As the sun sets over the vast Texan plains, the scent of slow-cooked beef brisket wafts through the air, teasing taste buds and building anticipation. Today, we’re diving into the heart of Texas-style BBQ with a mouth-watering recipe that’s sure to become a staple in your culinary repertoire: slow-cooked beef brisket smothered in a tangy BBQ sauce.

The Magic of Low and Slow Cooking

The key to tender, fall-apart beef brisket lies in the art of low and slow cooking. By cooking the brisket over a prolonged period, the connective tissues break down, infusing the meat with depth and richness. The result is a tender, juicy brisket that’s simply begging to be devoured.

A Tangy BBQ Sauce with a Texan Twist

But what’s Texas-style BBQ without a generous helping of tangy BBQ sauce? Our recipe combines the classic flavors of tomato puree, apple cider vinegar, and spices with a hint of smokiness, courtesy of chipotle peppers. The result is a BBQ sauce that’s equal parts tangy, sweet, and spicy – the perfect accompaniment to our slow-cooked beef brisket.

Get Ready to Sink Your Teeth Into the Real Deal

With this recipe, you’ll be transported straight to the heart of Texas, where the beef is big, the BBQ sauce is tangy, and the hospitality is warm. So saddle up, partners, and get ready to indulge in a culinary adventure that’ll leave you craving for more!

Recipe: Texas-Style Beef Brisket BBQ

Ingredients:

1 whole beef brisket (10-12 pounds)
1/4 cup BBQ rub
1 cup tangy BBQ sauce (recipe below)
Wood chips or chunks for smoking (optional)

Tangy BBQ Sauce:

1 cup tomato puree
1/2 cup apple cider vinegar
2 tablespoons brown sugar
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Salt and pepper, to taste
2 chipotle peppers in adobo sauce, minced

Instructions:

Preheat your smoker to 225°F (110°C) or set up your grill for low and slow cooking.
In a small bowl, mix together the BBQ rub ingredients.
Trim any excess fat from the beef brisket, then apply the BBQ rub evenly, making sure to coat all surfaces.
Place the brisket in the smoker or grill, fat side up. Close the lid and cook for 4-5 hours, or until the internal temperature reaches 160°F (71°C).
While the brisket is cooking, prepare the tangy BBQ sauce. In a medium saucepan, combine the tomato puree, apple cider vinegar, brown sugar, smoked paprika, cumin, cayenne pepper, salt, and pepper. Bring the mixture to a simmer over medium-low heat, then reduce the heat to low and let cook for 10-15 minutes, stirring occasionally.
After the brisket has cooked for 4-5 hours, brush the tangy BBQ sauce evenly over the surface. Continue cooking for an additional 30 minutes to 1 hour, or until the internal temperature reaches 180°F (82°C).
Remove the brisket from the heat and let it rest for 10-15 minutes before slicing thinly against the grain.
Serve the sliced brisket with additional tangy BBQ sauce, if desired.

Tips and Variations:

For an added depth of flavor, add 1-2 cups of beef broth or stock to the smoker or grill while cooking the brisket.
If you don’t have a smoker or grill, you can cook the brisket in a slow cooker or oven. Simply cook on low for 8-10 hours or at 300°F (150°C) for 3-4 hours.
Experiment with different types of wood chips or chunks for smoking, such as post oak, mesquite, or apple wood.

Happy cooking, and don’t forget to share your Texas-Style Beef Brisket BBQ creations with us!