Texas BBQ Beef Brisket
- Main Ingredient: NatureSource® Beef Brisket, Flat Half
- Servings: 8
Texas BBQ done right! This beef brisket recipe can easily be doubled to feed a crowd, or made ahead of time and gently reheated in the sauce. A new family favorite!
- 1 NatureSource® Beef Brisket, Flat Half (2-1/2 to 3-1/2 pounds)
- 3/4 Cup barbecue sauce
- 1/2 Cup dry red wine
- 2 Tablespoons chile powder
- 1 Tablespoon packed light brown sugar
- 1-1/2 Teaspoons garlic powder
- Combine rub ingredients in small bowl; press evenly onto brisket. Place brisket, fat side up, in stockpot.
- Combine barbecue sauce and wine in small bowl. Pour around brisket; bring to a boil. Reduce heat; cover tightly and simmer 2-3/4 to 3-1/4 hours or until brisket is fork-tender. Remove brisket; keep warm.
- Skim fat from cooking liquid. Bring cooking liquid to a boil. Reduce heat to medium and cook, uncovered, 8 to 10 minutes or until reduced to 1 cup sauce, stirring occasionally.
- Trim fat from brisket; carve diagonally, across the grain, into thin slices. Serve with sauce.
To smoke beef brisket, prepare charcoal or gas smoker according to manufacturer’s directions. Combine barbecue sauce and wine in small saucepan; bring to a boil, stirring frequently. Reduce heat to medium-low; cook 7 to 8 minutes or until reduced to 1 cup, stirring frequently. Reserve 1/2 cup barbecue sauce for serving. Prepare rub as above; press evenly onto beef brisket. Smoke brisket according to manufacturer’s instructions and cooking times or until fork-tender, brushing occasionally with remaining barbecue sauce. Carve brisket as above. Serve with reserved sauce.
To cook in a slow cooker, combine rub ingredients in small bowl; press evenly onto beef brisket. Place brisket, fat side up, in 4-1/2 to 5-1/2-quart slow cooker. Combine barbecue sauce and wine in small bowl. Pour around brisket; Cook on HIGH 4 to 6 hours or LOW 8 to 10 hours, or until brisket is fork-tender. (No stirring is necessary during cooking.) Remove brisket; keep warm. Skim fat from cooking liquid. Bring cooking liquid to a boil in a sauce pan. Reduce heat to medium and cook, uncovered, 8 to 10 minutes or until reduced to 1 cup sauce, stirring occasionally.
To cook in a 6-quart InstaPot (electric pressure cooker). Blend rub ingredients in small bowl; mix well. Press onto all sides of beef Brisket Flat Half. Place brisket in pressure cooker, fat side up; add wine. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 70 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Warm barbecue sauce in small sauce pan on stovetop, add 1/4 cup cooking liquid to sauce; stir to combine. Continue as directed in step 4. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)
Nutrition information per serving, 8 servings: 388 Calories; 12 g Total Fat (5 g Saturated Fat; 5 g Monounsaturated Fat); 137 mg Cholesterol; 402 mg Sodium; 14 g Total Carbohydrate; 1 g Dietary Fiber; 50 g Protein; 4.7 mg Iron; 7.4 mg Niacin; 0.6 mg Vitamin B6; 3.6 mcg Vitamin B12; 11.5 mg Zinc; 46.9 mcg Selenium; 190.9 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.