Texas Style Beef Brisket with Rub Recipe

The Best Beef Brisket

This Texas Style Beef Brisket is a winner.  It’s a one in a million recipe that’s just going to knock your socks off and impress anyone you’ve invited over for dinner or Football Sunday.  It’s got just the right spice and it is balanced so beautifully.  And, believe it or not, you don’t even need a smoker to pull this off, either.  I show you how to make this Brisket in just 7 hours of roast time, in your oven no less, and you’re going to be absolutely amazed with the results because it’s juicy, tender and packed with more flavor than your pallet can handle.

Beef Brisket Bark

These days, It’s all about the “Bark!”  A great Beef Brisket usually has that tender and juicy middle with a nice black bark tone to the outside.  Well, in order to achieve that color, it has to be smoked.  It’s just a natural part of the process but the problem is, I don’t own a smoker and a lot of you folks don’t either.  So a great alternative is using Smoked Paprika in the rub.  Doing that can help you achieve the same great taste but in a conventional oven.  And the best part is you will get a fantastic red toned bark that looks phenomenal.  So trust me when I say that this Texas Style Beef Brisket will win you and anyone over if you follow my instructions in the video below.  I mean, just look at this Brisket SQUISH!

Also be sure to look into the two rib recipes I’ve included at the end of this video recipe.  One of them is P.F. Chang’s Barbecue Spare Ribs and the other is a real simple Oven Roasted Rib recipe that will just blow your mind.  Both are fall off the bone tender.

Beef Brisket with Rub Ingredients:

1 Beef Brisket, trimmed (8 to 12 lbs)

Brisket Rub
1/2 cup Smoked Paprika
2 tbsp Kosher Salt
2 tbsp Black Pepper
2 tbsp Sugar
1 tbsp Chili Powder
1 tbsp Cumin
1/2 tsp Garlic Powder
1/2 tsp Onion Powder

Bake at 220 degrees Fahrenheit for 6 1/2 to 7 hours. Internal Beef Brisket temp should be between 190 to 200 degrees Fahrenheit at your personal preference.

Pork Roast – Oven Roasted Kalua Pig

 

Pork Roast Main pic 2

If you’re looking to turn a standard Pork Shoulder or Butt Roast(above) into fall off the bone tender Kalua Pork(below), then you’ve come to the right place!

Youtube Pork Roast 3

This Kalua Pork Roast is unbelievably amazing.  The secret lies in the slow and low method and only two ingredients that give it that authentic fire roasted flavor everyone just devours.  Liquid Smoke and Hawaiian Salt is all you need to take your standard Pork Roast to the next level.  Kosher Salt is the alternative if the other isn’t available to you but there are a ton of other benefits derived from the Hawaiian salt that most people don’t know about and you can read about it HERE.  And believe it or not, it really does effect the flavor and in my opinion its easily twice the difference.  I also like to add a sauce that I partially derived from my Mongolian Beef recipe and it is fantastic over the pork and rice.  Also, Kalua Pork is usually served with Hawaiian Macaroni Salad and my recipe for that is below as well.

CLICK HERE for Mongolian Beef Recipe
CLICK HERE for Hawaiian Macaroni Salad

Kalua Pork Roast Ingredients:

1 10 lbs Pork Shoulder or Butt Roast
1 tbsp Liquid Smoke
1 tbsp Hawaiian or Kosher Salt (preferably Hawaiian)

Mongolian Sauce
2 teaspoons vegetable oil
1/2 teaspoon Ginger, minced
1 tablespoon Garlic, chopped
2 tsp Hoisin Sauce (optional)
1/2 cup Soy Sauce
1/2 cup Water
1/2 cup Rice Wine Vinegar
1/2 cup Brown Sugar
1/4 cup Mirin

Barbecue Pork Medallion

Barbecue Pork MedallionThis Barbecue Pork Medallion is Top Notch!

There’s a very good reason why Pork Medallions, or in this case, why my Barbecue Pork medallion is so tender.  It’s a Pork Tenderloin.  So unless you over cook or burn the meat, it’s virtually impossible to not have silver dollar sized slices that practically melt in your mouth.  The secret to my recipe is just a 24 hour marinade.  As far as the rest goes, there really isn’t much to it.  In fact you don’t even have to use any special dressing or any cure for the meat.  Just your favorite BBQ Sauce!

Honey Hickory SmokeNow let’s talk about taking it to the oven.  Again, there’s nothing to it, but the way I was first introduced to the Barbecue Pork Medallion, we were hanging 1 lbs portions with meat hooks that draped over skewers on the top rack shelf of a meat locker oven.  A pan on the bottom caught all the drippings.  It’s very common to cook ribs, thighs or poultry this way as well.  However, given that most of us don’t have restaurant size ovens in our kitchens, any pan or oven safe dish will do just fine.  After a 24 hour marinade in your favorite Barbecue sauce, 350 degrees in your oven, for an hour and a half, will get you right where you want to be when your slicing up your succulent Barbecue Pork Medallion.  And coming from a 5 dollar Tenderloin and possibly a 98 cent bottle of Honey and Hickory Smoke BBQ Sauce, like I use from Kraft, how can you go wrong.

This is the way P.F. Chang’s makes their Pork Medallion, only they use their barbecue sauce, however.  I have the recipe for that too.

CLICK HERE if you want P.F. Chang’s Barbecue Sauce Recipe

Barbecue Pork Medallion Ingredients:

1 Pork Tenderloin
1 cup Barbecue Sauce

Marinate Tenderloin in BBQ Sauce for 24 hours then bake at 350 degrees f for 1 1/2 hours.