberally with the rub. Let it sit for about 5 minutes and pat the spices into the meat but do not rub-this mixture will form a dark savory crust on the meat, often referred to as the sought after "burnt-ends." Set aside on a clean tray until ready to cook.
- If using a charcoal grill, place a drip pan between the 2 piles of white-gray ashed briquettes (on the charcoal grate). Pour the beer into the drip pan. Before placing the meat on the grill, place the soaked wood chips directly on the coals. You will need to add charcoal every hour to maintain the heat. If using a gas grill, place a drip pan with the beer in the upper left corner of the gas grill directly on top of the flavorizer bars or ceramic rock. Place the soaked wood chips in a smoker box.
- Place the brisket in the center of the cooking grate, fat side up, over indirect medium-low heat. Cover and cook slowly for 4 to 5 hours at 325 degrees to 350 degrees or until an instant read thermometer inserted into the middle of the brisket registers 190 to 200 degrees. The meat should be very tender and falling apart. It will feel like the consistency of butter when you insert it with the probe of the thermometer. Remember: Do not turn the meat during the entire cooking time.
- Let the meat rest for 20 minutes or until cool enough to handle. The recipe can be made in advance up to this point and, once it is cool, wrapped in 3 layers of heavy-duty aluminum foil. To reheat the brisket, leave in foil and heat for about 1 hour at 250 degrees. For a crispier crust, remove the foil at the end and put it back in the oven for another 15 minutes. Slice against the grain and serve with the Texas Vinegar-Chile Hot Sauce if desired.
- In a medium bowl, combine all the ingredients and mix well. The rub will keep in an airtight container for up to 6 months.Good for Seasoning: Beef (brisket, beef shoulder); pork; chicken
- Whisk all the ingredients together in a medium nonreactive bowl. Pour the sauce into a glass bottle with a top. It will keep indefinitely, covered in or out of the refrigerator.
TEXAS BBQ BRAISED BEEF BRISKET
Provided by Food Network Kitchen
Time 12h30m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- For the rub: Mix the paprika, 1 tablespoon each of salt and black pepper, the brown sugar, and the cayenne. Rub spice mixture all over brisket, wrap tightly, and refrigerate overnight.
- Soak the wood chips in water for at least 30 minutes before grilling. Prepare an outdoor grill with a medium to medium-low fire for indirect grilling.
- For the sauce: Mix the tomato puree, beer, celery, onion, 1/2 cup of the vinegar, the brown sugar, mustard, bacon, garlic, chiles, bay leaves, chili powder, 1 tablespoon salt, and black pepper to taste in a large disposable aluminum pan. Put brisket in the sauce.
- Throw a handful of drained wood chips on the hot coals, put the pan over the cooler side of the grill, and cover so the vent holes are directly over the brisket. Baste meat every 30 minutes, turning occasionally and adding water to the pan as necessary to keep meat partially submerged, until the meat is tender and an instant-read thermometer inserted in the thickest part registers 200 degrees F, about 3 3/4 hours. Replenish the charcoal as needed to maintain a medium to medium-low fire.
- Transfer the brisket to a cutting board, tent with foil, and let rest for 20 minutes. Skim the fat from the braising sauce and stir in the remaining 1/4 cup cider vinegar and salt to taste. Reheat if necessary. Thinly slice brisket across the grain and arrange on a serving platter. Spoon some sauce over the meat and pass the rest at the table.
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.
YEAH, I-LIVED-IN-TEXAS, SMOKED BRISKET
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
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
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
Time 8h30m
Yield 12-16 serving(s)
Number Of Ingredients 9
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.
TEX-MEX BRISKET
Here is an alternative to having brisket when it's just not possible to 'slow-smoke' one for 10-12 hours using oak and mesquite. Prep time does NOT include overnight marinade.
Provided by Kaccy G.
Categories Meat
Time 6h40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large Dutch oven, place brisket, sprinkle both sides with the spices and coat generously with Liquid Smoke.
- Cover with foil and refrigerate overnight.
- The next day, preheat oven to 250 degrees.
- In a saucepan, bring all ingredients for sauce to a boil and simmer until sugar is dissolved.
- Discard any remaining marinade.
- Generously coat brisket with sauce.
- Cover with foil.
- Bake 5 to 6 hours.
- Let the brisket'rest' at least 15 minutes before slicing.
- Remember to always slice a brisket across the grain.
- The grain always runs across the short side of the brisket.
