Texas Barbecue Brisket
- Ready In:
- 4hrs
- Ingredients:
- 17
- Serves:
-
8-10
ingredients
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon kosher salt or 1 tablespoon coarse sea salt
- 2 teaspoons granualted sugar
- 1 teaspoon ground cumin
- 1 teaspoon pepper
- 5 -6 lbs beef brisket
-
BRISKET SAUCE
- 1 tablespoon vegetable oil
- 1⁄2 onion, finely chopped
- 2 garlic cloves, minced
- 2 cups dark ale or 2 cups sodium reduce beef broth
- 1⁄4 cup brown sugar, packed
- 1⁄4 cup Worcestershire sauce
- 1⁄4 cup cider vinegar
- 2 teaspoons dry mustard
- 1 tablespoon salt
- 2 tablespoons tomato paste
directions
- Mix together chili powder, paprika, salt, sugar, cumin and pepper; rub all over brisket. Let stand for an hour or so, or up to one day.
- BRISKET SAUCE: In small saucepan, heat oil over medium heat; fry onion and garlic until soft and translucent.
- Stir in ale, sugar, Worcestershire sauce, vinegar, mustard and salt. (if using beef stock, reduce salt to 1 1/2 tsp); bring to a boil. Reduce heat and simmer for 10 minutes.
- Place brisket in roasting pan; loosely cover with oil. Roast in 300F oven , basting with sauce every 30 minutes after first hour until falling apart tender, about 3 hours. Transfer to plate; skim fat off juices in pan. Add juice to remaining sauce. Set aside. (Refrigerate brisket and sauce separately overnight, if desired).
- Soak 4 cups wood chips in water for 30 minutes. Prepare barbecue for indirect grilling. For gas grill, set foil drip pan under 1 rack of 2 burner barbecue or under center rack of 3 burner barbecue. Heat remaining burners.
- For gas barbecue, seal soaked chips in foil to make packet; poke several holes in top. Place over lit burner. Close lid.
- Grill brisket, covered and basting every 15 minutes (without allowing too much smoke to ecape), until dark brown and crisp, about 1 hour. Thinly slice across the grain to serve.
- Meanwhile, in saucepan over medium-high heat, whisk remaining sauce with tomato paste; simmer until thickened, about 10 minutes. Serve with brisket.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
<br>
<br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it -
<br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes.
<br>
<br>Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm
<br>
<br>I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.