Peppered Beef Brisket
Overnight marinating makes for lots of flavor.
Prep: 5 minutes
Refrigerate: Overnight
Cook: 3 hours
Servings: Serves 8
4-5 lbs. boneless beef brisket
1/4 cup coarsely ground black pepper
2/3 cup soy sauce
1/2 cup vinegar
1 Tbsp. catsup
1 tsp. paprika
1 clove garlic, crushed
Trim all fat from beef. Spread pepper on waxed paper and place brisket on pepper. Turn to coat all sides with the pepper.
Combine all other ingredients. Place brisket in a shallow dish and pour marinade over it. Cover and refrigerate overnight, turning meat occasionally.
When ready to cook, line a large pan with foil. Place the brisket in the pan and pour marinade over meat. Cover with another large piece of foil and securely fold it into the bottom foil to seal.
Bake at 300°F for 3 hours, or until tender.
Texas Smoked Barbecue Brisket
The time you invest in this brisket will pay big dividends.
Prep: 1 hour
Cook: 8 to 10 hours
Servings: Serves 15-18
1 beef brisket (10-12 lbs.)
1/4 cup kosher salt
1/4 cup sugar
1/4 cup brown sugar
1/4 cup cumin
1/4 cup chili powder
1/4 cup freshly cracked black pepper
2 Tbsp. cayenne pepper
1/2 cup paprika
In a large bowl, combine the salt, sugar, brown sugar, cumin, chili powder, black pepper, cayenne pepper and paprika and mix well. Rub brisket thoroughly with this mixture and set aside.
Build a fire in one half of a large grill. For best results, use an aromatic wood such as mesquite.
When fire is ready, place brisket on grill, making sure that it is not above any part of the fire. Close grill cover and open vent about 1/2-inch.
Feeding the fire periodically, cook for 8 to 10 hours or until the internal temperature is 165º to 170ºF and the meat is very tender. The exterior of the meat should be very black.
Remove from the fire, trim off excess fat and carve against the grain into very thin slices.
Brisket Rub
Prep: 5 minutes
Servings: Yields 1/2 cup - enough for one brisket
2 Tbsp. freshly ground black pepper
1 Tbsp. kosher salt or sea salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried parsley
1 Tbsp. chili powder
1 tsp. oregano
1 tsp. sugar
Thoroughly mix all ingredients and rub on
brisket.
May double or triple amount and store in dry container for two to three weeks.
