Uncle Lees Texas Brisket Recipes

Steps:

• Preheat the oven to 350°F. Spray a 9-inch pie or quiche pan with non-stick cooking spray. Chop a half cup of pecan halves and sprinkle evenly over the bottom of the pan.
• Cook the leeks: Remove the darkest green portion of the leeks and discard. Split the leeks in half lengthwise and then in half again. Cut into half-inch slices, wash and dry well. In a medium skillet, melt the butter over medium heat. When the butter starts to froth and brown slightly on the edges of the pan, add the leeks. Cook for 2 to 3 minutes until the leeks become only slightly tender. Transfer about three quarters of the leeks to the bottom of the prepared pan.
• Make the batter: Crack the eggs into a medium bowl. Whisk the eggs to break them up. Add the slices of goat cheese and season with salt and pepper. Use a whisk to break up the goat cheese and blend it with the eggs. When it is fairly smooth, whisk in the half and half, hot pepper sauce and Worcestershire.
• Bake and serve: Pour the batter over the leeks. Place the pan in the center of the oven and bake for about 20 minutes. Open the oven door and gently layer the Brie slices on top. Close the oven and bake for an additional 5 to 10 minutes or until the egg mix jiggles only slightly when you shake the pan. Cool for 10 to 15 minutes before serving. Top with remaining leeks and pecans. Drizzle with balsamic. Devour.

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:

• For the rub: Mix the paprika, 1 tablespoon each of salt and black pepper, the brown sugar, and the cayenne. Rub spice mixture all over brisket, wrap tightly, and refrigerate overnight.
• Soak the wood chips in water for at least 30 minutes before grilling. Prepare an outdoor grill with a medium to medium-low fire for indirect grilling.
• For the sauce: Mix the tomato puree, beer, celery, onion, 1/2 cup of the vinegar, the brown sugar, mustard, bacon, garlic, chiles, bay leaves, chili powder, 1 tablespoon salt, and black pepper to taste in a large disposable aluminum pan. Put brisket in the sauce.
• Throw a handful of drained wood chips on the hot coals, put the pan over the cooler side of the grill, and cover so the vent holes are directly over the brisket. Baste meat every 30 minutes, turning occasionally and adding water to the pan as necessary to keep meat partially submerged, until the meat is tender and an instant-read thermometer inserted in the thickest part registers 200 degrees F, about 3 3/4 hours. Replenish the charcoal as needed to maintain a medium to medium-low fire.
• Transfer the brisket to a cutting board, tent with foil, and let rest for 20 minutes. Skim the fat from the braising sauce and stir in the remaining 1/4 cup cider vinegar and salt to taste. Reheat if necessary. Thinly slice brisket across the grain and arrange on a serving platter. Spoon some sauce over the meat and pass the rest at the table.