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How To make Texas Barbecued Beef Brisket
10 pounds Beef brisket
2 cups All-south barbecue rub -- see
2 cups Basic all-american bbq sauce
Recipe by: The Thrill of the Grill by Chris Schlesinger 1. Rub the brisket= thoroughly on all its sides with the barbecue rub, and allow it to come to= room temperature.
2. In the pit of a covered grill, build a very small fire on one side as=
far up against one wall as possible. Place the brisket on the grill on the= side opposite from the fire so that none of the brisket is directly over= the flame. Put the top on the cooker, pull up a chair, and grab the cooler.
This is where a person learns about the Zen of Barbecue. You gotta keep the= fire going, but very quietly. If you've got a thermometer on your covered= grill, you want to keep the temperature between 180 and 220 F. Remer, "Slow= and low is the way to go." You have to figure out your own personal= refueling policy. The one I like is one handful of coals or wood chunks to= every beer.
This goes on for about 8 to 10 hours or however long you can make it, the= longer the better. Don't be scared by the darkening of the exterior, the= outside of the brisket will be superdark
my personal favorite part.
3. Upon completion, pull the brisket out, trim off any excess fat, and=
slice it thin. Serve with barbecue sauce on the side:
no pro would ever= cover properly cooked brisket with sauce, he'd just dab on a touch.
Obviously the key here is a tremendous amount of patience and a day when= you want to do nothing but sit around. But the end product is one of those= great culinary events that results from spending a lot of time doing= something that is relaxing and enjoyable. Make sure you have plenty of tall= boys for eating this.
-Accompanying commentary=20 In my estimation, beef brisket just might be why the barbecue process was= invented. My research, sketchy as it is, shows that there was a strong= German immigrant communitu in Texas around the turn of the century. It has= some of these Germans working in the booming Texas cattle industry, and= others working in butcher shops, what with their strong background in= butchering and charcuterie. It being common knowledge that butchers are= constantly trying to turn tough or inexpensive cuts of meat into a usable= product that brings a higher cost (witness sausages and pates), it has= these German butchers faced with the brisket. This cut of beef is= particularly unwanted because of the huge percentage of fat that runs ont= only on the surface, but throughout the cut. Traditional technique would= braise or pickle this cut to tenderize it, but the brisket also has a lot= of beef flavor. In my personal opinion, a vey smart German butcher who ws= looking for a way to market this cut barbecued it. We're not talking here= about the open-pit roasting that was already popular in this area, but= rather closed-pit cooking, in which the cooking is done by convection= ratherr than conduction. It is similar to braising in theory, with the= smoke replacing the water. It is cooked at very low heat for a long period= of time, and the high fat content protects the meat from drying out but= also disappears through the 10 - 18 hour cooking process. What you are left= with is very tender meat with little or no fat and a tremendous smoky beef= flavor. I think the meat and the process were literally invented for each= other.
Now, I don't think that you will get any disagreement from the professional= barbecue industry when I say that brisket is the hardest to master--but,= hey, learning is half the fun. And, in the words of Remus Powers, famous= barbecue aficianado, "The best barbecue I ever had is the one on the plate= in front of me."=20 These are guidelines for the closed-pit barbecuing of brisket, a basic= technique with many variables which is wide open for personal= interpretations.
Chris Schlesinger
How To make Texas Barbecued Beef Brisket's Videos
Texas Style Brisket
Brisket
This is the recipe you come to Meat Church seeking. Texas brisket on an offset smoker. The Texas BBQ cooked the old school way by a Texan. Wood, fire & meat. No shortcuts, no electronics, no gimmicks. Just patience. And maybe a fair amount of cold beer....
There are a lot of ways to smoke briskets. In fact you have probably seen my 275 method which I typically use for a standard sized brisket that I need to get cooked in under 10 hours. However, this recipe is a very traditional Texas style and recipe that is going to take more hours to smoke and will yield and even better brisket. This process can be replicated as a pellet smoker or kamado style grill (indirect) brisket as well.
