Texas Beef Brisket


I’ve lived my apartment for four years and never had a bbq. I hated my backyard until I switched from grass to gravel. Now I feel like I have a zen yard and I’m ready to entertain! And I finally put the grill my son bought me to use. I decided to have a few friends over during Labor Day weekend to grill out and relax. I really wanted to try my hands at making a Texas beef brisket on the grill, but I chickened out in the end and made it in the oven.

I’m always nervous when it comes to cooking meat. I’m afraid of overcooking it, but I’ve found over the years that a good food thermometer can be your best friend. The brisket had a very nice char on the edges and was juicy and tender when you cut into it. The flavor still had a smoky quality thanks to the chili powder and adding the mop to my barbecue sauce blended all the flavors together nicely. My friends loved it. One of them took a few slices dipped in barbecue sauce and put it on top of her burger! I still have a little left over and can’t wait to have a nice chopped brisket grilled cheese for lunch!

Texas Beef Brisket

for the dry rub

  • ½ cup paprika
  • 3 tablespoons ground black pepper
  • 3 tablespoons coarse salt
  • 3 tablespoons sugar
  • 2 tablespoons chili powder
  • 1 (7 ½ to 8-pound) untrimmed whole beef brisket

for the mop

  • 12 ounces beer
  • ½ cup cider vinegar
  • ½ cup water
  • ¼ cup vegetable oil
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons minced jalapeno chilies
  • 1 cup purchased barbecue sauce ((I used Sweet Baby Ray’s))
  • 1 tablespoon chili powder

make the dry rub

  1. Mix first 5 ingredients in small bowl to blend. Transfer 1 tablespoon dry rub to another small bowl and reserve for mop. Spread remaining dry rub all over brisket. Cover with plastic; chill overnight.

make the mop

  1. Mix first 6 ingredients plus reserved dry rub in heavy medium saucepan. Stir over low heat 5 minutes. Pour ½ cup mop into bowl; cover and chill for use in sauce. Cover and chill remaining mop. Preheat oven to 375°. Place brisket, fat side up, in a Dutch oven or other heavy baking pan large enough to hold the brisket. Roast brisket in pan for 3 to 4 hours, basting with mop every 20 minutes, until tender. Transfer brisket to platter; let stand 15 minutes. (Can be made 1 day ahead. Wrap in foil; chill. Before continuing, rewarm brisket, still wrapped, in 350° degree oven about 45 minutes.) Combine barbecue sauce and chili powder in heavy small saucepan. Add any accumulated juices from brisket and bring to boil, thinning sauce with some of reserved ½ cup mop, if desired. Thinly slice brisket across grain. Serve, passing sauce separately.

Adapted from Food Network


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