sarah-in-charleston
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What is your favorite Texas style BBQed beef brisket?
- Thread starter sarah-in-charleston
- Start date
melissa-dallas
Well-known member
Most Texas brisket is very minimally prepared-it's either just rubbed with salt & pepper
or a little bit of a dry rub with salt, pepper, ground chile and/or paprika and maybe a little brown sugar. The main thing is just long slow smoking. Lots of folks use mesquite wood.
or a little bit of a dry rub with salt, pepper, ground chile and/or paprika and maybe a little brown sugar. The main thing is just long slow smoking. Lots of folks use mesquite wood.
susankentfieldca
Well-known member
Here's my favorite. After having to order County Line BBQ
online and driving to Austin because we were jonesing for it, I decided to see if I could come up with something similar and I'm glad to say the road trips to Texas for bbq are over!
http://allrecipes.com/Recipe/Brisket-with-BBQ-Sauce/Detail.aspx
online and driving to Austin because we were jonesing for it, I decided to see if I could come up with something similar and I'm glad to say the road trips to Texas for bbq are over!
http://allrecipes.com/Recipe/Brisket-with-BBQ-Sauce/Detail.aspx
music-city-missy
Well-known member
One of my superintendents from Texas told me to do them this way....
Get a whole brisket untrimmed. If you trust your butcher, have them trim it for you but get them to leave some fat on it. If not, trim it yourself leaving a good layer of fat on it.
Fire up the grill (I use charcoal for brisket).
Tear off two great big sheets of extra heavy duty foil and have them ready.
When the grill is good and hot, sear off the meat pretty good.
Place meat in the center of the foil with the fat side up so that it bastes the meat as it cooks and melts. Salt and pepper (lots of fresh ground black pepper). Add some sliced or whole pickled jalepeno peppers along with some of the juice (this is where you control the heat). If desired, you can put a few cloves of garlic and some quartered up onions in the foil package but most don't.
Seal up the first layer of foil then seal up the second. Place on the grill and grill slowly all day (or night). You'll have to keep adding coals and you can add some soaked wood. Usually a good bit of smoke gets in anyway but you can poke a few holes in the very top of the foil or leave it slighly cracked but you want it wrapped up enough to lock in as much moisture as possible.
And this is one tip I just got from a coworker who used to live in Austin - said he asked these guys how they got their brisket so falling apart tender and they said to soak it in milk and a can of okra overnight. The enzymes in the okra and the milk tenderize it. I haven't tried it but I bought a whole brisket and intend to try this weekend for a bbq I am going to. Another coworker that is a born and bred Texan and fixes one heck of a mean brisket won't share his sauce recipe with me but it's the best sauce I've had anywhere - HANDS DOWN! I'll get it out of him one of these days - maybe if I get him drunk at the bbq this weekend - hmmmm - I have a plan now!!!
Get a whole brisket untrimmed. If you trust your butcher, have them trim it for you but get them to leave some fat on it. If not, trim it yourself leaving a good layer of fat on it.
Fire up the grill (I use charcoal for brisket).
Tear off two great big sheets of extra heavy duty foil and have them ready.
When the grill is good and hot, sear off the meat pretty good.
Place meat in the center of the foil with the fat side up so that it bastes the meat as it cooks and melts. Salt and pepper (lots of fresh ground black pepper). Add some sliced or whole pickled jalepeno peppers along with some of the juice (this is where you control the heat). If desired, you can put a few cloves of garlic and some quartered up onions in the foil package but most don't.
Seal up the first layer of foil then seal up the second. Place on the grill and grill slowly all day (or night). You'll have to keep adding coals and you can add some soaked wood. Usually a good bit of smoke gets in anyway but you can poke a few holes in the very top of the foil or leave it slighly cracked but you want it wrapped up enough to lock in as much moisture as possible.
And this is one tip I just got from a coworker who used to live in Austin - said he asked these guys how they got their brisket so falling apart tender and they said to soak it in milk and a can of okra overnight. The enzymes in the okra and the milk tenderize it. I haven't tried it but I bought a whole brisket and intend to try this weekend for a bbq I am going to. Another coworker that is a born and bred Texan and fixes one heck of a mean brisket won't share his sauce recipe with me but it's the best sauce I've had anywhere - HANDS DOWN! I'll get it out of him one of these days - maybe if I get him drunk at the bbq this weekend - hmmmm - I have a plan now!!!
sarah-in-charleston
Well-known member
Let me know how the okra and milk do - I still have a couple of weeks to plan my attack!
