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How To make Texas Barbecued Beef Brisket
10 pounds Beef brisket
2 cups All-south barbecue rub -- see
2 cups Basic all-american bbq sauce
Recipe by: The Thrill of the Grill by Chris Schlesinger 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.
-Accompanying commentary=20 In my estimation, beef brisket just might be why the barbecue process was= invented. My research, sketchy as it is, shows that there was a strong= German immigrant communitu in Texas around the turn of the century. It has= some of these Germans working in the booming Texas cattle industry, and= others working in butcher shops, what with their strong background in= butchering and charcuterie. It being common knowledge that butchers are= constantly trying to turn tough or inexpensive cuts of meat into a usable= product that brings a higher cost (witness sausages and pates), it has= these German butchers faced with the brisket. This cut of beef is= particularly unwanted because of the huge percentage of fat that runs ont= only on the surface, but throughout the cut. Traditional technique would= braise or pickle this cut to tenderize it, but the brisket also has a lot= of beef flavor. In my personal opinion, a vey smart German butcher who ws= looking for a way to market this cut barbecued it. We're not talking here= about the open-pit roasting that was already popular in this area, but= rather closed-pit cooking, in which the cooking is done by convection= ratherr than conduction. It is similar to braising in theory, with the= smoke replacing the water. It is cooked at very low heat for a long period= of time, and the high fat content protects the meat from drying out but= also disappears through the 10 - 18 hour cooking process. What you are left= with is very tender meat with little or no fat and a tremendous smoky beef= flavor. I think the meat and the process were literally invented for each= other.
Now, I don't think that you will get any disagreement from the professional= barbecue industry when I say that brisket is the hardest to master--but,= hey, learning is half the fun. And, in the words of Remus Powers, famous= barbecue aficianado, "The best barbecue I ever had is the one on the plate= in front of me."=20 These are guidelines for the closed-pit barbecuing of brisket, a basic= technique with many variables which is wide open for personal= interpretations.
Chris Schlesinger
How To make Texas Barbecued Beef Brisket's Videos
My ultimate TEXAS BRISKET recipe (after years of experimentation)
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Dalstrong Knives:
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BBQ Buying Guide
Oklahoma Joes Fire Basket:
Cutting board (get a big one with juice channels, trust me):
Cotton and black nitrile gloves (use them both for heat + liquid protection):
Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves):
Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping):
Butcher paper (also for wrapping):
Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.):
Wood chips (for electric smokers):
Pellets (for pellet grills):
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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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EASY smoked brisket recipe to nail it your first time
Smoking a brisket for the first time can be intimidating. I hope this makes it easier for you to make a pitmaster-level Texas smoked brisket on your first try! #Meater #meatermade
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Recommended Products
ChefsTemp Thermometer:
Smoke Trails BBQ BRISKET RUB:
Dalstrong Knives:
- 14 Slicing Knife:
- Fillet Knife:
Oklahoma Joes Fire Basket:
MEATER +:
Meater+ Wireless Leave-in temperature probe (Essential for long cooks, temp alerts and temp graphs for nerding out and recording how your cooks went. It’s a game changer for BBQ):
Meater website:
Get the MEATER on Amazon:
Cheap Instant-Read Temp Probe (If you have no budget and can buy nothing else. It's a good starter and will work for a year or two just fine. Not a replacement for a leave-in probe):
Cutting board (get a big one with juice channels, trust me):
Cotton and black nitrile gloves (use them both for heat + liquid protection):
Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves):
Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping):
Butcher paper (also for wrapping):
Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.):
Wood chips (for electric smokers):
Pellets (for pellet grills):
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
Texas Brisket Barbecue Recipe #beef #bbq #brisket
This was my first Akaushi brisket and I thought it was very good. Evridge farms sent it out from their ranch in west Texas. Check out the full video for the recipe. #2023ultimatebeeflovingtexan. @KosmosQ @lonestargrillz
Slow Cooker Beef Brisket with BBQ Sauce
This is the stuff food dreams are made of! Tender juicy slow cooked beef brisket smothered in a homemade BBQ sauce.