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Texas Brisket With Chef George Hirsch's Seasoning Dust


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Texas Brisket With Chef George Hirsch's Seasoning Dust 0 Picture


  • 1/4 cup sweet paprika
  • 2 tablespoons garlic powder
  • 1 tablespoon dried thyme
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley
  • 1 tablespoon coarsely-ground black pepper
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon ground nutmeg
  • 1 fresh beef brisket - (5 lbs or larger)
  • 2 tablespoons Tabasco sauce
  • 2 tablespoons Worcestershire sauce
  • 1 cup canned beef bouillon
  • 1/4 cup catsup
  • 1/4 cup cider vinegar
  • 1 cup fresh or canned whole plum tomatoes chopped
  • 1/4 cup brown sugar
  • 1/4 cup diced white onion
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon Tabasco sauce


Servings 10


Step 1

Seasoning Dust: In a medium bowl, combine the paprika, garlic powder, thyme, basil, oregano, parsley, black pepper, cayenne, and nutmeg.

Brisket: Dry the meat very well and rub it with the Tabasco and Worcestershire sauce. Cover the meat with 1/4 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 degrees.) 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.

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.

This recipe yields 10 to 12 servings.

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