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
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Gordon's Guide To Brisket
Here's a quick guide to one of America's most loved cheap cut, the Brisket plus a recipe to try.
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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.
Recipe:
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Brisket 101: forget the time and focus on temperature #bbq #recipe #brisket #texas
How to Cook a Texas Brisket with just a Kitchen Oven
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After months of testing, I finally finished the oven Brisket Recipe. As I mentioned in the video, the majority of the recipe was made by one of my subscribers, Donovan Gibson. I couldn't have done it without him! I had completely different recipe before I started talking to him and my recipe was greatly improved as a result.
Shout out to @SmokeTrailsBBQ @chefsteps and @thatdudecancook because trying out their recipes really helped me develop my own and also practice cooking briskets in the oven. Make sure to check out their channels!
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BBQ with Franklin: The Brisket
FULL EPISODE! Aaron dives even deeper in the world of Brisket. Watch Now! -
In this first episode of BBQ with Franklin we go straight to the important stuff: the meat. Find out what you should look for when choosing a brisket to smoke, how it should be trimmed and Aaron reveals his age old recipe for seasoning.
Music:
Greenville Girl
(Keyton/Makowski)
Vox/Bass - Solid Gold Makowski
Drums/ Rusty ole' Milkcan - Kory Cook
Bari Sax/Barnyard Skronk - Thad Scott
Guitar/Dobro/Barnyard Skronk - Big Jeff
Recorded/mixed by Dale X Allen
Licorice Tree Records, 2008
Dry Marinate and Smoke Juicy Delicious Beef Brisket Texas style BBQ
Hey yall... I am smoking a Brisket for you today!.. 8 lb brisket done to perfection in my Masterbuilt Electric Smoker.. I used my Sweet Rub on these as I have many rubs... For Brisket you can use any rub you like..
But I think Mine is Awesome! :)
Ingredients
Rub
2 1/2 Cups Brown Sugar
1/2 Cup Ground Garlic (NOT Garlic Salt)
1/2 Cup Kosher Salt
1/8 Cup Crushed Red Pepper Flakes
1 Tablespoon Ground Ancho Chili powder
1 Teaspoon Cayenne pepper
1 Tablespoon Black Pepper
1 Tablespoon Ground Cumin
1 Tablespoon Chili Powder
1/8 Cup Onion Powder
1 Tablespoon Paprika
Prepare as shown