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Texas Barbequed Beef Brisket

Texas Barbequed Beef Brisket recipe image
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;€™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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 250.0
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&# 226;€™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
  • 6 to 8 lbs Boneless beef brisket
  • 2 ts Paprika
  • 1 ts Ground black pepper
  • 1 tb Butter
  • 1 ea Medium onion, grated
  • 1 1/2 c Catsup
  • 1 tb Fresh lemon juice
  • 1 tb Worcestershire sauce
  • 1 ts Hot pepper sauce
Directions
  1. 1
    Trim the external fat on the beef brisket to a 1/4 inch thickness.
  2. 2
    Combine the paprika and 1/2 teaspoon of the black pepper in a small bowl.
  3. 3
    Rub the spice mixture evenly over the entire surface of the beef brisket.
  4. 4
    Place the brisket, fat side down, in an 11 1/2 x 9-inch disposable foil pan.
  5. 5
    Add 1 cup of water to the pan.
  6. 6
    Cover the pan tightly with aluminum foil.
  7. 7
    Prepare your smoker or grill with a single layer of coals with space between them to maintain very low heat.
  8. 8
    Place the covered pan in the center of the grid over the coals and cover the cooker.
  9. 9
    Cook for 5 to 6 hours, turning the brisket over every 1 1/2 hours.
  10. 10
    Use a baster to remove excess fat from the pan as it accumulates during cooking.
  11. 11
    Add 1/2 cup of water to the pan if needed to prevent drying out.
  12. 12
    Add briquettes as necessary to maintain a very low temperature throughout the cooking process.
  13. 13
    Remove the brisket from the pan and place it on the grill grid, fat side down, directly over the coals.
  14. 14
    Reserve the pan drippings for the sauce.
  15. 15
    Cover the cooker and continue cooking the brisket for 30 minutes to 1 hour to brown the exterior.
  16. 16
    Meanwhile, skim the fat from the reserved pan drippings.
  17. 17
    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.
  18. 18
    Simmer the sauce over low heat until slightly thickened.
  19. 19
    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 195°F (90°C) 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 275°F (135°C).

The sauce can be adjusted to taste; add more hot sauce for extra kick or more ketchup for sweetness.

Keywords: texan, brisket, bbq, beef, smoked, barbecue, slow-cooked, pit, sauce, main, dinner, summer, outdoor, grill, meat, traditional
Read it online: https://www.chefs-mate.com/recipe/texas-barbequed-beef-brisket/