Central Texas Beef Brisket Barbecue with Traditional Sides
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Sizzle, Summer 2016
10-12 lbs. whole brisket
1/3 cup kosher salt
1/3 cup cracked black pepper (not finely ground)
Classic Central Texas pinto beans
1 lb. dried pinto beans
2 oz. fatback or salt pork, cut in large dice
4 T. unsalted butter, divided
½ t. chili powder
¼ t. ground cayenne pepper
½ cup sliced sweet onion
¼ t. kosher salt
Texas barbecue sauce
¼ cup butter
¼ cup minced onion
3 celery sticks, chopped
2 cloves garlic, minced
1 cup water
1 beef bouillon cube
1 cup ketchup
½ cup cider vinegar
3 T. Worcestershire sauce
2 T. spicy mustard
2 T. honey
1 T. paprika
2 t. chili powder
Salt and pepper to taste
Central Texas slaw
¼ cup white vinegar
¼ cup extra virgin olive oil
2 T. sugar
3-4 T. fresh lime juice
1½ t. kosher salt
½ t. ground coriander
¼ t. each ground cumin, ground red pepper and freshly ground black pepper
2 cups each red and white cabbage, thinly sliced
½ cup shredded carrot
1 medium jalapeño pepper (with seeds), thinly sliced
½ each red and yellow bell pepper, thinly sliced
½ cup chopped fresh cilantro
1. Trim excess fat from brisket, leaving 1/8-¼ inch fat cap.
2. To make rub, mix salt and pepper in small container. Sprinkle over meat surface; pat down. Let seasoned brisket sit uncovered at room temperature about 1 hour.
3. Heat smoker to 210ºF. Place brisket in smoker once smoke is thin and white. Maintain smoker at 210ºF.
4. Smoke meat for approximately 12 hours until fork tender.
5. Remove from heat; rest meat for 1 hour. Slice cooked meat against grain.
For classic Central Texas pinto beans:
1. Cover beans in cool water; refrigerate overnight.
2. Drain beans, reserving water. Transfer beans to large, heavybottomed pot. Cover with about 3 cups reserved soaking water or as needed to submerge beans.
3. Add pork and 2 T. butter; bring to a boil over medium-high heat; cook 10 minutes, stirring occasionally. Stir in remaining 2 T. butter. Reduce heat to medium-low; cook 30 minutes, stirring occasionally.
4. Add chili powder and cayenne pepper; cook 10 minutes, stirring occasionally. Discard pork. Stir in sweet onion and salt. Serve warm.
For Texas barbecue sauce:
Melt butter in medium saucepan. Add onion, celery and garlic. Saute until onion is lightly browned. Add water and bouillon cube, stirring until dissolved. Add ketchup, vinegar, Worcestershire sauce, mustard, honey, paprika, chili powder, salt and pepper; stir and simmer about 15 minutes.
For Central Texas slaw:
1. In large bowl, whisk together vinegar, olive oil, sugar, fresh lime juice, salt, coriander, cumin, red pepper and black pepper. Add red and white cabbage, carrot, jalapeño pepper, and red and yellow bell pepper. Toss to coat.
2. Chill 1 hour before serving, tossing occasionally. Stir in chopped fresh cilantro just before serving.
1. Arrange sliced brisket on butcher paper.
2. Scoop slaw and place toast for garnish to right of meat.
3. Place beans in dish to side of slaw.
4. Serve barbecue sauce in ramekin next to brisket.
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