TEXAS BARBECUE BEEF BRISKET
7 pounds boneless beef brisket*
Oak, pecan, mesquite, or hickory chips (water soaked 30 minutes)
2 teaspoons paprika
1 teaspoon black pepper, divided use
Water
FOR THE SAUCE:
1 tablespoon butter or margarine
1 medium onion, grated
1 1/2 cups catsup
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
Prepare briquets; add desired wood chips.**
Trim excess fat from beef brisket. Combine paprika and 1/2 teaspoon pepper; rub evenly over surface of brisket. Place brisket, fat side down, in 11 1/2 x 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 1/2 hours; remove excess fat from pan with baster as it accumulates. Add additional 1/2 cup water to pan, if needed. Periodically add just enough additional briquets to keep coals at very low temperature.
Remove brisket form pan; reserve pan drippings. Place brisket on grid, fat side down, directly over very low coals**. Replace grill cover and continue cooking 30 minutes.
TO MAKE THE SAUCE:
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 1/2 teaspoon pepper, catsup, lemon juice, Worcestershire sauce and pepper sauce; simmer approximately 15 minutes, stirring occasionally.
TO SERVE:
Trim excess fat from brisket; carve brisket across the grain into thin slices. Serve brisket with sauce.
*A beef brisket will yield three 3-ounce cooked, trimmed servings per pound.
**Coals should be in a single layer with space between each briquet. To check temperature, cautiously hold hand about 4 inches above coals. Very low coals will force removal of hand in 6 to 7 seconds.
WATER SMOKER DIRECTIONS:
Prepare water smoker according to manufacturer's directions. Place beef brisket, fat side up, in center of cooking rack. Cover smoker and smoke-cook at low to moderate temperature 4 1/2 to 5 hours or until tender.
Servings: 21
Source: National Cattlemen's Beef Association and Susan Parenti
7 pounds boneless beef brisket*
Oak, pecan, mesquite, or hickory chips (water soaked 30 minutes)
2 teaspoons paprika
1 teaspoon black pepper, divided use
Water
FOR THE SAUCE:
1 tablespoon butter or margarine
1 medium onion, grated
1 1/2 cups catsup
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
Prepare briquets; add desired wood chips.**
Trim excess fat from beef brisket. Combine paprika and 1/2 teaspoon pepper; rub evenly over surface of brisket. Place brisket, fat side down, in 11 1/2 x 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 1/2 hours; remove excess fat from pan with baster as it accumulates. Add additional 1/2 cup water to pan, if needed. Periodically add just enough additional briquets to keep coals at very low temperature.
Remove brisket form pan; reserve pan drippings. Place brisket on grid, fat side down, directly over very low coals**. Replace grill cover and continue cooking 30 minutes.
TO MAKE THE SAUCE:
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 1/2 teaspoon pepper, catsup, lemon juice, Worcestershire sauce and pepper sauce; simmer approximately 15 minutes, stirring occasionally.
TO SERVE:
Trim excess fat from brisket; carve brisket across the grain into thin slices. Serve brisket with sauce.
*A beef brisket will yield three 3-ounce cooked, trimmed servings per pound.
**Coals should be in a single layer with space between each briquet. To check temperature, cautiously hold hand about 4 inches above coals. Very low coals will force removal of hand in 6 to 7 seconds.
WATER SMOKER DIRECTIONS:
Prepare water smoker according to manufacturer's directions. Place beef brisket, fat side up, in center of cooking rack. Cover smoker and smoke-cook at low to moderate temperature 4 1/2 to 5 hours or until tender.
Servings: 21
Source: National Cattlemen's Beef Association and Susan Parenti
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