Lengthy but T&T recipe. It uses an unusual marinade method.
Don Martin's Smoked Brisket -- two-day process!
Ingredients:
1 Whole Cryovac wrapped brisket (these are at least 8 pounds or more)
Dr PEPPER MARINADE***
1 c Dr Pepper
1 c beer
2 ts garlic powder
1 ts cayenne
2 tb angostura bitters
NEXT DAY RUB*** (as an alternative, you could use the Rustic Rub from Emeril -- recipe below)
1 tb raw or brown sugar
1 tb salt
1 tb med. grind white pepper
1 tb pure ancho chili powder
2 ts garlic powder
1/2 ts onion powder
1 tb fresh thyme
1/2 lemon peel, dried for a 2-3 -days
1 chipotle; stemmed not seeded ( I used 1 teaspoon dried chipotle powder)
Instructions
Day 1: Mix up marinade ingredients. Cut a corner off the cryovac bag, stick in a funnel and pour in the marinade. Push out the air. Roll up the corner, duct tape and refrigerate overnight. (I put in an ice chest along with some ice. That way, if the bag leaks, you don’t have a mess in your frig.)
Dry rub. Pitch all ingredients in a blender or spice/coffee grinder. Turn on. While running shake the blender/grinder up and down.
Day 2: Early in the morning (I'm talking 6 am) pull the brisket from the cryovac package. Drain off marinade and apply a really lot of the rub (recipe below) and pat and rub it in. Wrap brisket in plastic wrap and refrigerate overnight.
Day 3: Don't go to bed. About 1 am fire up the smoker. When fire and smoker are ready, remove brisket from refrigerator and put it on the smoker grill, and no, you don't have to bring it to room temperature. Stabilize the smoker temperature at 225F. Smoke cook for 8-14 hours or until about 2:30 p.m.
(This is where I put mine in the oven at about 225 degrees and bake until tender wrapped in foil with the barbeque sauce poured over and skip the ice-chest part.) When internal temperature gets to 170F run the cooker temperature up to 300F. Watch your water level now. Continue until internal hits 205F (higher if it is a really cheap piece of meat).
Pull the brisket off the grill and pour on some of Bruce Adelis’ barbeque sauce. Wrap the brisket in plastic wrap, aluminum foil, and then wrap in a big beach towel. Put wrapped brisket in a cooler (no ice) or an oven that was heated to warm and then shut off.
About 4:30 p.m. serve some smoker appetizers and drinks. About 5:30 p.m., pull out the brisket, unwrap it and slice into 1/2" thick slices . Sauce or not.
Rustic Rub
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme
1. Combine all the ingredients in a mixing bowl. Blend well.
2. Can be stored in an airtight container in your spice cabinet for up to 3 months.
From Louisiana Real & Rustic by Emeril Lagasse. HarperCollins Publishers.
Russell Street's Classic Barbecue Sauce
Tuesday, May 22, 2007
Makes about 3 cups
• 3 cups ketchup
• 1 cup firmly packed brown sugar
• 11/2 tablespoons granulated sugar
• 1 cup water
• 1/2 cup cider vinegar
• 1/3 cup beer
• 11/2 tablespoons hot pepper sauce
• 1 tablespoon Worcestershire sauce
• 2 teaspoons liquid smoke
• 11/2 tablespoons chili powder
• 1 tablespoon dry mustard
• 11/2 teaspoons granulated garlic
• 11/2 teaspoons onion powder
• 1 teaspoon celery salt
• 1/8 teaspoon ground allspice
• 1/8 ground cloves
In a heavy medium saucepan, stir together the ketchup, brown sugar, granulated sugar, 1 cup water, cider vinegar, beer, hot pepper sauce, Worcestershire sauce, liquid smoke, chili powder, dry mustard, granulated garlic, onion powder, celery salt, allspice and cloves. Bring to a boil and then reduce heat to very low.
Simmer, stirring frequently, until the sauce is deeply flavored and has a nice, thick consistency, 1 to 11/2 hours.
