Texas Brisket

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I have made this brisket several times, and it never fails to please. Flavor is incredible. My son says it is the best brisket he has ever had, anywhere. I just made one for Thanksgiving and we blew through it. I was shocked to look in the frig this morning and discover that I don't even have enough left for leftovers tonight! Oh well, defrosting the other 1/2 now!!

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Wonderful flavor through out each bite.

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Like the previous review of Steve's, we use a medium Weber and hickory chunks ( our wood preference, we do the Grand Slam about 4 times a year. Brisket, Eckridge Sausage, baby back rib slabs, and chicken. It is an all day project, but the results are well worth it. Never had a rub I cared for until this one. Thank you, PD.

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This was great!!! I kept smelling it cooking, and my mouth kept
watering. Our brisket and had fat on the bottom and we took
off a thick layer and I took it off before we even started to
cook. Otherwise, everything was done as directed. We used
a metal cake pan and cover with foil. We would differently make this again.

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If you cook it this way don't call it "Texas" I question trimming the fat at all until the smoking is done, I would score it with diamond shape cuts as to keep the fat on top of the meat while cooking and acting as a self basting creation that it is. If you trim off any fat its after the smoking is done for goodness sake. I like to smoke mine a lot longer... at least 12 hours and for good friends... 24. You need no knife when it is done right, and it will be so good you will stand up and slap your momma!

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Made 20+ of Paula's perfect Brisket on my medium weber grill using indirect method pouring the water that soaks the hickory in the middle of the grill on to a homemade aluminum foil pan to make it a water smoker.

Prefer a 10 pound or larger brisket for big slices.

The rub seems to work best applied overnight double bagged it in plastic grocery bags tying the ends to enclose it.

Don't use too many coals or it will cook too fast and be tough. You can add 3-4 coals when needed once or twice during the 6 hours cooking time.

Wrap in foil when donea few hours before slicing to keep the juices inside.

Finally (optional I am fortunate to own an electric slicer. Sliced thin it it makes perfect faquita's.

Warning; causes neighbors to go temporarily insane as the smell from the grill is killin em. Give them a small serving with a copy of Paula's recipe.

Please try it so you look like a pro!

Steve

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I made this last year a couple times and it was great. However , I mixed too much of the combined ingredients ( the first timeand was a bit salty. Either way was still good, just dealt with it and know better for this week when I do it again. Love Paula's recipes. Might try with a few garlic cloves embedded this next time around

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What would be a good side dish for this? Any other ideas of food to serve with this?

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My husband decided to try to learn to cook this year. He made this for his first brisket. It's the kind of recipe you wake up thinking about the day after you ate it and wishing you had more.

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I followed this recipe to the tee and it was fabulou! I cooked it on a gas grill. I put the Hicory Chips in a Foil Baking sheet and under the top grill. Next, I followed the directions for making the rub and placed the Brisket in a baking pan on top of the grill. As it cooked, I had to monitor the level of moisture in the baking pan to make sure the meat did not stick to the pan and added a bit of water to the bottom of the baking sheet as cooking progressed. At about 5 hours, I noted that the Brisket was getting very tender. By 6 hours it was completely cooked and very tender. This was a major Home Run for us and our dinner guests. Paula, you are a dear and this was a very big success in our house. I'm coming to your house in Savanah next cause I think you're thebest!!!!!

Bob, Cleveland, Ohio