1 texas dry rub - see recipe
1 tbsp fresh lime juice
1 1/2 tbsp madeira wine
3 tbsp olive oil [use extra-virgin]
1 whole beef brisket 4 to 5 pounds
A Recipe for
Marinated Beef Brisket Texas Style
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From: Michelle Bass Combine the rub, lime juice, Madeira and olive
oil in a blender. Process until it becomes a smooth paste. Or combine
the ingredients in a small nonreactive bowl and stir into a paste.
Scrape the paste from the blender or bowl. With your hands lightly
oiled, rub the paste into the brisket, coating both sides well. Cover
the brisket with clear food wrap and marinate for a minimum of 36
hours in the refrigerator. Remove the brisket from the refrigerator
and let it sit at room temperature (for about 1 hour) before you
begin to cook.
TO COOK OUTDOORS, use a covered kettle grill or water smoker. In a
kettle grill, indriectly cook the brisket over a water pan containing
a basting liquid of water, orange juice, wine or something similar
for about 2 hours per pound, refreshing the coals with damp smoking
chips every couple of hours. The rump should have a dark crust
when finished. If you are using a water smoker, follw the
manufacturer's instructions. Remove the brisket from the grill and
let it stand for 10 minutes before slicing.
TO COOK INDOORS, preheat the oven to 200F. Put the brisket in a
roasting pan and place in the center of the oven. Roast for 2 hours
per pound, undisturbed. Remove the brisket from the roasting pan and
let stand for 10 minutes before slicing. If you like, combine the
pan juices with some warm barbecue sauce for serving.
To serve, slice the rump across the grain. Place overlapping
slices on a large platter, drizzle with barbecue sauce and garnish
with grilled red onions rings.
Yield: 10 to 12 servings.
Author's note: The trick behind a perfectly moist beef brisket is
slow, even heat or smoke. If you have a water smoker and access to
mesquite chips or hard wood, Texas beef brisket takes on added depth.
But you can get nice results indoors with your own oven. The Texas
Dry Rub becomes the basis of a smoky, savory paste. Serve the brisket
with your favorite barbecue sauce, a side of coleslaw and a garnish
of sliced, grilled red onions.
Note from me: I used this recipe on a 3.25 pound eye of round roast
and let it marinate in the refrigerator for 72 hours. It was
delicious! The rub was very hot, so I rubbed it off the roast before
slicing so there was no overkill on heat. We served two sauces on
the side: homemade BBQ sauce and horseradish sauce. Great with baked
beans and homegrown tomato salad!
Source: "Marinades" by Jim Tarantino
Serves: 1
Marinated Beef Brisket Texas Style Recipe brought to you by Recipes To-Go