*  Exported from  MasterCook  *
 
                    MARINATED BEEF BRISKET  TEXAS STYLE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Beef                             Smoker
                 Brisket                          Texas
                 Michelle
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Texas Dry Rub - see recipe
    1       tb           Fresh lime juice
    1 1/2   tb           Madeira wine
    3       tb           Olive oil [use extra-virgin]
    1                    Whole beef brisket
                         - 4 to 5 pounds
 
   From: Michelle Bass Combine the rub, lime juice,
   Madeira and olive oil in a blender. Process until it
   becomes a smooth paste. Or combine the ingredients in
   a small nonreactive bowl and stir into a paste. Scrape
   the paste from the blender or bowl. With your hands
   lightly oiled, rub the paste into the brisket, coating
   both sides well. Cover the brisket with clear food
   wrap and marinate for a minimum of 36 hours in the
   refrigerator. Remove the brisket from the refrigerator
   and let it sit at room temperature (for about 1 hour)
   before you begin to cook.
   
   TO COOK OUTDOORS, use a covered kettle grill or water
   smoker.  In a kettle grill, indriectly cook the
   brisket over a water pan containing a basting liquid
   of water, orange juice, wine or something similar for
   about 2 hours per pound, refreshing the coals with
   damp smoking chips every couple of hours.  The brisket
   should have a dark crust when finished.  If you are
   using a water smoker, follw the manufacturer’s
   instructions. Remove the brisket from the grill and
   let it stand for 10    minutes before slicing.
   
   TO COOK INDOORS, preheat the oven to 200F.  Put the
   brisket in a roasting pan and place in the center of
   the oven.  Roast for 2 hours per pound, undisturbed.
   Remove the brisket from the roasting pan and let stand
   for 10 minutes before slicing.  If you like, combine
   the pan juices with some warm barbecue sauce for
   serving.
   
   To serve, slice the brisket across the grain.  Place
   overlapping slices on a large platter, drizzle with
   barbecue sauce and garnish with grilled red onions
   rings.
   
   Yield:  10 to 12 servings.
   
   Author’s note:  The trick behind a perfectly moist
   beef brisket is slow, even heat or smoke.  If you have
   a water smoker and access to mesquite chips or hard
   wood, Texas beef brisket takes on added depth. But you
   can get nice results indoors with your own oven. The
   Texas Dry Rub becomes the basis of a smoky, savory
   paste. Serve the brisket with your favorite barbecue
   sauce, a side of coleslaw and a garnish of sliced,
   grilled red onions.
   
   Note from me:  I used this recipe on a 3.25 pound eye
   of round roast and let it marinate in the refrigerator
   for 72 hours. It was delicious! The rub was very hot,
   so I rubbed it off the roast before slicing so there
   was no overkill on heat.  We served two sauces on the
   side:  homemade BBQ sauce and horseradish sauce. Great
   with baked beans and homegrown tomato salad!
   
   Source: “Marinades” by Jim Tarantino
  
 
 
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