Basket: 
Texas-Style Barbecued Brisket
Texas barbecue relies on beef rather than pork and uses a dry rub to season the meat. Here, a beef brisket is coated with a mixture of spices and salt, then gently smoked over indirect heat until tender and nearly falling apart. No sauce touches the meat until it is ready to be eaten.
Our Meadowcroft Sonoma Zinfandel and other Juicy Medium-Bodied Red Wines pair nicely with this recipe.
Tell a friend! We'll send your friends the page and your message.
Note: You and your friend's email addresses are only used once as a referral. We will not collect or store the email addresses.
Ingredients:
- 1/4 cup coarse salt
- 3 Tbs. freshly ground pepper
- 3 Tbs. firmly packed light brown sugar
- 3 Tbs. paprika
- 3 Tbs. onion powder
- 2 Tbs. granulated garlic
- 2 Tbs. dry mustard
- 1 Tbs. ground cumin
- 1 Tbs. chili powder
- 1 beef brisket, 5 to 7 lb., trimmed to leave a 1/4-inch layer of fat
- 5 lb. mesquite chips, soaked for 30 minutes
- White bread for serving (optional)
- Barbecue sauce for serving (optional)
Directions:
In a food processor, combine the salt, pepper, sugar, paprika, onion powder, garlic, mustard, cumin and chili powder. Process into a coarse powder.
Rinse the brisket under cold running water and pat dry with paper towels. Generously season the brisket all over with the spice rub, massaging it into the meat. Wrap in plastic wrap and refrigerate for at least 1 hour or up to overnight. Remove from the refrigerator 30 minutes before grilling.
Prepare a charcoal or gas grill for indirect grilling over medium-low heat. Brush and oil the grill grate. Unwrap the brisket, season again with the rub and place it, fat side up, in a large, disposable aluminum roasting pan.
For a charcoal grill: Sprinkle half of the soaked wood chips over the coals. Place the roasting pan with the brisket on the grill grate toward side of the grill where the heat is less intense, cover and grill, basting with any accumulated juices, until the meat is mahogany brown in color, 3 1/2 to 4 hours. Replenish the coals and wood chips every 30 minutes.
For a gas grill: Increase one burner to high heat. Heat a smoker box half full of wood chips until smoking, then reduce the heat to medium-low. Place the roasting pan with the brisket on the grill grate over the area of lower heat, cover and grill, basting with any accumulated juices, until mahogany brown in color, 3 1/2 to 4 hours. Replenish the wood chips every 30 minutes.
Transfer the brisket to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes. Cut the meat into thin slices. Serve with barbecue sauce and slices of white bread.
Serves 6 to 8.
Adapted from Williams-Sonoma On the Grill, by Willie Cooper (Oxmoor House, 2009).
Rinse the brisket under cold running water and pat dry with paper towels. Generously season the brisket all over with the spice rub, massaging it into the meat. Wrap in plastic wrap and refrigerate for at least 1 hour or up to overnight. Remove from the refrigerator 30 minutes before grilling.
Prepare a charcoal or gas grill for indirect grilling over medium-low heat. Brush and oil the grill grate. Unwrap the brisket, season again with the rub and place it, fat side up, in a large, disposable aluminum roasting pan.
For a charcoal grill: Sprinkle half of the soaked wood chips over the coals. Place the roasting pan with the brisket on the grill grate toward side of the grill where the heat is less intense, cover and grill, basting with any accumulated juices, until the meat is mahogany brown in color, 3 1/2 to 4 hours. Replenish the coals and wood chips every 30 minutes.
For a gas grill: Increase one burner to high heat. Heat a smoker box half full of wood chips until smoking, then reduce the heat to medium-low. Place the roasting pan with the brisket on the grill grate over the area of lower heat, cover and grill, basting with any accumulated juices, until mahogany brown in color, 3 1/2 to 4 hours. Replenish the wood chips every 30 minutes.
Transfer the brisket to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes. Cut the meat into thin slices. Serve with barbecue sauce and slices of white bread.
Serves 6 to 8.
Adapted from Williams-Sonoma On the Grill, by Willie Cooper (Oxmoor House, 2009).
Other Recipes You May Enjoy:
Enter your email address to receive
our offers and promotions
our offers and promotions
Stay Connected
Enter your email address to receivespecial offers and promotions
Williams-Sonoma is closely involved in selecting the wines offered through the Williams-Sonoma Wine Club. Williams-Sonoma has carefully selected a wine partner, the Global Wine Company to operate the Williams-Sonoma Wine Club. Global Wine Company ensures that all wine sales are made by a licensed retailer in compliance with state laws. Your wine purchase will be a separate transaction from your purchases on the Williams-Sonoma site and will ship separately with respective tax and shipping/processing charges applied. All credit card payments will be facilitated by Global Wine Company, Inc., located at 1401 Los Gamos Dr. #220, San Rafael, CA 94903, with the exception of orders shipped to Texas, which will be sold by ITO Wines, LLC, located at 16760 Hedgecroft Drive Suite 608, Houston, TX 77060 Phone:(707) 234-4747. Due to state laws, wine can be purchased only by legal adults. Wine may be shipped only to legal adults in the following states: AZ, CA, CO, CT, DC, FL, HI, IA, ID, IL, LA, MA, MI, MN, MO, ND, NE, NH, NJ, NM, NV, NY, OH, OR, TX, VA, WV, WY. Williams-Sonoma Wine Club does not ship internationally. Promotions may not be combined with any other discounts, coupon codes, or promotions.
© 2012 Williams-Sonoma, Inc. & Global Wine Co, Inc. All Rights Reserved.