Marinated Beef Brisket Texas Style

* Exported from MasterCook *

MARINATED BEEF BRISKET TEXAS STYLE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef Smoker
Brisket Texas
Michelle

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Texas Dry Rub - see recipe
1 tb Fresh lime juice
1 1/2 tb Madeira wine
3 tb Olive oil [use extra-virgin]
1 Whole beef brisket
- 4 to 5 pounds

From: Michelle Bass Combine the rub, lime juice,
Madeira and olive oil in a blender. Process until it
becomes a smooth paste. Or combine the ingredients in
a small nonreactive bowl and stir into a paste. Scrape
the paste from the blender or bowl. With your hands
lightly oiled, rub the paste into the brisket, coating
both sides well. Cover the brisket with clear food
wrap and marinate for a minimum of 36 hours in the
refrigerator. Remove the brisket from the refrigerator
and let it sit at room temperature (for about 1 hour)
before you begin to cook.

TO COOK OUTDOORS, use a covered kettle grill or water
smoker. In a kettle grill, indriectly cook the
brisket over a water pan containing a basting liquid
of water, orange juice, wine or something similar for
about 2 hours per pound, refreshing the coals with
damp smoking chips every couple of hours. The brisket
should have a dark crust when finished. If you are
using a water smoker, follw the manufacturer's
instructions. Remove the brisket from the grill and
let it stand for 10 minutes before slicing.

TO COOK INDOORS, preheat the oven to 200F. Put the
brisket in a roasting pan and place in the center of
the oven. Roast for 2 hours per pound, undisturbed.
Remove the brisket from the roasting pan and let stand
for 10 minutes before slicing. If you like, combine
the pan juices with some warm barbecue sauce for
serving.

To serve, slice the brisket across the grain. Place
overlapping slices on a large platter, drizzle with
barbecue sauce and garnish with grilled red onions
rings.

Yield: 10 to 12 servings.

Author's note: The trick behind a perfectly moist
beef brisket is slow, even heat or smoke. If you have
a water smoker and access to mesquite chips or hard
wood, Texas beef brisket takes on added depth. But you
can get nice results indoors with your own oven. The
Texas Dry Rub becomes the basis of a smoky, savory
paste. Serve the brisket with your favorite barbecue
sauce, a side of coleslaw and a garnish of sliced,
grilled red onions.

Note from me: I used this recipe on a 3.25 pound eye
of round roast and let it marinate in the refrigerator
for 72 hours. It was delicious! The rub was very hot,
so I rubbed it off the roast before slicing so there
was no overkill on heat. We served two sauces on the
side: homemade BBQ sauce and horseradish sauce. Great
with baked beans and homegrown tomato salad!

Source: "Marinades" by Jim Tarantino



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