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Gordon's West Texas-Style Brisket


Rubs have long been popular in Texas.  They impart flavor and are easily applied.  Brisket is very easy to cook this way and becomes quite juicy.  Gordon McMeen, my husband, a third-generation Texas partially raised in New Mexico, has been roasting these for family and friends for the last thirty years.  He estimates that he has cooked “at least a million pounds for church and school groups.”
 
Yield:  10-12 servings

1 5-6 pound beef brisket or chuck roast, trimmed of excess fat, leaving at least ¼ inch layer
¼ cup ground pepper
¼ cup ground medium-hot chiles
2 Tablespoons salt
1 ½ Tablespoons garlic powder
1 large Spanish onion, sliced ¼ inch thick
Minced parsley (optional)
Crushed pequin chile (optional)

1. Preheat oven to 425 F. Trim brisket and bring meat to room temperature.  Create a rub, by missing black pepper, ground chile, salt, and garlic powder together.  Then sprinkle rub onto the top and sides of the meat, using a large spoon, then rub in with your fingers.  Turn and sprinkle with rub and rub in.  The rub should be uniformly spread in a thin layer over all sides of the meat.

2. Place in a large roasting pan that has a tight-fitting lid.  Top meat with onion.  Close any steam vents.  Roast 30 minutes.  Then reduce heat to 200F and roast 1 hour per pound or until beef is fork tender.  Do not peek for the first three hours.  The brisket cooks in its own juice and will not need any added liquid.

3. When the meat is done, let it stand at room temperature about 20 minutes with the lid removed to allow roast to absorb some of the juice and to stabilize before carving.  If desired, before carving, garnish the top with minced parsley and a sprinkle of pequin chile.  Serve with the pan juices and your favorite barbecue sauce, if desired.

Note:  Pork shoulder or butt can be roasted in this same manner.

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