Texas-Style Barbecued Brisket Recipe

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Texas-Style Barbecued Brisket
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Ingredients
6
Count
Nutrition
544
Calories
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Ingredients:

Directions:

  1. 1. Rinse the brisket under cold running water and blot it dry with paper towels.
  2. 2. Combine the salt, chili powder, sugar, pepper, and cumin in a bowl and toss with your fingers to mix. Rub the spice mixture on the brisket on all sides. If you have time, wrap the brisket in plastic and let it cure, in the refrigerator, for 4 to 8 hours (or even overnight), but don't worry if you don't have time for this—it will be plenty flavorful, even if you cook it right away.
  3. 3. Set up a charcoal grill for indirect grilling and preheat it to low. No drip pan is necessary for this recipe.
  4. 4. When ready to cook, toss 1 1/2 cups of the wood chips on the coals (3/4 cup per side). Place the brisket, fat side up, in an aluminum foil pan (or make a pan with a double sheet of heavy duty aluminum foil). Place the pan in the center of the hot grate, away from the heat. Cover the grill.
  5. 5. Smoke cook the brisket until tender enough to shred with your fingers; 6 hours will likely do it, but it may take as long as 8 (the cooking time will depend on the size of the brisket and heat of the grill). Baste the brisket from time to time with the fat and juices that accumulate in the pan. You'll need to add 10 to 12 fresh coals to each side every hour and toss more wood chips on the fresh coals; add about 3/4 cup chips per side every time you replenish the coals during the first 3 hours.
  6. 6. Remove the brisket pan from the grill and let rest for 15 minutes. Transfer the brisket to a cutting board and thinly slice it across the grain, using a sharp knife, electric knife, or cleaver. Transfer the sliced meat to a platter, pour the pan juices on top, and serve at once.
  7. Barbecue Sauce, the Texas Way The best Texas-style barbecue sauce combines the sweetness of Kansas City–style tomato sauces with the mouth-puckering tartness of a North Carolina vinegar sauce. I've come up with my own version—mix together equal parts of the Basic Barbecue Sauce and the North Carolina Vinegar Sauce . Serve this with barbecued brisket. For a really good sauce, add some meat drippings or a little chopped brisket.
  8. Excerpted from The Barbecue! Bible 10th Anniversary Edition. © 1998, 2008 by Steven Raichlen. Workman
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 544.44 Kcal (2279 kJ)
Calories from fat 368.9 Kcal
% Daily Value*
Total Fat 40.99g 63%
Cholesterol 146.97mg 49%
Sodium 4023.36mg 168%
Potassium 830.88mg 18%
Total Carbs 1.14g 0%
Sugars 0.55g 2%
Dietary Fiber 0.36g 1%
Protein 40.99g 82%
Vitamin C 73.5mg 123%
Iron 5.7mg 32%
Calcium 25.1mg 3%
Amount Per 100 g
Calories 197.48 Kcal (827 kJ)
Calories from fat 133.81 Kcal
% Daily Value*
Total Fat 14.87g 63%
Cholesterol 53.31mg 49%
Sodium 1459.33mg 168%
Potassium 301.37mg 18%
Total Carbs 0.41g 0%
Sugars 0.2g 2%
Dietary Fiber 0.13g 1%
Protein 14.87g 82%
Vitamin C 26.7mg 123%
Iron 2.1mg 32%
Calcium 9.1mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.2
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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