Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Barbecued Texas Brisket Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 12

7 Pound(s) Brisket, trimmed flat cut
1/2 Cup(s) Mustard, any kind
1 c Granulated garlic
1 c Salt
1 c Sugar
1 c Black pepper
1 c Chili powder
tb Worcestershire sauce powder
Ts cayenne pepper
~---------------------RUB--------------------------- Rub the meat
completely with the mustard. And spices to a large zip-lok bag, seal
and shake until mixed. Place meat in bag and coat with the rub.
Refrigerate overnight. Prepare the grill for the indirect heat method
and remove the meat from the bag and place on the grid. Smoke for 4-5
hours at 200 degrees or until internal temperature reaches 155-160
degrees, then wrap in foil and finish cooking until internal
temperature reaches 185-190 degrees. Remove from grill and let meat
cool for one hour prior to slicing. Slice against the grain and serve
BBQ sauce on the side. Recipe by: Lola Rice-USA Smoke Converted by
MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 447
Calories From Fat: 234
Total Fat: 26.1g
Cholesterol: 177.3mg
Sodium: 209mg
Potassium: 923.5mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 53.3g

Scale this recipe to Servings [?]