TEXAS BRISKET RECIPES RECIPES
TEXAS BRISKET RECIPE | FOOD NETWORK
There are plenty of barbecue joints throughout Texas, and amongst them, a variety of cooking styles and regional favorites. But when we asked our Texan readers what one dish represents their state, the answer was a traditional Texas Brisket - by a landslide. Del King's brisket recipe calls for the meat to be coated with yellow mustard and a spicy rub and then smoked for over nine hours. The resulting flavorful beef brisket meat is well worth the wait.
Provided by Food Network
Categories main-dish
Total Time 9 hours 50 minutes
Prep Time 20 minutes
Cook Time 9 hours 0 minutes
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Trim the fat cap on the brisket to about 1/4 to 1/8 of an inch. Coat the brisket with a light coating of the yellow mustard. Mix the sugar and spices together to form the rub for the brisket. Apply the rub to both sides of the meat.
- Place the brisket in a preheated 194 to 205 degree F smoker until the meat reaches an internal temperature of 185 to 195 degrees F, about 1 1/2 hours per pound. Once the internal temperature is reached, remove the brisket from the smoker and allow it to rest for at least 30 minutes before slicing.
TEXAS BARBECUE BRISKET RECIPE - BBC GOOD FOOD
Take your barbecue beyond the burger with this brilliant beef brisket
Provided by Good Food team
Categories Buffet, Dinner, Main course, Supper
Total Time 6 hours 30 minutes
Prep Time 30 minutes
Cook Time 6 hours
Yield 10
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, FatContent 59 grams fat, SaturatedFatContent 26 grams saturated fat, CarbohydrateContent 13 grams carbohydrates, SugarContent 10 grams sugar, ProteinContent 94 grams protein, SodiumContent 1.2 milligram of sodium
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TEXAS OVEN-ROASTED BEEF BRISKET RECIPE | FOOD NETWORK
Dig into some serious barbecue with this Texas Oven-Roasted Beef Brisket recipe from Food Network. The meat is rubbed with chili, mustard and garlic powders.
From foodnetwork.com
Reviews 4.6
Total Time 4 hours 10 minutes
Category main-dish
Cuisine american
From foodnetwork.com
Reviews 4.6
Total Time 4 hours 10 minutes
Category main-dish
Cuisine american
- Trim the fat and slice meat thinly across the grain. Top with juice from the pan.
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TEXAS-STYLE BRISKET RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Total Time 06 hours 35 minutes
Category Dinner
Calories 351 calories per serving
From tasteofhome.com
Total Time 06 hours 35 minutes
Category Dinner
Calories 351 calories per serving
- 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.
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BEEF BRISKET RECIPES - BBC GOOD FOOD
Need ideas for a beef dish to feed a crowd? Look no further than a tasty cut of beef brisket for a budget-friendly dinner. Check out our beef brisket recipes...
From bbcgoodfood.com
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TEXAS-STYLE BEEF BRISKET RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Reviews 4.8
Total Time 06 hours 55 minutes
Category Dinner
Calories 381 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 06 hours 55 minutes
Category Dinner
Calories 381 calories per serving
- 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.
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TEXAS-STYLE BEEF BRISKET RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Reviews 4.8
Total Time 06 hours 55 minutes
Category Dinner
Calories 381 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 06 hours 55 minutes
Category Dinner
Calories 381 calories per serving
- 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.
See details
TEXAS-STYLE BBQ BRISKET RECIPE - EPICURIOUS
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From epicurious.com
Reviews 5
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Reviews 5
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From homesicktexan.com
Reviews 5
Category Main Course
Cuisine Texas
Reviews 5
Category Main Course
Cuisine Texas
- Serve warm with the pan juices.
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