| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

The time you invest in this brisket will pay big dividends.

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

1. 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.
2. Build a fire in one half of a large grill. For best results, use an aromatic wood such as mesquite.
3. 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.
4. Feeding the fire periodically, cook for 8 to 10 hours or until the internal temperature is 165º to 170ºF and the meat is very tender. The exterior of the meat should be very black.
5. Remove from the fire, trim off excess fat and carve against the grain into very thin slices.

Makes 8 servings.

Cook's Tip: Serve with your favorite barbecue sauce.

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.