OH SO TENDER BRISKET
Brisket - tender, tasty and oh so easy!
Provided by BREVEAL
Categories Main Dish Recipes Roast Recipes
Time 6h15m
Yield 7
Number Of Ingredients 7
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Coat the inside of an oven roasting bag with flour. Place brisket inside of bag. Pour liquid smoke over the brisket and sprinkle on garlic powder, dry onion soup mix, and ground black pepper. Seal bag. Using a fork, make two sets of holes in the top of the roasting bag.
- Lay bag in a broiling pan. Bake in a preheated oven for 6 to 8 hours.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 6.2 g, Cholesterol 79.9 mg, Fat 33.7 g, Fiber 0.5 g, Protein 20.8 g, SaturatedFat 11.5 g, Sodium 405.5 mg, Sugar 0.2 g
SMOKED BRISKET
I got into smoking meat a couple of years ago, and just love it! Due to my disabilities, I have not been able to cook much, but the last few days I have gotten back into it slowly. I bought a new Cajun Injector Electric Smoker to make things easier for me. This Brisket was to die for! Delicious, juicy, moist, and as tender as it...
Provided by Corinne Mihelic
Categories Beef
Time 7h
Number Of Ingredients 4
Steps:
- 1. Get you're smoker going, heat to 225 degrees. Maintain this temp throughout entire time. Add wood chips. Place apple juice in water pan, fill it up and keep it full.
- 2. Rub Recipe Ingredients 1 Cup Dark Brown Sugar 1/2 Cup Paprika 2-1/2 TBS Course (Salad Grind) Black Pepper 1-1/2 tsp Chili Powder 1-1/2 TBS Garlic Powder 1-1/2 TBS Onion Powder 1 tsp Cayenne (Red Pepper) 2 TBS Kosher Salt
- 3. Mix dark brown sugar and paprika together in a large bowl. Be sure to get rid of any lumps.
- 4. Using a fork, mix in dry ingredients - one at a time at a time. Again, make sure to work out any lumps.
- 5. Wash the brisket, then lay it with fat side up. Score it on the diagonal.
- 6. Rub brisket with prepared yellow mustard, then coat the meat with the rub. Wait 10 minutes, then turn it over so the meaty side is up. Repeat the mustard/rub step.
- 7. Place in smoker, fat side up at 225 degrees for about 6-7 hours. You're aiming for the internal meat temp to be 180 degrees. Remove, cover with foil and let rest for about 20 minutes.
BEST BARBECUE HICKORY-SMOKED BRISKET
This original recipe was printed in the insert cookbook that came with my crock pot many years ago. I adjusted it to suit our taste. This brisket is often requested for potlucks and during our football booster club days, it was prepared and sold at all home games. It can be served on buns with sliced onions and dill pickles or by itself. The cooking time reflects the marinade and cooling time.
Provided by PaulaG
Categories Meat
Time P1DT12h30m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Place brisket on large piece of foil.
- Sprinkle with onion seasoning and pour liquid smoke over, fold brisket in half if needed to make a compact packet that will fit in the crock pot.
- Seal foil, place brisket in refrigerator overnight.
- In the morning, place brisket in the crock pot on low heat, cook 8 hours.
- Remove brisket, strain broth into glass jar.
- Place brisket and broth in refrigerator and allow to cool completely.
- Skim fat from broth and mix 1 1/2 cups broth with barbecue sauce.
- Return the sliced brisket to crock pot and pour sauce over.
- Turn on low and allow to cook for 4 to 6 hours.
Nutrition Facts : Calories 418.2, Fat 16.8, SaturatedFat 5.9, Cholesterol 140.6, Sodium 781.4, Carbohydrate 15.9, Fiber 0.5, Sugar 9.9, Protein 47.3
FORK TENDER HICKORY-SMOKED BRISKET
LET YOUR CROCK-POT DO ALL THE WORK! This moist, mouth-watering brisket will feed 12-14 hungry appetities. Even if you don't have that large of a crowd, the leftovers make great sandwiches. WORD OF WARNING: The delicious aroma of beef, hickory smoke, herbs and spices could ensue a stamped to the dinner table!
