Difficulty: Beginner
Beef
ArnieTex Brisket on the recteq
ArnieTex
Prep Time: 10 min
Cook Time: 12 hrs
Difficulty: Beginner
"Before the Central Texas brisket hype…before the pink smoke rings and meteorite-black barks…there was my Dad’s brisket recipe. What I like to call, the ol’ timer’s brisket. Perfect for those weekend parking lot fundraisers or catering quinceañeras and weddings." -ArnieTex
Instructions
- Step 1: Slather the brisket evenly with ketchup and season generously with Ben’s Heffer Dust. Let it rest while you set up your grill.
- Step 2: Burning the Mesquite Pellets, set your X-Fire Pro to 400°F on Grill Mode.
- Step 3: Place the brisket on the X-Fire Pro and sear until char and color develop. Rotate and flip regularly for even cooking.
- Step 4: Once char has developed all around the brisket, remove and transfer to two layers of butcher paper. Double wrap the brisket with butcher paper and heavy-duty foil. Place the brisket on a wire rack and tray.
- Step 5: Place the tray back on the grill, insert the meat probe, and set to 250°F on Smoke Mode. Close the grill and cook until 200°F internal temperature for about 6 to 7 hours.
- Step 6: Remove the brisket from the X-Fire Pro and let it rest for 2 to 3 hours.
- Step 7: Unwrap the brisket and slice into thin slices. Reserve ½ cup of the Au Jus.
- Step 8: Mix together the reserved Au Jus and Harry’s Secret Sweet Sauce. Pour the mixture over the brisket slices.
Ingredients
Serving Sizes
- 16 pound(s) Brisket
- 1/2 cup(s) Ketchup
- 3/4 cup(s) Ben's Heffer Dust
- 1 1/2 cup(s) Harry's Secret Sweet Sauce
For Serving
- 30 White Bread Slices
- 1 1/2 cup(s) Jalapeños
- 3 cup(s) Pickled Onions
Tools Needed
- recteq Slicing Knife
- Nitrile Gloves
- Butcher Paper
- Heavy-Duty Aluminum Foil
- Measuring Cup
- Whisk
- Wire Rack
- Food Tray
- Serving Tray
- Step 1: Slather the brisket evenly with ketchup and season generously with Ben’s Heffer Dust. Let it rest while you set up your grill.
- Step 2: Burning the Mesquite Pellets, set your X-Fire Pro to 400°F on Grill Mode.
- Step 3: Place the brisket on the X-Fire Pro and sear until char and color develop. Rotate and flip regularly for even cooking.
- Step 4: Once char has developed all around the brisket, remove and transfer to two layers of butcher paper. Double wrap the brisket with butcher paper and heavy-duty foil. Place the brisket on a wire rack and tray.
- Step 5: Place the tray back on the grill, insert the meat probe, and set to 250°F on Smoke Mode. Close the grill and cook until 200°F internal temperature for about 6 to 7 hours.
- Step 6: Remove the brisket from the X-Fire Pro and let it rest for 2 to 3 hours.
- Step 7: Unwrap the brisket and slice into thin slices. Reserve ½ cup of the Au Jus.
- Step 8: Mix together the reserved Au Jus and Harry’s Secret Sweet Sauce. Pour the mixture over the brisket slices.
Chef Pairings
Serve with white bread, jalapeños, pickled onions, and extra sauce as desired.