This authentic Texas-style brisket is a masterpiece of patience and flavor. The boneless beef brisket is seasoned simply with paprika and black pepper, then slow-cooked over low coals for hours until it reaches fork-tender perfection. The magic happens in the pan drippings, which are transformed into a rich, tangy sauce using ketchup, lemon juice, and Worcestershire sauce. The result is a smoky, savory dish with a beautiful bark and juicy interior. It&# 226;ÂÂs the ultimate centerpiece for BBQ gatherings, holidays, or a special weekend meal. Serve it sliced against the grain with your favorite sides for a hearty, satisfying experience that captures the true spirit of Texas barbecue.
Texas Barbequed Beef Brisket
Description
This authentic Texas-style brisket is a masterpiece of patience and flavor. The boneless beef brisket is seasoned simply with paprika and black pepper, then slow-cooked over low coals for hours until it reaches fork-tender perfection. The magic happens in the pan drippings, which are transformed into a rich, tangy sauce using ketchup, lemon juice, and Worcestershire sauce. The result is a smoky, savory dish with a beautiful bark and juicy interior. It’s the ultimate centerpiece for BBQ gatherings, holidays, or a special weekend meal. Serve it sliced against the grain with your favorite sides for a hearty, satisfying experience that captures the true spirit of Texas barbecue.Ingredients
Directions
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Trim the external fat on the beef brisket to a 1/4 inch thickness.
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Combine the paprika and 1/2 teaspoon of the black pepper in a small bowl.
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Rub the spice mixture evenly over the entire surface of the beef brisket.
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Place the brisket, fat side down, in an 11 1/2 x 9-inch disposable foil pan.
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Add 1 cup of water to the pan.
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Cover the pan tightly with aluminum foil.
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Prepare your smoker or grill with a single layer of coals with space between them to maintain very low heat.
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Place the covered pan in the center of the grid over the coals and cover the cooker.
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Cook for 5 to 6 hours, turning the brisket over every 1 1/2 hours.
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Use a baster to remove excess fat from the pan as it accumulates during cooking.
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Add 1/2 cup of water to the pan if needed to prevent drying out.
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Add briquettes as necessary to maintain a very low temperature throughout the cooking process.
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Remove the brisket from the pan and place it on the grill grid, fat side down, directly over the coals.
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Reserve the pan drippings for the sauce.
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Cover the cooker and continue cooking the brisket for 30 minutes to 1 hour to brown the exterior.
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Meanwhile, skim the fat from the reserved pan drippings.
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Combine the skimmed drippings with butter, grated onion, ketchup, lemon juice, Worcestershire sauce, hot pepper sauce, and the remaining 1/2 teaspoon black pepper in a saucepan.
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Simmer the sauce over low heat until slightly thickened.
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Slice the brisket against the grain and serve with the sauce.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 250.0kcal
- % Daily Value *
- Total Fat 15.0g24%
- Saturated Fat 6.0g30%
- Cholesterol 78.0mg26%
- Sodium 72.0mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 26.0g52%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Monitor the heat carefully; the goal is low and slow cooking, not high heat searing. The brisket is done when it is fork-tender.
For best results, use a meat thermometer to ensure the internal temperature reaches at least 195ðF (90ðC) for optimal tenderness.
Leftover brisket can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven with a splash of broth or sauce to retain moisture.
If you do not have a charcoal smoker, you can use a gas grill with indirect heat and wood chips for smoke flavor, or cook covered in an oven at 275ðF (135ðC).
The sauce can be adjusted to taste; add more hot sauce for extra kick or more ketchup for sweetness.
