- Home
- Beef
- How To make Texas Beef Bbq...On a Gas Grill
How To make Texas Beef Bbq...On a Gas Grill
5.00 lb Lean beef brisket
Garlic powder Onion powder Coarse ground black pepper Cayenne Paprika Handful of Mesquite chips -(soaked) Barbecue sauce 1.00 Stick margarine
0.50 tb Worcestershire sauce
2.00 Lg. onion, chopped
0.33 c Cider vinegar
6.00 Cloves of garlic, minced
1.00 c Water
2.00 c Catsup
0.13 ts Salt
1.00 ts Chili powder
0.25 ts Pepper
2.00 tb Brown sugar
7.00 oz Beer
Closely trim fat from brisket and place in basket, lightly season both sides with black pepper, garlic & onion powder, cayenne, and heavily with paprika. Place in Rotisserie and turn both burners on as low as possible. Place a few mesquite chips right on the grill. Prop grill hood so the front is open a good 4 inches and let cook while preparing sauce.
Texas BARBECUE SAUCE: By: Susana Montes, modified by Steve Shanker Melt the margarine in a saucepan, add the onion and garlic, and cook over low heat for about 5 minutes. Add the remaining ingredients, except beer, and simmer for 15 minutes. Add beer, and simmer for another 15-20 minutes. Remove from heat, and use for barbecuing pork or beef.
After grilling for about 30 minutes, generously coat meat with sauce. (I continued to cook sauce maybe another 10 minutes longer after this) Continuing grilling (4.5 to 5 hours total time), basting every 30 minutes or so. Add a few more mesquite chips every hour or so. Sauce will form a glaze on the meat keeping it from burning.
Remove meat from basket and slice meat THINLY on a bias (meat should actually fall apart as it is cut)...serve with remaining sauce.
How To make Texas Beef Bbq...On a Gas Grill's Videos
How to Smoke Brisket in a Charcoal BBQ for Beginners
Do you want to learn how to smoke brisket?
In this video i'm going to show you how to smoke brisket in a charcoal BBQ!
Become a channel member for special perks here:
We release 2 BBQ videos every week and we'd love for you to subscribe to our channel so you don't miss our future videos!
Subscribing, giving the video a thumbs up and sharing our videos around helps so much!
It helps us grow and that type of support is what makes putting together videos for you all to learn from worth it.
If you own a charcoal BBQ, you'll be able to follow this video and learn how to smoke brisket.
There are many different types of kettle style BBQ's, however the set up and method we've used in this video will suit most kettle BBQ's.
Or if you own a different type of charcoal BBQ, you can set that up for smoking and reference the temperature guides and brisket tips shown in the video.
Now this brisket was one of THE BEST briskets i've smoked! It was so unbelievably juicy, perfectly tender and packed full of flavour.
If you are going to learn how to smoke brisket from a video, this one is it!
Brisket quality is one of the most important parts to get right when smoking a brisket. My strong advice is to spend the extra money and get a good quality brisket. If you have a group of friends to feed, suggest everyone splitting the cost and get a high quality brisket, your results will be much better!
You want to look for a nice uniform brisket with a nice thick flat, a brisket with a nice amount of marbling (intramuscular fat), but not one that's got heaps and heaps of top hard fat on it too. Try to avoid cheap, lean and small supermarket briskets.
The brisket I used in this video is something you want to try and target.
For anyone wondering, the brisket I used in this video is a Rangers Valley WX brisket with a marble score of 5+. I picked it up from our butcher at Austral Meat here in Adelaide.
For reference, find some of the temperature guides and brisket steps we used in the video below:
- We ran our smoker at around the 275F/135c range.
- We smoked this brisket for around 4 hours before we set up to boat it. I like to aim for a brisket internal temperature of around 160F/71c before I wrap/boat. I also like for my bark to be nice and set at this point too.
- I started checking for probe tenderness around the 200F/93c brisket internal mark, this took around 9.5 hours in total to get to that point. That time will vary depending on the size of your brisket, the type of BBQ you are using and many other factors.
