Texas Brisket With Chef George Hirsch's Seasoning Dust Recipe - Cooking Index
Texas Brisket With Chef George Hirsch's Seasoning Dust Recipe - Cooking Index
You can't come home from work and decide to make Texas brisket for dinner. It's simple to make, but it takes patience and slow cooking at a low temperature. In a smoker, it will take 8 to 9 hours at 195 degrees, on the grill it requires 5 to 6 hours. The seasoning dust is rubbed into the meat, this is then aged for 3 to 5 days in the refrigerator. Don't cut off the excess fat from the brisket because it will help baste the meat while it's cooking. An hour after the meat has finished cooking, cut off the fat, and the meat will almost fall apart.
Type: Meat| Seasoning Dust | ||
| 1/4 cup | 59ml | Sweet paprika |
| 2 tablespoons | 30ml | Garlic powder |
| 1 tablespoon | 15ml | Dried thyme |
| 1 tablespoon | 15ml | Dried basil |
| 1 tablespoon | 15ml | Dried oregano |
| 1 tablespoon | 15ml | Dried parsley |
| 1 tablespoon | 15ml | Coarsely-ground black pepper |
| 1/2 teaspoon | 2.5ml | Cayenne |
| 1/2 teaspoon | 2.5ml | Ground nutmeg |
| Brisket | ||
| 1 | Fresh beef brisket - (5 lbs or larger) | |
| 2 tablespoons | 30ml | Tabasco sauce |
| 2 tablespoons | 30ml | Worcestershire sauce |
| Texas Barbecue Sauce | ||
| 1 cup | 62g / 2.2oz | Canned beef bouillon |
| 1/4 cup | 59ml | Catsup |
| 1/4 cup | 59ml | Cider vinegar |
| 1 cup | 62g / 2.2oz | Fresh or canned whole plum tomatoes - chopped |
| 1/4 cup | 40g / 1.4oz | Brown sugar |
| 1/4 cup | 15g / 0.5oz | Diced white onion |
| 1/2 teaspoon | 2.5ml | Worcestershire sauce |
| 1/4 teaspoon | 1.3ml | Tabasco sauce |
Seasoning Dust: In a medium bowl, combine the paprika, garlic powder, thyme, basil, oregano, parsley, black pepper, cayenne, and nutmeg.
Brisket: Dry the meat very well and rub it with the Tabasco and Worcestershire sauce. Cover the meat with 1/4 inch of the seasoning dust on all sides. Place it in a bowl and loosely cover with foil. Refrigerate for 3 to 5 days. (The larger the piece of meat, the longer it will take for the seasonings to penetrate the flesh.)
Place the brisket on the grill at a low temperature for approximately 6 hours, with the fat side on top. (Or smoke the meat for 8 to 9 hours at 195 degrees.) Place a pan below the meat filled with water or other liquid to keep it moist and juicy.
When the meat is cooked, take it off the grill and let it rest for 1 hour. Trim off the fat and slice the meat into thin pieces on an angle against the grain. Serve with Texas Barbecue Sauce.
Texas Barbecue Sauce: In a cast-iron sauce pot on your side burner, combine all the ingredients and simmer 4 to 5 minutes. Serve warm over brisket.
This recipe yields 10 to 12 servings.
Source:
Barbecue Headquarters at http://www.bbqhq.com
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