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.
How To make Texas Beef Barbecue's Videos
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.
Get the recipe for Texas Barbecue Brisket:
Buy our winning tongs:
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:
Why LeRoy & Lewis Is The Most Creative Barbecue in Austin — Smoke Point
At LeRoy & Lewis barbecue truck in Austin, chefs and owners Evan LeRoy and Sawyer Lewis use different cuts of meat to stand out among the many barbecue trucks in Texas. Think confit beef cheeks, smoky brisket burgers, salty bacon ribs, and even a number of vegetarian dishes, like smoked eggplant parm and cauliflower burnt ends.
Eater would like to assure viewers that all videos were shot before restaurants were asked to close. Check the CDC for the most updated guidance on dining out at restaurants.
Credits:
Director/Producer/Editor: Connor Reid
Camera: McGraw Wolfman, Connor Reid
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
----------------------------------------------------------------------------------------------------------
For more episodes of 'Smoke Point,' click here:
Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.
Barbecue Brisket HACK | Roast in 6 hours | Fool-proof way to cook a brisket in the Oven
Barbecue Brisket HACK | Roast in 6 hours | Fool-proof way to cook a brisket in the Oven
#soulfoodsunday #comfortfood #soulfood #blackchefs #homemadecooking #brisket #comfortfood
#youtubeblack
#youtubeblackvoices
#soulfood
#blacksoulfood
#urbanculture
#urbanculturesoulfood KC's Amazon Online Store (My Favorite Cooking Essential)
#youtubeblack #youtubeblackvoice #trending #blackbusiness #soulfoodsunday #comfortfood
#youtubeblack
#youtubeblackvoices
#soulfood
#blacksoulfood
#urbanculture
#urbanculturesoulfood #youtubeblack
Texas Brisket Tacos Great Barbecue Recipe #beef #barbecue #brisket
Tacos are on the menu. This brisket was tremendous and everyone loved it watch the full video to see how I made these great tacos. #2023ultimatebeeflovingtexan @TexasBeefCouncil @KosmosQ @BeefForDinner @TexasStyleCuisine
Beef Ribs with Goldees Barbecue
How to make Beef Ribs with Goldees Barbecue
Beef Ribs are the King of all BBQ in my book. We already have a beef rib video on this channel done my way (link below). However, my buddy Jonny White (AKA Jirby BBQ) at Goldee's (the #1 BBQ joint on the Texas Monthly Top 50 BBQ joints list) offered to join in our new MEAT the Masters Guest Pitmaster series (playlist link below) and show us how they smoke beef ribs each weekend on their Mill Scale 500 gallon offset smoker.
Photos from our cook at Goldees Barbecue:
Meat Church Beef Rib Recipe:
Hoodie:
Meat Church BBQ Supplies: meatchurch.com
Mill Scale Offset Smokers:
Thermapen IR thermometer:
Subscribe: | Website:
Watch the newest videos:
Follow Meat Church BBQ
Instagram:
Facebook:
Twitter:
Watch more videos!
MEAT The Masters Guest Pitmaster Playlist:
Shop Playlist:
Recipes:
Beef Recipes:
Most Popular:
About Meat Church BBQ:
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!
#MeatChurchBBQ #BeefRibs #GoldeesBarbecue
How a Vietnamese Pitmaster is Bringing New Flavors to Texas Barbecue — Smoke Point
At Khói Barbecue, brothers Don and Theo Nguyen use the Vietnamese ingredients and cooking methods from their childhood to influence their Texas Barbecue pop-ups, creating dishes like brisket pho and smoked chicken rice & yuzukoshō.
Credits:
Producer: Connor Reid
Director: John Rains
Camera: John Rains, Mike Kozlenko
Editor: Connor Reid
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
----------------------------------------------------------------------------------------------------------
For more episodes of 'Smoke Point,' click here:
Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.
Subscribe to our YouTube Channel now!