When you think of Texas and the idea of grillin’ one go-to would have to be brisket.  It’s a beef cut of meat and absolutely wonderful.  My recipe is one that has transformed a bit over time and is smokey, tender and quite juicy.

Brisket is one of the most scrumptious pieces of meat I have ever tasted and I am so excited to share this recipe with you!

Start with a 5lb brisket and do not trim off fat as this will keep the meat quite juicy.

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Generously coat the meat with salt and pepper.

Mix together cayenne pepper, oregano, chili powder, garlic powder and rub on the brisket.

Place meat in a foil lined pan as you will be pourin’ liquid smoke over the meat as last step

Pour liquid smoke over meat and place sliced onion and celery on top and wrap tightly with plastic wrap and foil.

Refrigerate
overnight the remove about an hour and a half before you are going to be placing on grillfire-cooking-outdoors-camping

Beef Brisket Rub

Salt
Pepper
1 teaspoon cayenne pepper
1 teaspoon oregano
½ teaspoon chili powder
1 teaspoon garlic powder
1 medium onion (sliced)
2 – 3 stalks celery sliced long
1 bottle liquid smoke

BBQ Sauce (I make my own sauce by combinin’ the following)

2 cups ketchup
1 cup water
½ cup apple cider vinegar
1 tablespoon Worchester sauce
1 tablespoon lemon juice
1 teaspoon Tabasco sauce
½ tablespoon ground pepper
½ tablespoon onion powder
½ tablespoon ground mustard
5 tablespoons light brown sugar
5 tablespoons sugar

 

Instructions:

  1. Mix together ketchup, water cider vinegar, Worchester sauce, Tabasco sauce and lemon juice
  2. Bring to a boil
  3. Mix in the rest of the ingredients and turn to low
  4. Simmer,, uncovered for 1 hour

Heat grill to 250 degrees and grill for about 6-7 hours –you have two choices at this point to either add some BBQ to brisket or just wait and have your guests add it at the dinner table –

This next step might seem strange but it is critical. – take the brisket off grill and wrap in a large towel, then place it into an empty ice chest for about an hour to hour and a half.  Trust me – this is the most important step of all for an amazing juicy brisket.  It will stay warm and ready to be served!