Texas Smoked Brisket for #SundaySupper

 Printable Recipe

 I am so excited for our first week to be participating in #SundaySupper! For those of you who are not familiar with it, #SundaySupper is a group of great foodie bloggers who are banding together to try and bring back the idea of family meals together at the dinner table. This is right up our alley as that is one of the most important things Daddy F and I feel we can provide our children - a time when we can all come together everyday as a family and "break bread" and share of our daily activities.

Every week has a theme and in observation of the 4th of July this week we are all talking what you can bring to your family picnic. Here in Texas picnic = BBQ and really no BBQ is complete without some brisket!

Can you believe I once lived in an area where the people didn't know what a brisket was!?! They thought it was like a pot roast!! FOR SHAME!! Dang Yankees (I can say this as I was born near Chicago and the majority of my family are still northerners. But I moved here when I was 5 so really, I am Texan through and through.)!!

Ingredients:

Dry Rub:

• 1/3 cup salt
• 1/3 cup chili powder
• 1/3 cup brown sugar
• 2 1/2 tablespoons black pepper
• 2 tablespoons garlic salt

Mop Sauce:

• 1 can (10 1/2 oz) beef consomme
• 1 1/2 cups water
• 1/4 cup Worcestershire sauce
• 1/3 cup vinegar
• 1 1/2 teaspoon dry mustard
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 bay leaf
• 1 teaspoon paprika

Direction:

One of the most important things in smoking is making sure you have the right wood and you are cooking low and slow. We use hickory and mesquite chips and just throw them in with the charcoal into your smoker. Try to keep your grill temp between 200-220F.

Mix dry seasonings. Slice fat side of brisket down to meat about every inch. Rub brisket liberally with seasonings and place brisket fat side up on a giant sheet of foil or in a roasting pan.

Place brisket on foil onto your smoker/grill (if you do not have a smoker on your grill make sure you are using indirect heat. If you have a gas grill you can place another disposable aluminum pan with the wood chips and a bit of water over the heat to create the smoke flavor). Cook brisket for 8 - 10 hours, brushing with mop sauce every hour.

When brisket it finished you can just slice it and serve it as is with some BBQ sauce. You can roll it up in a tortilla and make tacos. Or you can chop it and mix it with some sauce for sandwiches. Either way this stuff will disappear in the blink of an eye!

Our Ratings:

Mama F: 10 - I can eat a brisket any time of day any day of the week! This is seriously the main reason I could never be a vegitarian. And even my veggie friends will tell you that this was the hardest thing to give up!

Daddy F: 7 - Not a big fan of big slabs of meat. I know, NOT raised in Texas CLEARLY. But he says that for what it is it good and was moist with a nice smoked flavor.

Fuller Kids: 10 - My darling little born and bred cowgirls make their mama proud by wolfing down this Texan classic.

Lucky the Dog: 12 - Eat every day. Yum. Drool.





Please take a moment to stop by all the other #SundaySupper participants and check out their great 4th of July recipes!

Main Dishes:

• Tender & Sweet Crockpot Brisket Juanita’s Cocina
• Savory Patriotic Chicken Kabobs Big Bear’s Wife 
• Firecracker Salmon Rolls Comfy Cuisine
• Red, White & Blue Grilled Pizza Momma’s Meals
• Baby Back Ribs with Balsamic Peach BBQ Sauce Damn Delicious
• Bubblin’ Brown Sugar Baby Back Ribs In The Kitchen With KP
• Buttermilk Oven Fried Chicken The Girl in the Little Red Kitchen 
• Grilled Hawaiian Teriyaki Beef Mrs. Mama Hen 
• Cantaloupe and Prosciutto Salad with Perfectly Grilled Chicken and Potatoes Daddy Knows Less 
• Texas Smoked Brisket Doggie At The Dinner Table 
• Grilled Chicken in a Blueberry BBQ Sauce Small Wallet Big Appetite
• Chicken Burgers with Curried Cabbage Slaw-Indian Soni’s Food for Thought
• Finger Foods for the Fourth Pescetarian Journal 
• Grilled Pork Satays with Peanut Sauce Tora’s Real Food 

Salads and Sides:

• Southwestern Corn and Black Bean Salad Supper for a Steal
• Roasted/Grilled Asparagus with Parmesan Katherine Martinelli
• Patriotic Ranch Potato Salad The Meltaways 
• Roasted Red Pepper & White Bean Salad Are you hungry
• Texas-Creole Crawfish Potato Salad The Weekend gourmet
• Spicy Italian Peppers in Sauce What Smells so Good?
• Sangria Fruit Salad Cindy’s Recipes and Writings 
• Stuffed Black Olive Cookistry
• Mexican Quinoa Salad with Creamy Avocado Dressing Dinners Dishes and Desserts 
• Low Fat Pasta Salad Basic and Delicious 
•  Bean Salad with Pickled Vegetables Diabetic Foodie
• Tomato and Mozzarella Appetizer Family Foodie

Desserts:

•  Red White & Blueberry Ricotta Cupcakes Sue’s Nutrition Buzz 
• Red Velvet Brownies Magnolia Days
• S’mores Pastries Daily Dish Recipes
• Red, White and Blue Firecracker Cupcakes Chocolate Moosey
• Caramel-filled Vanilla Cupcakes with Vanilla Bean Buttercream The Messy Baker 
• Strawberry and Cream Cake Cupcakes and Kale Chips 
• White Chocolate Berry Tart Vintage Kitchen Notes 
• Red White and Blue Coconut Rum Cake Family Spice
• Individual Red White and Blue Triffles Chelsea’s Culinary Indulgence
• Mini Carrot Cakes Mama’s Blissful Bites 
• Plum and Apple Pies Cositas Bonitas

Fabulous Pairings by Martin from ENOFYLZ

Join us this week! We’ll share these fabulous recipes and want you to share yours with us!  The fun starts at 3pm EST and lasts all afternoon.  At 5:30 pm EST, we will be available to chat with you. All you have to do is follow the hashtag #sundaysupper on twitter or follow along on TweetChat.  Our #SundaySupper Pinterest Board will be filled with fabulous family recipes. There is always room Around the Family Table for you.