It’s National Brisket Day
Get This Texas Brisket on Now
Meat matters because it’s time to get outside and get smoking.
Brisket is a popular cut of meat to share with family and friends, but everyone knows a good brisket takes time. Brisket can be tricky because it is a tough meat. However, a well marbled piece will become fork tender and easily pull apart, if cooked correctly.
Brisket preparation is up to the cook and can include the use of hardwoods, marinades, and sauces. A Texas style brisket is one of the most popular methods, where the meat is marinated beforehand and left alone to smoke for hours. Can’t rush a great meal of meat. Slow and low is key.
Try this Coffee-Rubbed Texas - Style Brisket recipe from My Recipes, done up nicely, Texas style. I call this one, the Texas Three Step, because there it’s as easy as 1,2,3 and is perfect next time you want to get your grill on and enjoy a deep, smoky flavor to the meat. Now get out there and get to grilling.
Texas Three Step
Ingredients:
6 cups oak or hickory wood chips
1 tablespoon ground coffee
1 tablespoon kosher salt
1 tablespoon dark brown sugar
2 teaspoons smoked paprika
2 teaspoons ancho chile powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1 (4 1/2-pound) flat-cut brisket (about 3 inches thick)
Directions:
1. Combine coffee and the next 8 dry ingredients in a bowl. Pat brisket dry; rub and coat brisket with ingredient mixture.
2. Remove grill rack and set aside. Prepare grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add 1 1/2 cups wood chips to pan. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill. Pour 2 cups water in pan. Let chips stand for 15 minutes or until smoking; reduce heat to medium-low. Maintain temperature at 225°. Place grill rack on grill. Place the brisket in a small roasting pan, and place pan on grill rack on unheated side. Close lid; cook for 6 hours or until a meat thermometer registers 195°. Add 1 1/2 cups wood chips every hour for first 4 hours; cover pan with foil for remaining 2 hours. Remove from grill. Let stand, covered, 30 minutes.
3. Unwrap brisket, reserving juices; trim and discard fat. Place a large zip-top plastic bag inside a 4-cup glass measure. Pour juices through a sieve into bag; discard solids. Let drippings stand for 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a bowl, stopping before fat reaches opening; discard fat. Cut brisket across grain into thin slices; serve with juices.
