DeBora4BobbyL
05-28-2006, 05:26 PM
Texas Brisket
I had to dig this out as I am making this today so I can have it tomorrow when I get to Las Cruces.
Texas Brisket
1 (5 to 6-pound) brisket, untrimmed, unless there is quite a bit of fat
3 T pepper
3 T chili powder
3 T salt
3 T garlic powder
3 T onion powder
Mesquite wood or mesquite wood chips and briqettes
In a large smoker, start the wood until it smokes. Meanwhile, mix together all the seasonings. Rub over the cleane and dried meat until completely coated. Slow grill the brisket for about 8 hours or until the center is 160 degrees. Let rest for at least 15 minutes before you cut it. Cut against the grain.
Since this is a tough piece of meat, I prefer to cut the meat into 1/3rds and freeze for later. On the day that I want to eat it, I place it in a crock pot with a little beef broth for about 4 hours on low. This will make it tender.
I had to dig this out as I am making this today so I can have it tomorrow when I get to Las Cruces.
Texas Brisket
1 (5 to 6-pound) brisket, untrimmed, unless there is quite a bit of fat
3 T pepper
3 T chili powder
3 T salt
3 T garlic powder
3 T onion powder
Mesquite wood or mesquite wood chips and briqettes
In a large smoker, start the wood until it smokes. Meanwhile, mix together all the seasonings. Rub over the cleane and dried meat until completely coated. Slow grill the brisket for about 8 hours or until the center is 160 degrees. Let rest for at least 15 minutes before you cut it. Cut against the grain.
Since this is a tough piece of meat, I prefer to cut the meat into 1/3rds and freeze for later. On the day that I want to eat it, I place it in a crock pot with a little beef broth for about 4 hours on low. This will make it tender.