Meat Church Brisket Recipe:
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Butcher Block - Rosewood Block: rosewoodblock.com
Thermapen IR thermometer:
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Brisket 101: forget the time and focus on temperature #bbq #recipe #brisket #texas
Texas Style Brisket | Smoked Brisket Recipe with Red Butcher Paper on Ole Hickory Pits Smoker
Texas Style BBQ Brisket | Smoked Brisket Recipe with Red Butcher Paper
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Today I’m cooking a whole packer brisket on some smoke! For this Texas Style Brisket cook I’m starting with a full packer brisket. That means it has the flat and point still connected.
You’ll want to trim any thick fat down to ¼” and also remove the thick deckle fat that connects the brisket flat and point. This fat won’t render during cooking and it helps the brisket lay flat which helps with uniform cooking.
This is a Texas Style Brisket, which means a simple mix of Kosher Salt and Corse Black Pepper is all you need. I mix ¼ cup of salt and ¼ cup of pepper together in a shaker and coat the entire outside of the Texas Style Brisket with a good dose. Let the Texas Style Brisket rest on the counter while the pit comes up to temperature.
For Texas Style Brisket you can expect a long cook time, so be prepared to maintain an even temperature for several hours. I’m using my Ole Hickory MM running at 250⁰ for this Texas Style Brisket cook but any cooker can be set up to cook indirect.
Just make sure you use a good probe thermometer (I use the Thermoworks ThermaQ dual probe thermometer - you can check it out here: ) to monitor grate temperature throughout the cook.
Once the smoker is stabilized, place the Texas Style Brisket fat up on the cooking grate and close the lid. Traditionally Texas style brisket is cooked with post oak but I don’t have any, so I’m going with the next best option and that’s Pecan.
After 5 hours, the outside of the Texas Style Brisket will start to turn dark. This is exactly what you want to happen, and it’s time to wrap at this stage.
Tear off 2 big strips of butcher paper and lay them cross ways on the table. Place the Texas Style Brisket in the middle and wrap with the first layer of paper flipping the brisket. Flip the brisket upright and it’s ready to go back on the pit. It should be laying fat side up the entire time on the pit.
Monitoring the internal temperature of the Texas Style Brisket is important now, so stick a probe into the thickest area of the flat right through the paper. Be sure not to go too deep; it should rest right in the middle of the flat. Set the alarm for 200⁰ and get ready to wait another 3-4 hours.
Once the alarm sounds at 200⁰ the Texas Style Brisket is ready to come off the pit. For brisket you should feel almost no resistance when you stick it with a probe.
Place the Texas Style Brisket in a dry cooler and close the lid. It needs to rest for at least 2 hours before slicing but as much as 6 hours won’t hurt.
For serving Texas Style Brisket separate the point and flat. Cut the flat into ¼” slices and split the point right down the middle against the grain. Cut it into slices and cube the outer edges for burnt ends. Texas Style brisket is one of my favorites and you can’t beat the simple flavors it has when done right!
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit:
BBQ with Franklin: The Brisket
FULL EPISODE! Aaron dives even deeper in the world of Brisket. Watch Now! -
In this first episode of BBQ with Franklin we go straight to the important stuff: the meat. Find out what you should look for when choosing a brisket to smoke, how it should be trimmed and Aaron reveals his age old recipe for seasoning.
Music:
Greenville Girl
(Keyton/Makowski)
Vox/Bass - Solid Gold Makowski
Drums/ Rusty ole' Milkcan - Kory Cook
Bari Sax/Barnyard Skronk - Thad Scott
Guitar/Dobro/Barnyard Skronk - Big Jeff
Recorded/mixed by Dale X Allen
Licorice Tree Records, 2008
My ultimate TEXAS BRISKET recipe (after years of experimentation)
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Dalstrong Knives:
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BBQ Buying Guide
Oklahoma Joes Fire Basket:
Cutting board (get a big one with juice channels, trust me):
Cotton and black nitrile gloves (use them both for heat + liquid protection):
Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves):
Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping):
Butcher paper (also for wrapping):
Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.):
Wood chips (for electric smokers):
Pellets (for pellet grills):
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