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How To make Texas Beef Bbq...On a Gas Grill
5.00 lb Lean beef brisket
Garlic powder Onion powder Coarse ground black pepper Cayenne Paprika Handful of Mesquite chips -(soaked) Barbecue sauce 1.00 Stick margarine
0.50 tb Worcestershire sauce
2.00 Lg. onion, chopped
0.33 c Cider vinegar
6.00 Cloves of garlic, minced
1.00 c Water
2.00 c Catsup
0.13 ts Salt
1.00 ts Chili powder
0.25 ts Pepper
2.00 tb Brown sugar
7.00 oz Beer
Closely trim fat from brisket and place in basket, lightly season both sides with black pepper, garlic & onion powder, cayenne, and heavily with paprika. Place in Rotisserie and turn both burners on as low as possible. Place a few mesquite chips right on the grill. Prop grill hood so the front is open a good 4 inches and let cook while preparing sauce.
Texas BARBECUE SAUCE: By: Susana Montes, modified by Steve Shanker Melt the margarine in a saucepan, add the onion and garlic, and cook over low heat for about 5 minutes. Add the remaining ingredients, except beer, and simmer for 15 minutes. Add beer, and simmer for another 15-20 minutes. Remove from heat, and use for barbecuing pork or beef.
After grilling for about 30 minutes, generously coat meat with sauce. (I continued to cook sauce maybe another 10 minutes longer after this) Continuing grilling (4.5 to 5 hours total time), basting every 30 minutes or so. Add a few more mesquite chips every hour or so. Sauce will form a glaze on the meat keeping it from burning.
Remove meat from basket and slice meat THINLY on a bias (meat should actually fall apart as it is cut)...serve with remaining sauce.
How To make Texas Beef Bbq...On a Gas Grill's Videos
EASY smoked brisket recipe to nail it your first time
Smoking a brisket for the first time can be intimidating. I hope this makes it easier for you to make a pitmaster-level Texas smoked brisket on your first try! #Meater #meatermade
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Texas Smoked Brisket Recipe | Over The Fire Cooking by Derek Wolf
Texas Smoked Brisket is simple but classic! ????????????
Having done a couple brisket recipes, I decided to make the holy grail of barbecue: Texas Smoked Brisket. Simple salt, pepper and garlic powder (optional of course) seasoning on this packer brisket. Smoked low & slow then wrapped in butcher paper and finished off. I ended up using some beef tallow to make it even extra juicy and tender! Find this whole recipe on my blog or linked in my bio! ????????
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How to Smoke Brisket in a Charcoal BBQ for Beginners
Do you want to learn how to smoke brisket?
In this video i'm going to show you how to smoke brisket in a charcoal BBQ!
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If you own a charcoal BBQ, you'll be able to follow this video and learn how to smoke brisket.
There are many different types of kettle style BBQ's, however the set up and method we've used in this video will suit most kettle BBQ's.
Or if you own a different type of charcoal BBQ, you can set that up for smoking and reference the temperature guides and brisket tips shown in the video.
Now this brisket was one of THE BEST briskets i've smoked! It was so unbelievably juicy, perfectly tender and packed full of flavour.
If you are going to learn how to smoke brisket from a video, this one is it!
Brisket quality is one of the most important parts to get right when smoking a brisket. My strong advice is to spend the extra money and get a good quality brisket. If you have a group of friends to feed, suggest everyone splitting the cost and get a high quality brisket, your results will be much better!
You want to look for a nice uniform brisket with a nice thick flat, a brisket with a nice amount of marbling (intramuscular fat), but not one that's got heaps and heaps of top hard fat on it too. Try to avoid cheap, lean and small supermarket briskets.
The brisket I used in this video is something you want to try and target.
For anyone wondering, the brisket I used in this video is a Rangers Valley WX brisket with a marble score of 5+. I picked it up from our butcher at Austral Meat here in Adelaide.
For reference, find some of the temperature guides and brisket steps we used in the video below:
- We ran our smoker at around the 275F/135c range.
- We smoked this brisket for around 4 hours before we set up to boat it. I like to aim for a brisket internal temperature of around 160F/71c before I wrap/boat. I also like for my bark to be nice and set at this point too.
- I started checking for probe tenderness around the 200F/93c brisket internal mark, this took around 9.5 hours in total to get to that point. That time will vary depending on the size of your brisket, the type of BBQ you are using and many other factors.
- I wasn't 100% happy with the brisket probe tenderness around that mark so I kept the brisket smoking until I was. It wasn't until around the 205F/96c mark before I was happy with it. Always favour probe tenderness over internal temperature, some briskets will probe nicely around 200F/96c, others may need to go as high as 215F/102c internal before they are right. Every brisket is different and it may take some practice before feeling and understanding what is right.
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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!
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This is why you should STOP smoking your BBQ Beefribs like this
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0:00 - intro
0:42 - classic BBQ beefribs
1:03 - how to make Texas beefrub
1:17 - fire up the kamado joe
1:45 - smoking the beefribs
2:59 - baby back beef ribs
4:09 - direct heat BBQ setup
5:25 - roasting the ribs
7:40 - checking the meat and flipping
8:20 - wrapping and resting
8:30 - how to make Alabama white sauce
9:19 - side by side comparison
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