How To make Texas Beef Barbecue
3 1/2 lb Beef Brisket; In 1 Piece
1 c Catsup
1/2 c Cider Vinegar
1/4 c Worcestershire Sauce
1/4 c (1/2 Cube) Butter
3 Ribs Celery; Finely Chopped
1 md Onion; Finely Chopped
2 Cloves Garlic; Minced
1 md Fresh Or Canned Green Chile
Seeded And Minced; OR 2 ts Chili Powder
1 ts Paprika
1/2 ts Salt
1/2 ts Freshly Ground Black Pepper
When the fire has burned down to hot coals, spread to provide moderate heat and fit a drip pan in front of in the center of the coals. Place the brisket, fat side up, over the drip pan. Cover the grill and adjust the dampers to maintain slow steady heat. While the meat is cooking, in a sauce pan combine all of the other ingredients, blending well, and simmer for 10 minutes. After 1 hour, baste the meat lightly with the sauce and turn the meat as needed to cook evenly. Replenish the fire as needed, but don't pile the coals, as the brisket should cook slowly. Cook 4 to 5 hours total until the meat almost falls apart. Sprinkle 2 to 3 handfuls of hickory chips, that have been soaked in water, over the coals. Cover the grill or enclose the top of the meat in a sheet of foil, tucked around the bottom edges of the meat and let the hickory smoke the meat for 10 to 15 minutes. Remove the cover and brush the meat with the sauce. Place the meat on a platter and slice. It will crumble. Serve the meat and the remaining sauce on split and buttered sandwich buns. Any leftover sandwiches can be frozen and reheated in a Microwave or conventional oven, or the shredded meat and sauce can be frozen together to reheat later for sandwiches.
How To make Texas Beef Barbecue's Videos
Our Best Recipe for Texas Barbecue Brisket on a Charcoal Grill
Test cook Bryan Roof makes host Julia Collin Davison a tender and delicious Texas Barbecue Brisket.
Get the recipe for Texas Barbecue Brisket:
Buy our winning tongs:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
The Best Barbecue In Austin | Best Of The Best
Austin is one of the best places in the country to get barbecue, especially if you’re looking for Central Texas-style. These are the best places to get brisket, ribs, and sausage from the most popular spots to the hidden gems.
1:20: Louie Mueller Barbecue
4:25: Micklethwait Craft Meats
7:35: Franklin Barbecue
10:14: LeRoy and Lewis Barbecue
13:25: The winner
MORE BEST OF THE BEST:
The Best Pastrami Sandwich In NYC
The Best Tacos In LA
The Best Chicken Wings In Buffalo, NY
------------------------------------------------------
#Barbecue #Austin #FoodInsider
Insider is great journalism about what passionate people actually want to know. That’s everything from news to food, celebrity to science, politics to sports and all the rest. It’s smart. It’s fearless. It’s fun. We push the boundaries of digital storytelling. Our mission is to inform and inspire.
Subscribe to our channel and visit us at:
Food Insider on Facebook:
Food Insider on Instagram:
Food Insider on Twitter:
Insider on Snapchat:
Insider on Amazon Prime:
Insider on TikTok:
Food Insider on Dailymotion:
The Best Barbecue In Austin | Best Of The Best
Barbecue Chopped Beef Sandwich
Chef Tom smokes up a chuck roast on the Yoder Smokers YS640s Pellet Grill for a Barbecue Chopped Beef Sandwich!
► FULL RECIPE: (
RECIPE COOKED ON: (
SUBSCRIBE for NEW RECIPES every Tuesday + Friday:
WATCH OUR FAVORITES NOW! ►
________________________________________________
*** CHEF TOM’S TOP PICKS ***
BEST PELLET GRILL:
BEST CHARCOAL GRILL:
BEST GAS GRILL:
KITCHEN TOOLS:
GET THE GEAR:
_________________________________________________
*** FOLLOW US ***
FACEBOOK:
TWITTER: @atbbq
INSTAGRAM: @atbbq @cheftomjackson
American Food - The BEST BRISKET AND RIBS BARBECUE in Chicago! Smoque BBQ
Texas’ Oldest Family-Owned Barbecue — Making Beef Links Since 1912
Patillo’s Bar-B-Q in Beaumont, Texas opened in 1912, making it the oldest family-run barbecue business in the state. In this video from Southern Foodways Alliance, Patillo’s owner Robert Patillo discusses the establishment’s staying power, and it’s local charm.
For more videos from SFA, click here:
— — — — — — — — — — — — — — — — — — — — — — —
Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry.
Subscribe to our YouTube Channel now!:
Check out more on Eater:
Eater on Twitter:
Lucas Peterson on Twitter:
Like Eater on Facebook:
Like Eater LA on Facebook:
View our full video catalog:
Visit our playlists:
Follow on Pinterest:
More at Eater Los Angeles:
More at Eater New York:
More at Eater Chicago:
Our Video Crew:
SMOKED BEEF RIBS - Amazing Barbecue Recipe !!
SMOKED BEEF RIBS - This is one of the all time classic recipes for a barbecue session. Beef Ribs pack an awesome beefy flavor and are perfect combined with a good Texas Rub.
Total cooking time: 7 hours 00 minutes
Preparation time 0 hours 40 minutes
Cooking time 6 hours 20 minutes
Suggested tools USA:
Napoleon smoker -
Suggested tools GER:
ProQ smoker -
Ingredients:
Beef Ribs - 1 large cut
Olive oil - 2 tablespoons
Ground pepper - 2 tablespoons
Coarse salt - 1/2 tablespoons
Garlic powder - 1/8 tablespoons
Onion powder - 1/8 tablespoons
Mustard powder - 1/8 tablespoons
Celery powder - 1/8 tablespoons
How To:
07h00m - Start up your smoker and set it to smoke at 285 degrees Fahrenheit or 140 Celsius
06h40m - Trim the excess fat of the beef ribs
06h30m - Mix the spices and apply the olive oil (it will help to make the rub stick.) Then apply the rub.
06h20m - Place the beef ribs on your smoker and smoke them for around 5 to 6 hours. Use Hickory or Oak chunks.
00h20m - Take the ribs of the smoker when the core has reached 200 degrees Fahrenheit or 93 degrees Celsius. Let the ribs rest for about 20 minutes
00h00m - Enjoy !!!
X's social media
Follow me on instagram -
Share your pictures or ask me questions on my facebook forum -
Like my facebook page -
Follow me on twitter -
Music courtesy of Audio network
Royalty free music
Title: Sawdust Blues
Artist: Igor Dvorkin