TEXAS MESQUITE BRISKET
This is a scrumptious brisket! And, as far as briskets go, it is fairly easy to make. The meat slices like butter. Then topping with the juices mixed with BBQ sauce is just yummy. This brisket will please any crowd.
Provided by Sheri Mullins @shlymu64
Categories Beef
Number Of Ingredients 7
Steps:
- Preheat oven to 225 degrees. Open brisket and rinse.
- Sprinkle with Season All (both sides) and place in aluminum pan, fat side up.
- Place the sliced onion over the top of the brisket.
- Cover with aluminum foil; bake for 9 hours in oven. (See NOTE)
- Meanwhile, using mesquite wood in grill, start fire in grill and let fire die down to 200-250 degrees. (My husband will soak 1 large piece of wood in water to get more smoke).
- Take brisket from oven and place in smoker for 2 hours. May need to drain some of the juices off.
- Remove brisket from grill; take a tablespoon and scrape fat from brisket. If brisket is done, it should come off very easily.
- Remove brisket from pan and place on cutting board. With electric knife, slice brisket against the grain and place in another pan.
- Mix 1/2 cup of brisket juice with BBQ sauce and pour over sliced brisket. Cover with foil. You can place in oven on warm until time to serve.
- Mix another 1/2 cup of juice with 1 cup of BBQ and place in gravy boat to serve.
- NOTE (1): Sometimes we don't have time to fire up the grill. When that happens, we typically cook the brisket 10 hours in the oven; drain some of the juice and mix 2-1 (juice to BBQ sauce) and pour over brisket; cover with foil and return to oven for 1 hour.
- NOTE (2): Remove brisket from oven; take a tablespoon and scrape fat from brisket. Remove brisket from pan and place on cutting board. With electric knife, slice brisket against the grain and place in another pan.
- NOTE (3): Mix 1/2 cup of brisket juice with BBQ sauce and pour over sliced brisket. Cover with foil. You can place in oven on warm until time to serve. Mix another 1/2 cup of juice with 1 cup of BBQ and place in gravy boat to serve.
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
TEXAS-STYLE BARBECUED BRISKET
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.
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
Steps:
- 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.
EASY TEXAS BBQ BRISKET
Mom came to visit and told me my brisket was even better than the version we used to eat back in Texas. Use the leftovers for sandwiches and tacos. -Audra Rorick, Blanca, Colorado
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first 7 ingredients. With a fork or sharp knife, prick holes in briskets. Rub meat with seasoning mixture. Cover and refrigerate overnight., Preheat oven to 325°. Place briskets, fat sides up, in a roasting pan. In a small bowl, combine steak sauce, liquid smoke and Worcestershire sauce; pour over meat., Cover tightly with foil; bake 4 to 5 hours or until tender. Let stand in juices 15 minutes. To serve, thinly slice across the grain. Skim fat from pan juices; spoon over meat.
Nutrition Facts : Calories 456 calories, Fat 14g fat (5g saturated fat), Cholesterol 135mg cholesterol, Sodium 1283mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 66g protein.
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