Real Barbecue Brisket Recipes

TEXAS BARBECUE BRISKET

Steps:

• To make the barbecue sauce, heat the oil in a frying pan, then cook onion and garlic for a few mins until soft. Add the rest of the sauce ingredients to the pan with a good pinch of salt and simmer for 20 mins. Use a hand blender or food processor to whizz to a smooth purée.
• Heat oven to 150C/130C fan/gas 2. Make the rub by mixing all the ingredients together with a pinch of salt. Rub the mix all over the beef and set aside.
• In a large roasting tin, mix the beef stock and ½ the barbecue sauce. Add the brisket to the tin, cover tightly with foil, then cook for 4-5 hrs until the meat is really tender when you push a fork into it. The beef can be prepared the night before - just leave it to cool in the tin covered with foil, but don't refrigerate.
• To finish the beef, get a barbecue fired up and wait until the coals are completely ashen - you want a low, not fierce, heat. Lift the beef out of the roasting tin and place on the barbecue to char. If your barbecue has a lid, close it now. Cook for about 20 mins, turning it carefully with tongs, until lightly charred all over and heated through. Lift onto a board and serve sliced with the remaining barbecue sauce on the side.

BRISKET WITH BBQ SAUCE

Steps:

• Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.
• Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.
• In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.
• Pour sauce over meat slices in pan. Cover and bake for 1 more hour.

REAL TEXAS BRISKET (SMOKED) (SOUTHWEST)

Steps:

• Trim brisket leaving 1/2" layer of fat on top. Determine the direction of the grain of the meet and cut off a slice across the grain. This way when the meet is done, and covered with a dark brown crust, you'll be able to see which direction you should slice.
• Brush with 1/4 cup of lemon juice (bottle juice is fine).
• In a bowl, combine lemon pepper, oregano, celery salt, garlic salt, and seasoned salt.
• Rub brisket with 1/2 of this mixture, cover with plastic wrap and chill overnight.
• Remove brisket and let it come to room temp before cooking. Putting a cold piece of meat in a smoker is a sure fire recipe for disaster--the meet will be very bitter.
• Prepare your smoker according to the manufacturer's direction. Heat the smoker to 225°F at the cooking level.
• Place the brisket in the smoker, fat side up.
• Keep the temperature as close to 200°F as you can for the first 2-3 hours by adjusting the air intake, and adding small pieces of wood every 30 minutes. Do not adjust the out vent, it should always remain full open. You know your cooking properly when there is very little smoke coming out of the smoker, and the hot air coming out of the top vent is clear for the first foot, then it turns to a grayish white smoke. If smoke is billowing out of every opening, the smoke is cold and the air flow is too low--your brisket will taste like tar. You can let the temperature creep up to 225°F , but not much over that.
• In a small bowl, combine the Worcestershire sauce, and remaining lemon juice and rub mixture.
• Mop on the sauce every hour as you turn the meat. Be sure to turn the meat over and also rotate to ensure even cooking. This should be the only time you open the cooking area.
• Smoke 1 1/4 to 1 1/2 hours per pound, until the internal temperature is 190°F . If you go much past that, your brisket will not slice up, and you'll have pulled beef.
• Remove and wrap in aluminum foil. Let the meat rest for about 1 hour.
• Cut the point (the pyramid shaped portion) off following a natural fat layer between the point and the flat.
• Trim off excess fat.
• Slice the brisket across the grain, using the starter slice you should have done at the beginning as a guide. Slices should be 1/4" thick. If a portion of brisket is falling apart rather than slicing, don't despair. Save the shredded portions and the burnt ends. They will make the best BBQ beef sandwiches later, when chopped and mixed with BBQ sauce.

THE ONE AND ONLY BARBECUED BRISKET

Steps:

• The day before serving pat the dry rub into every pore on the brisket and place in a large bag, or wrap tightly in plastic wrap, to marinate overnight.
• Early in the morning take brisket out of refrigerator and bring to room temperature while you start your fire and heat to 210ºF.
• Place brisket on opposite side from the firebox with the fat side up, so juices will help baste the meat.
• Maintain pit temperature between 180º and 220º and smoke 1 hour to 1 1/4 hours per pound.
• Every hour or so, if you have to use mop sauce you may do so.
• (The fat is going to keep the meat moist.) Remove brisket and let sit for 20 minutes.
• Cut the fatty top section away from the top section and the second section.
• Slice both brisket sections across the grain.
• Serve the barbeque sauce on the side, not on the meat.

REAL BARBECUE BRISKET

Steps:

• 1. First things first. Take the brisket out of the fridge at least 2-3 hours ahead of cooking, so it can get to room temperature.
• 2. Get your smoker going. I use nothing but seasoned wood - oak, post oak, when I can get it, hickory, cherry, or any combination. Its just fine to use charcoal and wood chunks. Just don't soak them. Otherwise you're steaming the food. You want a bed of coals and a temperature in the smoke chamber of 225-250 degrees.
• 3. While the fire is getting ready, in a bowl, mix the rest of the ingredients. If you don't want to use the coriander, that's fine. My people like the extra flavor it imparts into the meat, slight tho it may be. If you want to inject your brisket with beef stock or beef bone broth that's fine too. Use 1/3-1/2 cup of the rub on each side of the brisket. When its good and coated, put it in the middle of the smoke chamber. and close the lid.
• 4. Try and keep the temperature between 225-250, adding wood or charcoal (or both) as necessary. I don't normally go by meat temperature, but for those doing this the first time, cook the meat until the temperature gets to 165-175 (see picture). At this point, using your fingers (best tools known to man), press various parts of the meat to get an idea of what the meat feels like during the cook. Once you reach that temp, wrap the brisket. I use pink butcher paper, but you can use aluminum foil, if you don't have the paper (see it here: https://www.amazon.com/pink-butcher-paper/s?k=pink+butcher+paper). Put it back on the smoker, and cook until the temp reaches 203-205. Some folks cook it to 195-205. But you want as much of the fat to render as you can get without ruining the brisket (read: overcook). And I like 203-205.
• 5. So when its done or up to temp, take it off the smoker, put it in a roasting pan or deep dish (to catch the liquid that inevitably escapes the paper/foil) and let it rest in the oven (DO NOT TURN OVEN ON) with the door closed for about 2 hours. When you can't wait any longer, and the hungry hordes invade your kitchen, take it out of the oven, remove the paper, and transfer very, VERY carefully to a cutting board for slicing. Slice it thick or thin, whatever floats your boat. You can use some of the liquid that escaped the butt to add some flavor to your favorite store-bought barbecue sauce. Or, you can add it to your favorite recipe. Just make sure you taste the sauce after each small addition. A little goes a long way. Serve with white bread, Texas toast, or corn bread, pickles, barbecue onions and cole slaw. Or whatever you like. My family likes it all!