You can't come home from work and decide to make Texas brisket for dinner. It's simple to make, but it takes patience and slow cooking at a low temperature. In a smoker, it will take 8 to 9 hours at 195°F, on the grill it requires 5 to 6 hours. The seasoning dust is rubbed into the meat, this is then aged for 3 to 5 days in the refrigerator. Don't cut off the excess fat from the brisket because it will help baste the meat while it's cooking. An hour after the meat has finished cooking, cut off the fat, and the meat will almost fall apart.
¼ cup sweet paprika
In a medium bowl, combine the paprika, garlic powder, thyme, basil, oregano, parsley, black pepper, cayenne, and nutmeg.
Dry the meat very well and rub it with the Tabasco and Worcestershire sauce. Cover the meat with ¼ inch of the seasoning dust on all sides. Place it in a bowl and loosely cover with foil. Refrigerate for 3 to 5 days. (The larger the piece of meat, the longer it will take for the seasonings to penetrate the flesh.)
Place the brisket on the grill at a low temperature for approximately 6 hours, with the fat side on top. (Or smoke the meat for 8 to 9 hours at 195° F.) Place a pan below the meat filled with water or other liquid to keep it moist and juicy. When the meat is cooked, take it off the grill and let it rest for 1 hour. Trim off the fat and slice the meat into thin pieces on an angle against the grain. Serve with Texas Barbecue Sauce. Makes 10-12 servings.
TEXAS BARBECUE SAUCE:
In a cast iron sauce pot on your side burner, combine all the ingredients and simmer 4 to 5 minutes. Serve warm over brisket.
Other Low Carb Beef Recipes:
Low Carb Old-Fashioned Beef Stew Recipe ::
Low Carb Salisbury Steak Recipe
Low Carb Texas Brisket Recipe :: Low Carb Mexican Pork Chops Recipe