Remove from the heat and let cool. Store in the refrigerator for up to 2 months.
-- Diane Santucci, Russell Street Bar-B-Que
Don Martin's Smoked Brisket -- two-day process!
Ingredients:
1 Whole Cryovac wrapped brisket (these are at least 8 pounds or more)
Dr PEPPER MARINADE***
1 c Dr Pepper
1 c beer
2 ts garlic powder
1 ts cayenne
2 tb angostura bitters
NEXT DAY RUB*** (as an alternative, you could use the Rustic Rub from Emeril -- recipe below)
1 tb raw or brown sugar
1 tb salt
1 tb med. grind white pepper
1 tb pure ancho chili powder
2 ts garlic powder
1/2 ts onion powder
1 tb fresh thyme
1/2 lemon peel, dried for a 2-3 -days
1 chipotle; stemmed not seeded ( I used 1 teaspoon dried chipotle powder)
Instructions
Day 1: Mix up marinade ingredients. Cut a corner off the cryovac bag, stick in a funnel and pour in the marinade. Push out the air. Roll up the corner, duct tape and refrigerate overnight. (I put in an ice chest along with some ice. That way, if the bag leaks, you don’t have a mess in your frig.)
Dry rub. Pitch all ingredients in a blender or spice/coffee grinder. Turn on. While running shake the blender/grinder up and down.
Day 2: Early in the morning (I'm talking 6 am) pull the brisket from the cryovac package. Drain off marinade and apply a really lot of the rub (recipe below) and pat and rub it in. Wrap brisket in plastic wrap and refrigerate overnight.
Day 3: Don't go to bed. About 1 am fire up the smoker. When fire and smoker are ready, remove brisket from refrigerator and put it on the smoker grill, and no, you don't have to bring it to room temperature. Stabilize the smoker temperature at 225F. Smoke cook for 8-14 hours or until about 2:30 p.m.
(This is where I put mine in the oven at about 225 degrees and bake until tender wrapped in foil with the barbeque sauce poured over and skip the ice-chest part.) When internal temperature gets to 170F run the cooker temperature up to 300F. Watch your water level now. Continue until internal hits 205F (higher if it is a really cheap piece of meat).
Pull the brisket off the grill and pour on some of Bruce Adelis’ barbeque sauce. Wrap the brisket in plastic wrap, aluminum foil, and then wrap in a big beach towel. Put wrapped brisket in a cooler (no ice) or an oven that was heated to warm and then shut off.
About 4:30 p.m. serve some smoker appetizers and drinks. About 5:30 p.m., pull out the brisket, unwrap it and slice into 1/2" thick slices . Sauce or not.
Rustic Rub
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme
1. Combine all the ingredients in a mixing bowl. Blend well.
2. Can be stored in an airtight container in your spice cabinet for up to 3 months.
From Louisiana Real & Rustic by Emeril Lagasse. HarperCollins Publishers.
Russell Street's Classic Barbecue Sauce
Tuesday, May 22, 2007
Makes about 3 cups
• 3 cups ketchup
• 1 cup firmly packed brown sugar
• 11/2 tablespoons granulated sugar
• 1 cup water
• 1/2 cup cider vinegar
• 1/3 cup beer
• 11/2 tablespoons hot pepper sauce
• 1 tablespoon Worcestershire sauce
• 2 teaspoons liquid smoke
• 11/2 tablespoons chili powder
• 1 tablespoon dry mustard
• 11/2 teaspoons granulated garlic
• 11/2 teaspoons onion powder
• 1 teaspoon celery salt
• 1/8 teaspoon ground allspice
• 1/8 ground cloves
In a heavy medium saucepan, stir together the ketchup, brown sugar, granulated sugar, 1 cup water, cider vinegar, beer, hot pepper sauce, Worcestershire sauce, liquid smoke, chili powder, dry mustard, granulated garlic, onion powder, celery salt, allspice and cloves. Bring to a boil and then reduce heat to very low.
Simmer, stirring frequently, until the sauce is deeply flavored and has a nice, thick consistency, 1 to 11/2 hours.
Remove from the heat and let cool. Store in the refrigerator for up to 2 months.
-- Diane Santucci, Russell Street Bar-B-Que