How To make Marinated Beef Brisket Texas Style
Texas Dry Rub - see recipe 1 tb Fresh lime juice
1 1/2 tb Madeira wine
3 tb Olive oil [use extra-virgin]
1 Whole beef brisket
- 4 to 5 pounds
From: Michelle Bass Combine the rub, lime juice, Madeira and olive oil in a blender. Process until it becomes a smooth paste. Or combine the ingredients in a small nonreactive bowl and stir into a paste. Scrape the paste from the blender or bowl. With your hands lightly oiled, rub the paste into the brisket, coating both sides well. Cover the brisket with clear food wrap and marinate for a minimum of 36 hours in the refrigerator. Remove the brisket from the refrigerator and let it sit at room temperature (for about 1 hour) before you begin to cook. TO COOK OUtdOORS, use a covered kettle grill or water smoker. In a kettle grill, indriectly cook the brisket over a water pan containing a basting liquid of water, orange juice, wine or something similar for about 2 hours per pound, refreshing the coals with damp smoking chips every couple of hours. The brisket should have a dark crust when finished. If you are using a water smoker, follw the manufacturer's instructions. Remove the brisket from the grill and let it stand for 10 minutes before slicing. TO COOK INDOORS, preheat the oven to 200F. Put the brisket in a roasting pan and place in the center of the oven. Roast for 2 hours per pound, undisturbed. Remove the brisket from the roasting pan and let stand for 10 minutes before slicing. If you like, combine the pan juices with some warm barbecue sauce for serving. To serve, slice the brisket across the grain. Place overlapping slices on a large platter, drizzle with barbecue sauce and garnish with grilled red onions rings. Author's note: The trick behind a perfectly moist beef brisket is slow, even heat or smoke. If you have a water smoker and access to mesquite chips or hard wood, Texas beef brisket takes on added depth. But you can get nice results indoors with your own oven. The Texas Dry Rub becomes the basis of a smoky, savory paste. Serve the brisket with your favorite barbecue sauce, a side of coleslaw and a garnish of sliced, grilled red onions. Note from me: I used this recipe on a 3.25 pound eye of round roast and let it marinate in the refrigerator for 72 hours. It was delicious! The rub was very hot, so I rubbed it off the roast before slicing so there was no overkill on heat. We served two sauces on the side: homemade BBQ sauce and horseradish sauce. Great with baked beans and homegrown tomato salad! Source: "Marinades" by Jim Tarantino
How To make Marinated Beef Brisket Texas Style's Videos
Texas Style Brisket
Brisket
This is the recipe you come to Meat Church seeking. Texas brisket on an offset smoker. The Texas BBQ cooked the old school way by a Texan. Wood, fire & meat. No shortcuts, no electronics, no gimmicks. Just patience. And maybe a fair amount of cold beer....
There are a lot of ways to smoke briskets. In fact you have probably seen my 275 method which I typically use for a standard sized brisket that I need to get cooked in under 10 hours. However, this recipe is a very traditional Texas style and recipe that is going to take more hours to smoke and will yield and even better brisket. This process can be replicated as a pellet smoker or kamado style grill (indirect) brisket as well.
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Texas Pitmaster Reveals All Brisket Secrets | Chuds BBQ
This is my most ambitious brisket video to date. I try out all the secrets that I've learned and heard of throughout the years and throw them all into one brisket. If your looking to perfect your brisket recipe at home, don't sleep on this video!
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Texas Style Smoked Brisket
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Texas Style Smoked Beef Brisket is more than a simple recipe, it’s a process for melt in your mouth smoked brisket. All you need is salt, pepper, smoke, and time, and you’re on your way to eating the best beef brisket of your life. RECIPE HERE:
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00:01:15 - Texas style brisket ingredients
00:01:36 - How to trim brisket
00:03:47 - How to season brisket
00:05:22 - How to smoke brisket
00:05:51 - How to wrap brisket
00:08:39 - How to rest brisket
00:09:07 - How to slice brisket
00:12:25 - How to serve brisket
Ingredients
1 12-14 pound whole packer brisket
2 Tablespoons coarse Kosher salt
2 Tablespoons coarse ground black pepper
2 Tablespoons garlic powder (optional)
Instructions
Store your brisket in the refrigerator until you are ready to start trimming. Cold briskets are much easier to work with. Flip your brisket over so the point end is underneath. Remove any silver skin or excess fat from the flat muscle. Trim down the large crescent moon shaped fat section until it is a smooth transition between the point and the flat. Trim and excessive or loose meat and fat from the point. Square the edges and ends of the flat. Flip the brisket over and trim the top fat cap to about 1/4 of an inch thickness across the surface of the brisket.
In a mixing bowl or empty spice container, mix the salt, pepper, and garlic. Share over the brisket to evenly distribute the spices on all sides.
Preheat your smoker to 225 degrees F using indirect heat and hardwood smoke. Place the brisket on the smoker with the point end facing your main heat source. This is a thicker part of the brisket and it can handle the additional heat. Close the lid and smoke until and internal thermometer reads 165 degrees F (usually takes around 8 hours).
On a large work surface, roll out a big piece of butcher paper (or foil) and center your brisket in the middle. Wrap the brisket by folding edge over edge, creating a leak proof seal all the way around. Return the wrapped brisket to the smoker, seam side down so the weight from the brisket crimps the edges of the paper wrap down tight.
Close the lid on the smoker and, maintaining 225 degrees F, continue cooking until the internal temperature of the brisket reaches 202 degrees F in the thickest part of the meat (takes anywhere from 5-8 hours).
Remove the brisket to a large cutting board and allow to rest for 1 hour before slicing. Slice both the point and the flat against the grain with a sharp knife and serve immediately.
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EASY smoked brisket recipe to nail it your first time (2023)
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00:10 Trimming
04:35 Tallow
05:20 Rubbing
08:15 Smoking (time & temp)
12:45 Endure Hardship (optional)
13:15 Wrapping
14:00 Finishing (when to pull)
15:15 Resting
16:00 Slicing
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How To Make Texas Smoked Brisket Properly
You haven't had real brisket until you've had Texas Smoked brisket.. and you haven't truly lived until you've made a homemade smoked brisket. This isn't just a recipe for brisket, it's a recipe for success. Nothing but a beautiful smoke ring, and melt in your mouth tender brisket.
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Texas Smoked Brisket Recipe | Over The Fire Cooking by Derek Wolf
Texas Smoked Brisket is simple but classic! ????????????
Having done a couple brisket recipes, I decided to make the holy grail of barbecue: Texas Smoked Brisket. Simple salt, pepper and garlic powder (optional of course) seasoning on this packer brisket. Smoked low & slow then wrapped in butcher paper and finished off. I ended up using some beef tallow to make it even extra juicy and tender! Find this whole recipe on my blog or linked in my bio! ????????
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