Slow-cook Texas BBQ Beef Brisket Recipe

Texas BBQ Beef Recipe

I'm sure many of us occasionally get a little tired of the standard burgers and sausages on the barbecue... or indeed just feel like trying something new! The brisket beef joint has started to become extremely popular, especially with the emergance of pulled beef (thanks to the popularity of pulled pork), so why not try this exciting new summer recipe for a tasty Texas BBQ beef brisket. It's sure to wow your guests as well as your own tastebuds.

This certainly isn't a super fast cook and it does require a little preparation, but the results are mouth-wateringly tasty. Let's take a look at the shopping list and method below.

Texas BBQ Beef Ingredients

  • 3 tbsp sweet Hungarian paprika
  • 1 tbsp kosher salt, plus additional for seasoning
  • 1 tbsp freshly ground black pepper, plus additional for seasoning
  • 1 tbsp light brown sugar
  • 1 tsp cayenne pepper
  • 1 (2.5 to 3kg) piece beef brisket, preferably point cut, fat trimmed
  • 6 cups wood chips, preferably hickory or mesquite
Braising Sauce:
  • 1 (700g) can tomato puree
  • 350ml lager or amber beer
  • 2 ribs celery, minced
  • 1 medium onion, minced
  • 170ml cider vinegar
  • 55g brown sugar
  • 3tbsp yellow mustard
  • 5 thick slices bacon, coarsely chopped
  • 10 cloves garlic, minced
  • 4 canned chipotle chiles in adobo sauce, minced
  • 3 ancho chiles, stemmed, seeded, and chopped
  • 2 bay leaves
  • 2 tbsp chili powder
  • 1 tbsp kosher salt, plus additional for seasoning
  • Freshly ground black pepper
  • 1L water

Texas BBQ Beef Cooking Method

Indirect Cooking SetupFor 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 use. Prepare an gas or charcoal barbecue with a medium to medium-low fire for indirect cooking.

For the sauce: Mix the tomato puree, beer, celery, onion, 1/3 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 barbecue, 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 100 degrees C, 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 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.

WOOD CHIP INFO: There are many barbecue wood chips to choose from. We like the stronger, traditional flavor that hickory or mesquite gives to this dish. Fruit woods such as apple and cherry are delicious with milder meats, such as pork, poultry, or fish. Chips also come in different sizes-either chunks or bits. The chunks don't require soaking and produce a big blast of fast-burning smoke. The bits, which do require soaking, produce smoldering smoke.

Recipe/Image courtesy of FoodNetwork

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