Texas Grilled Brisket
Votes: 14
Time: 6 hours 25 minutes
Complexity: easily
Servings: 10 - 12
Complexity: easily
Servings: 10 - 12
Coated in a sweet-and-spicy blend of brown sugar and cayenne pepper, Paula Deen slow-smokes this delicious brisket over an open fire until tender and juicy, with a smoky flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 brisket (2.2 - 2.7 kg), trimmed but leave a 0.5 cm layer of fat.
- 3 tbsp. chili powder
- 1.5 tsp. brown sugar
- 1.5 tsp onion powder
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- 6 tbsp. l. homemade seasoning, see recipe below
- 6 cups hickory wood chips (soak in water for 30 minutes)
Homemade seasoning:
- 1 tbsp. salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
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Recipes with similar ingredients: beef, chili seasoning, onion powder, garlic powder, ground cayenne pepper, oregano, brown sugar
Cooking the dish according to the recipe:
- Homemade seasoning: Mix ingredients and store in an airtight container for up to 6 months.
Yield: 1.5 cups - Rub the meat with the dry mixture: Rinse the meat thoroughly under cold water and pat dry with paper towels. In a small bowl, combine the homemade seasoning, chili powder, brown sugar, onion powder, oregano, and cayenne pepper. Rub the mixture into the brisket on all sides.
- Prepare the meat on the grill: According to your grill's instructions, set up an indirect grill. Place the soaked wood chips in a wood chip drawer or make a container out of a sheet of tin. Place the drawer directly on the coals. Place the brisket, fat-side down, in a large disposable aluminum pan, center it in the grate, and close the grill lid.
Grill the meat slowly until tender, about 6 hours, or until a candy thermometer inserted into the center registers 185°F (88°C). Add more charcoal and wood chips as needed to maintain a consistent temperature.
Transfer the brisket to a cutting board and let rest for about 10 minutes. Slice the meat across the grain and serve.
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