A Texas Smoked Brisket Recipe That's Moist And Tender

For this Texas smoked brisket recipe I’ve got a killer marinade that will ensure a moist and tender result provided you follow the rules of smoking brisket:-

1. Long
2. Slow
3. Low temperature
4. Water bath

It might sound daft but you can’t do brisket for too long. The long slow low temperature process helps break down the tough tissue that is brisket, look at any traditional pot roast brisket recipe and you’ll find the same basic principles.

When I first started to research smoked brisket recipes I was really nervous that I’d simply end up with a dry block of meat good only for the sole of my shoe but trust me, you really can smoke brisket for 8 or 10 hours and get great results.

Ingredients:-

• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1 teaspoon chili powder
• 2 teaspoons paprika
• 1/3 cup vegetable oil
• 2 cloves garlic, crushed
• 1 large (or 2 small) bay leaf
• 1 teaspoon Tabasco pepper sauce
• 6 tablespoons Worcestershire sauce
• 3 tablespoons cider vinegar
• 1 tablespoon soy sauce
• 750 ml or 3 1/4 cups beef stock

Method:-

Throw everything in a pan, place over medium heat and bring to a boil stirring all the while. Remove from the heat and allow to cool.

Sit the brisket in the marinade for a couple of days and turn regularly to ensure it gets to work – you may try injecting too. Cook for 8-10 hours at 110°C or 225°F and baste on more of the marinade on the hour.

TIP 1 - Don’t just use this last recipe mix on Brisket, it works great on ribs too!

TIP 2 - Remember all sauces and rubs can be kept in airtight containers for future use.

See Also:-

More Beef Recipes
Laze In Your Hammock During The Long Slow Cookout
Barbecue Smoker Information
What's Your Favorite Long And Slow Recipe?

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