Google
 

Tuesday, July 15, 2008

BBQ Texas Brisket part four - Aha!

Texas Brisket
Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Tug Boat Catering - Michael's Smokehouse
1 (5 to 6-pound) brisket, trimmed but left with a layer of fat about 1/4- inch thick
6 tablespoons House Seasoning, recipe follows
3 tablespoons chili powder
1 1/2 teaspoons brown sugar
1 1/2 teaspoons onion powder
1 teaspoon dried oregano
1 teaspoon cayenne pepper
6 cups hickory wood chips, soaked in water for 30 minutes

Rinse brisket thoroughly under cold water and pat dry with paper towels. In a small bowl, mix together House Seasoning, chili powder, brown sugar, onion powder, oregano and cayenne. Rub brisket with the rub on all sides.

Follow directions on your grill/smoker for indirect grilling. Place the soaked chips into the chip box, or make a pouch with tin foil for the chips, then place pouch directly on the coals. Place brisket fat side up in a large disposable aluminum pan and place in the center of the grate and cover the grill.

Slow grill the brisket until tender and an instant-read thermometer inserted in the center of the meat reads about 190 degrees F, about 6 hours. Add coals and wood chips as necessary to maintain a constant temperature. Transfer the brisket to a cutting board to rest for about 10 minutes. Slice the brisket across the grain and serve.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Yield: 1 1/2 cups

Other Recipes from this Episode
Hot Slaw
Slow Cooker Pinto Beans
Strawberry and Cream Pie

More Recipes Like This

* Barbecued Texas Beef Brisket
* Wood Chick's BBQ Smoked Beef Brisket
* Barbecued Texas-Style Beef Brisket
* Texas Oven-Roasted Beef Brisket
* Emeril's Texas-Style SmokeRecipes : Texas Brisket : Food Network

No comments: