Hollys Texas Brisket Recipes

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.

Steps:

• Preheat grill for medium-low heat or 270 degrees F (132 degrees C), and lightly oil the grate.
• Whisk chili powder, brown sugar, salt, garlic powder, onion powder, ground black pepper, and dry mustard together in a small bowl to create the dry rub.
• Pierce fatty side of the brisket with a knife about 50 times. Sprinkle 1/2 the dry rub generously over the lean side of the brisket. Turn meat over and sprinkle remaining 1/2 the dry rub over the fatty side, rubbing into the pierced fat.
• Cook brisket, uncovered and fatty-side up, on the preheated grill for 4 hours. Transfer brisket to a roasting pan and cover pan tightly with aluminum foil.
• Preheat oven to 270 degrees F (132 degrees C).
• Cook in the preheated oven until meat is tender and pulls easily away from the side of the brisket, about 8 more hours. Let meat rest 30 minutes before slicing.

Steps:

• Preheat grill for medium-low heat or 270 degrees F (132 degrees C), and lightly oil the grate.
• Whisk chili powder, brown sugar, salt, garlic powder, onion powder, ground black pepper, and dry mustard together in a small bowl to create the dry rub.
• Pierce fatty side of the brisket with a knife about 50 times. Sprinkle 1/2 the dry rub generously over the lean side of the brisket. Turn meat over and sprinkle remaining 1/2 the dry rub over the fatty side, rubbing into the pierced fat.
• Cook brisket, uncovered and fatty-side up, on the preheated grill for 4 hours. Transfer brisket to a roasting pan and cover pan tightly with aluminum foil.
• Preheat oven to 270 degrees F (132 degrees C).
• Cook in the preheated oven until meat is tender and pulls easily away from the side of the brisket, about 8 more hours. Let meat rest 30 minutes before slicing.

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.