Best Texas Barbecue Brisket Recipes

TEXAS BARBECUE BRISKET

Steps:

• To make the barbecue sauce, heat the oil in a frying pan, then cook onion and garlic for a few mins until soft. Add the rest of the sauce ingredients to the pan with a good pinch of salt and simmer for 20 mins. Use a hand blender or food processor to whizz to a smooth purée.
• Heat oven to 150C/130C fan/gas 2. Make the rub by mixing all the ingredients together with a pinch of salt. Rub the mix all over the beef and set aside.
• In a large roasting tin, mix the beef stock and ½ the barbecue sauce. Add the brisket to the tin, cover tightly with foil, then cook for 4-5 hrs until the meat is really tender when you push a fork into it. The beef can be prepared the night before - just leave it to cool in the tin covered with foil, but don't refrigerate.
• To finish the beef, get a barbecue fired up and wait until the coals are completely ashen - you want a low, not fierce, heat. Lift the beef out of the roasting tin and place on the barbecue to char. If your barbecue has a lid, close it now. Cook for about 20 mins, turning it carefully with tongs, until lightly charred all over and heated through. Lift onto a board and serve sliced with the remaining barbecue sauce on the side.

TEXAS RED SAUCE FOR BARBECUE OR BRISKET

Steps:

• Stir together all ingredients until blended.
• Serve sauce heated or at room temperature.

PIT SMOKED BEEF BRISKET AND HOT SMOKED SAUSAGE WITH TEXAS BARBECUE SAUCE

Steps:

• Mix all the ingredients together, saving 1/4 cup, and rub the brisket vigorously. Store brisket well sealed overnight in a shallow pan.;
• In a medium sauce pot, place bacon, onion garlic, and celery. Cook over medium heat until browned. Add 4 bottles of beer to the pot. It's going to be a long day; you will need the other beers for the cook. Bring the pot to a boil. Add rub, mustard, pepper, zest, juice, soy sauce and vinegar. Continue to slowly simmer, for 1 hour, as the meat smokes.
• Start a charcoal fire on one side of the grill. Add post oak pieces that have been well soaked (1 hour), or still green and uncured. Control the heat of the fire by closing the air vents to the grill. Place brisket, fat side up, on indirect heat (not over the fire) and close the top of the grill. Grill should be 300 degrees. Baste meat continuously with mop every 30 minutes. When turning meat always carefully use a spatula and never prick the meat. Tongs or forks may pierce the meat allowing juices to escape making the meat dry and tough. Brisket will be done in about 4 1/2 to 5 hours or when internal temperature reaches 165 degrees. Allow to rest 30 minutes before slicing.
• Remove any excess fat and slice brisket across grain 3/8 inches thick. Texans don't use barbecue sauce, but they haven't tried these. Serve hot smoked sausages split, brisket sliced, BBQ sauce, white bread and pickled peppers.
• Place sausages on smoking grill beside the brisket with indirect heat, not over the fire. Cook at 300 degrees for 1 1/4 hours.
• Chipolte BBQ Sauce: 2 tablespoons vegetable oil 1/2 onion, diced 3 cloves garlic, smashed 1 cup chopped tomatoes 1 cup ketchup 1/2 cup coffee 3 tablespoons molasses 2 tablespoons Dijon mustard 3 tablespoons brown sugar 1 tablespoon Worcesterchire sauce 2 chipotle peppers In a medium saucepan, over medium heat, place oil, onion and garlic. Cook for 3 minutes. Add the tomatoes and simmer for about 8 minutes. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat and puree in food processor. Serve right away or let cool and refrigerate.
• Pickled Peppers: 3 cups cider vinegar 3 cups pineapple juice 1 tablespoon cracked peppercorns 2 teaspoons thyme leaves 2 bay leaves 1 teaspoon salt 40 jalapenos 25 garlic cloves 1 red onion, peeled and chopped 2 carrots, peeled and shredded
• In a large saucepan over high heat, bring vinegar, juice, peppercorns, thyme, bay leaves and salt to a full boil. Add jalapeno, garlic, onion and carrots and bring to a boil again. Remove from heat. Transfer to a large container and seal.

TEXAS BARBECUE BRISKET

Steps:

• Combine dry ingredients for the rub,except the vinegar.
• Brush the brisket with the vinegar and apply the rub on sauce.
• Let the meat marinate overnight.
• Soak the wood chips for 2 hours.
• Prepare a slow fire in a covered grill.
• Arrange 1/2 of wood chips on the coals.
• Place the brisket on the grill, fat side up, over a drip pan.
• Close the lid and smoke for 1 to 1 1/2 hours per pound, adding more soaked wood chips as needed.
• To make the sauce, saute the onion and garlic in a little of the oil until soft.
• Add the remaining ingredients and simmer for 30 minutes.
• Generously brush the brisket with the sauce a couple of times during the last 1 to 1/2 hours of cooking.
• Keep the sauce warm and add additional catsup to achieve the desired consistency.
• To serve, cut the brisket across the grain and serve with the sauce on the side.