Texasstylebeefbrisketslowcooker Recipes

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TEXAS-STYLE BEEF BRISKET



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

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
BARBECUE SAUCE:
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

Steps:

  • 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.

Nutrition Facts : Calories 381 calories, Fat 12g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 548mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 1g fiber), Protein 47g 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-STYLE BRISKET



Texas-Style Brisket image

Provided by Food Network

Categories     main-dish

Time 12h45m

Yield 15 to 20 servings

Number Of Ingredients 18

One 15- to 22-pound whole or packer beef brisket
1 cup kosher salt
1 cup coarse black pepper
Apple juice in a spray bottle, for spritzing the brisket
Original BBQ Sauce, optional, recipe follows
6 cups ketchup
1 cup apple cider vinegar
1 cup Worcestershire sauce
3/4 cup molasses
1/2 cup brown sugar
2 tablespoons hot sauce, such as Louisiana
2 tablespoons lemon juice
1/2 cup chili powder
2 tablespoons granulated garlic
2 tablespoons onion powder
2 tablespoons kosher salt
2 tablespoons black pepper
1 tablespoon cayenne pepper

Steps:

  • Prepare a smoker for cooking at 250 to 275 degrees F.
  • Trim the fat cap on the brisket to 1/4 inch, then trim out the top and bottom fat. Trim the lean flat edges so the meat is at least 1 1/2-inches thick.
  • Stir together the salt and pepper in a bowl until well blended to make the rub.
  • Shake an even layer of the rub on all surfaces of the brisket that will be exposed to the smoke. Do not pack the rub into folds or cracks, since that will turn the rub into a soggy paste.
  • Place the brisket in the smoker with the fatty point closest to the firebox. Smoke for 2 hours, rotating the brisket occasionally for even coloring and to prevent the edges from drying out. Spritz the brisket liberally with apple juice and continue smoking the brisket, spritzing every 30 minutes, until the meat has a dark mahogany color and the internal temperature reaches 203 to 205 degrees F, another 10 to 12 hours. Wrap the brisket tightly in unwaxed butcher paper and let rest 45 minutes to 1 hour before slicing and chopping. Serve with Original BBQ Sauce if using.
  • Combine the ketchup, vinegar, Worcestershire, molasses, brown sugar, hot sauce and lemon juice together in a large pot and whisk until blended. Place over medium heat and bring to a simmer, then add the chili powder, granulated garlic, onion powder, salt, pepper and cayenne. Continue to simmer for 30 to 45 minutes, stirring occasionally to keep from burning.

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 COOKER TEXAS SMOKED BEEF BRISKET



Slow Cooker Texas Smoked Beef Brisket image

This is a wonderful and very easy recipe to throw in the slow cooker on those really busy days. It can be increased for a large group or downsized for 2 people. It reminds me of summers in Texas.

Provided by Sandy Clark Gerhardt

Categories     Main Dish Recipes     Roast Recipes

Time 6h40m

Yield 4

Number Of Ingredients 12

3 tablespoons smoked paprika
2 tablespoons ground black pepper
2 tablespoons kosher salt
1 tablespoon brown sugar
1 tablespoon chili powder
1 teaspoon ground cumin
1 ½ pounds beef brisket
¾ cup barbeque sauce
¼ cup water
1 tablespoon Worcestershire sauce
¼ teaspoon liquid smoke flavoring
½ onion, sliced into rings

Steps:

  • Mix paprika, pepper, salt, brown sugar, chili powder, and cumin together in a bowl; rub evenly over the surface of the brisket. Put brisket in a large, resealable plastic bag; refrigerate 30 minutes to overnight.
  • Stir barbeque sauce, water, Worcestershire sauce, and liquid smoke together in the bottom of a slow cooker. Lay brisket into the sauce mixture. Arrange onions atop the brisket.
  • Cook on Low until brisket is very tender, 6 to 7 hours. Rest brisket 10 minutes before slicing or shredding; serve with sauce from the slow cooker.

Nutrition Facts : Calories 341.8 calories, Carbohydrate 28.7 g, Cholesterol 69.1 mg, Fat 16.1 g, Fiber 4 g, Protein 21.5 g, SaturatedFat 5.8 g, Sodium 3520.5 mg, Sugar 17.2 g

TEXAS STYLE BEEF BRISKET - SLOW COOKER



Texas Style Beef Brisket - Slow Cooker image

Apply the seasoning and marinate beef overnight (included in prep time). Later, get the beef going in the crockpot and make the BBQ sauce. Sounds easy enough to me! :) From Feb. 2009 Taste of Home, posted by Vivian Warner.

