BARBECUE BEEF RECIPES

BBQ BEEF RECIPES

Texas Barbequed Beef Brisket #1

1 boneless beef brisket -- (6 to 8 pounds)
2 teaspoons paprika
1 teaspoon ground black pepper -- divided
1 tablespoon butter
1 medium onion -- grated
1 1/2 cups catsup
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce

Trim external fat on beef brisket to 1/4 inch. Combine paprika and 1/2 tsp. of the black pepper; rub evenly over surface of beef brisket. Place brisket, fat side down, in 11 1/2 X 9" disposable foil pan. Add 1 cup water.  Place on the end of grid opposite low coals.  Cook 5 - 6 hours, turning brisket over every 1 1/2 hours.  Add just enough briquette during cooking to keep coals at a very low temperature.  Remove brisket and turn over to fat side up directly over very low coals.  Cover; continue cooking for another 1 - 2 hours.

 Reserve 1 cup of meat drippings or use some canned beef broth . Melt butter in medium saucepan over medium heat. Add onion; cook until tender crisp. Add drippings, remaining 1/2 teaspoon black pepper, the catsup, lemon juice, Worcestershire sauce and hot pepper sauce; simmer 15 minutes.

Carve brisket into thin slices across the grain; serve with sauce. Garnish with fresh peppers and lemon and lime slices.
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Texas Barbequed Beef Brisket #2

1 (8 to 10-pound) beef brisket
Salt and ground black pepper
BBQ Sauce, recipe follows

Preheat a smoker according to the manufacturer's instructions.
Season brisket with salt and pepper on both sides. Place brisket, fat side up, in the smoker, with the largest end towards the fire. Do not place meat any closer than 2 feet from the fire. Smoke for 8 hours. Remove brisket to a platter and brush with BBQ sauce. Carve or pull meat as desired.

BBQ Sauce:
1 (12-ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon liquid smoke, optional
1/4 cup brown sugar or honey
Salt
Onion powder, or 1/4 small onion, minced
Garlic powder, or 1 clove garlic, minced

Combine all ingredients in a medium saucepan. Stir to combine and then simmer for 30 minutes over low heat.
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Texas Barbequed Beef Brisket #3

1 large beef brisket, boneless chuck or shoulder clod
1 cup salad oil
1 can Shiner Bock Beer (dark beer)
4 tbsp. Fiesta Black pepper
2 oz. Fiesta fresh garlic, chopped or 1 tbsp. Fiesta powdered garlic
6 Fiesta bay leaves
1 tsp. salt, optional
Texas Mesquite Wood 
 

Trim fat from meat. Mix all ingredients together and pour over meat. Refrigerate for 24 to 48 hours, turning morning and night.

BBQ meat for 6 to 10 hours to the side of a moderate wood fire. Turn meat occasionally, basting with the reserved marinade. Add wood to the fire as needed keeping the temperature between 190 and 220 degrees F the entire time.

Fiesta brand brisket rub may be used in place of the spices listed. 10 to 12 servings.
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Texas Barbequed Beef Brisket #4

• 5 lb to 6 lb trimmed brisket
• 2/3 c dried cane sugar
• 2/3 c garlic salt
• 1/2 c paprika
• 3 tbsp fresh cracked black pepper
• 2 tbsp chilli powder
• 1 tbsp each of powdered beef bouillon, ground ginger, onion powder, ground coriander, cayenne pepper
• French’s ballpark mustard (lots)

Preparation
Smother the brisket with lots of the mustard. Mix all the dry ingredients together to create a rub. Roll the mustard-covered brisket in the rub.

Smoking Method
Using Mesquite flavored charcoal, smoke and cook for approximately 10 hours. The temperature should be steady at 180°F to 200°F. Smoke for a minimum of 4 hours or longer depending on how strong a smoke flavor is desired.  A couple of baseball sized chunks of mesquite would laid on top of the charcoal will add to the intensity of the smoke flavor.  Remember this cut of meat is best cooked very slow and at low temperatures.

To Serve
Slice meat thickly and serve with large crusty rolls and quality BBQ sauce. Ready to serve tip: never put BBQ sauce on the meat, serve it separately as a dip.
 

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