EMERIL'S TEXAS-STYLE SMOKED BRISKET
Steps:
- Set the brisket on a large sheet of plastic wrap. In a medium bowl combine the dark brown sugar, chili power, paprika, salt, garlic powder, onion powder, black pepper, cayenne, dry mustard, and cumin thoroughly. Rub the mixture onto the brisket and wrap tightly in the plastic wrap. Place on a baking sheet and let marinate refrigerated at least 6 hours or overnight. Remove the meat from the refrigerator and let come to room temperature.
- Soak mesquite wood chips in a large bowl of water for 1 to 2 hours. Remove, drain and set aside.
- Remove the meat from the refrigerator and let come to room temperature.
- Prepare a smoker with charcoal and the wood chips according to the manufacturer's instructions to 180 to 200 degrees F. Place the water pan in the smoker and add water to the fill line, about 2/3 full. Place the unwrapped brisket on the lower rack off the direct heat, close the lid, and cook, regularly stoking the fire and adding additional chips, until an instant-read thermometer registers an internal temperature of 185 to 195 degrees F., or until the meat is tender, about 4 to 5 hours. Remove the meat from the grill and let rest for 20 minutes before carving the meat against the grain.
- (Alternately, prepare a stove-top smoker according to the manufacturer's instructions. Place the unwrapped brisket on the rack over low heat. Close the lid and smoke for 1 hour. Preheat the oven to 275 degrees F. Remove the meat from the smoker and wrap in a large sheet of heavy aluminum foil. Place on a baking sheet and roast until tender and an instant-read thermometer registers an internal temperature of 185 to 195 degrees F., or until the meat is tender, about 2 to 3 hours. Remove the meat from the oven and let rest for 20 minutes before carving the meat against the grain.)
- Serve with Barbecue Sauce on the side for dipping.
- In a large pot, heat the oil over medium-high heat. Add the onions and cook, stirring, for 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the ketchup, brown sugar, cane syrup, vinegar, mustard, Worcestershire, hot sauce, Essence, and red pepper flakes and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened and the flavors marry, 15 to 20 minutes. Remove from the heat and let cool slightly before serving.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
AMERICAN KITCHEN CLASSIC TEXAS STYLE SMOKED BRISKET BBQ
Texas BBQ has four different styles of BBQ. In the East Texas style, the beef is smoked over hickory wood and then the brisket is chopped into fine pieces, like pulled pork style. In the Central Texas style, the meat is smoked over pecan or oak wood and then the brisket is served sliced. In the West Texas style, the meat is smoked over mesquite wood and is also served sliced. The South Texas style depends on how far from the Mexico border you are. Barbacoa, a style of Mexican BBQ is cooked with mesquite wood and is the most common form of BBQ in South Texas. South Texas 'American Style' BBQ is more along the lines of the rest of Texas. All of these types are served with the sauce on the side so that it can be applied as the diner wishes. This recipe is for those who have a smoker to use and if you have the room, feel free to smoke more than one brisket. Freeze the others (leave in foil, just off grill) for later.
Provided by Member 610488
Categories Roast Beef
Time P1DT15m
Yield 1 beef brisket
Number Of Ingredients 15
Steps:
- Thoroughly combine all dry rub ingredients. Rub mixture into the meat, wrap tightly with plastic wrap and refrigerate for 8 hours or overnight. Store leftover mixture in an airtight jar or in freezer.
- Allow brisket to come to room temperature, and then arrange in a smoker. Put the brisket on the grill fat side up.
- You want a good steady low fire with a temperature between 200/225 degrees F at the meat level with cooking time at about 1 1/2 to 2 hours per pound. There is a ratio to the smoking - total cooking time = smoking time + last eight hours wrapped double in heavy-duty aluminum foil over a smokeless fire.
- Remove wrapped brisket from smoker and let stand for at least 15 minutes before opening and slicing. If necessary, you can throw this in an ice chest immediately after coming off the grill and it will stay "Hot" for several hours. Slice diagonally across the grain and trim off fat. Serve with American Kitchen Classic Texas Style BBQ Sauce - recipe #482550.
