Best 3 Texas Style Barbecued Brisket Recipes
In the realm of barbecue, few dishes are as iconic as Texas-style barbecued brisket. This succulent and smoky cut of beef is a staple at cookouts and gatherings across the Lone Star State and beyond. The secret to great brisket lies in the careful selection of the meat, the use of a flavorful rub, and the low and slow cooking process. Whether you're a seasoned pitmaster or a backyard barbecue enthusiast, this article has everything you need to create a mouthwatering Texas-style barbecued brisket that will impress your friends and family. From choosing the right cut of brisket to preparing the rub and cooking the meat to perfection, we'll guide you through the entire process. Along the way, we'll also share some additional recipes to complement your brisket, including a tangy barbecue sauce, creamy coleslaw, and refreshing cucumber salad. So fire up your smoker or grill and get ready to experience the true taste of Texas barbecue.
Recipes included in this article:
1. Texas-Style Barbecued Brisket: This step-by-step guide will teach you how to prepare a delicious and authentic Texas-style barbecued brisket. From trimming the meat to applying the rub and cooking it to perfection, we'll cover everything you need to know to create this iconic dish.
2. Tangy Barbecue Sauce: No brisket is complete without a flavorful barbecue sauce. This recipe yields a tangy and smoky sauce that perfectly complements the rich taste of the beef. It's made with a blend of ketchup, brown sugar, vinegar, and spices, and it can be easily adjusted to your desired level of heat.
3. Creamy Coleslaw: This classic coleslaw recipe is the perfect side dish for any barbecue. It's made with shredded cabbage, carrots, and mayonnaise, and it's seasoned with a hint of vinegar and celery seeds. The creamy and tangy flavors of the coleslaw pair perfectly with the smoky brisket.
4. Refreshing Cucumber Salad: Cool down your palate with this refreshing cucumber salad. It's made with sliced cucumbers, red onion, and dill, and it's dressed with a light vinaigrette. This salad is a great way to balance out the richness of the brisket and add a pop of freshness to your meal.
TEXAS-STYLE BARBECUED BRISKET
Editor's note: The recipe and introductory text below are from The Barbecue! Bible 10th Anniversary Edition, by Steven Raichlen. To read more about Raichlen and BBQ, go to our feature The Best Barbecue in the U.S.A.
Provided by Steven Raichlen
Categories Graduation Backyard BBQ Kwanzaa Dinner Brisket Spring Summer Tailgating Grill Grill/Barbecue
Yield Makes 10 to 12 servings
Number Of Ingredients 13
Steps:
- 1. Rinse the brisket under cold running water and blot it dry with paper towels.
- 2. Combine the salt, chili powder, sugar, pepper, and cumin in a bowl and toss with your fingers to mix. Rub the spice mixture on the brisket on all sides. If you have time, wrap the brisket in plastic and let it cure, in the refrigerator, for 4 to 8 hours (or even overnight), but don't worry if you don't have time for this-it will be plenty flavorful, even if you cook it right away.
- 3. Set up a charcoal grill for indirect grilling and preheat it to low. No drip pan is necessary for this recipe.
- 4. When ready to cook, toss 1 1/2 cups of the wood chips on the coals (3/4 cup per side). Place the brisket, fat side up, in an aluminum foil pan (or make a pan with a double sheet of heavy duty aluminum foil). Place the pan in the center of the hot grate, away from the heat. Cover the grill.
- 5. Smoke cook the brisket until tender enough to shred with your fingers; 6 hours will likely do it, but it may take as long as 8 (the cooking time will depend on the size of the brisket and heat of the grill). Baste the brisket from time to time with the fat and juices that accumulate in the pan. You'll need to add 10 to 12 fresh coals to each side every hour and toss more wood chips on the fresh coals; add about 3/4 cup chips per side every time you replenish the coals during the first 3 hours.
- 6. Remove the brisket pan from the grill and let rest for 15 minutes. Transfer the brisket to a cutting board and thinly slice it across the grain, using a sharp knife, electric knife, or cleaver. Transfer the sliced meat to a platter, pour the pan juices on top, and serve at once.
- Barbecue Sauce, the Texas Way
- The best Texas-style barbecue sauce combines the sweetness of Kansas City-style tomato sauces with the mouth-puckering tartness of a North Carolina vinegar sauce. I've come up with my own version-mix together equal parts of the Basic Barbecue Sauce and the North Carolina Vinegar Sauce . Serve this with barbecued brisket. For a really good sauce, add some meat drippings or a little chopped brisket.
TEXAS-STYLE BARBECUED BEEF BRISKET
From Southern Living January 2012. As a note, I am not a fan of cumin so I would reduce it to 1/2 tsp and/or omit it altogether!
Provided by Papa D 1946-2012
Categories Meat
Time 8h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Lightly grease a 6 quart slow cooker, add onion and garlic. Stir together chili powder and next 5 ingredients. Rub over brisket and place brisket over onion mixture in slow cooker.
- Whisk together beer and chili sauce. Slowly pour mixture around brisket, avoid removing spices from brisket.
- Cover and cook on low for 7 to 8 hours or high 4 to 5 hours. When done uncover and let sit in cooker 20 minutes.
- Remove brisket from slow cooker; cut brisket across the grain into thin slices put on serving plate and spoon pan juices over meat.
Nutrition Facts : Calories 388.9, Fat 17.2, SaturatedFat 6, Cholesterol 140.6, Sodium 556.3, Carbohydrate 7, Fiber 1.5, Sugar 2.3, Protein 48.1
TEXAS STYLE BARBECUED BEEF BRISKET
Good for a day when you just don't feel like grilling, but want barbecue. This is good served with Texas toast and slaw! You can soak up the pan juices with the toast.
Provided by Lynette !
Categories Beef
Time 7h15m
Number Of Ingredients 11
Steps:
- 1. Lightly grease a 6 quart slow cooker; add onion and garlic.
- 2. Stir together the chili powder and the next 5 ingredients. Rub over the brisket; place the brisket over the onion mixture in the slow cooker.
- 3. Whisk together beer and chili sauce. Slowly pour the mixture around the brisket (to avoid removing spices from the brisket).
- 4. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, or until fork tender. Uncover and let stand in the slow cooker for 20 minutes.
- 5. Remove the brisket from the slow cooker; cut brisket across the grain into thin slices. Return brisket to the slow cooker, and spoon the pan juices over the meat.
Tips:
- Select the right cut of brisket: Choose a brisket that is well-marbled with fat, as this will help keep the meat moist and flavorful during the long cooking process.
- Trim the brisket: Remove any excess fat from the brisket, leaving a thin layer of fat on the meat. This will help the brisket cook evenly and prevent it from becoming too greasy.
- Season the brisket liberally: Rub the brisket all over with a generous amount of your favorite BBQ rub. Be sure to get all of the sides and surfaces of the meat.
- Cook the brisket slowly and low: The key to tender, juicy brisket is to cook it slowly and low. Cook the brisket at a temperature of 225-250 degrees Fahrenheit for 8-12 hours, or until the internal temperature of the meat reaches 195-205 degrees Fahrenheit.
- Wrap the brisket in foil: Once the brisket has reached an internal temperature of 165 degrees Fahrenheit, wrap it tightly in foil. This will help the brisket retain its moisture and cook evenly.
- Rest the brisket before serving: Once the brisket is cooked, remove it from the oven and let it rest for at least 30 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful brisket.
Conclusion:
Texas-style barbecued brisket is a delicious and flavorful dish that is perfect for any occasion. By following these tips, you can make a brisket that is sure to impress your friends and family. So fire up your grill and get started today!
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