Provided by Kats Mom

Categories     Lunch/Snacks

Time 6h55m

Yield 1 brisket, 12 serving(s)

Number Of Ingredients 17

3 tablespoons Worcestershire sauce
1 tablespoon chili powder
2 bay leaves
2 garlic cloves, minced
1 teaspoon celery salt
1 teaspoon black pepper
1 teaspoon liquid smoke (optional)
6 lbs beef brisket, fresh
1/2 cup beef broth
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

Steps:

  • MARINATE THE NIGHT BEFORE: In a large resealable plastic bag, combine the Worcestershire sauce, chili powder, bay leaves, garlic, celery salt, black pepper and Liquid Smoke, if desired.
  • Cut brisket in half and place in the bag.
  • Seal bag and turn to thoroughly coat brisket with seasonings.
  • Refrigerate overnight.
  • GET BEEF COOKING: Transfer beef to 5 or 6 quart slow cooker; add broth.
  • Cover and cook on low 6-8 hours or until tender.
  • MAKE SAUCE A FEW MINUTES BEFORE BEEF IS DONE: In a small sauce pan, saute onion in canola oil until tender.
  • Add garlic and cook one minute longer.
  • Stir in remaining ingredients; heat through.
  • SAUCE UP THE BRISKET: Remove brisket from the slow cooker; discard bay leaves.
  • Place one cup cooking juices in a measuring cup; skim fat.
  • Add skimmed, measured juices to the barbeque sauce.
  • Discard any juices remaining in the slow cooker.
  • Return brisket to the slow cooker with BBQ sauce mixture.
  • Cover and cook on high for 30 more minutes to allow flavors to blend.
  • TO SERVE: Thinly slice across the grain and serve with sauce.

Nutrition Facts : Calories 802.6, Fat 62.9, SaturatedFat 24.5, Cholesterol 165.6, Sodium 450.1, Carbohydrate 18.4, Fiber 0.6, Sugar 13.3, Protein 39.2

SLOW-COOKED, TEXAS-STYLE BEEF BRISKET



Slow-Cooked, Texas-Style Beef Brisket image

This is a unique method of making lush, succulent, flavorful beef brisket. I found the recipe on another recipe site. It takes 25 hours to make and the wait is definitely worth it.

Provided by mandabears

Categories     Meat

Time P1DT1h15m

Yield 20 serving(s)

Number Of Ingredients 8

8 lbs beef brisket, untrimmed
1 cup strong black coffee
14 ounces ketchup
12 fluid ounces cola
3 tablespoons Worcestershire sauce
3 tablespoons prepared yellow mustard
2 tablespoons liquid smoke
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, worchestershire sauce, mustard, liquid smoke and brown sugar in a bowl until well blended.
  • Refrigerate until needed.
  • After 24 hours of cooking, remove and discard any fat from the meat.
  • Use forks to pull the meat apart and shred the meat.
  • Pour the sauce over the meat, stirring to coat evenly and cook 1 hour longer.

SLOW COOKER TEXAS STYLE BEEF BRISKET RECIPE - (4.5/5)



Slow Cooker Texas Style Beef Brisket Recipe - (4.5/5) image

Provided by ShoDav

Number Of Ingredients 13

1 (2.5 - 3) pound lean beef brisket
Marinade
1/4 cup balsamic vinegar
2 bay leaves
3 cloves garlic, minced
1/2 teaspoon cayenne pepper
1 teaspoon cumin
1 (4.5 ounce) can diced green chilis
1/2 cup broth, low sodium, fat free (beef, chicken or vegetable will work)
1 teaspoon celery seeds
1 teaspoon black pepper
Kosher or sea salt to taste
1 cup spicy barbecue sauce, more or less to taste (we like Annie's Naturals, BBQ Sauce) or check out our recipe

Steps:

  • Combine all the ingredients--except barbecue sauce--in a bowl, stir and pour over brisket. I like to marinate the brisket right in the slow cooker insert. Marinating is optional but it really adds to the flavor. Marinate brisket in the refrigerator over night if preferred, otherwise move to the next step. Note: If your brisket has a layer of fat, be sure to place the brisket fat side up in the slow cooker. After brisket is done and goes in the roaster pan, remove fat and discard before shredding, slicing or adding barbecue sauce. All all marinade ingredients into the slow cooker, stir and add brisket. Cover and cook on low 8 hours or until tender and easily flakes with a fork. Preheat oven to 350 degrees. Add brisket, along with 1/2 cup juices from the slow cooker, to a roasting pan. Discard the remaining liquid along with bay leafs. Either pull the brisket apart with 2 forks or slice thinly across the grain. Pour barbecue sauce over brisket and heat for 15 minutes. Serve on toasted wheat buns or rolls if desired. TIP: To lower the calories, fat and carbohydrates, simply cut the serving size in half...which will equal 1/2 cup.

SLOW COOKER BEEF BRISKET



Slow Cooker Beef Brisket image

This beef brisket turned out perfect! My husband couldn't stop bragging about. It will melt in your mouth and the broth it cooks in is amazing and simple.

Provided by Cooking with Kimberly Wood

Categories     Beef Brisket

Time 8h45m

Yield 4

Number Of Ingredients 16

1 tablespoon brown sugar
1 teaspoon chili powder
1 teaspoon ground paprika
1 teaspoon coarse salt
¼ teaspoon freshly ground black pepper
¼ teaspoon ground mustard powder
¼ teaspoon onion powder
¼ teaspoon garlic powder
2 cups low-sodium beef broth
1 teaspoon liquid smoke
1 teaspoon Worcestershire Sauce
¼ cup water, or as needed
1 (2 pound) beef brisket
2 medium yellow onions, quartered
3 large carrots, cut into 1-inch pieces
¼ cup prepared barbecue sauce

Steps:

  • Mix brown sugar, chili powder, paprika, salt, pepper, mustard powder, onion powder, and garlic powder for dry rub together in a small bowl.
  • Mix beef broth, liquid smoke, and Worcestershire sauce for cooking liquid in a separate bowl.
  • Place onions and carrots in a slow cooker. Pour cooking liquid over top and set to temperature High to let it warm up.
  • Meanwhile, rinse brisket under cold water. Pat it dry, then season all over with the dry rub. Place brisket in the slow cooker on top of the onions and carrots, with the fatty side facing up. The cooking liquid should reach just to the bottom of the brisket; if not, add a little water.
  • Cover and cook on Low for 8 hours. Turn the slow cooker off and transfer brisket to a foil-lined sheet pan. Trim some of the fat if desired.
  • Place barbecue sauce in a bowl. Ladle 1/4 cup hot cooking liquid from the slow cooker into the bowl and mix it with the barbecue sauce. Baste the fatty side of the brisket with this mixture.
  • Preheat the oven's broiler.
  • Place the brisket in the preheated oven so there are 6 inches between the top of the brisket and the burner. Broil until the fatty edges start to crisp up, 2 to 4 minutes; watch closely so it doesn't burn.
  • Remove from the oven and let rest for 10 minutes. Slice brisket thinly and against the grain.
  • Remove vegetables from the slow cooker with a slotted spoon, and serve alongside the brisket.

Nutrition Facts : Calories 825.1 calories, Carbohydrate 21.1 g, Cholesterol 165.7 mg, Fat 62.6 g, Fiber 3.1 g, Protein 42.2 g, SaturatedFat 24.7 g, Sodium 904 mg

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.

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From jamieoliver.com


TEXAS BEEF BRISKET WITH SPICY SAUCE | TARA TEASPOON | DELICIOUS …
2020-09-28 Cover pan with foil. Heat grill to medium low (250°F) for indirect cooking. Place brisket in the covered pan on grill away from heat. Cover grill and cook 1 hr. Remove foil cover and add smoker box or wood chips to the grill. Cover grill and cook until brisket is …
From tarateaspoon.com


TEXAS STYLE OVEN-ROASTED BEEF BRISKET - MY KITCHEN LITTLE
2020-09-18 Preheat your oven to 300 degrees F. Adjust the rack to the bottom third of the oven. Place the brisket in a roasting pan, fatty side facing up. Combine the spices in a bowl, from the salt to the cocoa powder. Cover the brisket on both sides with the mixture.
From mykitchenlittle.com


TEXAS STYLE SMOKED BEEF BRISKET | TRAEGER GRILLS
This brisket recipe is worthy of any true Texan. Our full packer is injected with Butchers Prime, sprayed down with apple juice, rubbed with a Traeger Prime Rib and Coffee Rub mix, topped with black pepper and smoked over oak wood. 6 Activating this element will cause content on the page to be updated.: main . 1 (12-15 lb) brisket. 2/3 Cup Butcher BBQ Prime Brisket Injection. 2 …
From traeger.com


TEXAS STYLE BRISKET RECIPE - LOW AND SLOW TEXAS STYLE BRISKET
Thank you for watching my Texas Style Brisket video. On this video, I smoked up a Wagyu brisket from Midland Meat Co on my Yoder Frontiersman smoker. I went ...
From youtube.com


