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Beef brisket recipe

This is a recipe for Texas BBQ of beef brisket. It is thought possible that it was the cooking and preparing of this meat that may have instigated the Texas BBQ process. Germans immigrated to Texas in the late 1800's/early1900's and fitted well into the Texas cattle industry because of their butchering and sausage-making skills. They were experienced at making the most of the tougher, cheaper cuts of meat such as beef brisket, a normally tough meat which was usually pickled, boiled, or braised until tender. Open-pit cooking (or grilling) was already popular in Texas but grilling it wasn't an option, so they started cooking it slowly on closed pits. After about 15 hours cooking this way the meat was tender with a great smoky flavour and very little fat. This technique is still the best way to get great beef brisket. So, here's a recipe for Texas BBQs... it assumes you are using a smoker not just a grill...

Ingredients:

• 7-10 lb untrimmed beef brisket with fat on one side (or
  you can use 2 if your smoker is big enough, saving
  wood and charcoal)
• 4 tablespoons salt
• 1/2 teaspoon ground cumin
• 3/4 teaspoon dried coriander
• 2 teaspoons dry mustard
• 2 tablespoons brown sugar
• 2 teaspoons garlic powder
• 2 teaspoons dried basil
• 2 teaspoons onion powder
• 1/2 teaspoon dried savory
• 1 teaspoon black pepper

Preparation:

Put all the ingredients except the brisket in a ziplock bag, seal and shake them well. Rub all but a 1/4 cup of the mixture really well all over the brisket then store it overnight in a shallow baking pan, sealed well with foil.

Cooking Method:

Note: This is a long slow process so you will need to start cooking the evening before. The process can't be rushed or you'll end up with smoked shoe leather! Put about 5-10 lbs of charcoal in your smoker. Soak mesquite, hickory, pecan or fruitwood chips in a pan of water for at least 30 minutes. (Just about any hardwood can be used for smoking meat just use the easiest to find or the one that you think produces the best smoked flavour.)

The whole process will take 2 separate fires (because of the length of time) and up to 20lbs. of charcoal, so make sure you have plenty of charcoal and wood chips. Sprinkle the charcoal with wood chips to light them easily and add a few more until the fire is going well. Never use charcoal lighter fluids or other lighters or your brisket will probably taste like the lighter used! Don't let the smoker's water pan go dry.

Once the fire settles and the coals turned grey, put the uncovered brisket on the smoker, fat side up. Allow it to smoke for about 4-6 hours, add chips more throughout the cooking; don't let the water go dry. Next, double wrap the brisket with heavy-duty aluminum foil and put it to one side while you build a new fire. Allow the brisket to cook undisturbed on this new fire for another 8 hours; you don't need to add any more chips on this fire.

Carefully remove the beef brisket from the smoker and allow it to stand for at least quarter of an hour before slicing. When you're ready to eat, unwrap the brisket and slice diagonally across the grain in about 3/8" slices. Trim off any excess fat. One beef brisket will serve 10 or more people. If you carefully follow the recipe above you are in for a real treat using this recipe for Texas BBQs!

Using great recipes for Texas BBQ is a simple way to spice up any cookout.

Article Source: EzineArticles.com

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