Home - By Category - Recipe - Beef Page 5 | Smoker Page 1 | Brisket Page 1 | Texas Page 1 | Michelle Page 1

Marinated Beef Brisket Texas Style

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MARINATED BEEF BRISKET  TEXAS STYLE
 Categories: Beef, Smoker, Brisket, Texas, Michelle
      Yield: 1 Recipe
 
           Texas Dry Rub - see recipe
      1 tb Fresh lime juice
  1 1/2 tb Madeira wine
      3 tb Olive oil [use extra-virgin]
      1    Whole beef brisket
           - 4 to 5 pounds
 
  From: Michelle Bass Combine the rub, lime juice, Madeira and olive
  oil in a blender. Process until it becomes a smooth paste. Or combine
  the ingredients in a small nonreactive bowl and stir into a paste.
  Scrape the paste from the blender or bowl. With your hands lightly
  oiled, rub the paste into the brisket, coating both sides well. Cover
  the brisket with clear food wrap and marinate for a minimum of 36
  hours in the refrigerator. Remove the brisket from the refrigerator
  and let it sit at room temperature (for about 1 hour) before you
  begin to cook.
  
  TO COOK OUTDOORS, use a covered kettle grill or water smoker. In a
  kettle grill, indriectly cook the brisket over a water pan containing
  a basting liquid of water, orange juice, wine or something similar
  for about 2 hours per pound, refreshing the coals with damp smoking
  chips every couple of hours.  The brisket should have a dark crust
  when finished. If you are using a water smoker, follw the
  manufacturer's instructions. Remove the brisket from the grill and
  let it stand for 10 minutes before slicing.
  
  TO COOK INDOORS, preheat the oven to 200F.  Put the brisket in a
  roasting pan and place in the center of the oven. Roast for 2 hours
  per pound, undisturbed. Remove the brisket from the roasting pan and
  let stand for 10 minutes before slicing.  If you like, combine the
  pan juices with some warm barbecue sauce for serving.
  
  To serve, slice the brisket across the grain.  Place overlapping
  slices on a large platter, drizzle with barbecue sauce and garnish
  with grilled red onions rings.
  
  Yield:  10 to 12 servings.
  
  Author's note:  The trick behind a perfectly moist beef brisket is
  slow, even heat or smoke.  If you have a water smoker and access to
  mesquite chips or hard wood, Texas beef brisket takes on added depth.
  But you can get nice results indoors with your own oven. The Texas
  Dry Rub becomes the basis of a smoky, savory paste. Serve the brisket
  with your favorite barbecue sauce, a side of coleslaw and a garnish
  of sliced, grilled red onions.
  
  Note from me:  I used this recipe on a 3.25 pound eye of round roast
  and let it marinate in the refrigerator for 72 hours. It was
  delicious! The rub was very hot, so I rubbed it off the roast before
  slicing so there was no overkill on heat.  We served two sauces on
  the side: homemade BBQ sauce and horseradish sauce. Great with baked
  beans and homegrown tomato salad!
  
  Source: "Marinades" by Jim Tarantino
 
MMMMM

Display Recipe for Import.