Texas Style Barbecued Brisket


Texas barbecue brisket image

Take your barbecue beyond the burger with this brilliant beef brisket

Recipe From bbcgoodfood.com

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
Calories958 calories
Fat59 grams fat
SaturatedFat26 grams saturated fat
Carbohydrate13 grams carbohydrates
Sugar10 grams sugar
Protein94 grams protein
Sodium1.2 milligram of sodium


  • 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.


Texas-Style Barbecued Brisket image

Editor's note: The recipe and introductory text below are from The Barbecue! Bible 10th Anniversary Edition, by Steven Raichlen. To read more about Raichlen and BBQ, go to our feature The Best Barbecue in the U.S.A.

Recipe From epicurious.com

Provided by Steven Raichlen

Categories     Graduation     Backyard BBQ     Kwanzaa     Dinner     Brisket     Spring     Summer     Tailgating     Grill     Grill/Barbecue

Yield Makes 10 to 12 servings

Number Of Ingredients 13

Grilling Method
Indirect grilling
Advance preparation
4 to 8 hours for curing the meat (optional); also, allow yourself about 6 hours cooking time
Special equipment
6 cups hickory or mesquite chips or chunks, soaked for 1 hour in cold water to cover and drained
1 beef brisket (5 to 6 pounds), with a layer of fat at least 1/4 inch thick, preferably 1/2 inch thick
1 tablespoon coarse salt (kosher or sea)
1 tablespoon chili powder
2 teaspoons sugar
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin


  • 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.


Brisket, East Texas Style image

Recipe From foodnetwork.com

Provided by Food Network

Time 5h50m

Yield 14 to 16 servings

Number Of Ingredients 8

2 1/2 gallons good beef stock
1 bottle dry red wine
4 bay leaves
2 tablespoons whole black peppercorns
5 cloves garlic
1/2 cup kosher salt
One 8- to 10-pound brisket, fat cap on
2 1/2 cups of your favorite BBQ sauce


  • In a large cooking pot combine beef stock, wine, bay leaves, peppercorns, garlic and salt; over medium heat, bring to a low boil. Place brisket in boiling mixture, fat side up, and cook at a low simmer for 4 1/2 hours, or until tender.
  • Remove brisket from pan and place on the top rack of a grill or smoker and cook for 1 hour. Baste with BBQ sauce. Remove from grill or smoker and let cool for 15 minutes. Slice thinly and serve.


Texas Oven-Roasted Beef Brisket image

Dig into some serious barbecue with this Texas Oven-Roasted Beef Brisket recipe from Food Network. The meat is rubbed with chili, mustard and garlic powders.

Recipe From foodnetwork.com

Provided by Food Network

Categories     main-dish

Time 4h10m

Yield 10 servings

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 pounds beef brisket, trimmed
1 1/2 cups beef stock


  • Preheat the oven to 350 degrees F.
  • Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both 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 cooking for 3 hours, or until fork-tender.
  • Trim the fat and slice meat thinly across the grain. Top with juice from the pan.


Barbecued Texas Beef Brisket image

Recipe From epicurious.com

Categories     Beef     Summer     Chill     Grill/Barbecue     Bon Appétit

Yield Serves 12

Number Of Ingredients 18

For dry rub
1/2 cup paprika
3 tablespoons ground black pepper
3 tablespoons coarse salt
3 tablespoons sugar
2 tablespoons chili powder
1 7 1/2- to 8-pound untrimmed whole beef brisket
For mop
12 ounces beer
1/2 cup cider vinegar
1/2 cup water
1/4 cup vegetable oil
2 tablespoons Worcestershire sauce
2 tablespoons minced jalapeño chilies
5 pounds (about) 100% natural lump charcoal
4 cups (about) oak or hickory wood smoke chips, soaked in cold water at least 30 minutes
1 cup purchased barbecue sauce (such as Bull's-Eye)
1 tablespoon chili powder


  • 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.


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

Recipe From tasteofhome.com

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
Calories 351 calories
Fat12g fat (4g saturated fat)
Cholesterol116mg cholesterol
Sodium1243mg sodium
Carbohydrate2g carbohydrate (0 sugars
Fiber1g fiber)
Protein56g protein.


  • 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.


