Texas Brisket (Paula Deen) |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 10 |
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Ingredients:
1 (5 to 6-pound) brisket, trimmed but left with a layer of fat about 1/4- inch thick |
6 tablespoons house seasoning, recipe follows |
3 tablespoons chili powder |
1 1/2 teaspoons brown sugar |
1 1/2 teaspoons onion powder |
1 teaspoon dried oregano |
1 teaspoon cayenne pepper |
6 cups hickory wood chips, soaked in water for 30 minutes |
Directions:
1. Click here to see how she does it.
2. Rinse brisket thoroughly under cold water and pat dry with paper towels. In a small bowl, mix together House Seasoning, chili powder, brown sugar, onion powder, oregano and cayenne. Rub brisket with the rub on all sides.
3. Follow directions on your grill/smoker for indirect grilling. Place the soaked chips into the chip box, or make a pouch with tin foil for the chips, then place pouch directly on the coals. Place brisket fat side up in a large disposable aluminum pan and place in the center of the grate and cover the grill.
4. Slow grill the brisket until tender and an instant-read thermometer inserted in the center of the meat reads about 190 degrees F, about 6 hours. Add coals and wood chips as necessary to maintain a constant temperature. Transfer the brisket to a cutting board to rest for about 10 minutes. Slice the brisket across the grain and serve.
5. House Seasoning:
6. 1 cup salt
7. 1/4 cup black pepper
8. 1/4 cup garlic powder
9. Mix ingredients together and store in an airtight container for up to 6 months.
10. Yield: 1 1/2 cups
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