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.

Grilling Ribeye Steak

Calling all Ribeye Steak Lovers!

One of my absolute favorite steaks, to eat, is the Ribeye Steak. But I can’t tell you how many times I have found myself at a barbecue with the host or “chef” that didn’t know how to grill as much as he was boasting. It’s always a shame too, because usually there are so many people on the side lines just salivating, waiting for the food that has been filling the air with that marinated smokey smell. Mmm, I can almost smell it now!

Grilling Ribeye Steak Time and Temp

A few months back I posted about cooking time and temperatures for a Ribeye Steak. Okay, not just Ribeye’s, Steaks in general. As you may or may not know, it all comes down to the size and thickness of your steak. Of coarse that sounds like common sense but sometimes, like anything, it’s often ignored. Anyway, I’ve got a chart that demonstrates the cooking time and temperatures you should by referencing the next time you’re throwing down on the grill.

Ribeye Steak Ingredients:

1 Ribeye
1 tbsp Butter
Salt and Pepper to taste (generously on both sides)

Most Cooking times are based on using High heat to bring your steak to your desired inner temperature; rare, medium rare, medium and well done. For this Ribeye Steak recipe, or any steak, just follow the chart for thickness, time and temperatures.

Beef Wellington

Beef Wellington… Let’s Talk “Turkey”!

The Beef Wellington is a dish that is dressed to impress any mouth watering steak lover. If you’ve got the time and/or the patience to knock out one of these grass fed puff pastry’s, then I have a fairly inexpensive recipe you can use! Using the Filet for the filling is ideal if you don’t mind shelling out $20+ per pound with your local butcher, but for $7 per pound I think we can settle for the Tenderloin. Already that dumps 2/3 off the regular price of this recipe and that’s what Poor Man’s Gourmet Kitchen is all about!

If you haven’t ever had a Beef Wellington and you don’t really know what it consists of, it breaks down like this. The Beef is first seasoned with salt and pepper, then seared on all sides. Afterwords it is smeared with an English Mustard and Horse Raddish to give it more flavor and heat. Then it’s wrapped in Prosciutto, coated with a Mushroom Duxelles then layered and wrapped with a Puff Pastry and baked to a golden brown. Your internal temperature will depend on how rare you like your beef; at 425 degrees, you should reach an internal temp of 125 degrees within 35 to 40 minutes. This temperature is considered to be Medium Rare so adjust the time accordingly.

So if you’re looking for one of those “knock your socks off” types of recipes for a special occasion, I’d say this is the one for you. The Beef Wellington!

Beef Wellington Ingredients:

Beef Tenderloin
Prosciutto
Mushrooms
Scallions
Parsley
Bell Pepper
Mint Jelly
Mustard/Horseradish
Puff Pastry
Egg Wash
Salt and Pepper