Smoked Texas Brisket
Most folks who have lived in Texas and love to Grill or Bar B Que have a great Smoked Brisket recipe. All the recipes vary somewhat as well as the cooking methods, however I have yet to eat a bad Smoked Brisket. Recently we had our Annual Picnic for our friends and one of the things we had on the menu was our Smoked Texas Brisket. Today I am sharing our Smoked Texas Brisket recipe with all of you.
Just Look At That Beautiful Red Smoke Ring
2 teaspoons Chili Powder
1 teaspoon Chipotle Chili Powder
2 teaspoons Garlic Powder
1 teaspoon Onion Powder
2 teaspoon Mustard Powder
2 Tablespoons Brown Sugar
2 Tablespoons Salt
3 to 4 Tablespoons Black Pepper
Mix the rub together in a small bowl
Rendered Brisket Fat
Trim the brisket of excess fat leaving at least 1/4 inch of fat to ensure moisture and taste. Place the trimmed fat in a hot sauce pan and cook until the fat is rendered. Strain in a glass container. The Rendered Fat can be frozen for up to 3 months. It gives a lot of added flavor to your grilled steaks.
The Mop
1 1/2 teaspoons Chili Powder
1 teaspoon Chipotle Chili Powder
1 teaspoon Cumin
2 Tablespoons Brown Sugar
1 Tablespoon Smoked Paprika
2 teaspoons Black Pepper
1 teaspoon Salt
4 cloves Garlic, chopped fine
1 Green Bell Pepper, chopped fine
1 yellow onion, chopped fine
1 Tablespoon Rendered Brisket Fat (See Rendered Brisket Fat)
1/4 cup Ketchup
1/4 cup Apple Cider Vinegar
3 Tablespoons Steak Sauce (A-1)
4 Tablespoons Worcestershire
Dash Tabasco
1/8 teaspoon cayenne pepper
1 cup beef stock or broth
3 cups Apple Juice
In a medium sauce pan, melt 1 tablespoon of the Rendered Brisket Fat, then cook the Onions, Bell Pepper and Garlic until the Onions are clear, add the seasons and the liquid. Cook on medium heat for 5 minutes and simmer for 20 minutes. Will store in a glass container in the refrigerator for several weeks.
Bar B Que Sauce
1 medium yellow onion, chopped
3 cloves minced Garlic
1 cup Ketchup
1/4 cup vinegar
1/4 cup Worcestershire
1/2 cup Honey
1 teaspoon salt
1 teaspoon pepper
1/8 teaspoon cayenne pepper
In a medium sauce pan sweat the onions until clear. Add all the remaining ingredients mixing well. Bring to a boil and reduce the heat to medium low and cook for 15 minutes. The Sauce will be ready for use at that point. Will store in a glass container in the refrigerator for several weeks.
The Method
Wash and dry the Brisket. Trim the Fat leaving 1/4 to 1/2 inch of fat on the Brisket. Rub the brisket all over very good with the Brisket Rub (see recipe above). Place in a glass container cover with clear wrap and refrigerate overnight.
The Fire
We use Pecan Wood and sometimes Mesquite Wood
The temperature of the fire is 300 degrees when we place the brisket on the cooking rack. Fat cap is up because the fire is to one side. The temperature will drop to between 250 and 225, we want it to come back down to 225.
The Stall
After about 3 hours the inside temperature of meat will reach about 150 degrees. This is what is referred to as The Stall.
It is at this point that we begin to mop the hot Mop Sauce on the meat
Mop the meat frequently to keep it moistened during this period
The meat will stay at this temperature for about 4 to 5 hours.
Finish and Rest
When the inside temperature of the meat reaches 175 degrees, we remove it from the fire and wrap it in foil paper, then wrap it in a heavy terry towel, then we place it in a plastic cooler to rest for about 2 to 3 hours.
Slice The Brisket
Slice The Brisket against the grain with a very sharp knife
It is ready to serve or can be frozen for future use. If we are freezing it I pour a little of the mop sauce over the brisket to keep it moist in the re-heating process.
Render The Fat
Store The Rendered Fat In A Glass Container
Fire Up The Smoker
Make The Mop
At The Stall Begin To Mop
Wrap In Foil
Wrap In Terry Towel
Slice The Brisket
Just Look At That Beautiful Red Smoke Ring
Smoked Texas Brisket
Miz Helen's Kitchen
12 to 15 pound Packer Brisket
The Rub
1 Tablespoon Cumin2 teaspoons Chili Powder
1 teaspoon Chipotle Chili Powder
2 teaspoons Garlic Powder
1 teaspoon Onion Powder
2 teaspoon Mustard Powder
2 Tablespoons Brown Sugar
2 Tablespoons Salt
3 to 4 Tablespoons Black Pepper
Mix the rub together in a small bowl
Rendered Brisket Fat
Trim the brisket of excess fat leaving at least 1/4 inch of fat to ensure moisture and taste. Place the trimmed fat in a hot sauce pan and cook until the fat is rendered. Strain in a glass container. The Rendered Fat can be frozen for up to 3 months. It gives a lot of added flavor to your grilled steaks.
