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Smoked Beef Brisket "texas Style"

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. You will also need 2 medium aluminum pans & 1/2 cup hickory chips , 1/2 cup cherry wood chips. 1 medium bag of charcoal. | 2. Dry off brisket & coat lightly with oil. Cover with sea salt & pepper. Don't be stingy!Let Brisket rest in the refrigerator for 30 minute | 3. While the meat is chillin' out let's get the grill ready.Place 1 aluminum pan filled with hot water off to one side of the bottom of the grill & the coal to the other side.Use a coal chimney if you have one. Put on the lid & let heat up to 225 degrees.Don't go over 250. This method is called indirect heating. | 4. Once the coals are ready place the Brisket fat side down over the pan of water. Put the cherry & hickory chips on the coals & place the other aluminum pan filled with water over the fire. Helps keep the heat just right. | 5. Cook for 8-10 hours @ 225. checking on the coal every hour or so & replacing as needed. Don't add any more wood! Will be too smokey. Check with meat thermometer when core temperature is about 180 or 190. Remove from grill & let rest for 20 minute. | 6. Slice up & serve on a bun dry or with your favorite sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef brisket 5 -6 0.0 0.0 0.0 0.0
    sea salt cracked - - - -
    pepper cracked - - - -
    olive oil - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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