- I wasn't 100% happy with the brisket probe tenderness around that mark so I kept the brisket smoking until I was. It wasn't until around the 205F/96c mark before I was happy with it. Always favour probe tenderness over internal temperature, some briskets will probe nicely around 200F/96c, others may need to go as high as 215F/102c internal before they are right. Every brisket is different and it may take some practice before feeling and understanding what is right.
Also, if you are interested in more kettle BBQ videos, check these ones out below:
Different Kettle BBQ set ups:
How to smoke pork ribs:
Beginners guide to BBQ:
Crispy pork belly:
Snake method set up:
As for the products used in this video, see below:
Blackjack Kettle (use code lownslowbasics to get 10% off your purchase):
For the rubs, smoking wood & briquettes:
We've also put together some specials on the Inkbird products we use.
Special links below:
Fast read thermometers:
Vac Sealer:
WiFi/Bluetooth Thermometer:
High Heat Gloves:
Temp Controller:
Thanks so much for watching this video and please ask any questions in the comments below. See you next time!
#brisket #bbq #lownslowbasics
American Food - The BEST BRISKET AND RIBS BARBECUE in Chicago! Smoque BBQ
Texas Style Brisket | Smoked Brisket Recipe with Red Butcher Paper on Ole Hickory Pits Smoker
Texas Style BBQ Brisket | Smoked Brisket Recipe with Red Butcher Paper
For more barbecue and grilling recipes visit:
For more how-to recipes visit:
Today I’m cooking a whole packer brisket on some smoke! For this Texas Style Brisket cook I’m starting with a full packer brisket. That means it has the flat and point still connected.
You’ll want to trim any thick fat down to ¼” and also remove the thick deckle fat that connects the brisket flat and point. This fat won’t render during cooking and it helps the brisket lay flat which helps with uniform cooking.
This is a Texas Style Brisket, which means a simple mix of Kosher Salt and Corse Black Pepper is all you need. I mix ¼ cup of salt and ¼ cup of pepper together in a shaker and coat the entire outside of the Texas Style Brisket with a good dose. Let the Texas Style Brisket rest on the counter while the pit comes up to temperature.
For Texas Style Brisket you can expect a long cook time, so be prepared to maintain an even temperature for several hours. I’m using my Ole Hickory MM running at 250⁰ for this Texas Style Brisket cook but any cooker can be set up to cook indirect.
Just make sure you use a good probe thermometer (I use the Thermoworks ThermaQ dual probe thermometer - you can check it out here: ) to monitor grate temperature throughout the cook.
Once the smoker is stabilized, place the Texas Style Brisket fat up on the cooking grate and close the lid. Traditionally Texas style brisket is cooked with post oak but I don’t have any, so I’m going with the next best option and that’s Pecan.
After 5 hours, the outside of the Texas Style Brisket will start to turn dark. This is exactly what you want to happen, and it’s time to wrap at this stage.
Tear off 2 big strips of butcher paper and lay them cross ways on the table. Place the Texas Style Brisket in the middle and wrap with the first layer of paper flipping the brisket. Flip the brisket upright and it’s ready to go back on the pit. It should be laying fat side up the entire time on the pit.
Monitoring the internal temperature of the Texas Style Brisket is important now, so stick a probe into the thickest area of the flat right through the paper. Be sure not to go too deep; it should rest right in the middle of the flat. Set the alarm for 200⁰ and get ready to wait another 3-4 hours.
Once the alarm sounds at 200⁰ the Texas Style Brisket is ready to come off the pit. For brisket you should feel almost no resistance when you stick it with a probe.
Place the Texas Style Brisket in a dry cooler and close the lid. It needs to rest for at least 2 hours before slicing but as much as 6 hours won’t hurt.
For serving Texas Style Brisket separate the point and flat. Cut the flat into ¼” slices and split the point right down the middle against the grain. Cut it into slices and cube the outer edges for burnt ends. Texas Style brisket is one of my favorites and you can’t beat the simple flavors it has when done right!
