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How To make Texas Marinated Brisket
3 tbsp vegetable oil
10 lg cloves garlic -- finely chopped
1 c finely chopped onion
1/3 c red wine or cider vinegar
1 1/2 tbsp fresh lemon juice
1 1/2 tbsp hot pepper sauce
2 tbsp ketchup
2 tbsp dry mustard
1 1/2 tsp cayenne pepper
1 6 lb beef brisket
Heat oil in medium-size saucepan over medium heat. Add garlic and onion; cook for 8 minutes or until softened. Stir in vinegar, lemon juice, hot sauce, ketchup, mustard and cayenne. Simmer, covered, 15 minutes. Remove from heat; let stand 20 minutes or until cooled.
Place meat in roasting pan. Brush both sides of meat with sauce, spooning any remaining sauce on top. Cover ;refrigerate overnight.
To bake; heat oven to 350
How To make Texas Marinated Brisket's Videos
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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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Smoked Bourbon Marinated Brisket
Marinating brisket is not traditional, but the result was absolutely amazing. This process works particularly well if you use a pellet smoker, as developing bark can be more difficult. The sugars and flavors on the surface start to caramelize for an incredible final product.
Marinade:
1/2 cup Smoked Bourbon
1/2 cup maple syrup
1/2 cup soy sauce
1/2 cup Dijon mustard
2T Worcestershire
4 cloves chopped garlic
2 chopped chipotle peppers in adobo
#brisket #marinade #juicybrisket #juicy #bbq
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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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REAL Texas Brisket Recipe (Cooked by a Texan)
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There is REAL Texas Brisket and then there is Texas Style Brisket. The difference is the true Texan behind the smoker – hey, I'm just sayin! Check out this video to see how you cook a Texas Brisket from start to finish – trim, rub, cook and slicing perfection.
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I tried the NEW 4-2-10 BRISKET method
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0:00 - intro
0:22 - explaining the new method
1:06 - trimming the brisket
1:30 - seasoning
2:38 - Borniak smoker setup
3:52 - place the brisket and first stage
4:17 - second stage
5:32 - entering the third stage
5:58 - special trick
7:08 - wrapping
7:32 - the last stage
9:15 - the next day
9:44 - opening the brisket package
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