Nutrition Facts : Calories 5964.9, Fat 276.4, SaturatedFat 95.4, Cholesterol 2249.9, Sodium 10147.3, Carbohydrate 71, Fiber 21.8, Sugar 30.9, Protein 763.1
SPICED BEEF BRISKET WITH SMOKEY BBQ SAUCE (TEXAS)
Provided by Giada De Laurentiis
Categories main-dish
Time 4h15m
Yield 4 to 6 Servings
Number Of Ingredients 17
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F.
- For the rub: In small bowl, combine the sugar, chili powder, smoked paprika, salt and pepper.
- Pour the beef broth into a 9- by 13-inch baking dish. Using a paring knife, score the surface of the meat all over. Massage the rub into the meat. Cover the dish tightly with foil and roast until very tender, 3 1/2 to 4 hours, adding water 1/2 cup at a time if the roasting juices start to dry up.
- For the sauce: In a food processor, combine the garlic, celery, onion, tomato sauce, vinegar, maple syrup, mustard, smoked paprika, chili powder and salt. Blend for 1 to 2 minutes until smooth, scraping the side of the food processor bowl as needed with a spatula. Transfer the sauce to a medium saucepan. Bring the mixture to a simmer over medium heat. Cook, stirring occasionally, until thick, about 30 minutes.
- Brush 1/3 cup of the sauce over the surface of the brisket.
- Slice the brisket into 3/4-inch pieces and arrange on a serving platter. Serve the extra sauce alongside.
TEXAS BARBECUE BRISKET
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
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
SLOW COOKER TEXAS SMOKED BEEF BRISKET
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
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
AMERICAN KITCHEN CLASSIC TEXAS STYLE BBQ SAUCE
Texas BBQ has four different styles of BBQ. In the East Texas style, the beef is slowly cooked to the point that it is "falling off the bone", typically over hickory wood. The finished product is a brisket that has been chopped into fine pieces, like pulled pork style. In the Central Texas style, the meat is rubbed with spices and cooked over indirect heat from pecan or oak wood. The finished product is a brisket that is served sliced. In the West Texas style, the meat is cooked over direct heat from mesquite wood giving it a somewhat bitter taste. This is also served sliced. The South Texas style depends on how far from the Mexico border you are. Barbacoa, a cow's head cooked in underground pits with mesquite wood and served with salsa on tortillas is the most common form of BBQ in South Texas. American style BBQ is more along the lines of the rest of Texas. All of these types are served with the sauce on the side so that it can be applied as the diner wishes.
Provided by Member 610488
Categories Sauces
Time 1h10m
Yield 5 cups
Number Of Ingredients 15
Steps:
- Heat oven at 350 degrees F. Roast unpeeled garlic cloves on baking sheet for 30 minutes. Allow to cool then peel cloves.
- Combine all ingredients in a saucepan. Slowly bring to a boil, reduce heat and simmer for 20 minutes. Allow to cool.
- Pour mixture into blender container. Process until smooth, scraping down side of container as necessary. Use as a table sauce, not as a basting sauce.
Nutrition Facts : Calories 407.8, Fat 19.6, SaturatedFat 11.9, Cholesterol 48.8, Sodium 1837.1, Carbohydrate 59.9, Fiber 3.2, Sugar 48.2, Protein 3.5
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- Trim the fat cap to 1/4-inch to 1/2-inch thick, then rub the brisket all over with the spice rub. Let the brisket sit at room temperature for 1 hour.
- Start the smoker and get the temperature up around 225 to 250°F. Fill a disposable aluminum pan with water and set it on the smoker to create humidity. You will want the water pan to be full during the smoke.
- Place the brisket on the smoker fat side up and close the lid. Leave the lid closed and smoke the brisket for at least 3 hours, then start to check it every 30 minutes or so too see that a nice dark color is developing, spritzing the surface of the brisket with water or vinegar in a spray bottle if it starts looking dry.
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