How To make Texas Beef Barbecue
3 1/2 lb Beef Brisket; In 1 Piece
1 c Catsup
1/2 c Cider Vinegar
1/4 c Worcestershire Sauce
1/4 c (1/2 Cube) Butter
3 Ribs Celery; Finely Chopped
1 md Onion; Finely Chopped
2 Cloves Garlic; Minced
1 md Fresh Or Canned Green Chile
Seeded And Minced; OR 2 ts Chili Powder
1 ts Paprika
1/2 ts Salt
1/2 ts Freshly Ground Black Pepper
When the fire has burned down to hot coals, spread to provide moderate heat and fit a drip pan in front of in the center of the coals. Place the brisket, fat side up, over the drip pan. Cover the grill and adjust the dampers to maintain slow steady heat. While the meat is cooking, in a sauce pan combine all of the other ingredients, blending well, and simmer for 10 minutes. After 1 hour, baste the meat lightly with the sauce and turn the meat as needed to cook evenly. Replenish the fire as needed, but don't pile the coals, as the brisket should cook slowly. Cook 4 to 5 hours total until the meat almost falls apart. Sprinkle 2 to 3 handfuls of hickory chips, that have been soaked in water, over the coals. Cover the grill or enclose the top of the meat in a sheet of foil, tucked around the bottom edges of the meat and let the hickory smoke the meat for 10 to 15 minutes. Remove the cover and brush the meat with the sauce. Place the meat on a platter and slice. It will crumble. Serve the meat and the remaining sauce on split and buttered sandwich buns. Any leftover sandwiches can be frozen and reheated in a Microwave or conventional oven, or the shredded meat and sauce can be frozen together to reheat later for sandwiches.
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How Pitmaster John Lewis Brought Texas Barbecue to South Carolina — Smoke Point
Pitmaster John Lewis is known not only for his mouthwatering South Carolina brisket, sausages, and ribs, but also for his dedication to “perfecting” the art of barbecue by customizing his own smokers. He's also known for getting creative with brining, rubbing, and smoking techniques.
Credits:
Producer: Connor Reid
Directors: Connor Reid, John Barnhardt
Camera: John Barnhardt, Kristina Crum
Editor: Mike Imhoff
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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The 'Pit Master' shares his secrets of Texas-style barbecue at Blacks BBQ (Texas Eats)
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MASSIVE Slab of Texas Beef Dino Ribs #barbecue #bbq #recipe
Our Best Recipe for Texas Barbecue Brisket on a Charcoal Grill
Test cook Bryan Roof makes host Julia Collin Davison a tender and delicious Texas Barbecue Brisket.
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How to Make the Ultimate Texas Barbecue Brisket in Your Own Backyard
Test cook Bryan Roof makes host Julia Collin Davison a tender and delicious Texas Barbecue Brisket. Then, equipment expert Adam Ried shows host Bridget Lancaster his top pick of coolers.
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ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us: