Mesquite Smoked Texas Brisket Recipe

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Mesquite Smoked Texas Brisket
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Ingredients
34
Count
Nutrition
1210
Calories
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Ingredients:

Directions:

  1. Set the brisket on a large sheet of plastic wrap. In a medium bowl combine the dark brown sugar, chili power, paprika, salt, garlic powder, onion powder, black pepper, cayenne, dry mustard, and cumin thoroughly. Rub the mixture onto the brisket and wrap tightly in the plastic wrap. Place on a baking sheet and let marinate refrigerated at least 6 hours or overnight. Remove the meat from the refrigerator and let come to room temperature.
  2. Soak mesquite wood chips in a large bowl of water for 1 to 2 hours. Remove, drain and set aside.
  3. Remove the meat from the refrigerator and let come to room temperature.
  4. Prepare a smoker with charcoal and the wood chips according to the manufacturer's instructions to 180 to 200 degrees F. Place the water pan in the smoker and add water to the fill line, about 2/3 full. Place the unwrapped brisket on the lower rack off the direct heat, close the lid, and cook, regularly stoking the fire and adding additional chips, until an instant-read thermometer registers an internal temperature of 140 to 145 degrees F., about 4 to 5 hours. Remove the meat from the grill and let rest for 20 minutes before carving the meat against the grain.
  5. (Alternately, prepare a stove-top smoker according to the manufacturer's instructions. Place the unwrapped brisket on the rack over low heat. Close the lid and smoke for 1 hour. Preheat the oven to 275 degrees F. Remove the meat from the smoker and wrap in a large sheet of heavy aluminum foil. Place on a baking sheet and roast until tender and an instant-read thermometer registers an internal temperature of 140 to 145 degrees F., about 2 to 3 hours. Remove the meat from the oven and let rest for 20 minutes before carving the meat against the grain.) Serve with Barbecue Sauce on the side for dipping.
  6. BBQ Sauce - In a large pot, heat the oil over medium-high heat. Add the onions and cook, stirring, for 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the ketchup, brown sugar, cane syrup, vinegar, mustard, Worcestershire, hot sauce, Southwest Texas Seasoning, and red pepper flakes and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened and the flavors marry, 15 to 20 minutes. Remove from the heat and let cool slightly before serving. Yield: about 4 cups
  7. Southwest Texas Seasoning:
  8. Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup
  9. Note: EVEN BETTER when brisket is marinated overnight in a large ziplock freezer bag-in the fridge!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1209.75 Kcal (5065 kJ)
Calories from fat 597.44 Kcal
% Daily Value*
Total Fat 66.38g 102%
Cholesterol 50.64mg 17%
Sodium 6272.73mg 261%
Potassium 794.3mg 17%
Total Carbs 128.1g 43%
Sugars 30.12g 120%
Dietary Fiber 12.47g 50%
Protein 28.62g 57%
Vitamin C 47.4mg 79%
Vitamin A 0.2mg 5%
Iron 7.9mg 44%
Calcium 203.1mg 20%
Amount Per 100 g
Calories 327.19 Kcal (1370 kJ)
Calories from fat 161.58 Kcal
% Daily Value*
Total Fat 17.95g 102%
Cholesterol 13.7mg 17%
Sodium 1696.51mg 261%
Potassium 214.82mg 17%
Total Carbs 34.64g 43%
Sugars 8.15g 120%
Dietary Fiber 3.37g 50%
Protein 7.74g 57%
Vitamin C 12.8mg 79%
Iron 2.1mg 44%
Calcium 54.9mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 28.9
    Points
  • 33
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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