More about "texas mesquite brisket recipes"
TEXAS STYLE BBQ WORLD CHAMPION BRISKET RECIPE - HEAD …
From headcountry.com
TEXAS MESQUITE BRISKET RECIPE | GRILL MATES
From mccormick.com
Cuisine AmericanCategory EntreesServings 16
TEXAS MESQUITE BRISKET RECIPE | YUMMLY
From yummly.com
5/5 (1)Total Time 8 hrs 10 minsCategory Main DishesCalories 300 per serving
TEXAS BAR-B-QUE BRISKET - TEXJOY
From texjoy.com
TEXAS-STYLE SMOKED BRISKET RECIPE - THE SPRUCE EATS
From thespruceeats.com
TEXAS MESQUITE BRISKET | RECIPE | RECIPES, BRISKET, COOKING RECIPES
From pinterest.com
CLASSIC CENTRAL TEXAS-STYLE BRISKET | RECIPES | KALAMAZOO OUTDOOR …
From kalamazoogourmet.com
WHICH IS THE BEST TEXAS-STYLE OVEN BRISKET RECIPE
From 4barrelbbq.com
TEXAS-STYLE BEEF BRISKET - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
HOW TO SMOKE A BBQ BRISKET TEXAS-STYLE (2022) - BBQCHIEFS
From bbqchiefs.com
TEXAS SMOKED BRISKET RECIPE - TEXAS BEEF COMPANY
From texasbeef.com
6 SMOKED BRISKET RECIPES | ALLRECIPES
From allrecipes.com
JUICY TENDER TEXAS STYLE SMOKED BRISKET WITH MEATER
From thecastawaykitchen.com
K.I.S.S. TEXAS-STYLE BRISKET RECIPE - TRAEGER GRILLS
From traeger.com
TEXAS BRISKET - ON AN OFFSET SMOKER – MEAT CHURCH
From meatchurch.com
BIG GREEN EGG: KAMADO GRILL, CERAMIC GRILL, CHARCOAL SMOKER
DELICIOUS MESQUITE SMOKED DRY RUB BRISKET - XOXOBELLA
From xoxobella.com
MESQUITE CHICKEN BREAST - THERESCIPES.INFO
From therecipes.info
TEXAS MESQUITE BRISKET RECIPE FROM H-E-B
From heb.com
TEXAS HILL COUNTRY MARKET STYLE BRISKET - SARA MOULTON
From saramoulton.com
TEXAS STYLE BEEF BRISKET RECIPE - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
TEXAS MESQUITE BRISKET RECIPE | YUMMLY | RECIPE | BRISKET, JUICER ...
From pinterest.com
TEXAS STYLE OVEN BRISKET RECIPE (VIDEO) - A SPICY PERSPECTIVE
From aspicyperspective.com
A TEXAS SMOKED BRISKET, SEASONED WITH TEXAS RUB, SMOKED WITH …
From smoker-cooking.com
OUR BEST BEEF BRISKET RECIPES | TRAEGER GRILLS
From traeger.com
MESQUITE SMOKED BRISKET - MY TURN FOR US
From myturnforus.com
MESQUITE BRISKET | GRILL MATES - MCCORMICK
From mccormick.com
TEXAS-STYLE BRISKET RECIPE - SUCKLEBUSTERS BACKYARD KITCHEN RECIPES
From sucklebusters.com
DAVID'S MESQUITE SMOKED TEXAS BRISKET RECIPES - FOOD NEWS
From foodnewsnews.com
TEXAS BRISKET RECIPE - SMOKED BRISKET RECIPE
From howtobbqright.com
SMOKED TEXAS STYLE BRISKET RECIPE - BRADLEY SMOKERS
From bradleysmoker.com
TEXAS MESQUITE BRISKET RECIPE | RECIPE | SMOKED FOOD RECIPES, …
From pinterest.de
EASY TEXAS OVEN-ROASTED BEEF BRISKET RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
TEXAS BARBECUE BEEF BRISKET RECIPE (AMERICAN TEX-MEX SMOKED, …
From whats4eats.com
DAVIDS MESQUITE SMOKED TEXAS BRISKET RECIPE - FOOD NEWS
From foodnewsnews.com
CROWN ROYAL TEXAS MESQUITE: SMOKED TO PERFECTION
From frostedpetticoatblog.com
TEXAS BRISKET RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
MESQUITE SMOKE BRISKET RECIPE TUTORIAL S2 EP246 - YOUTUBE
From youtube.com
TEXAS MESQUITE BRISKET | FAMILY FRESH MARKET
From familyfreshmarket.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love