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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.
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Texas Style BBQ Beef Ribs!
A simple recipe for Texas Beef Back Ribs, smoked on the Gator Pit offset smoker using pecan wood.
Rub Recipe:
1 cup kosher salt
1 cup ground black pepper
2 tbs adobo seasoning
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Texas Style BBQ Beef Ribs | Chuds BBQ
Also known as Dino Ribs, these large ribs cooked low and slow on the offset smoker makes super tender meat. It's a Texas barbecue essential!
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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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How To Make Smoked Brisket Made Easy for Beginners
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How To Make Smoked Brisket Made Easy for Beginners
Today I show you a good guide for How To Make Smoked Brisket Made Easy for Beginners. This will enable you to be smoke your very own brisket easily on a pellet smoker.
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The guidelines for this cook:
1.) Ran the pit temperature at 225 until the first checkpoint roughly 2 hours into this cook just to try and get more smoke flavor into the brisket on the front end of this cook.
2.) CHECKPOINT 1 - Check the progress of the cook to see if the brisket is cooking too fast. Too fast is indicated by burning on the edges. Adjust accordingly.
3.) Ran the pit temperature at 250 from the 2 hour mark until 5.5 hour mark for our 2nd checkpoint.
4.) CHECKPOINT 2 - Check the color of the brisket to see if it is where we want it to be and also check for pooling of juices n the brisket, dryness of the brisket and to see if the bark has set yet. Adjust temperatures as needed and moisturize where needed. Wrap the brisket if the color is right and run the pit temperature up to 275.
5.) Once you have the brisket wrapped it's best to check the tenderness of the brisket once an hour until the brisket hits the tenderness you are looking for.
6.) When the tenderness is achieved, pull the brisket off the pit to rest. Leave the brisket wrapped in the butcher paper and rest down to 150 degrees before slicing.
7.) Once 150 internal temperature is reached, slice and enjoy...
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The Art of Grilling: How to Grill a Steak
Karl Engel, head chef of award winning BBQ team Pigcasso ( shows shows us how to grill the perfect steak.
Music: Mike's Blues & Whiskey on the Mississippi by Kevin MacLeod
Video edited by Jordan Crowder:
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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