Texas Style Barbecue Beef Brisket
2 Nov
Two weeks ago, Amanda (from Amanda’s Cookin’) posted a brisket recipe in which she remarked that although she has several different recipes that she’d eventually like to try, she inevitably falls back to the same one because:
1. It works
and
2. It works
I empathized with her because I too fall into the same trap. I have my standard recipe that I use time and time again, even though I have a stack of other recipes to try.
So – Amanda asked if I was up for a “brisket throwdown” (without Bobby Flay showing up- although would that have been so bad?). We tossed several ideas back and forth, taking into consideration our respective families’ likes and dislikes, and we ultimately decided to break away from our recipe security blanket – and try a completely new recipe.
But then the real work started. Which recipe to try? I hemmed, hawwed, debated and stewed – and finally decided upon Emeril’s Barbecue Texas Style Beef Brisket.
I was intrigued because the meat “cures” in a dry rub overnight, then smokes before being cooked in the oven on a low temperature. Well, since I don’t own a smoker, I took a different approach: after curing, I would cook the brisket, well wrapped, in a 275 oven for 6 hours.
The end result? A meltingly tender, intensely flavorful cut of beef that surpassed my expectations. And I can only thank Amanda for helping me cut the proverbial cord to my standard recipe and finding a new family favorite.
Now head over to her site to see how she fared.
Texas Style Barbecue Beef Brisket – adapted from Emeril Lagasse
1 (5 ½ pound) beef brisket, trimmed
2 tbs. dark brown sugar
¾ tbs. kosher salt
4 tbs. paprika
2 tsp. granulated garlic powder
1 1/2 tsp. ground black pepper
1 tsp. cayenne pepper
2 tsp. ground cumin
Barbecue Sauce, for serving
Set the brisket on a large sheet of plastic wrap. In a medium bowl combine the dark brown sugar, kosher salt, paprika, granulated garlic, black pepper, cayenne pepper and cumin. Rub the mixture onto the brisket and wrap tightly in the plastic wrap. Place on a baking sheet and refrigerate for at least 6 hours or up to overnight.
Remove the meat from the refrigerator and allow to come to room temperature.
Preheat the oven to 275 degrees F.
Place the meat on a foil-lined baking sheet and cover tightly with another sheet of foil. Roast until meat is tender and an instant-read thermometer registers an internal temperature of 140 to 145 degrees F, about 5-6 hours. Remove the meat from the oven, baste lightly with barbecue sauce and allow to rest for 20 minutes before carving the meat against the grain.
Serve with additional barbecue sauce.
That brisket looks so good Megan!! I need to pick my chin up off the floor because I’m drooling ;D I haven’t tried any of Emeril’s recipes, but I’m convinced I should!!
Oh Megan! It looks delicious! I definitely want to try this, it sounds delish. The recipe I made called for covering it for a couple hours in the oven, then it baked uncovered for another hour. That hour formed a delicious crust on the meat that reminded me of barbecued ribs. THAT alone makes me want to try your version.
Thanks for taking the challenge with me!
Wonderful! I’ve never tried brisket, but it’s our favorite meat at Famous Dave’s. Our 2 y.o. can eat an entire serving himself.
This brisket looks incredible. I like BBQ but have never braved it myself. Maybe I should give it a try!
I’m bookmarking this. It sounds fabulous!
That’s hysterical! Neil is participating in a Tri-Tip throwdown with another friend on the Saturday after T-Day! A lot of smack has gone back & forth for months, so we will see who “Reigns Supreme!”
I’ve never had beef brisket, but I’ve always wanted to try it. This looks like a great recipe to try!
I think it’s not fair for you and Amanda to have a throwdown without someone (me!) to taste both and really tell you which is best. hehe
Looks de-lish! I want to try both. I will, I will. Which one first???
Popped in from Natasha’s to drool over this!
This looks really good. My husband would really enjoy it. I think that I will have to try this one.
What a fun idea, that looks great! I love getting brisket at BBQ places but have never made it myself.
I’ve only discovered brisket in the last year and I love it! It goes a long way and reheats so well! Your brisket looks DIVINE!!!!
Oh yes, that is some fine looking brisket my friend! So tender and good.
I so love brisket and yours looks intensely flavorful and juicy.
THIS is what happens when you and Amanda get together??? You should be getting together way more often as this looks delicious!
OMG! That looks scrumptious! I’m trying out the
recipe on Monday (President’s Day)…
Hi Megan! What barbeque sauce did you use? Your rub looks perfect!