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The time you invest in this barbecued beef
brisket will pay big dividends. Serve this smoked beef brisket
with your favorite barbecue sauce.
Texas Smoked Barbecue
Brisket
- 1 (10 to 12 pounds) beef brisket
1/4 cup kosher salt
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup ground cumin
1/4 cup chili powder
1/4 cup freshly cracked black pepper
2 tablespoons cayenne pepper
1/2 cup paprika
- In a large bowl, combine the salt, sugar,
brown sugar, cumin, chili powder, black pepper, cayenne pepper
and paprika and mix well. Rub brisket thoroughly with this mixture
and set aside.
- Build a fire in one half of a large grill.
For best results, use an aromatic wood such as mesquite.
- When fire is ready, place brisket on grill,
making sure that it is not above any part of the fire. Close
grill cover and open vent about 1/2-inch.
- Feeding the fire periodically, cook for
8 to 10 hours or until the internal temperature is 165º
to 170ºF (approximately 75ºC) and the meat is very
tender. The exterior of the meat should be very black.
- Remove from the fire, trim off excess
fat and carve against the grain into very thin slices.
Makes 8 servings.
Cook's Tip: Hickory wood may also be used.
Recipe and photograph provided courtesy
of the Texas Beef Council and Beef It's Whats For Dinner.
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