Texas-Style Smoked Brisket

Dairy Free
Health score
29%
Texas-Style Smoked Brisket
45 min.
10
874kcal

Suggestions


Get ready to experience a true taste of Texas with this mouthwatering Texas-Style Smoked Brisket recipe! Perfect for gatherings or a cozy dinner, this flavorful dish brings together the bold, smoky flavors that Texas barbecue is renowned for. Imagine tender, juicy brisket marinated to perfection, infused with the rich tastes of chipotle chiles, beer, and a signature spice blend that includes smoky paprika and seasoned salt.

This recipe not only satisfies your taste buds but is also dairy-free, making it an excellent choice for those with dietary restrictions. The brisket is seasoned and slow-cooked to perfection, resulting in slices that melt in your mouth. The unique combination of flavors creates a delicious balance that pairs beautifully with your favorite sides, whether you opt for classic coleslaw, baked beans, or crispy pickles.

The process may take some time, including marinating and cooking, but the reward is well worth it. With a bit of patience and the right equipment, you can impress your family and friends with authentic Texas barbecue right from your own backyard. So grab your grill, soak those wood chunks, and let’s get smoking! This Texas-Style Smoked Brisket will surely become a staple at your dinner table, bringing everyone together for a truly memorable meal.

Ingredients

  • 12 ounce beer canned
  • tablespoon pepper black freshly ground
  • tablespoon brown sugar 
  • ounce chipotle chiles in adobo sauce canned
  • 0.3 cup cider vinegar 
  • tablespoon cider vinegar 
  • 4.5 pound flat-cut brisket thick ( 3 inches )
  • tablespoon pickled jalapeño liquid 
  • tablespoons pickled jalapeño peppers 
  • tablespoon catsup 
  • 1.5 teaspoons kosher salt 
  • cup less-sodium beef broth fat-free
  • cup onion chopped
  • cups onion sliced ()
  • 1.5 teaspoons onion powder 
  • tablespoon paprika smoked
  • cups water 
  • pounds hickory wood chunks 
  • 0.3 cup worcestershire sauce 
  • tablespoons worcestershire sauce 

Equipment

  • frying pan
  • sauce pan
  • oven
  • knife
  • blender
  • baking pan
  • grill
  • kitchen thermometer
  • aluminum foil
  • ziploc bags

Directions

  1. To prepare brisket, combine the first 5 ingredients.
  2. Place 2 tablespoons sugar mixture in a blender. Set aside remaining sugar mixture.
  3. Remove 2 chiles and 2 tablespoons sauce from can; add to blender. Reserve remaining chiles and sauce for another use.
  4. Add 1 cup chopped onion and next 3 ingredients (through beer) to blender; process until smooth.
  5. Combine brisket and chipotle mixture in a 2-gallon zip-top plastic bag; seal. Marinate in refrigerator 24 hours, turning occasionally.
  6. Soak wood chunks in water about 16 hours; drain.
  7. Remove brisket from bag, discarding marinade. Pat brisket dry, and rub with remaining sugar mixture.
  8. Let brisket stand at room temperature for 30 minutes.
  9. Remove grill rack; set aside. Prepare grill for indirect grilling, heating one side to medium-low and leaving one side with no heat. Maintain temperature at 22
  10. Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife.
  11. Place pan on heated side of grill; add half of wood chunks to pan.
  12. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill.
  13. Pour 2 cups water in pan. Coat grill rack with cooking spray, and place on grill.
  14. Place brisket on grill rack over foil pan on unheated side. Close lid; cook 3 1/2 hours or until a meat thermometer registers 17
  15. Add additional wood chunks halfway during cooking time.
  16. Preheat oven to 25
  17. Remove brisket from grill.
  18. Place sliced onion and jalapeo on a large sheet of aluminum foil. Top with brisket; seal tightly.
  19. Place foil-wrapped brisket in a large baking pan.
  20. Bake at 250 for 1 1/2 hours or until thermometer registers 19
  21. Remove from oven.
  22. Let stand, still wrapped, 1 hour. Unwrap brisket, reserving juices; trim and discard fat.
  23. Cut brisket across grain into thin slices.
  24. To prepare sauce, finely chop sliced onion and jalapeo; set aside.
  25. Place brisket juices in a zip-top plastic bag inside a 2-cup glass measure; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag.
  26. Drain 1/2 cup drippings into a saucepan, stopping before fat layer reaches opening; discard fat and remaining drippings.
  27. Add onion, jalapeo, broth, and remaining ingredients to pan; cook over medium heat 5 minutes or until thoroughly heated.
  28. Beer note: Smoky brisket calls for a smoky beer. Although the Lone Star State makes some excellent brews (any of which would pair well with Texas barbecue), try Germany's Aecht Schlenkerla Maerzen beer, which has an alluring aroma of bacon and smoked sausage from the use of smoked barley. Its full body and gentle malt sweetness balance the spicy sauce. At 9 ounces, one bottle ($
  29. is enough to share. --Jeffery Lindenmuth

Nutrition Facts

Calories874kcal
Protein15.3%
Fat9.81%
Carbs74.89%

Properties

Glycemic Index
38.25
Glycemic Load
107.58
Inflammation Score
-8
Nutrition Score
21.933043326373%

Flavonoids

Catechin
0.13mg
Epicatechin
0.03mg
Luteolin
0.07mg
Isorhamnetin
2.4mg
Kaempferol
0.59mg
Myricetin
0.02mg
Quercetin
9.99mg
Gallocatechin
0.03mg

Nutrients percent of daily need

Calories:874.37kcal
43.72%
Fat:9.34g
14.37%
Saturated Fat:0.39g
2.42%
Carbohydrates:160.45g
53.48%
Net Carbohydrates:152.59g
55.49%
Sugar:6.18g
6.87%
Cholesterol:0mg
0%
Sodium:1641.57mg
71.37%
Alcohol:1.33g
100%
Alcohol %:0.29%
100%
Protein:32.79g
65.58%
Manganese:1.53mg
76.35%
Calcium:444.14mg
44.41%
Phosphorus:428.74mg
42.87%
Vitamin B1:0.58mg
38.82%
Copper:0.77mg
38.69%
Vitamin B2:0.61mg
35.96%
Magnesium:140.08mg
35.02%
Fiber:7.86g
31.45%
Vitamin B3:6.28mg
31.42%
Iron:5.12mg
28.43%
Vitamin C:15.81mg
19.16%
Zinc:2.79mg
18.62%
Folate:62.97µg
15.74%
Potassium:503.79mg
14.39%
Vitamin B5:0.93mg
9.28%
Vitamin B6:0.18mg
9.16%
Vitamin A:414.33IU
8.29%
Vitamin E:0.41mg
2.74%
Vitamin K:2.73µg
2.6%
Source:My Recipes