Best 2 Yeah I Lived In Texas Smoked Brisket Recipes
**Unveiling the Delights of Smoked Brisket: A Journey Through Flavorful Recipes**
Prepare to embark on a culinary adventure as we delve into the world of smoked brisket, a barbecue classic that has captured the hearts and taste buds of food enthusiasts worldwide. In this comprehensive guide, we present a curated collection of recipes that showcase the versatility and tantalizing flavors of this iconic dish. From traditional Texas-style smoked brisket to creative twists that add a unique spin, these recipes cater to a wide range of preferences and skill levels. Whether you're a seasoned pitmaster or a novice cook looking to explore the art of smoking, this article has something for everyone. Get ready to savor the smoky, succulent goodness of perfectly cooked brisket, as we guide you through each step of the process, ensuring a mouthwatering experience that will leave you craving more.
YEAH, I-LIVED-IN-TEXAS, SMOKED BRISKET
This is hands-down the best way I have found to cook a brisket.
Provided by all rec
Categories Main Dish Recipes Roast Recipes
Time P1DT13h45m
Yield 16
Number Of Ingredients 12
Steps:
- Soak wood chips in a bowl of water, 8 hours to overnight.
- Mix paprika, white sugar, cumin, cayenne pepper, brown sugar, chili powder, garlic powder, onion powder, salt, and black pepper together in a bowl. Rub the spice mixture over the entire brisket; refrigerate for 24 hours.
- Preheat smoker to between 220 degrees F (104 degrees C) and 230 degrees F (110 degrees C). Drain wood chips and place in the smoker.
- Smoke brisket in the preheated smoker until it has an internal temperature of 165 degrees F (74 degrees C), about 12 1/2 hours. Wrap brisket tightly in butcher paper or heavy-duty aluminum foil and return to smoker.
- Continue smoking brisket until an internal temperature of 185 degrees F (85 degrees C) is reached, about 1 hour more.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 16.2 g, Cholesterol 57 mg, Fat 6.7 g, Fiber 2.6 g, Protein 26.6 g, SaturatedFat 2.4 g, Sodium 3009.8 mg, Sugar 8.9 g
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.
Tips:
- Choose the right cut of meat: Brisket is the most popular cut for smoked brisket, but you can also use chuck roast or shoulder clod.
- Trim the fat: Trim off excess fat from the brisket, leaving a 1/4-inch layer of fat.
- Season the brisket: Rub the brisket with a mixture of salt, pepper, and your favorite spices. You can also use a pre-made brisket rub.
- Smoke the brisket: Smoke the brisket at a low temperature (225-250 degrees Fahrenheit) for 8-12 hours, or until the internal temperature reaches 195 degrees Fahrenheit.
- Rest the brisket: Once the brisket is cooked, let it rest for at least 30 minutes before slicing.
Conclusion:
Smoked brisket is a delicious and impressive dish that is perfect for any special occasion. With a little planning and effort, you can make smoked brisket at home that is just as good as anything you would find in a restaurant. So fire up your smoker and give it a try!
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