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit:
I got schooled on Texas BBQ Brisket!
#food #bbq #cooking
Watch full video:
* Subscribe! It's free.
-----------------------------------------------
Subscribe to my Grilling Channel
-----------------------------------------------
SUBSCRIBE to my Sous Vide Channel
-----------------------------------------------
* SVE MERCH *
Shirts:
Cups & Boards:
-----------------------------------------------
* MAIL TIME Want to send something?
13876 SW 56th Street (№128)
Miami FL 33175
FOLLOW ME ON
TikTok:
Instagram:
Facebook:
*************************************************
THE EQUIPMENT I OFTEN USE IN MOST VIDEOS
* SOUS VIDE EQUIPMENT *
Joule Sous Vide Circulator:
Anova Precision:
Sous Vide Container:
Sous Vide Container Cover:
My Stove:
Steak Tray:
Tongs Tweezers:
Best Chamber Sealer:
Cheap Suction Sealer:
Chamber Bags:
Suction Bags:
Bag Holder:
Mini Weight:
My Salt:
Pepper Grinder:
Grate Inside Container: (mine is 10x15)
Affordable Rack System:
Stainless Rack System: (Choose the right size for you)
**************************************************
* EVERYTHING I USE in one LINK *
**************************************************
* Meats by Grand Western Steaks
Their Website:
Use Code SVE for 15% Off any purchase, no restrictions!
* For Personal Touch Speak to Rep. Emilio (305)310-0559
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
* My SMOKER and STOVE *
Camp Chef WOODWIND:
My Powerful Stove:
* TORCHES OPTIONS *
FLAMETHOWER:
Use code Guga for 10% off
Small Torch:
Searzall Torch:
Searzall Head:
* MY KNIVES *
Everyday Knives:
Chef Knives:
Strong Knives:
Fancy Knives:
* SMOKER AND GRILL *
Best Smoker:
Smoke Gun:
Smoke Dome:
Portable Stove:
Wood Pellets:
Charcoal Grill:
Heat Resistant Glove:
* My Cast Iron Pans *
Most used Pan:
My whole Collection:
* OTHERS *
Induction Stove:
Hand Blender:
Blender:
Food Grade Gloves:
Glass Mason Jars 8 Oz.:
Glass 7 Cup with Lid Container Kit:
* VIDEO EQUIPMENT *
Main Camera:
Drone:
Gimbal:
Main Lens:
Zoom Lens:
Microphone:
Slider:
Voice Over Mic:
* My Music *
* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
* We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
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:
FOLLOW ME:
Instagram:
Twitter:
Facebook:
---------------------------------------------------------------
How To Cook Roast Beef On The Grill | How to BBQ Roast Beef
How To Cook Roast Beef On The Grill - How to BBQ Roast Beef - Roast Beef BBQ ***** TO SEE OUR BBQ ACCESSORY GUIDE CLICK HERE:
This is a tasty simple recipe that is sure to make you king of the grill! You begin by oiling up the Beef Roast followed by applying a layer of garlic to the top of the roast. Next you will apply the first base layer of rubs. Make sure that this rub is a traditional beef rub using mainly salt and pepper with a bit of onion and garlic. On top of that layer, grab your favourite southern style rub that you might put on your ribs or chicken and sprinkle a light layer on top of the beef rub. This will add a bit of extra color as well as give a nice additional flavour profile. Once prepped, let it sit for 1-2 hours.
While your Beef Roast is sitting, prep your grill for indirect grilling at 325 degrees. You will need to cook it between 2-2.5 hours depending on the size of the beef. After about 2-2.5 hours you beef roast should be done and have an internal temperature of 140 degrees. You can adjust this final temp to your taste. 130 being more rare and 150 being more well done.
Once it is up to your desired tempreture, wrap it in some foil to rest for about 20 minutes or until ready to cut. Slice thin and enjoy.
How did your's turn out?
What would you like to see us cook next?
For more BBQ cooking content visit us online:
FACEBOOK -
INSTAGRAM -
TWITTER -