Texas Style BBQ Beef Brisket Recipes: pure beef love!

OK Boys & Girls it's Brisket time. BBQ beef brisket recipes are amazingly straightforward and simple.

In fact, as in most smoked brisket recipes and for almost any authentic bbq meats it is more about technique than any printed recipe.

So, this beef brisket recipe will be more of a guide than a step by step recipe.

Also, I am going to include some valuable tips concerning smoking brisket gleaned the hard way from years in the restaurant bidness.

Here we go.

First, you need to acquire a brisket. This is not the well-trimmed "plate" brisket used for braising and corning. Rather,you want to buy a "packer" brisket. This is the cheapest kind, largely untrimmed- which is exactly what you want.

I bought the brisket shown below at Walmart- a safe bet as they sell very cheap cuts and unusual cuts like tripe and oxtail. Note the amount of "fatcap" the top has. You always smoke the brisket with the fat side up and never turn it.

(it takes more time, but I am going to give you a shortcut in a bit)

Is it just you smoking the meat by your lonesome? Considering that it takes quite some time, here are a couple of tips- blasphemy to some, S.O.P. to many restaurants willing to admit it....

BBQ Beef Brisket Recipes Blasphemy #1

You want low and slow heat right? Depending on your smoker set-up, a typical beef brisket recipe smokes at 200 degrees for at least 10 hours. This is for flavor.

Your brisket most likely will not be tender at this point. But, it will have flavor. So if you need to be somewhere else at this point, transfer the brisket, wrapped first in saran wrap and then in heavy duty aluminum foil to the oven set for 200-250 degrees. Finish cooking. (2-3 hours)

It is difficult here to go by internal temperature. The old 165 degree adage from the health department doesn't necessarily apply as you might not have a tender enough specimen at this point. So, you need to go by feel.

The brisket is ready when there is no give back at all when you poke it with one of your digits. Of course your fingers will go right through the fat, but once you get to the muscle, you should be able to poke it and just be able to push a bit through the meat.

BBQ Beef Brisket Recipes Blasphemy #2

If you and your friends are planning to eat your wonderful bbq beef brisket, say around 6:00 pm, are you really going to get up at 3:00 am to start your fire, put the meat on at 4:00 am and watch it the rest of the day?

If you are, good for you! You are a die-hard!

And, you are nuts.

You see, Brisket re-heats remarkably well! Oh, I know- no bbq restaurant will ever admit to re-heating anything. But, unless it's Arthur Bryant's or the like that is extremely busy, restaurants can't absorb that much waste. What I would do is this: The day before, smoke your beef brisket. Put it on at, say 8:00 am. Pull it at 8:00 that night, and put it as close to the fan in the fridge as possibleto chill it quick - and do not cover it!

The next day, at a rather leisurely pace, wrap the brisket in saran wrap first, and then heavy duty foil.

Put in the oven at 300 degrees for about 3-4 hours.

You will be amazed at how juicy and tender the brisket is this way.

And yes, I guarantee it.

You will have time to make the appropriate itunes playlist for your party, make the beverages- margaritas and beer for me-and fix the side dishes.

Now that you've made your bbq beef brisket recipe, how do you serve it?

Glad you asked...

Click here for CUTTING AND SERVING THIS PIECE OF SMOKY BEEF LOVE

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