TEXAS-STYLE SMOKED BRISKET RECIPE - CERTIFIED ANGUS BEEF
Set up smoker to 225°F. (We use hickory and apple wood). Cook 6 to 8 hours to achieve 165-170°F internal temperature. Wrap brisket with foil or peach barbecue paper. Continue cooking in smoker or in oven set to 225°F, until brisket reaches 195°F internal temperature. Remove from smoker or oven, open foil slightly to allow steam to vent.
From certifiedangusbeef.com


TOP 44 SLOW COOKED TEXAS STYLE BEEF BRISKET RECIPES
Recipe Instructions Place the beef brisket in a large slow cooker with the fat side up. Pour the coffee over the … Meanwhile, stir together the ketchup, cola beverage, Worcestershire sauce, mustard, liquid … After 24 hours, remove and discard any fat from the brisket. Use a fork to pull apart and … › 5/5 (113) › Total Time: 25 hrs 15 mins › Category: Everyday Cooking › Calories ...
From hola2.heroinewarrior.com


TEXAS BRISKET - ON AN OFFSET SMOKER – MEAT CHURCH
2021-05-19 Oil, mustard, pickle juice are commonly used binders should you choose to use one. Apply Holy Cow moderately to meat side of the brisket. Then come back across it with about half as much of our Holy Gospel. Allow the seasoning to adhere for 15 - 20 minutes. Flip the brisket over to the fat side.
From meatchurch.com


TOP 49 SLOW COOKER CORNED BEEF STYLE BRISKET-RECIPES
Slow-Cooked Corned Beef Recipe: How to Make It . 1 week ago tasteofhome.com Show details . In a 6-qt. slow cooker, combine the potatoes, carrots and onion.Add briskets (discard spice packets from corned beef or save for another use). ... Cover and cook on low for 9-11 hours or until meat and vegetables are tender.Remove meat and vegetables to a serving platter.
From hola2.heroinewarrior.com


TEXAS STYLE BEEF BRISKET – FOLDED STEEL
Smoke fat side down with the point closest to the heat source. Wrap or don't wrap once the meat reaches 165-175 internal temperature. Use butcher paper instead of aluminum foil. Once brisket hits 200-205 degrees F start to check for tenderness. Rest …
From foldedsteel.com


THE PERFECT COMPETITION TEXAS BRISKET! - KOSMOS Q BBQ …
Place the brisket (wrapped) back on the pit, and cook to an internal temperature of 198°F (92°C). Pull the brisket off the heat again, and open up the aluminum foil. Let it steam while it comes up another 5-10 degrees. Slice, and serve alongside a dollop of Kosmo's Q Competition BBQ Sauce. Print Recipe. Submit your own recipe. Embrace greatness.
From kosmosq.com


TOP 44 SLOW COOKER TEXAS SMOKED BEEF BRISKET RECIPES
Main Dish Recipes, Roast Recipes. Author: Sandy Clark Gerhardt. This Is A Wonderful And Very Easy Recipe To Throw In The Slow Cooker On Those Really Busy Days. It Can Be Increased For A Large Group Or Downsized For 2 People. It Reminds Me Of Summers In Texas. Time: 6h40m. Yield: 4. Number Of Ingredients: 12. Steps:
From hola2.heroinewarrior.com


TEXAS STYLE SLOW-ROASTED OVEN BRISKET - BOOTS & BISCUITS
2021-08-20 Directions. Preheat oven to 225. Place brisket, fat side up if cooking with fat on, in a roasting pan. Pour Claude’s Marinade over the brisket. Cover tightly with a lid or tin foil. Roast in the oven for about 2 hours per pound or until brisket is the tenderness you desire. Cut across the grain or I like mine to pull apart with a fork.
From bootsandbiscuits.com


21 CORNED BEEF AND CABBAGE SLOW COOKER RECIPES
Directions: To make the corned beef, open the sealed package right over the slow cooker, because you want to include the brine in the cooking liquid. …. When the meat is almost done, and you are about an hour from dinner, ladle out most of the cooking liquid and place in a large, heavy bottomed cooking pot.
From selectedrecipe.com


TEXAS STYLE BRISKET RECIPE - CUISINART.COM
5. Apply rub evenly across the entire brisket including all sides and edges. 6. Fill the hopper up with Cuisinart’s Maple Bourbon pellets and pre-heat the pellet grill to 250F. 7. Place the brisket in the center of the grill with the fat cap up. Insert the built …
From cuisinart.com


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