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Here’s how the rating system works:
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= Loved this recipe
| Emeril's Texas-Style Smoked Brisket Recipe courtesy Emeril Lagasse, 2002 Show: Emeril Live Episode: Emeril Salutes Houston Overall User Rating:  |
Really Texas Hot!
10/29/2004 at 09:50pm
User: LARRY from Aurora, CO User Rating:
The taste was great. It might be too hot for a lot of people. But it really made the brisket tender and tasty
My New Christmas Feast
10/23/2005 at 11:44am
User: Dawn from Shreveport, LA User Rating:
I was raised in Texas and was incredibly tired of turkey and ham, so I told my family I was spicing up Christmas in 2004. This is beyond the small effort it takes (getting up at 3 am for a 20 lb brisket) to get it going. I don't have an actual smoker, so I use the gas grill on low with a smoker box inside. Just remember, get a super-fatty brisket and cook with the fat side up. I trim the fat after it is cooked, but cooking with the fat makes all the difference in the tenderness. Enjoy!
Great for stovetop smoker
10/11/2005 at 11:00am
User: LINDA from Stockbridge, MA User Rating:
Though I am not normally an Emeril-recipe fan, I decided to use this recipe when I craved smoked brisket and the weather did not allow me to use my outdoor smoker. Though I did not use his sauce nor rub recipes, I did follow his guidance for smoking the brisket in my stovetop smoker, then finishing in the oven. The technique worked perfectly and gave an outdoor flavor to an indoor preparation.
Smoken!
10/03/2004 at 12:19pm
User: JAY from Greenwood, IN User Rating:
This recipe has a very good mix of spices. Great flavors! One thing that I have to change for most guests is the HEAT spices. I like them but for most people they complain it is too hot. Another thing that works well is to change the Bar-B-Q sauce to a sweet one instead of a hot spicy one.
Bammm
09/06/2004 at 08:11pm
User: ANNE from Ruston, LA User Rating:
I was born n' raised in Texas!! I LOVE the flavor...Ummmmm! I alway cook my roast, Brisket etc. long and slow..I use as little water as possible. I also cut slits through out the meat, Go back with fresh jalapeno peppers ans green onions. I poke either pepper or onion in all the slits, and cut it off at the edge of slit. By the time it's done, the whole brisket is talking to you!
Tender, tasty, flavorful Barbecue.
09/05/2004 at 02:39pm
User: DOREENE from Arlington, VA User Rating:
This looked so good while Emeril was demonstating it on his show that I just had to try it. It was well worth the effort of researching, then going out to buy a smoker, which I didn't have, and the actual preparation time. The meet was tender and well received by my family. Great sauce with a kick. And there was lots of Emeril's Cajun Essence left over for other dishes.
Rating by ww33eat
08/13/2004 at 01:12pm
User: WILSON from Tampa, FL User Rating:
Brisket turned out very moist and juicy, but the dry rub made the "bark" flavor too intense(rich)for my taste. Will try again with milder rub.
brisket
07/31/2007 at 09:11pm
User: Anonymous User Rating:
tough
Superb!!
07/04/2005 at 06:52pm
User: Anonymous User Rating:
The barbecue sauce is the best I've ever had. Hot and spicy and very flavorful; a big hit. I put too much of the rub on the brisket. This amount of rub is for about a 15 lb. brisket; easy to overdo, it's very spicy. I put my brisket in the oven covered for about 2-3 hours first to get real tender, then smoke for about 4 hours.
A favorite of this Texas Aggie
06/28/2004 at 02:18pm
User: JAY from College Station, TX User Rating:
As the saying goes, "I wasn't born in Texas, but I got here as fast as I could". After 30 years in Texas, I've had plenty of brisket, and Emeril's is definitely one of the BEST. I made it for my friend's graduation from Texas A&M (whoop!), and kicked it up a notch to work with the 10lb brisket I bought. It came out tender, and VERY flavorful. I recommend the BBQ sauce too. It had loads of flavor, and went great with the brisket. I liked the sauce so much I gave some of it to friends. They loved it and said it also works great on baked potatoes.
Yummy!
06/20/2006 at 10:48am
User: Anonymous User Rating:
I cooked this for fathers day (2006) and the men in my family loved it! There are alot of ingredients and with two small kids running around I later noticed I forgot some but it was still delish!
06/09/2004 at 12:14am
User: Anonymous User Rating:
BBQ Beef Brisket
05/28/2004 at 07:41pm
User: LORRAINE from Oak Park, MI User Rating:
Excellent, remember to cook it low and slow for tender beef. Very tastey.
A big hit with big crowds!
03/21/2008 at 01:48pm
User: Anonymous User Rating:
I have made used this recipe at least 20 times. We serve it at parties where we know the crowd will be hungry. If you have the time, chill the brisket before slicing it. I use a small meat slicer that can get the pieces very uniform and very thin. This makes it a good party type dish.
The Holy Grail of BBQ
03/20/2006 at 08:19am
User: Jeffrey from Yorktown, VA User Rating:
Any serious BBQ'r will tell you that Brisket is the Holy Grail of barbecue. I have spent years trying to perfect a decent brisket. Emeril's dry rub will help you get there. Personally I cook the brisket on a Weber Smoky Mountain smoker till the meta temp hits 160 degrees. Then I foil the brisket add one cup of apple juice to the brisket in the foil then continue to cook to 180 degrees. Oh yea, the slider in this recipe is the Texas dipping sauce. Don't be put off by the ketchup. The end product absolutely does not taste like ketchup.
The Best!!
01/29/2008 at 10:09am
User: karen from Titusville, FL User Rating:
The brisket just fell apart when trying to cut it. It was the best!! You can not go wrong. We got the aluminum "bags" and put it back in the smoker. Turned out awesome!