Texas-Style Barbecued Beef Brisket image

From Southern Living January 2012. As a note, I am not a fan of cumin so I would reduce it to 1/2 tsp and/or omit it altogether!

Recipe From food.com

Provided by Papa D 1946-2012

Categories     Meat

Time 8h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 large sweet onion, sliced
3 garlic cloves, chopped
1 tablespoon chili powder
1 tablespoon jarred beef base
1 tablespoon Worcestershire sauce
1 teaspoon cumin
1 1/2 teaspoons hickory liquid smoke
1 (2 -3 lb) beef brisket, flat trimmed
1/4 cup beer
3 tablespoons bottled chili sauce


  • Lightly grease a 6 quart slow cooker, add onion and garlic. Stir together chili powder and next 5 ingredients. Rub over brisket and place brisket over onion mixture in slow cooker.
  • Whisk together beer and chili sauce. Slowly pour mixture around brisket, avoid removing spices from brisket.
  • Cover and cook on low for 7 to 8 hours or high 4 to 5 hours. When done uncover and let sit in cooker 20 minutes.
  • Remove brisket from slow cooker; cut brisket across the grain into thin slices put on serving plate and spoon pan juices over meat.


Texas Brisket image

This is a really easy BBQ brisket recipe that I got from Texas. There are only 3 ingredients besides the brisket, and it turns out really tender. Better with a brisket that is not too closely trimmed.

Recipe From allrecipes.com

Provided by CHINASMOM2000

Categories     Main Dish Recipes     Roast Recipes

Time 7h15m

Yield 6

Number Of Ingredients 4

3 ½ fluid ounces liquid smoke flavoring
¼ cup ketchup
1 (10 fluid ounce) bottle steak sauce, (e.g. Heinz 57)
1 (3 pound) beef brisket
Calories877 calories
Carbohydrate9.7 g
Cholesterol163.5 mg
Fat75.3 g
Fiber0.9 g
Protein38.8 g
SaturatedFat26.2 g
Sodium933.3 mg
Sugar2.3 g


  • Line a shallow roasting pan with aluminum foil. Place the brisket on the foil. Stir together the steak sauce, liquid smoke, and ketchup. Pour half of the mixture over the brisket, then turn the meat over, and pour sauce over the other side. Wrap tightly in a double layer of aluminum foil. Refrigerate for at least 24 hours.
  • Preheat the oven to 250 degrees F (120 degrees C). Let the roast stand at room temperature while the oven preheats to take off some of the chill.
  • Bake for 6 or 7 hours in the preheated oven. You can leave it in even longer if you turn the oven down to 200 degrees F (95 degrees C). Remove brisket from the oven, and slice across the grain. Return to the roasting pan, and serve with sauce.


Texas-Style Beef Brisket image

A friend had success with this recipe, so I tried it. When my husband told me how much he loved it, I knew I'd be making it often.—Vivian Warner, Elkhart, Kansas

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner

Time 6h55m

Yield 12 servings.

Number Of Ingredients 18

3 tablespoons Worcestershire sauce
1 tablespoon chili powder
2 garlic cloves, minced
1 teaspoon celery salt
1 teaspoon pepper
1 teaspoon liquid smoke, optional
1 fresh beef brisket (6 pounds)
1/2 cup beef broth
2 bay leaves
1 medium onion, chopped
2 tablespoons canola oil
2 garlic cloves, minced
1 cup ketchup
1/2 cup molasses
1/4 cup cider vinegar
2 teaspoons chili powder
1/2 teaspoon ground mustard
Calories 381 calories
Fat12g fat (4g saturated fat)
Cholesterol96mg cholesterol
Sodium548mg sodium
Carbohydrate18g carbohydrate (14g sugars
Fiber1g fiber)
Protein47g protein.


  • In a large bowl or shallow dish, combine the Worcestershire sauce, chili powder, bay leaves, garlic, celery salt, pepper and, if desired, liquid smoke. Cut brisket in half; add to bowl and turn to coat. Cover and refrigerate overnight., Transfer beef to a 5- or 6-qt. slow cooker; add broth and bay leaves. Cover and cook on low for 6-8 hours or until tender., For sauce, in a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through., Remove brisket from the slow cooker; discard bay leaves. Place 1 cup cooking juices in a measuring cup; skim fat. Add to the barbecue sauce. Discard remaining juices., Return brisket to the slow cooker; top with sauce mixture. Cover and cook on high for 30 minutes to allow flavors to blend. Thinly slice beef across the grain; serve with sauce. Freeze option: Place individual portions of sliced brisket in freezer containers; top with barbecue sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.

