Based in Austin, TX, Phil Luna is a singer-songwriter that performs original and cover music. Luna has been performing music for over twenty years with a wide range of originals and cover songs from The Beatles and Stevie Wonder to Bruno Mars and Muse and everything in between.

Phil typically plays in Texas and surrounding areas solo or with his band “Phil Luna & The Lunatics”.

When COVID-19 limited musicians live venue and performance options in Texas, Luna has been seen playing live online shows on Facebook Live and Periscope where he plays  live at 5pm/CST every Monday, Tuesday, Wednesday, Friday and Saturday!

Check out Phil Luna at the links below: 

I recently reached out to Phil to get the scoop on his favorite foods and his response was,”Being from central Texas, Tex-mex and bbq are two big staples for me. My favorite Tex-mex foods are enchiladas, quesadillas and fajitas. As for bbq, I love brisket, ribs or a good chopped beef sandwich.”

With this being a holiday weekend, even though in some ways it may not feel like we are celebrating, I decided to make a glorious Beef Brisket. And we clearly cannot let such a magnificent piece of meat go to waste with just one dish, I decided to make it four ways. Two different styles of tacos, in a delightful BBQ sandwich with slaw and finally (because I’m a southern girl at heart) a beef brisket board with a few trimmings. Check out the recipe below and enjoy!

Smoked Beef Brisket Recipe

Ingredients

  • 12 pound Brisket
  • 2 Tablespoons Coarse Kosher Salt
  • 1 Tablespoon Black Pepper
  • 2 Tablespoons Dark Brown Sugar
  • 2 Tablespoons Smoked Paprika
  • 2 Tablespoons Garlic Powder
  • 1/3 Cup Apple Cider 

Directions: 

  1. Remove any excessive skin or excess fat from the flat end because one thing I learned through this experience is that with Beef Brisket the fat will literally just stay. Trim down the large portion of fat that looks like a crescent moon shape. Also, remove any loose meat and fat from the point of the meat.
  2. Square the edges so the meat cooks more evenly. Flip the brisket over and trim the top fat cap to about 1/4″ thickness. Mix together the ingredients for the rub and spread it over the brisket.
  3. Preheat your smoker to 225 F and add your chips of choice. Place the brisket on the smoker with the pointed end facing the heat. Close the lid and smoke for 8.5 hours.
  4. Roll out a big piece of peach butcher paper and center your brisket in the middle. Spray with apple cider. Wrap the brisket and return it to the smoker, seam side down.
  5. Close the lid on the smoker and continue cooking for 3.5 hours. The internal temperature of the brisket should reach 205 F to be done.
  6. Remove the brisket from the smoker and rest the meat for 2 hours before slicing. PLEASE MAKE SURE TO LET THE MEAT REST BEFORE SLICING!  Serve any way you like and enjoy! Shared a easy and yummy sauce to try below.

Brisket BBQ Sauce Recipe

  • 2 tbsp butter
  • 1/4 cup finely chopped yellow onion
  • 1 clove garlic, pressed
  • 1 cup ketchup
  • 1/4 cup firmly packed light brown sugar
  • 1/4 cup freshly squeezed lemon juice
  • 1 tbsp Worcestershire sauce
  • 1 tbsp yellow mustard

Directions: 

In a saucepan over medium heat, melt the butter. Add the onions, garlic and cook for about 3 minutes. Stir in the ketchup, sugar, lemon juice, Worcestershire, and mustard and bring to a boil. Reduce the heat to low and simmer until thickened, about 15 minutes.