Mesquite Smoked Texas Brisket
From lillyann 16 years agoIngredients
- 1 (4-pound) beef brisket, trimmed shopping list
- 2 tablespoons dark brown sugar shopping list
- 2 tablespoons chili powder shopping list
- 2 tablespoons paprika shopping list
- 2 tablespoons salt shopping list
- 1 tablespoon garlic powder shopping list
- 1 tablespoon onion powder shopping list
- 1 tablespoon black pepper shopping list
- 1 tablespoon cayenne shopping list
- 2 teaspoons dry mustard shopping list
- 2 teaspoons ground cumin shopping list
- Mesquite wood chips shopping list
- Barbecue Sauce: shopping list
- 2 tablespoons vegetable oil shopping list
- 3/4 cup chopped yellow onions shopping list
- 2 tablespoons chopped garlic shopping list
- 4 cups ketchup shopping list
- 1/2 cup dark brown sugar shopping list
- 2 tablespoons cane syrup shopping list
- 1/2 cup apple cider vinegar shopping list
- 1/2 cup yellow mustard shopping list
- 1/4 cup worcestershire sauce shopping list
- 3 tablespoons hot red pepper sauce shopping list
- 2 teaspoons Southwest Texas seasoning, recipe follows shopping list
- 1/2 teaspoon red pepper flakes, or more to taste shopping list
- Southwest Texas Seasoning: shopping list
- 2 1/2 tablespoons paprika shopping list
- 2 tablespoons salt shopping list
- 2 tablespoons garlic powder shopping list
- 1 tablespoon black pepper shopping list
- 1 tablespoon onion powder shopping list
- 1 tablespoon cayenne pepper shopping list
- 1 tablespoon dried leaf oregano shopping list
- 1 tablespoon dried thyme shopping list
How to make it
- 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.
- Remove the meat from the refrigerator and let come to room temperature.
- 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 a large sheet of heavy aluminum foil. Place on a baking sheet and roast until tender and an instant-read thermometer registers an internal temperature of 140 to 145 degrees F., about 2 to 3 hours. Remove the meat from the oven and let rest for 20 minutes before carving the meat against the grain.) Serve with Barbecue Sauce on the side for dipping.
- 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, Southwest Texas Seasoning, 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. Yield: about 4 cups
- Southwest Texas Seasoning:
- Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup
- note: EVEN BETTER when brisket is marinated overnight in a large ziplock freezer bag--in the fridge!
The Rating
Reviewed by 10 people-
I'm working on this tonight with a 12 pound brisket. I'm very excited about the outcome. I'll let you know how it turned out.
Thanks.vino4dino in Baltimore loved it -
Wow, that is a long ingredients list but I do love the way this sounds and this sounds very very good. I think it will be worth the trouble of making. Got my 5. Great post, thanks :)
danadooley in Singapore loved it -
since my trip to texas to see my son we went brisket enjoying a diffrent place every day. really loved it and i have been wanting to try it my self so now thanks to your recipe i will cant wait but i will the over night in the fridge sounds like a wi...more
maywest in Tangerine loved it
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