I am looking for the recipe to make a real Texas beef brisket b-b-q. I know it is done real slow on the grill.

Any Texans out there who can share the recipe for b-b-q beef brisket? The one done real slow on the outdoor grill? I love to cook and can not find how to do this anywhere. I've tried it and ended up with a new charcoal piece. :-)

Thanks from a grandmama.I am looking for the recipe to make a real Texas beef brisket b-b-q. I know it is done real slow on the grill.
You got the right idea, just get some rub, you can buy it at most stores, and rub it down the day before and put in refrig overnite. But most important of all, CALL ME WHEN IT'S READY. LOL

Good luckI am looking for the recipe to make a real Texas beef brisket b-b-q. I know it is done real slow on the grill.
you need a big grill

you need to rub or marinade you brisket

you need a grill big enouphe to use indirect heat

place your briskey fat side down so it it does flare up and burn it is only the fat that gets it

';slow and low'; is the name of the game

you want to get you brisket up to a temp of 145 to 160 degrees for a med. rare to med BUT you want this to take 6-8 hours

take your brisket out let it rest for about 10-20 min to let the juices redistribute so it will not be dry

if you have done it right the brisket will have a smoke ring a redish ring on the outer part of the meat shows slow low heat cooking

i use a large home made smoker and keep the temp of my smoker 225 degrees with apple and hickory just love that combination very good with pork

also slice against the grain will make it more tender
2 tablespoons chili powder

2 tablespoons salt

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon ground black pepper

1 tablespoon sugar

2 teaspoons dry mustard

1 bay leaf, crushed

4 pounds beef brisket, trimmed

1 1/2 cups beef stock



Preheat the oven to 350 degrees F.

Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.



Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.



Trim the fat and slice meat thinly across the grain. Top with juice from the pan.
Get a big ole side of beef. and get one with lots of fat... this is your moisture and flavor. marinade it in foil, in the fridge for at least 4 hours before cooking. be creative with this. ';mojo'; is good with lots of seasoned salt, pepper, garlic and onions. a big pit is what you need. let the charcoal or mesquite get to embers.. (orange glow and ashes) still wrapped in foil, put it on the pit on the other side of the heat source. that's what takes so long. but its worth it. depending on the size of the meat and temp of the fire, this usually takes about 4-6 hours. but some guys do it for 8 down here. it'll be smokey, beefy, and tasty I'm from houston, by the way.
I have got smoke and RIb rub and meat tenderized and let it set then wrap it up and before i go to bed let it cook slow all nite in the oven.Then i have put one inn the slow cooker with brown sugar liquid smoke and seasoned meat tenderize with Que sauce.
Easy way

buy rub and coat the brisket, buy it ';nose off';

Liberally coat the beef

then (stick with me) cover it in plastic wrap, a silly amount of plastic wrap so it is sealed good.

place it on a cookie sheet with edges, and place it in a 200 degree oven for about 6-7 hours.

It will cook in the wrap, light the grill and coat with a Texas BBQ Stubbs BBQ is pretty Texan, and grill and coat the brisket until it looks done to you. It will not have any smoke flavor but you will be a hero.