Texas, The Lone Star State, Longhorn Bull
Texas, The Lone Star State,
Longhorn Bull

Buy This Allposters.com





 WB01419_1.gif (1881 bytes)

La Belle Cuisine - More Beef Recipes

WB01419_1.gif (1881 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Barbecued Texas Beef Brisket



Stonewall Kitchen, LLC 

"Wish I had time for just one more bowl of chili."
- the dying words of Kit Carson

Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!






Texas State Flag Texas State Flag
Photographic Print

Minerva, Chris
Buy at AllPosters.com








Texas Home Cooking

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Texas Flag Painted on Barn Roof, Austin, Texas
Texas Flag Painted on Barn Roof, Austin, Texas
Cummins, Richard
Buy This Allposters.com


La Belle Cuisine


Barbecued Texas Beef Brisket
Bon Appetit July 1999

Bon Appetit - One Year Subscription 

"Texans like their barbecue spicy, in the tradition of the Southwest, which is
chili pepper country. For this recipe, you'll need to order a U.S.D.A. 'choice'
grade, packer-trimmed brisket: That's a brisket with none of the fat cut off.
Before being cooked, the meat is seasoned with a dry rub; during cooking, it is brushed regularly with a beer-based mop. You'll need to use a smoker for the
brisket (a converted barbecue won’t maintain the very low heat required), and
to get the most authentic Texas flavor, seek out the natural lump charcoal
specified in the recipe; it's available at barbecue stores, some natural foods
stores and some supermarkets. "

For dry rub:
1/2 cup paprika
3 tablespoons ground black pepper
3 tablespoons coarse salt
3 tablespoons sugar
2 tablespoons chili powder

One 7 1/2- to 8-pound untrimmed whole beef brisket

For mop:
12 ounces beer
1/2 cup cider vinegar
1/2 cup water
1/4 cup vegetable oil
2 tablespoons Worcestershire sauce
2 tablespoons minced jalapeño chilies

5 pounds (about) 100% natural lump charcoal
4 cups (about) oak or hickory wood smoke chips,
soaked in cold water at least 30 minutes

1 cup purchased barbecue sauce
(such as Bull's-Eye) [OR
Broncbuster’s Barbecue Sauce]
1 tablespoon chili powder

Make dry rub: Mix first 5 ingredients in small bowl to blend. Transfer
1 tablespoon dry rub to another small bowl and reserve for mop. Spread remaining dry rub all over brisket. Cover with plastic; chill overnight.
Make mop: Mix first 6 ingredients plus reserved dry rub in heavy
medium saucepan. Stir over low heat 5 minutes. Pour 1/2 cup mop into
bowl; cover and chill for use in sauce. Cover and chill remaining mop.
Following manufacturer's instructions and using natural lump charcoal,
start fire in smoker. When charcoal is ash gray, drain 1/2 cup wood
chips and scatter over charcoal. Bring smoker to 200 to 225 degrees F.,
regulating temperature by opening vents wider to increase temperature
and closing slightly to reduce temperature.
Place brisket, fat side up, on rack in smoker. Cover; cook until tender
when pierced with fork and meat thermometer inserted into center
registers 185 degrees F., about 10 hours (turn brisket over for last
30 minutes).
Every 1 1/2 to 2 hours, add enough charcoal to maintain single layer
and to maintain 200 to 225 degrees F. temperature; add 1/2 cup drained
wood chips. Brush brisket with chilled mop in pan each time smoker is
opened. Transfer brisket to platter; let stand 15 minutes. (Can be made
1 day ahead. Cool 1 hour. Wrap in foil; chill.)
Before continuing, rewarm brisket, still wrapped, in 350-degree F. oven
about 45 minutes.) Combine barbecue sauce and chili powder in heavy
small saucepan. Add any accumulated juices from brisket and bring to
boil, thinning sauce with some of reserved 1/2 cup mop, if desired.
Thinly slice brisket across grain. Serve, passing sauce separately.
Serves 12.

Featured Archives Recipes:
Big Bad Ass Ribs, Whoopi Goldberg's
Lazy Texas Brisket
Millionaire Brisket with Coffee and
Beer Mop Sauce

Texas Smoky Short Ribs

Index - Beef Recipe Archives
Summer Holiday Recipe Indexs
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (1881 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2013 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: July 18, 2013.