A very good looking recipe from food.com.Reference Attribution Link:
Texas-Style Smoked Brisket:
- Ready In:
- 6hrs
- Ingredients:
- 31
- 4
lbs beef brisket, trimmed
- 2
tablespoons dark brown sugar
- 2
tablespoons chili powder
- 2
tablespoons paprika
- 2
tablespoons salt
- 1
tablespoon garlic powder
- 1
tablespoon onion powder
- 1
tablespoon black pepper
- 1
tablespoon cayenne
- 2
teaspoons dry mustard
- 2
teaspoons ground cumin
mesquite wood chips
Barbecue Sauce
- 2
tablespoons vegetable oil
- 3⁄4
cup chopped yellow onion
- 2
tablespoons chopped garlic
- 4
cups ketchup
- 1⁄2
cup dark brown sugar
- 2
tablespoons cane syrup
- 1⁄2
cup apple cider vinegar
- 1⁄2
cup yellow mustard
- 1⁄4
cup Worcestershire sauce
- 3
tablespoons hot red pepper sauce
- 1⁄2
teaspoon red pepper flakes, more to taste
Essence Creole Seasoning
- 2 1⁄2
tablespoons paprika
- 2
tablespoons salt
- 2
tablespoons garlic powder
- 1
tablespoon black pepper
- 1
tablespoon onion powder
- 1
tablespoon cayenne pepper
- 1
tablespoon dried oregano leaves
- 1
tablespoon dried thyme
directions
- Set the brisket on a large sheet of plastic wrap.
- In a medium bowl combine the dark brown sugar, chili power, paprika, salt, garlic powder, onion powder, black pepper, cayenne, dry mustard, and cumin thoroughly.
- Rub the mixture onto the brisket and wrap tightly in the plastic wrap.
- Place on a baking sheet and let marinate refrigerated at least 6 hours or overnight.
- Remove the meat from the refrigerator and let come to room temperature.
- Soak mesquite wood chips in a large bowl of water for 1 to 2 hours.
- Remove, drain and set aside.
- Prepare a smoker with charcoal and the wood chips according to the manufacturer’s instructions to 180 to 200 degrees F.
- Place the water pan in the smoker and add water to the fill line, about 2/3 full.
- Place the unwrapped brisket on the lower rack off the direct heat, close the lid, and cook, regularly stoking the fire and adding additional chips, until an instant-read thermometer registers an internal temperature of 140 to 145 degrees F, about 4 to 5 hours.
- Remove the meat from the grill and let rest for 20 minutes before carving the meat against the grain.
- (Alternately, prepare a stove-top smoker according to the manufacturer’s instructions. Place the unwrapped brisket on the rack over low heat. Close the lid and smoke for 1 hour. Preheat the oven to 275 degrees F. Remove the meat from the smoker and wrap in) BBQ Sauce: In a large pot, heat the oil over medium-high heat.
- Add the onions and cook, stirring, for 4 minutes.
- Add the garlic and cook, stirring, for 1 minute.
- Add the ketchup, brown sugar, cane syrup, vinegar, mustard, Worcestershire, hot sauce, Essence, and red pepper flakes and bring to a boil.
- Lower the heat and simmer, stirring occasionally, until thickened and the flavors marry, 15 to 20 minutes.
- Remove from the heat and let cool slightly before serving.
- Essence: Combine all ingredients thoroughly and store in an airtight jar or container.
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RECIPE SUBMITTED BY
My name is Kaccy. I’m in my mid 30’s, live in New Mexico. DH is Mike. I have a 22 yr son, Chris. 17 yr step-son, Dallas and 14 yr step-daughter, Ashley. I am a Christian, like to cook, make candles and other crafts. I love outdoors!!! I’m a Artesia Bulldog Fan!!! and a Bronco’s Fan! I waitress and love it. I work at a nice little “brew pub” and just have a blast with my customers.
Notes.. Above information is curated for evaluation and recommendation from food.com
Read article and author info here:
Texas-Style Smoked Brisket
reco smoked brisket