Texas-Style Smoked Brisket With Coleslaw And Barbecue Sauce recipe

Texas-Style Smoked Brisket With Coleslaw And Barbecue Sauce

Texas-Style Smoked Brisket With Coleslaw And Barbecue Sauce

Most brisket recipes employ a hot-smoking approach, which involves using a direct source of heat. Cold smoking, which is another method employed by some smoked goods manufacturers, involves generating smoke in a chamber separate from the object to be smoked.
Prep Time 40 mins
Cook Time 10 hrs
Total Time 10 hrs 40 mins
Course Main Course
Cuisine American
Servings 10 people
Calories 590 kcal

Equipment

  • 360 gram mesquite or wood chips, soaking for 1.5 hour in cold water

Ingredients
  

  • 1.5 tbsp chilli powder
  • 1.5 tsp cumin powder
  • 3 tsp caster sugar
  • 2.5 kg Beef brisket with a thick coating of fat
  • coleslaw
  • fluffy white buns

Instructions
 

  • Mix ingredients and sugars with 1 teaspoons table salt flakes, mix with ground black pepper, and spread into brisket thoroughly. Wrap with plastic wrap and place in the fridge to cure in roughly 5-6 hours.
  • Preheat the oven to 310°F. In a wide grill pan, place the brisket (with fat-side up) on an oiled rack. Fill the pan halfway with water, wrap the brisket in foil. Place the brisket in a clean, dry pan after roasting for 5-6 hours.
  • Set an indirect cooking setup on a low-heat barbecue. Place the brisket in the center of the pan. Cover with the cap, basting meat periodically with pan juices, until it is cooked enough, about two cups of wood chips around each side of the grill.
  • Meanwhile, coarsely chop the onion, chili, and garlic for the BBQ sauce. In a large pan, heat the oil, then add the onion combination and cook until very soft (9 minutes).
    Pour the mixture and 7 ounce water, and boil until rich and flavorful (15 minutes). Mix generously with salt and pepper, then adjust the sugar before transferring to sterilized bottles.
    This recipe yields 21 ounce. The sauce can be stored in the refrigerator for up to a month. Before serving, allow it cool to room temperature.
  • Brisket should be finely shredded and served hot with soft buns, coleslaw, and favorite barbecue sauce.

Notes

Nutritional value:
  • 590 calories
  • 14g carbs
  • 43g fat
  • 42g protein
  • 12g sugar
  • 340mg sodium
Keyword beef, brisket, smoking

About Me

Thanks for visiting my website. My name is Roger Lee, and I am a 30-year-old man with a hybrid blood of Chinese and Russian. I decided to set up this site to share with everyone my love and passion for open-air cuisine. It all started when my parents opened a restaurant and I had the chance of getting exposed to the art of outdoor cooking.
This website aims at sharing about my hobby, recipes, and tips for cooking to everyone. Try them out and tell me about your experience.

Recommend Recipes

Leave a Comment

Recipe Rating