GMA: Texas Oven BBQ Brisket

— -- Emeril Lagasse presents a great recipe from the Texas Beef Council that can prepared without a smoker in your oven. “There’s a lot of ‘Bam!’ here,” he warns. Fitting reward for all your hard work.

Ingredients for Texas oven barbecue beef brisket:

1 whole brisket (it helps to have a meat thermometer for this recipe)

*For brisket rub:1/2 cup chili powder1/2 cup salt1/4 cup granulated garlic1/4 cup granulated onion1/4 cup black pepper1/4 cup sugar2 tablespoons dry mustard2 bay leaves

Directions for Texas oven barbecue beef brisket:

1. Combine seasoning ingredients in a food processor until evenly distributed. Season raw brisket on both sides with brisket rub seasoning and then place in your roasting pan.

2. Roast for 1 hour at 350 degrees. Add enough liquid to the roasting pan to achieve 1/2 inch liquid in the pan. Now cover the roasting pan and lower heat to 325 degrees. Continue cooking for 4 - 5 hours, depending on size, basting frequently. Internal temperature of 185 degrees will indicate a fully cooked brisket.

3. Trim all fat and slice meat thinly across the grain.

Chuck Wagon BBQ Sauce:

1 cup strong black coffee1 cup Worcestershire sauce1 cup ketchup1/2 cup cider vinegar1/2 cup brown sugar3 tablespoons chili powder2 teaspoons salt2 cups chopped onions1/4 cup minced fresh jalapenos6 cloves garlic, minced

Preparation of Sauce:

Combine all ingredients in a saucepan and simmer over low heat for 25 minutes. Puree in a blender or food processor.

Developed by chef Peter Rosenberg for the Texas Beef Council; c.2000