The Mop
1 1/2 teaspoons Chili Powder
1 teaspoon Chipotle Chili Powder
1 teaspoon Cumin
2 Tablespoons Brown Sugar
1 Tablespoon Smoked Paprika
2 teaspoons Black Pepper
1 teaspoon Salt
4 cloves Garlic, chopped fine
1 Green Bell Pepper, chopped fine
1 yellow onion, chopped fine
1 Tablespoon Rendered Brisket Fat (See Rendered Brisket Fat)
1/4 cup Ketchup
1/4 cup Apple Cider Vinegar
3 Tablespoons Steak Sauce (A-1)
4 Tablespoons Worcestershire
Dash Tabasco
1/8 teaspoon cayenne pepper
1 cup beef stock or broth
3 cups Apple Juice
In a medium sauce pan, melt 1 tablespoon of the Rendered Brisket Fat, then cook the Onions, Bell Pepper and Garlic until the Onions are clear, add the seasons and the liquid. Cook on medium heat for 5 minutes and simmer for 20 minutes. Will store in a glass container in the refrigerator for several weeks.
Bar B Que Sauce
1 medium yellow onion, chopped
3 cloves minced Garlic
1 cup Ketchup
1/4 cup vinegar
1/4 cup Worcestershire
1/2 cup Honey
1 teaspoon salt
1 teaspoon pepper
1/8 teaspoon cayenne pepper
In a medium sauce pan sweat the onions until clear. Add all the remaining ingredients mixing well. Bring to a boil and reduce the heat to medium low and cook for 15 minutes. The Sauce will be ready for use at that point. Will store in a glass container in the refrigerator for several weeks.
The Method
Wash and dry the Brisket. Trim the Fat leaving 1/4 to 1/2 inch of fat on the Brisket. Rub the brisket all over very good with the Brisket Rub (see recipe above). Place in a glass container cover with clear wrap and refrigerate overnight.
The Fire
We use Pecan Wood and sometimes Mesquite Wood
The temperature of the fire is 300 degrees when we place the brisket on the cooking rack. Fat cap is up because the fire is to one side. The temperature will drop to between 250 and 225, we want it to come back down to 225.
The Stall
After about 3 hours the inside temperature of meat will reach about 150 degrees. This is what is referred to as The Stall.
It is at this point that we begin to mop the hot Mop Sauce on the meat
Mop the meat frequently to keep it moistened during this period
The meat will stay at this temperature for about 4 to 5 hours.
Finish and Rest
When the inside temperature of the meat reaches 175 degrees, we remove it from the fire and wrap it in foil paper, then wrap it in a heavy terry towel, then we place it in a plastic cooler to rest for about 2 to 3 hours.
Slice The Brisket
Slice The Brisket against the grain with a very sharp knife
It is ready to serve or can be frozen for future use. If we are freezing it I pour a little of the mop sauce over the brisket to keep it moist in the re-heating process.
Rub The Brisket
Render The Fat
Store The Rendered Fat In A Glass Container
Fire Up The Smoker
Make The Mop
At The Stall Begin To Mop
Wrap In Foil
Wrap In Terry Towel
Slice The Brisket
Enjoy!
I Serve The Bar B Que Sauce On The Side
This is an all day process, but well worth it. Just gather up some friends good music and cool drinks and enjoy the day, at the end the reward is some of the best brisket ever.
I sure am glad that you stopped by to enjoy some of this Smoked Texas Brisket with us. Of course I have a little bag of brisket for you to take home and enjoy. Your visits are always special to me so I hope you will come back soon!
Peace and Joy
Miz Helen
This Post Is Linked To
Hot Fun In The Summertime
Cast Party Wednesday
Whacha' Whipped Up Wednesday
What's Cookin Wednesday
Totally Tasty Tuesday
Tasty Tuesday
Trick or Treat Tuesday
Tuesday At The Table
Tempt My Tummy Tuesday
Hunk of Meat Monday
Makin' You Crave Monday
Melt In Your Mouth Monday
Mix It Up Monday
This Post Is Linked To
Hot Fun In The Summertime
Cast Party Wednesday
Whacha' Whipped Up Wednesday
What's Cookin Wednesday
Totally Tasty Tuesday
Tasty Tuesday
Trick or Treat Tuesday
Tuesday At The Table
Tempt My Tummy Tuesday
Hunk of Meat Monday
Makin' You Crave Monday
Melt In Your Mouth Monday
Mix It Up Monday
Older Post
My kind of BBQ! When's the party?
ReplyDeleteWOW that smoke ring is awesome!!!
ReplyDeleteMy mouth is watering over here, Miz Helen! This one is going into my recipe file for our next BBQ :)
ReplyDeleteOh My Goodness! This looks delicious!!!!
ReplyDeleteSo if you freeze and overnight I could be enjoying this tomorrow? LOL! Makes my mouth water, I am printing this recipe and will try this soon! Hugs, Lynn
ReplyDeleteOh man... this looks so awesome. I wish we had a barbq! But Im pinning it anyway because its so great others need to see it, and Ill save it for the day we do get a grill. Thanks!
ReplyDeleteOh my! Yes! Do you deliver Miz Helen?! ;) This looks so good ... pinned!
ReplyDeleteLooks delicious! Perfect for summer parties!
ReplyDeleteWow, so wishing I could stop by for this! Love your smoker, looks like fun:@)
ReplyDeleteOh I wish I were at your house!! I LOVE brisket, but never make it and don't own a smoker. I'll just salivate here alone. Yummy!!!
ReplyDeleteWow, that sounds like something I would have to try if I ever came across it.
ReplyDelete-h
I never saw the brisket wrapped in a towel; I can't wait to try this! We love our smoker too...thanks so much for sharing at Mix it up Monday :)
ReplyDeleteThat is amazing!
ReplyDeleteWOW this looks amazingly good. I'm not much of a meat cooker but I'm passing this on to someone who is so I can have some. Thanks for sharing on Whatcha Whipped Up!
ReplyDeleteOh man... this looks so awesome. I wish we had a barbq! But Im pinning it anyway because its so great others need to see it, and Ill save it for the day we do get a grill. Thanks!
ReplyDeletetexas best brisket