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.

If you’re cooking a full brisket and you’re interested in the Austin Texas style brisket CHECK THIS OUT!

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.

Garlic Crusted Rack of Lamb

The Best Rack of Lamb

This Garlic Crusted Rack of Lamb is really amazing. The “ooh and ah” effect is perfect and the taste of each bite is incredible. In my opinion, this recipe should go down in history as a holiday favorite for everyone, because it’s simply that good. I’ve had Lamb in Indian Restaurants, Steak Houses and homemade Mutton Stew, when I lived on the Reservation. But I can tell you, with this recipe, that it is hands down the best and you really couldn’t ask for a better tasting Rack of Lamb.

How I make this Rack of Lamb

I’ve designed this recipe with the best of two worlds, combining both the Garlic and Rosemary recipe with a Honey Dijon Mustard Glaze with a hint of Horseradish. This way you’ve through and through flavor that penetrates the lamb after the sear as it roasts in the oven. Believe it or not, total prep and cook time only takes 15 to 20 minutes and this dish can be served for Christmas, Easter or any run of the week dinner. Just be sure, if it’s date night, that you make him or her think you slaved for hours on this dish so that you’re truly appreciated.

Be sure to check out my other Lamb recipes; Lamb Chops & my Mint Panko Rack of Lamb. Both recipes are, as always, incredible.

Garlic Crusted Rack of Lamb Ingredients:

1 Rack of Lamb, 2 to 3 lbs
Kosher Salt and Pepper on all sides of the lamb
2 tbsp of Butter, for searing

Marinade Mix
1 tbsp Honey
1 tbsp Dijon Mustard
1 tbsp Horseradish

Topping
4 Garlic Cloves, sliced
2 stems of fresh Rosemary leaves

Sear with butter over medium heat for approximately 2 minutes on each side of the rack of lamb. Add and brush the Honey Dijon Mustard marinade mix on the top of the lamb meat, then add the Garlic and Rosemary leaves. Bake at 450 degrees f. for 10 minutes and serve this Garlic Crusted Rack of Lamb with your favorite sides.

Street Tacos

The Best Street Tacos

This Street Tacos recipe is fantastic and it’s dependent on the availability of the kind of Roast I like to use; Cacheta De Res or Cabeza. If you can find it in a major Super or Grocery Market it will most likely be with the Beef Tongue and the Ox Tail, because it’s Beef Cheek Meat. But, don’t let that intimidate you one bit. It is HANDS DOWN the best meat for street tacos, in my opinion. It’s a bit Gamier, which means more flavor and it really helps set off the additional spices.

I don’t know about you but I like my Street Taco meat tender and the Slow Cooker really helps to take it to that next level. You can add you’re seasoning before or after the roast cooks but I recommend adding it after. Using a slow cooker with a heavy glass lid, like mine has, makes the beef roast sweat a lot of juice that I like to add back into the beef after it’s been pulled and seasoned. Using all of the liquid tends to drown out the added seasoning and will require more if you do but that will be up to you.

Other Street Tacos

In this Street Tacos video, I’ve included links for my Chipotle Chicken recipe and my Enchilada/Chili Verde recipe. So definitely check both of those out. I have a ton of Mexican and Latin American recipes through out my website and a great Barbacoa recipe if you’re interested, as well.

If you think outside the box, realize that you can take any of these meat recipes and turn them, completely, into something else. For example: Nacho’s, Rice Bowls, Burritos or Chimichangas, Enchiladas etc.. And, with any of these recipes, I always recommend fresh ingredients, warm tortillas, chopped onion, cilantro and lime. And if you really want to step it up a notch, add tomatoes, cheese, guacamole and sour cream or crema. Follow this regime and you’ll be well on your way to eating some amazing food.

Street Tacos Ingredients:

2 lb Cachete De Res Roast(Beef Cheek Meat)
1 pckg White or Yellow Corn Tortillas
1 Onion, chopped
1 Cilantro, chopped
1 Lime
1 tbsp Cumin
1/2 tsp Chili Powder
1/4 tsp Garlic Powder (optional)
1 cup Beef Broth, from Crock Pot
Salt and Pepper to taste(lots of salt)

Be sure to watch the short Street Tacos video tutorial and I’ll show you just how easy these are to make.