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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
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
How to make Brisket with Truth BBQ
Brisket with Truth Barbeque
I've been lucky enough to build amazing relationships with some of the top pitmasters in the world. In this Meat the Masters series I have convinced them to share some of their best kept secrets with you guys.
In this episode, my buddy Leonard Botello IV, owner of Truth Barbeque shows you all his secrets to making an amazing brisket. If you are not familiar with Truth Barbecue, they are currently ranked #3 on the coveted Texas Monthly Top 50 BBQ Joints list. This is a huge accomplishment in of itself. However, when you add in the fact that Truth operates two locations (Houston & Brenham), this is an even more amazing accomplishment as it shows they have been able to maintain that craft BBQ quality while operating multiple restaurants.
Leonard doesn't hold back any secrets in this brisket video video as he shows you exactly how they make brisket at Truth on their 1,000 gallon Mill Scale offset smoker. Next time you are in Houston or Brenham be sure to stop in at one of the most amazing BBQ restaurants in the world. Pro Tip: Don't sleep on the desserts made my Leonard's Mom!
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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
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My ultimate TEXAS BRISKET recipe (after years of experimentation)
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Texas Style Brisket Recipe
Texas Style Brisket has never looked, smelled or tasted so good. Chef Tom demonstrates how to trim a brisket and then employs the Yoder Smokers 20” Loaded Wichita Offset Smoker to cook a tremendously tender, superbly smoked full packer brisket, using butcher paper for maximum moisture retention.
With a 14-hour low and slow cook time and a straightforward salt and pepper seasoning, this Texas Style Brisket Recipe is all about patience and simplicity. Chef Tom throws on some R Butts R Smokin’ R Beef Rub to get some garlic flavor with the salt and pepper, and the result is a juicy smoked beef brisket with an unbelievable bark that slices like a dream and is completely worth the wait.
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Texas Style Brisket on the Traeger with Matt Pittman of Meat Church BBQ | Traeger Grills
Get Matt's full recipe here:
Nothing says BBQ month and Traeger Day like brisket. Catch up over BBQ and BS with Traeger’s Chad Ward and Matt Pittman of Meat Church, right in his own backyard in the Lone Star State. They’ll walk you through the steps of cooking a Texas-style brisket on your Traeger—everything from trimmings to seasoning and pro-tips to elevate your brisket game for experts and beginners alike.
Meet Matt & Chad: 0:00
Trimming: 2:57
Seasoning: 11:48
Cooking: 15:27
Wrapping: 19:00
Unwrapping: 25:14
Slicing: 26:58
Tasting & What's Next: 29:02
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Texas Style Smoked Brisket
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Texas Style Smoked Beef Brisket is more than a simple recipe, it’s a process for melt in your mouth smoked brisket. All you need is salt, pepper, smoke, and time, and you’re on your way to eating the best beef brisket of your life. RECIPE HERE:
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00:01:15 - Texas style brisket ingredients
00:01:36 - How to trim brisket
00:03:47 - How to season brisket
00:05:22 - How to smoke brisket
00:05:51 - How to wrap brisket
00:08:39 - How to rest brisket
00:09:07 - How to slice brisket
00:12:25 - How to serve brisket
Ingredients
1 12-14 pound whole packer brisket
2 Tablespoons coarse Kosher salt
2 Tablespoons coarse ground black pepper
2 Tablespoons garlic powder (optional)
Instructions
Store your brisket in the refrigerator until you are ready to start trimming. Cold briskets are much easier to work with. Flip your brisket over so the point end is underneath. Remove any silver skin or excess fat from the flat muscle. Trim down the large crescent moon shaped fat section until it is a smooth transition between the point and the flat. Trim and excessive or loose meat and fat from the point. Square the edges and ends of the flat. Flip the brisket over and trim the top fat cap to about 1/4 of an inch thickness across the surface of the brisket.
In a mixing bowl or empty spice container, mix the salt, pepper, and garlic. Share over the brisket to evenly distribute the spices on all sides.
Preheat your smoker to 225 degrees F using indirect heat and hardwood smoke. Place the brisket on the smoker with the point end facing your main heat source. This is a thicker part of the brisket and it can handle the additional heat. Close the lid and smoke until and internal thermometer reads 165 degrees F (usually takes around 8 hours).
On a large work surface, roll out a big piece of butcher paper (or foil) and center your brisket in the middle. Wrap the brisket by folding edge over edge, creating a leak proof seal all the way around. Return the wrapped brisket to the smoker, seam side down so the weight from the brisket crimps the edges of the paper wrap down tight.
Close the lid on the smoker and, maintaining 225 degrees F, continue cooking until the internal temperature of the brisket reaches 202 degrees F in the thickest part of the meat (takes anywhere from 5-8 hours).
Remove the brisket to a large cutting board and allow to rest for 1 hour before slicing. Slice both the point and the flat against the grain with a sharp knife and serve immediately.
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