January 7, 2013

Texas Style Beef Brisket

Before I tell you how I made this simple brisket, I've got to tell you all about Rudy's Bar-B-Q!  My husband and I first discovered Rudy's while visiting Texas for our 10th anniversary.  That was five years ago.  When we pulled into the parking lot (which was packed at lunch time), and saw the lonnnng line of people, we knew we were in for some real good barbecue!  Then the aroma!  Nothing like the smell of oak wood smoked brisket!  Does Yankee candle have a scent for that?  They have a large trough filled with ice so you can grab your sodas while you wait in line.  Everything is sold either by the pound or serving size.  I think most people come for the brisket but they also make a smoked turkey that's very good.  But the thing they're really known for is their creamed corn!  It's out of this world!  'Must be a Texan thing because I'm embarrassed to say the only creamed corn I've ever had came in a can.  It's so good, I had to find a recipe for it as soon as we got back.  It's not exactly like their much guarded secret recipe, but it's pretty close.  They gave us our brisket on a sheet of plain white butcher paper with slices of cheap white bread on the side.  That's the only way to have it-homemade bread would just ruin this.  You just want enough bread to hold it together.  We got our sides (creamed corn, for sure!) and a pint of the most delicious peach cobbler I've had in my life!  They loaded everything up for us in a milk crate then we found a seat at one of their many outdoor picnic tables.  The brisket was incredible!  Moist and flavorful!  Now for a quick history on how they started out........The first Rudy's in Leon Springs, which is where we ate, started as a filling station in 1929.  Then in 1989, Mack "Doc" Holiday added the delicious bar-b-q we enjoy today.  He wanted to create something like the roadside barbecue stands he enjoyed as a kid.  The other thing that I love about this place is their loyal support for our military.  We certainly had fond memories of this place, so much so we knew we had to get back to the Lone Star state to celebrate our 15th.  I wish Texas wasn't so far away, it really is a fun state to visit.  Rudy's is just one of the many things we love about it, San Antonio in particular.  In the next few posts, I hope to highlight some of the other fun places we visited in the area.  Now for the brisket........it's really very simple.  I was hoping it would taste as close to the real thing as possible, and if I do say so myself, it was incredible!  It definitely satisfies our craving for bar-b-q when Texas is so far away.  I'm sure it helped that I used Rudy's Rub, a special blend of spices, and topped it off with Rudy's Sause.  When I run out of the rub, I'll try to come up with something, maybe garlic and onion powder, some type of chili powder and maybe a hint of brown sugar.  Their bar-b-q sauce is so good!  It's not too hot, just the right amount of spice.  We always pack light so we can take a few bottles home!

1 beef brisket, about 5 pounds
desired spices for a rub (garlic, onion powder, salt and pepper, chili powder)
liquid smoke

Preheat oven to 325 degrees.  Rub entire brisket with spices.  Splash several drops of liquid smoke on top.  Place fat side up in a shallow roasting pan and cover tightly with heavy duty aluminum foil.  Roast in preheated oven for 2-1/2 to 3 hours.  I checked it after 2-1/2 hours and thought it needed extra time.  Mine was very tender after 3 hours and tasted great.  If your brisket is on the lean side, it can dry out rather quickly so keep an eye on the time.  I personally prefer a lean brisket    

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