| Beef brisket recipe | | | | overnight in a shallow baking pan, sealed well with foil. |
| This is a recipe for Texas BBQ of beef brisket. It is | | | | Cooking Method: |
| thought possible that it was the cooking and preparing | | | | Note: This is a long slow process so you will need to |
| of this meat that may have instigated the Texas BBQ | | | | start cooking the evening before. The process can't be |
| process. Germans immigrated to Texas in the late | | | | rushed or you'll end up with smoked shoe leather! Put |
| 1800's/early1900's and fitted well into the Texas cattle | | | | about 5-10 lbs of charcoal in your smoker. Soak |
| industry because of their butchering and | | | | mesquite, hickory, pecan or fruitwood chips in a pan of |
| sausage-making skills. They were experienced at | | | | water for at least 30 minutes. (Just about any |
| making the most of the tougher, cheaper cuts of meat | | | | hardwood can be used for smoking meat just use the |
| such as beef brisket, a normally tough meat which | | | | easiest to find or the one that you think produces the |
| was usually pickled, boiled, or braised until tender. | | | | best smoked flavour.) |
| Open-pit cooking (or grilling) was already popular in | | | | The whole process will take 2 separate fires (because |
| Texas but grilling it wasn't an option, so they started | | | | of the length of time) and up to 20lbs. of charcoal, so |
| cooking it slowly on closed pits. After about 15 hours | | | | make sure you have plenty of charcoal and wood |
| cooking this way the meat was tender with a great | | | | chips. Sprinkle the charcoal with wood chips to light |
| smoky flavour and very little fat. This technique is still | | | | them easily and add a few more until the fire is going |
| the best way to get great beef brisket. So, here's a | | | | well. Never use charcoal lighter fluids or other lighters |
| recipe for Texas BBQs... it assumes you are using a | | | | or your brisket will probably taste like the lighter used! |
| smoker not just a grill... | | | | Don't let the smoker's water pan go dry. |
| Ingredients: | | | | Once the fire settles and the coals turned grey, put the |
| - 7-10 lb untrimmed beef brisket with fat on one side | | | | uncovered brisket on the smoker, fat side up. Allow it |
| (or you can use 2 if your smoker is big enough, saving | | | | to smoke for about 4-6 hours, add chips more |
| wood and charcoal) | | | | throughout the cooking; don't let the water go dry. |
| - 4 tablespoons salt | | | | Next, double wrap the brisket with heavy-duty |
| - 1/2 teaspoon ground cumin | | | | aluminum foil and put it to one side while you build a |
| - 3/4 teaspoon dried coriander | | | | new fire. Allow the brisket to cook undisturbed on this |
| - 2 teaspoons dry mustard | | | | new fire for another 8 hours; you don't need to add |
| - 2 tablespoons brown sugar | | | | any more chips on this fire. |
| - 2 teaspoons garlic powder | | | | Carefully remove the beef brisket from the smoker |
| - 2 teaspoons dried basil | | | | and allow it to stand for at least quarter of an hour |
| - 2 teaspoons onion powder | | | | before slicing. When you're ready to eat, unwrap the |
| - 1/2 teaspoon dried savory | | | | brisket and slice diagonally across the grain in about 3 |
| - 1 teaspoon black pepper | | | | 8" slices. Trim off any excess fat. One beef brisket will |
| Preparation: | | | | serve 10 or more people. If you carefully follow the |
| Put all the ingredients except the brisket in a ziplock | | | | recipe above you are in for a real treat using this |
| bag, seal and shake them well. Rub all but a 1/4 cup of | | | | recipe for Texas BBQs! |
| the mixture really well all over the brisket then store it | | | | |