Provided by Feast Your Eyes
Categories Roast Beef
Time 12h15m
Yield 12-14 serving(s)
Number Of Ingredients 16
Steps:
- Wash brisket and pat dry with paper towels. DO NOT TRIM THE FAT - It will baste your meat as it cooks.
- Mix together the MARINADE ingredients in an air tight container or zip lock bag, add the brisket and let marinate overnight in the refrigerator.
- In a small bowl combine the DRY RUB seasonings. (Liquid smoke is used later in the recipe.) One (1) hour before cooking generously rub both sides of the brisket with this seasoning mixture; let stand at room temperature for an hour or so.
- Place the beef brisket, fat side up, on a large piece of heavy duty aluminum foil. (Make sure it is a large enough piece of foil to securely wrap the brisket.).
- Sprinkle brisket with the liquid smoke; wrap well and set into your crock-pot. (Slow-cook fat side up.) Cover and cook on LOW 8 to 12 hours (HIGH: 4 to 6 hours). SLOW AND LOW IS BETTER, THE MEAT WILL SHRED NICELY WHEN COOKED FOR A LONG PERIOD OF TIME.
- When done cooking, let the brisket stand - wrapped in the foil - for 20 minutes before carving or shredding.
- Serve one of two ways: (1) thinly slice the brisket across the grain OR.
- (2) shred the brisket with a large, 2-pronged fork.
- Drizzle beef brisket with the meat juices; delicious over mashed potatoes, egg noodles or polenta.
- If desired, serve with your favorite barbecue sauce. Horseradish also goes well with this slow-cooked brisket.
Nutrition Facts : Calories 583.9, Fat 42.7, SaturatedFat 16.9, Cholesterol 122.5, Sodium 861.8, Carbohydrate 13.1, Fiber 0.9, Sugar 8.5, Protein 27.2
SMOKED BRISKET
I was looking for a brisket recipe online and found a couple I liked. I incorporated from two different sites. The rub is from www.fromaway.com and most of the cooking instructions are from food network. It turned out great! So I need to write it down so I don't forget how to do it.
Provided by countrylivin4me_333
Categories Low Cholesterol
Time P1DT5h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- The day before you are ready to cook: Remove brisket from store packaging, and trim fat to between 1/8 and 1/4 of an inch. Using a knife, cut thin slits in a crosshatch pattern on the fat, taking care not to cut through into the meat.
- Combine all seasonings in a bowl, and toss a few times to combine. Rub generously all over the brisket, top and bottom. Wrap tightly in plastic wrap and refrigerate overnight.
- The next day, remove brisket from the fridge and unwrap, allowing the meat to come to room temperature before cooking, about one hour. While the brisket comes up to temperature, soak your hickory chunks in a bowl of water, and light the smoker. Bring the smoker to 225 degrees, and add soaked hickory. Line the drip pan with foil, and fill tray halfway with about a cup of the water.
- Load brisket fat side up into top rack of smoker, as far away from your heat source as possible.
- Maintain a 200 to 225 degree F cooking temperature inside the grill, adding coals every 2 hours or as necessary. Add wood chips and baste the brisket with apple juice and olive oil every time you add new coals. Try not to lift the lid of the grill at any other time.
- When the brisket reaches an internal temperature of 165 to 170 degrees F on an instant read meat thermometer (after about 4 to 5 hours), remove it from the grill and double wrap in aluminum foil to keep the juices from leaking out. Return the brisket to the grill (or smoker) The brisket is finished cooking when it is very tender and reaches an internal temperature of 190 degrees F, about another 1 to 2 hours. Let rest for 45 minutes, then unwrap and slice against the grain. Serve with BBQ sauce on the side.
Nutrition Facts : Calories 25.5, Fat 0.5, SaturatedFat 0.1, Sodium 1747, Carbohydrate 5.5, Fiber 0.8, Sugar 3.5, Protein 0.6
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