How do you make texas brisket b.b.q.?!
How do you make texas brisket b.b.q.?
Answers:
7 pounds beef brisket, boneless
Oak, pecan, mesquite, or hickory chips, water soaked 30 minutes
2 teaspoons paprika
1 teaspoon black pepper, divided water
1 medium grated onion
1 tablespoon butter
1? cups catsup
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
Prepare briquettes; add desired wood chips.
Trim excess fat from beef brisket.
Combine paprika and ? teaspoon pepper; rub evenly over surface of brisket.
Place brisket, fat side down, in 11? × 9-inch disposable aluminum pan.
Add 1-cup water.
Cover pan tightly with aluminum foil.
Place in center of grid over very low coals.
Cover cooker and cook 5 hours, turning brisket over every 1? hours; remove excess fat from pan with baster as it accumulates.
Add additional ?-cup water to pan, if needed.
Periodically add just enough additional briquettes to keep coals at very low temperature.
Remove brisket from pan; reserve pan drippings.
Place brisket on grid, fat side down, directly over very low coals.
Replace grill cover and continue cooking 30 minutes.
Meanwhile skim and discard fat from pan drippings; reserve 1 cup drippings.
Melt butter in medium saucepan over medium heat.
Add onions; cook until tender-crisp, stirring occasionally.
Add reserved pan drippings, remaining ? teaspoon pepper, catsup, lemon juice, Worcestershire sauce and pepper sauce; simmer approximately 15 minutes, stirring occasionally.
Trim excess fat from brisket; carve brisket across the grain into thin slices.
Serve brisket with sauce.
Source(s):
http://www.thomhackett.com/recipes/texas...
6-8 lb. brisket
2 tsp. celery seed
1 tsp. garlic salt
1 tsp. salt
1 tsp. pepper
1 tsp. onion salt
2 tsp. Worcestershire sauce
2 tsp. liquid smoke
Cup Woody's Cook-in Sauce
Baste both sides of brisket with the above and cover tightly with foil. Refrigerate overnight. Cook at 300 degrees for 2 1/2 hours. Baste with the Woody's Cook-in Sauce for about an hour, uncovered.
Cover brisket with one can of regular beer . Also cover with sliced onions. Put in a pan with the fat side up. Cover tightly and cook for 5 hours at 275 degrees.
Drain the marinade. Cover with your favorite barbecue sauce , return to oven for 30- 45 minutes.
Let brisket rest after cooking then slice against the grain to serve.
Refrigerate meat and juices separately so you can skim off the hardened grease and discard,
Texas Barbecued Beef Brisket
Ingredients
10 lb beef brisket
2 c basic all-american bbq
1 sauce
2 c all-south barbecue rub; see
Instructions
1. Rub the
brisket thoroughly on all its sides with the barbecue rub, and allow
it to come to room temperature.
2. In the pit of a covered grill, build a very small fire on one side
as far up against one wall as possible. Place the brisket on the
grill on the side opposite from the fire so that none of the brisket
is directly over the flame. Put the top on the cooker, pull up a
chair, and grab the cooler.
This is where a person learns about the Zen of Barbecue. You gotta
keep the fire going, but very quietly. If you've got a thermometer on
your covered grill, you want to keep the temperature between 180 and
220 F. Remer, "Slow and low is the way to go." You have to figure out
your own personal refueling policy. The one I like is one handful of
coals or wood chunks to every beer.
This goes on for about 8 to 10 hours or however long you can make it,
the longer the better. Don't be scared by the darkening of the
exterior, the outside of the brisket will be superdark--my personal
favorite part.
3. Upon completion, pull the brisket out, trim off any excess fat, and
slice it thin. Serve with barbecue sauce on the side--no pro would
ever cover properly cooked brisket with sauce, he'd just dab on a
touch.
Obviously the key here is a tremendous amount of patience and a day
when you want to do nothing but sit around. But the end product is
one of those great culinary events that results from spending a lot
of time doing something that is relaxing and enjoyable. Make sure you
have plenty of tall boys for eating this.
We use wloke brisket and remove very little fat prior to cooking. We use a dry rub. Put in on both sides thick. BBQ over indirect , med heat for 10-12 hrs, or until a long fork goes in and out of the meat easily. Let meat cool, then trim fat. Once trimmed of fat, you will notice the brisket is actually like two cuts of meat. We seperate the two halves, and yse the lean meat for slicing, and the fattier meat for chopped beef sandwiches. Hope this helps.