| Level: | Intermediate |
| Total: | 12 hr 30 min |
| Prep: | 25 min |
| Inactive: | 8 hr 20 min |
| Cook: | 3 hr 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1/4 cup sweet Hungarian paprika
- 1 tablespoon kosher salt, plus additional for seasoning
- 1 tablespoon freshly ground black pepper, plus additional for seasoning
- 1 tablespoon light brown sugar
- 1 teaspoon cayenne pepper
- 1 (5 to 6-pound) piece beef brisket, preferably point cut, fat trimmed
- 6 cups wood chips, preferably hickory or mesquite
- 1 (28-ounce) can tomato puree
- 12 ounces lager or amber beer
- 2 ribs celery, minced
- 1 medium onion, minced
- 3/4 cup cider vinegar
- 1/2 cup brown sugar
- 1/4 cup yellow mustard
- 5 thick slices bacon, coarsely chopped (about 6 ounces)
- 10 cloves garlic, minced
- 4 canned chipotle chiles in adobo sauce, minced
- 3 ancho chiles, stemmed, seeded, and chopped
- 2 bay leaves
- 2 tablespoons chili powder
- 1 tablespoon kosher salt, plus additional for seasoning
- Freshly ground black pepper
- 4 cups water
Instructions
- For the rub: Mix the paprika, 1 tablespoon each of salt and black pepper, the brown sugar, and the cayenne. Rub spice mixture all over brisket, wrap tightly, and refrigerate overnight.
- Soak the wood chips in water for at least 30 minutes before grilling. Prepare an outdoor grill with a medium to medium-low fire for indirect grilling.
- For the sauce: Mix the tomato puree, beer, celery, onion, 1/2 cup of the vinegar, the brown sugar, mustard, bacon, garlic, chiles, bay leaves, chili powder, 1 tablespoon salt, and black pepper to taste in a large disposable aluminum pan. Put brisket in the sauce.
- Throw a handful of drained wood chips on the hot coals, put the pan over the cooler side of the grill, and cover so the vent holes are directly over the brisket. Baste meat every 30 minutes, turning occasionally and adding water to the pan as necessary to keep meat partially submerged, until the meat is tender and an instant-read thermometer inserted in the thickest part registers 200 degrees F, about 3 3/4 hours. Replenish the charcoal as needed to maintain a medium to medium-low fire.
- Transfer the brisket to a cutting board, tent with foil, and let rest for 20 minutes. Skim the fat from the braising sauce and stir in the remaining 1/4 cup cider vinegar and salt to taste. Reheat if necessary. Thinly slice brisket across the grain and arrange on a serving platter. Spoon some sauce over the meat and pass the rest at the table.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1119 |
| Total Fat | 80 g |
| Saturated Fat | 31 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 7 g |
| Sugar | 18 g |
| Protein | 63 g |
| Cholesterol | 307 mg |
| Sodium | 946 mg |
Reviews
“ Texas brisket” has four ingredients. Salt, pepper, smoke and meat-If you want to include Butcher paper and a water pan the ingredients list can go to 7. Sauces and brazing liquids are crutches for people who can’t properly control their fire…
Braising is a way to cook brisket…. But it should be referred to as “Texan”… Texas barbecue is steeped in tradition. Texan briskets are smoked in an offset smoker or open pit. Acceptable woods are oak, pecan, and Mesquite— maaaybe peach wood.
I will give this recipe credit for teaching people a way to cook brisket that is “user-friendly”…. But in general it’s a disservice to anyone trying to create a Texan style brisket
This is my go-to brisket recipe. I’ve tried a couple of others but this one has never failed me. Only change I make is length of cooking. I leave it on the BBQ for seven to eight hours and the meat falls apart. Always a crowd pleaser.
I also didn’t care for this. Maybe it was the chipotle adobo sauce. I only used 2 cans and glad I did. 4 would have been too many.
I cheat a bit on this one — I love the braising sauce — it just adds the perfect touch and keeps it moist and wonderful when using a warming rack to keep it hot, I use a rub from a different recipe… slow cook in the oven for a couple hours — then toss on the grill so it’s gets the smoke flavor…
I must be doing something wrong. I’m a pretty accomplished cook and this was sub-par in my opinion. I followed the recipe closely but cooked it in the oven at 200 degrees for five hours. It was so tough it was difficult to chew. I was so embarrassed that I took it to my neighbor’s house for dinner tonight! The sauce was so hot and spicy that I didn’t even take any of it and we all used store-bought sauce heated up in the microwave instead! I have been looking for a good brisket recipe, but I realize, this isn’t it.
i thought it was delish
I made this in the slow cooker and cooked it all on low for 12 hours. The sauce taste pretty good but I had to strain it because it still had chunks of bacon, onion, and celery. I was planning to serve this as a sandwich but it didnt taste good that way so for dinner I will be serving it with a side of mash potatos. Overall was a good recipe but not sure if I can afford to make this again as the sauce has so many ingredients!
I made the Texas BBQ Brisket in the oven. I did everything the same (except wood chips and baked at 300 degrees for 4 hours. cooled over night and reheated in a crockpot for four hours on low. I also took out the peppers it seemed a bit too hot. It was FABULOUS and my guests loved it.
The was the best brisket my husband and I ever made!! The brasing sauce was fantastic! We cooked this for my nieces baby shower and everyone rant and raved about the flavor of the meat and the sauce had a touch of heat to it that made it yummy! Our brisket was so tender that it was falling apart. I can’t wait to cook this again!
The flavor of this brisket was great. It was not too sweet and not too spicy…which is good because I can not handle too much spice. However, we felt that it was a lot of work to prepare the sauce and it was just waaayyyy too much sauce! We did not use even half of it.