Best Hubbys Favorite Texas Bbq Brisket Recipes

YEAH, I-LIVED-IN-TEXAS, SMOKED BRISKET

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.

HUBBY'S FAVORITE TEXAS BBQ BRISKET

Steps:

• 1. Rub meat with Lawrys seasoned salt on both sides. Place in 9 x 13 inch baking pan and cover tightly with foil (do not add water)
• 2. Bake at 325 degrees for 3 hours. Mix bottle of barbeque sauce, beer, onion, garlic and liquid smoke well. Por over meat. Cover tightly and bake 1 more hour
• 3. uncover and slice with the grain. Serve and watch it disappear!

"HUSBAND AND WIFE" BBQ BRISKET

Steps:

• Husband: Trim the heavy outside layer of fat on the brisket, leaving about a 1/4-inch of fat on the meat. Rub with garlic, pepper, and salt. Drizzle the brisket with the olive oil and rub into the meat. Place the brisket over hot coals of charcoal or wood fire and sear well on both sides. Fat side up will flame up quickly and must be well tended. To smoke the brisket, make a cold side and a hot side in the barbecue. Move all the coals to the right side, and put the brisket on the left side. Next, place some wood chips on a tin pan over the coals, and shut the barbecue lid. The coals need to be very close to the pan so the wood chips just begin to smolder. If they catch fire sprinkle them with water. After about 1 hour the wood will stop smoking and the brisket is ready to give to the "Wife."
• Wife: Make a bed of the onions, carrots, and celery in a roasting pan or electric roaster, saving a small amount to put on top. Place the brisket with fat side up on the bed of vegetables, and arrange the bay leaves on and around the brisket. Top the meat with the remaining vegetables. Pour enough stock or water in the pan to cover the bottom 1 to 1 1/2 inches. Sprinkle with more salt and pepper. Cover and roast for 4 1/2 hours in a 350 degree F conventional oven, or for 4 hours at 350 degrees F in an electric roaster. Remove from the oven, cover, and let it sit for a good hour before slicing. Serve with warm Huckleberry BBQ Sauce.
• In a medium saucepan bring the tomatoes, tomato paste, cider vinegar, balsamic vinegar, and Worcestershire sauce to a boil. Reduce heat and simmer for 10 minutes. Add the rest of the ingredients to the saucepan and return to a boil. Reduce the heat and simmer for another 10 minutes. Allow the sauce to cool. Puree the sauce in a blender until smooth. The sauce should be loose with some chunkiness. Serve warm.

TEXAS-STYLE BARBECUED BRISKET

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.