Emeril's Texas-Style Smoked Brisket

Recipe Ingredients

1		Beef brisket - (abt 4 lbs) - trimmed
2 tablespoons	30ml	Dark brown sugar
2 tablespoons	30ml	Chili powder
2 tablespoons	30ml	Paprika
2 tablespoons	30ml	Salt
1 tablespoon	15ml	Garlic powder
1 tablespoon	15ml	Onion powder
1 tablespoon	15ml	Freshly-ground black pepper
1 tablespoon	15ml	Cayenne
2 teaspoons	10ml	Dry mustard
2 teaspoons	10ml	Ground cumin
		Mesquite wood chips
		Barbecue Sauce
2 tablespoons	30ml	Vegetable oil
3/4 cup	46g / 1.6oz	Chopped yellow onions
2 tablespoons	30ml	Chopped garlic
4 cups	948ml	Ketchup
1/2 cup	80g / 2.8oz	Dark brown sugar
2 tablespoons	30ml	Cane syrup
1/2 cup	118ml	Apple cider vinegar
1/2 cup	118ml	Yellow mustard
1/4 cup	59ml	Worcestershire sauce
3 tablespoons	45ml	Hot red pepper sauce
2 teaspoons	10ml	Essence
		= (see Bayou Blast recipe)
1/2 teaspoon	2.5ml	Red pepper flakes - or more to taste

Recipe Instructions

Set the brisket on a large sheet of plastic wrap. In a medium bowl combine the dark brown sugar, chili power, paprika, salt, garlic powder, onion powder, black pepper, cayenne, dry mustard, and cumin thoroughly. Rub the mixture onto the brisket and wrap tightly in the plastic wrap. Place on a baking sheet and let marinate refrigerated at least 6 hours or overnight. Remove the meat from the refrigerator and let come to room temperature.

Soak mesquite wood chips in a large bowl of water for 1 to 2 hours. Remove, drain and set aside. Remove the meat from the refrigerator and let come to room temperature.

Prepare a smoker with charcoal and the wood chips according to the manufacturer's instructions to 180 to 200 degrees. Place the water pan in the smoker and add water to the fill line, about 2/3 full. Place the unwrapped brisket on the lower rack off the direct heat, close the lid, and cook, regularly stoking the fire and adding additional chips, until an instant-read thermometer registers an internal temperature of 140 to 145 degrees, about 4 to 5 hours. Remove the meat from the grill and let rest for 20 minutes before carving the meat against the grain.

(Alternately, prepare a stove-top smoker according to the manufacturer's instructions. Place the unwrapped brisket on the rack over low heat. Close the lid and smoke for 1 hour. Preheat the oven to 275 degrees. Remove the meat from the smoker and wrap in a large sheet of heavy aluminum foil. Place on a baking sheet and roast until tender and an instant-read thermometer registers an internal temperature of 140 to 145 degrees, about 2 to 3 hours. Remove the meat from the oven and let rest for 20 minutes before carving the meat against the grain.)

Serve with Barbecue Sauce on the side for dipping.

For the Barbecue Sauce: In a large pot, heat the oil over medium-high heat. Add the onions and cook, stirring, for 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the ketchup, brown sugar, cane syrup, vinegar, mustard, Worcestershire, hot sauce, Essence, and red pepper flakes and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened and the flavors marry, 15 to 20 minutes. Remove from the heat and let cool slightly before serving. (Makes about 4 cups)

This recipe yields ?? servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F27) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.