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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Southeast Texas Barbecue Brisket Recipe

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This recipe for Southeast Texas Barbecue Brisket is from Recipes We Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 whole beef brisket, untrimmed, 9-12 pounds
brisket rub
salt and pepper
Oak or mesquite wood chips soaked in water for an hour.
Directions:
Directions:
Build a charcoal fire or preheat gas grill to 200 degrees. Pat brisket dry with paper towels. Trim excess fat from sides and bottom of brisket including the center fat vein, but leave the fat layer on top of the brisket. This fat will naturally baste the meat and keep it moist during the long cooking time. Salt and pepper and apply dry rub liberally on all sides of the brisket. Place brisket on smoker or barbecue grill away from the fire. Smoke at 200 to 225 degrees for approximately 10-12 hours. Add charcoal and wood chips, mesquite is preferable, throughout the smoking time to maintain temperature and constant smoke. This will require checking your fire periodically, about every hour. Remove brisket from smoker and place in a deep roasting pan and cover tightly with foil. Place brisket in a 200 degree oven and roast overnight (10-12 hours). Check brisket after about 8 hours for desired tenderness. Remove brisket when done and let rest 20-30 minutes. Slice before serving, reserving the meat juice for reheating and serving.
Number Of Servings:
Number Of Servings:
10-15
Preparation Time:
Preparation Time:
24 hours

 

 

 

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