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From amazingribs.com
2015-12-04  · Behold the best smoked brisket recipe ever! Texas style brisket is more than a recipe, it is a concept and a goal. It all begins by selecting the right meat, trimming it, seasoning it, smoking it, slicing it, and more. Follow this easy BBQ brisket …

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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.
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From headcountry.com
Let the brisket sit for 15 minutes. Place the brisket, fat side down (this protects the meat while the brisket cooks), on the grill and smoke overnight, or for 10-12 hours at approximately 200 degrees F. Spritz lightly with apple juice every 30 minutes if you …
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From myrecipes.com
2011-12-14  · Whisk together beer and chili sauce. Slowly pour mixture around brisket (to avoid removing spices from brisket). Step 3 Cover and cook on LOW 7 to 8 hours (or on HIGH 4 to 5 hours) or until …

5/5 (2)
Total Time 7 hrs 40 mins
Servings 4-6

  • Lightly grease a 6-qt. slow cooker; add onion and garlic. Stir together chili powder and next 5 ingredients. Rub over brisket; place brisket over onion mixture in slow cooker.
  • Whisk together beer and chili sauce. Slowly pour mixture around brisket (to avoid removing spices from brisket).
  • Cover and cook on LOW 7 to 8 hours (or on HIGH 4 to 5 hours) or until fork-tender. Uncover and let stand in slow cooker 20 minutes.
  • Remove brisket from slow cooker; cut brisket across the grain into thin slices. Return brisket to slow cooker, and spoon pan juices over meat.
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From greatbritishchefs.com
3. Set up your barbecue ready for indirect cooking – you want to reach a steady temperature of 120°C. Add a handful of soaked wood chips to the charcoal to get the smoke going. 4. Place the brisket onto the barbecue and close the lid. Cook for 4–5 hours, spraying with the vinegar every 45 minutes or so. 5.
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From theheritagecook.com
Brush and oil the grill grate. Place the brisket on the grill over the indirect-heat area and cover the grill. Smoke the meat for about 2 hours, adding additional wood chips every 30 minutes or so and more coals as needed if using charcoal. Remove the brisket from the grill and wrap it in aluminum foil.
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From littlesunnykitchen.com
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From traeger.com
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From food.com
2005-12-21  · Before continuing, rewarm brisket, still wrapped, in 350 degree 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.
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From jamesbeard.org
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From thespruceeats.com
Jetton prepared his barbecue, Texas-style of course, for some of the most important people of the 1960's. This classic style barbecue sauce starts with a stock and is perfect for brisket giving it a barbecue flavor from long ago. It is interesting to point out that Texas-style barbecue sauces evolved from something we today would call gravy. Continue to 9 of 10 below. 09 of 10. Red Pepper ...
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From theheritagecook.com
Brush and oil the grill grate. Place the brisket on the grill over the indirect-heat area and cover the grill. Smoke the meat for about 2 hours, adding additional wood chips every 30 minutes or so and more coals as needed if using charcoal. Remove the brisket from the grill and wrap it in aluminum foil.
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From thespruceeats.com
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From ilovegrillingmeat.com
2019-09-06  · Texas Style BBQ Brisket Recipe To Die For. In the previous installment, pitmaster Franklin walked us through the process of choosing a brisket, all the way to rubbing it with a Texas style beef rub. The only thing left to do is throw it on the smoker! A good rule of thumb is: the more meat you’re cooking, the longer it will take. And since a brisket is quite a large cut, it needs its time ...
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From thekitchn.com
2019-06-09  · Beef brisket is actually slow-cooked in a number of regional and ethnic cuisines, but Texas-style brisket means two things: smoke and pepper. BBQ expert Robb Walsh says this particular style of brisket is most often found in Central Texas, but for everyone else outside the region, Texas-style brisket is what we think of when we think barbecue brisket.
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