Texas Style Smoked Brisket and Chocolate Cake | Emeril Lagasse

Just in time for your next barbeque or cookout, we’re sharing Emeril’s Texas-inspired menu of smoked brisket and chocolate sheet cake. It’s a great combo that’s as easy to prep as it is delicious. The recipes were the highlight for Chef Hoppie and his buddy on a recent episode of Emeril Tailgates. Chef Hoppie is the personal chef to Dallas Cowboys players Dak Prescott, Ezekiel Elliott, and more.
Emeril's Texas Style Smoked Brisket
1 (4lbs.) beef brisket, trimmed
2 tbsp. dark brown sugar
2 tbsp. chili powder
2 tbsp. paprika
2 tbsp. salt
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. black pepper
1 tbsp. cayenne
2 tsp. dry mustard
2 tsp. ground cumin
Mesquite wood chips
Barbecue Sauce
Set the brisket on a large sheet of plastic wrap. In a medium bowl combine the dark brown sugar, chili power, paprika, salt, garlic powder, onion powder, black pepper, cayenne, dry mustard, and cumin thoroughly. Rub the mixture onto the brisket and wrap tightly in the plastic wrap. Place on a baking sheet and let marinate refrigerated at least 6 hours or overnight. Remove the meat from the refrigerator and let come to room temperature.
Soak mesquite wood chips in a large bowl of water for 1 to 2 hours. Remove, drain and set aside. Remove the meat from the refrigerator and let come to room temperature.
Prepare a smoker with charcoal and the wood chips according to the manufacturer's instructions to 180 to 200 degrees F. Place the water pan in the smoker and add water to the fill line, about 2/3 full. Place the unwrapped brisket on the lower rack off the direct heat, close the lid, and cook, regularly stoking the fire and adding additional chips, until an instant-read thermometer registers an internal temperature of 185 to 195 degrees F., about 4 to 5 hours. Remove the meat from the grill and let rest for 20 minutes before carving the meat against the grain. Serve with Barbecue Sauce on the side for dipping.
Serves 6 to 8
Big As Texas Chocolate Sheetcake
For the cake:
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
½ teaspoon salt
2 sticks unsalted butter
½ cup unsweetened cocoa powder
1 cup hot water
1 ½ teaspoons espresso powder
2 large eggs, lightly beaten
¼ cup buttermilk
¼ cup sour cream
1 ½ teaspoons vanilla extract
For the fudge icing:
1 1/2 sticks unsalted butter
¼ cup unsweetened cocoa powder
6 tablespoons whole milk
¼ teaspoon salt
3 ½ cups powdered sugar
1 teaspoon vanilla extract
2/3 cup chopped toasted pecans
Preheat the oven to 350 degrees F and spray a half-sheet pan (13- by 18-inches by 1-inch deep) with nonstick cooking spray.
In a large mixing bowl, whisk together the flour, sugar, baking soda and salt.
In a medium saucepan, melt the butter and whisk in the cocoa powder. Add the hot water and Espresso powder and continue heating, whisking continually, until mixture comes to a boil for about 30 seconds. Remove from the heat and pour into the bowl with the dry ingredients. Whisk until incorporated; mixture will be thick.
In a separate bowl, whisk together the eggs, buttermilk, sour cream and vanilla, and add this to the chocolate flour mixture. Whisk until thoroughly combined. Transfer to the sheet pan and bake in the middle of the oven until a tester comes out clean and cake springs back when lightly touched, usually 15 to 18 minutes. Take care not to overcook.
While the cake is baking, make the fudge frosting: Melt the butter in a medium saucepan over low heat and whisk in the cocoa powder. Add the milk, whisk to combine, then add the powdered sugar and vanilla. Whisk until mixture is smooth with no visible lumps remaining. Stir in the pecans. Pour the warm icing over the hot cake and spread to a thin, even coating over the entire cake. Allow the cake to cool slightly and icing to set, at least 20 minutes, before serving.
Makes 16 to 24 servings
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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[@richj011]

He actually has the ingredients and the how to in the description! A lot of wanna be chefs make you scramble. Awesome

[@robertmccreary4832]

Emeril recipes are always mouth watering Always enjoyed his cooking videos ! 😍

[@petesplacestuff4781]

I can’t wait to watch this! I’m busy so I’ll watch it later!

[@thebaldchef14]

Emeril , were you a sous chef for Paul Prudhomme at K Paul's in New Orleans? I spent a lot of time down in New Orleans even at your restaurants! Last time I saw Paul, Kay , had died and he had a new wife lost a lot of weight! Really like this Texas style smoke brisket, as a kicker. your cake wasn't bad! Please stay connected!

[@Jacob1986]

Whats that mac and cheese thing he made?

[@jobsheatz]

That is not how TX brisket is done. We would never cook at 285.

[@meangene8437]

I have smoked hundreds of brisket, I am in texas, none like this. Wood should be oak, on a pellet grill bout 225 to 250, no higher, and rub of salt and pepper, I'm positive this is good because brisket is good, but it's not texas.