How to Cook Delicious Emeril's Texas-Style Smoked Brisket

Emeril's Texas-Style Smoked Brisket.

You can cook Emeril's Texas-Style Smoked Brisket using 32 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Emeril's Texas-Style Smoked Brisket

1. Prepare of Smoked Brisket.
2. It's 4 lb of Beef Brisket trimmed.
3. It's 2 tbsp of Dark Brown Sugar.
4. Prepare 2 tbsp of Chilli Powder.
5. Prepare 2 tbsp of Paprika.
6. It's 2 tbsp of Salt.
7. It's 1 tbsp of Garlic Powder.
8. You need 1 tbsp of Onion Powder.
9. Prepare 1 tbsp of Black Pepper.
10. Prepare 1 tbsp of cayenne.
11. It's 2 tsp of Dry Mustard.
12. It's 2 tsp of Ground Cumin.
13. Prepare of Barbeque Sauce.
14. You need 2 tbsp of Vegetable Oil.
15. You need 3/4 cup of Chopped Yellow Onion.
16. Prepare 2 tbsp of Chopped Garlic.
17. You need 4 cup of Ketchup.
18. Prepare 2 tbsp of Cane Syrup.
19. Prepare 1/2 cup of Apple Cider Vinegar.
20. Prepare 1/2 cup of Yellow Mustard.
21. It's 1/4 cup of Worstershire Sauce.
22. You need 3 tbsp of Hot Red Pepper Sauce.
23. Prepare 1/2 tsp of Red Pepper Flakes(or more).
24. It's of Emeril's Creole Seasoning.
25. It's 2 1/2 tbsp of Paprika.
26. You need 2 tbsp of Salt.
27. You need 2 tbsp of Garlic Powder.
28. You need 1 tbsp of Black Pepper.
29. You need 1 tbsp of Onion Powder.
30. It's 1 tbsp of Cayenne Powder.
31. It's 1 tbsp of Dried LeafOregano.
32. Prepare 1 tbsp of Dried Thyme.

Emeril's Texas-Style Smoked Brisket step by step

1. Set the brisket on a large sheet of plastic wrap. In a medium bowl combine the dark brown sugar, chili power, paprika, salt, garlic powder, onion powder, black pepper, cayenne, dry mustard, and cumin thoroughly. Rub the mixture onto the brisket and wrap tightly in the plastic wrap. Place on a baking sheet and let marinate refrigerated at least 6 hours or overnight. Remove the meat from the refrigerator and let come to room temperature..
2. Remove the meat from the refrigerator and let come to room temperature..
3. Prepare a smoker with charcoal and the wood chips according to the manufacturer's instructions to 180 to 200°F. Place the water pan in the smoker and add water to the fill line, about 2/3 full. Place the unwrapped brisket on the lower rack off the direct heat, close the lid, and cook, regularly stoking the fire and adding additional chips, until an instant-read thermometer registers an internal temperature of 185 to 195°F., or until the meat is tender, about 4 to 5 hours. Remove the meat from the grill and let rest for 20 minutes before carving the meat against the grain..
4. (Alternately, prepare a stove-top smoker according to the manufacturer's instructions. Place the unwrapped brisket on the rack over low heat. Close the lid and smoke for 1 hour. Preheat the oven to 275°F. Remove the meat from the smoker and wrap in a large sheet of heavy aluminum foil. Place on a baking sheet and roast until tender and an instant-read thermometer registers an internal temperature of 185 to 195°F., or until the meat is tender, about 2 to 3 hours. Remove the meat from the oven and let rest for 20 minutes before carving the meat against the grain.).
5. Serve with Barbecue Sauce on the side.
6. Barbecue Sauce:2 tablespoons vegetable oil3/4 cup chopped yellow onions2 tablespoons chopped garlic4 cups ketchup1/2 cup dark brown sugar2 tablespoons cane syrup1/2 cup apple cider vinegar1/2 cup yellow mustard1/4 cup Worcestershire sauce3 tablespoons hot red pepper sauce2 teaspoons Essence, recipe follows1/2 teaspoon red pepper flakes, or more to tasteIn a large pot, heat the oil over medium-high heat. Add the onions and cook, stirring, for 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the ketchup, brown sugar, cane syrup, vinegar, mustard, Worcestershire, hot sauce, Essence, and red pepper flakes and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened and the flavors marry, 15 to 20 minutes. Remove from the heat and let cool slightly before serving.Yield: about 4 cupsEssence (Emeril's Creole Seasoning):2 1/2 tablespoons paprika2 tablespoons salt2 tablespoons garlic powder1 tablespoon black pepper1 tablespoon onion powder1 tablespoon ca.