image Amber’s 3 Bean Game Day Chili image Pork and Chorizo Burgers with Pineapple Sriracha

Texas BBQ Beef Brisket

September 12, 2016 in Beef
Get A Free Grill to Perfection Booklet

Just send us your address, and we will send you one.

Texas BBQ Beef Brisket
Write a review
Save Recipe
Print
Ingredients
  1. 1 beef Brisket Flat Half (about 2-1/2 to 3-1/2 pounds)
  2. 3/4 cup barbecue sauce
  3. 1/2 cup dry red wine
Rub
  1. 2 tablespoons chili powder
  2. 1 tablespoon packed brown sugar
  3. 1-1/2 teaspoons garlic powder
Stock Pot
  1. Combine rub ingredients in small bowl; press evenly onto beef brisket. Place brisket, fat side up, in stockpot.
  2. Combine barbecue sauce and wine in small bowl. Pour around brisket; bring to a boil. Reduce heat; cover tightly and simmer 2-3/4 to 3-1/4 hours or until brisket is fork-tender. Remove brisket; keep warm.
  3. Skim fat from cooking liquid. Bring cooking liquid to a boil. Reduce heat to medium and cook, uncovered, 8 to 10 minutes or until reduced to 1 cup sauce, stirring occasionally.
  4. Trim fat from brisket. Carve diagonally across the grain into thin slices. Serve with sauce.
Stock Pot Nutrition Information Per Serving
  1. 388 calories; 12 g fat (5 g saturated fat; 5 g monounsaturated fat); 137 mg cholesterol; 402 mg sodium; 14 g carbohydrate; 1.0 g fiber; 50 g protein; 7.4 mg niacin; 0.6 mg vitamin B6; 3.6 mcg vitamin B12; 4.7 mg iron; 46.9 mcg selenium; 11.5 mg zinc; 190.9 mg choline.
  2. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
Slow Cooker
  1. To cook in a slow cooker, combine rub ingredients in small bowl; press evenly onto beef brisket.
  2. Place brisket, fat side up, in 4-1/2 to 5-1/2 quart slow cooker.
  3. Combine barbecue sauce and wine in small bowl.
  4. Pour around brisket
  5. Cook on HIGH 4 to 6 hours or LOW 8 to 10 hours, or until brisket is fork-tender. (No stirring is necessary during cooking.) Remove brisket; keep warm.
  6. Skim fat from cooking liquid.
  7. Bring cooking liquid to a boil in a sauce pan.
  8. Reduce heat to medium and cook, uncovered, 8 to 10 minutes or until reduced to 1 cup sauce, stirring occasionally.
Smoker
  1. To smoke beef brisket, prepare charcoal or gas smoker according to manufacturer’s directions.
  2. Combine barbecue sauce and wine in small saucepan; bring to a boil, stirring frequently.
  3. Reduce heat to medium-low; cook 7 to 8 minutes or until reduced to 1 cup, stirring frequently.
  4. Reserve 1/2 cup barbecue sauce for serving.
  5. Prepare rub as above; press evenly onto beef brisket.
  6. Smoke brisket according to manufacturer’s instructions and cooking times or until fork-tender, brushing occasionally with remaining barbecue sauce.
  7. Carve brisket as above. Serve with reserved sauce.
Crock Pot or Smoker Nutrition Information Per Serving
  1. 517 calories; 17 g fat (6 g saturated fat; 7 g monounsaturated fat); 183 mg cholesterol; 536 mg sodium; 19 g carbohydrate; 1.3 g fiber; 66 g protein; 9.8 mg niacin; 0.8 mg vitamin B6; 4.8 mcg vitamin B12; 6.3 mg iron; 63.6 mcg selenium; 15.3 mg zinc; 254.6 mg choline.
  2. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
Taste of the Tailgate https://tasteofthetailgate.com/wordpress/
Follow Us
Copyright Nebraska Soybean Board - All Rights Reserved.