A Recipe for
Texas Barbecue Beef Brisket
Food Tip |
Dyspepsia is the remorse of a guilty stomach. |
| A. Kerr |
The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
This Recipe for Texas Barbecue Beef Brisket is one of thousands in the Recipes-to-go Beef Cookbook.
I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
| Ed Bluestone |
If you enjoy this Texas Barbecue Beef Brisket Recipe - you should enjoy the recipe collections you can find on the websites below:
Dyspepsia is the remorse of a guilty stomach. |
| A. Kerr |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
This is a recipe for Texas Barbecue Beef Brisket from the recipe cookbook of Recipes-to-go (Beef)
The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
| Elizabeth Russell |
A dessert without cheese is like a beautiful woman with only one eye. |
| Anthelme Brillat-Savarin |
When women are depressed, they eat or go shopping. Man invade another country. It's a whole different way of thinking. |
| Elayne Boolser |
Correct Behavior Food for thought is no substitute for the real thing. |
| Walt Kelly |
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
Prepare briquets; add desired wood chips. Trim excess fat from beef
brisket. Combine paprika and 1/2 teaspoon pepper; rub evenly over surface
of brisket. Place brisket, fat side down, in 11 1/2 x 9-inch disposable
aluminum pan. Add 1 cup water. Cover pan tightly with aluminum foil.
Place in center of grid over very low coals*. Cover cooker and cook 5
hours, turning brisket over every 11/2 hours; remove excess fat from pan
with baster as it accumulates. Add additional 1/2 cup water to pan, if
needed. Periodically add just enough additional briquets to keep coals at
very low temperature. Remove brisket form pan; reserve pan drippings.
Place brisket on grid, fat side down, directly over very low coals*.
Replace grill cover and continue cooking 30 minutes. Meanwhile skim and
discard fat from pan drippings; reserve 1 cup drippings. Melt butter in
medium saucepan over medium heat. Add onions; cook until tender-crisp,
stirring occasionally. Add reserved pan drippings, remaining 1/2 teaspoon
pepper, catsup, lemon juice, worcestershire sauce and pepper sauce; simmer
approximately 15 minutes, stirring occasionally. Trim excess fat from
brisket; carve brisket across the grain into thin slices. Serving Ideas :
Serve brisket with sauce. NOTES : Coals should be in a single layer with
space between each briquet. To check temperature, cautiously hold hand
about 4 inches above coals. Very low coals will force removal of hand in
6 to 7 seconds. Water Smoker Directions: Prepare smoker according to
manufacturer's directions. Place beef brisket, fat side up, in center of
cooking rack. Cover smoker and smoke-cook at low to moderate temperature
4 1/2 to 5 hours or until tender. A beef brisket will yield three 3-ounce
cooked, trimmed servings per pound.
Recipe by: Susan Parenti
Converted by MM_Buster v2.0n.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 63 Calories; 4g Fat (58.8% calories
from fat); trace Protein; 7g Carbohydrate; trace Dietary Fiber; 12mg
Cholesterol; 273mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
Serves: 21
Texas Barbecue Beef Brisket Recipe brought to you by Recipes To-Go