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Wednesday, October 16, 2013

Smoke Beef Brisket



In Texas where I was born and raised. My Grand Father.( My mother Daddy). Daddy Willie, was the Bar B Q Grandfather of East Texas. He ran and own a Bar Bq Pit in Buffalo Texas for many years. I can remember it was red saw dust on floors,why? I do not know? His pit was in a small little side room in his cafe build like this photo. And you know it was so amazing fire was at the top and bottom cooking that meat.

He was serious about his work and made a statement when his (Bar B Q Meats) With that" Hickory" smoke smelling miles and miles around. I love his Beef Smoke Brisket...
 Yall it was so wonderful smoked and full of that hickory flavor.



This is not my grandfather recipe I was too young to get the recipe. (But it close to it).

Texas Barbeque Brisket

4 1/2 to 5 lb. beef brisket

4 tbsp. brown sugar
2 tsp. onion salt
2 tsp. garlic salt
2 tsp.salt
2 tsp black pepper
2 tsp cayenne pepper
4 tsp yellow mustard

Rub the yellow mustard all over the brisket.

 Adding other spices one by one.(No rubbing)


Set in refrigerator 24 hours.


Bake at 250 for 2 1/2 hours. (uncover). Let it drip in a water pan under the meat


Take it out and put in a smoker for 4-4 1/2 hours fill with hickory wood.( No Flame Just smoke)

Don't worry if it look burn... it is done.
The Sauce

Ingredients:

2 tablespoons chili powder
1 teaspoon ground black pepper
1 teaspoon  salt
2 cups ketchup
1/2 cup yellow mustard
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/4 cup lemon juice
2 teaspoon of liquid hickory smoke.
(You can add what you like)
1/4 cup dark molasses
1/4 cup honey
1 teaspoon cayenne pepper
1 cup dark brown sugar
3 tablespoons beef dripping
1 medium onion, finely chopped
4 medium cloves of garlic, crushed or minced

In a small bowl, mix the chili powder, black pepper,cayenne pepper and salt. In a large bowl, mix the ketchup, mustard, vinegar, Worcestershire, lemon juice, molasses, honey, and brown sugar. you don't have to mix thoroughly.

Over medium heat, warm the beef dripping in a large saucepan. Add the onions and saute until limp and translucent Crush the garlic, add it, and cook for 5 minute. Add the dry spices and stir for about 2 minutes. Add the wet ingredients. Simmer over medium heat for 15 minutes cover.