SMOKED BEEF BRISKET
Provided by Food Network
Time 10h10m
Yield 14 servings
Number Of Ingredients 5
Steps:
- Make a dry rub by mixing the salt, pepper, garlic and cayenne in a small bowl.
- Trim the brisket fat and season liberally with the dry rub. Put into a preheated 250 degree smoker and smoke it for 8 to 10 hours. Shift the position of the brisket every 2 hours. Remove when the brisket is tender which is determined by poking it with a toothpick. Transfer to a cutting board and slice. Arrange on a serving platter and serve.
SMOKED BEEF BRISKET
Tender and smokey. Leftovers make great shedded beef. Just pull apart with very clean hands add your favorite BBQ sauce place on a bun and enjoy.
Provided by Rita1652
Categories Meat
Time 7h30m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Place Marinade in a blender or food processor and blend till semi smooth. Rub on washed and dried brisket. Let marinade in a well sealed container overnight.
- Early morning remove the brisket from refrigerator and pat dry.
- Reserving the marinade to be mixed with the beer. Simmer to heat through for 20 minutes and butter mix inches Let rest till needed.
- Leave brisket at room temperature for 1 hour before putting in the smoker.
- Meanwhile fire up the smoker.
- Place fat side up in a foil pan on a rack, so smoke can get around it.
- Rotate, and mop with the spice/beer mixture every hour for the first 3 hours.
- Add hickory to smoker every 30 min (as required) to keep the heat at a constant temperature for the first 4 hours.
- After 3 hours wrap tightly with foil and continue cooking.
- Smoke at 200 - 225 degrees for 7 hours. About 1 hour to 1 1/4 hours per pound.
- When brisket has an internal temperature of 190 degrees F remove and let rest for 1 hour.
- cut away excess fat and discard. Slice beef across the grain.
- Enjoy with your BBQ sauce.
- Trim fat and slice 1/4 inch slices across the grain.
- Can be made the day before chill then slice for extra thin slices. The chilled brisket will slice easier.
Nutrition Facts : Calories 783.4, Fat 62.5, SaturatedFat 25.7, Cholesterol 171.7, Sodium 200, Carbohydrate 10.7, Fiber 0.2, Sugar 7.9, Protein 38.8
SMOKED BRISKET
Fire up the smoker for this flavourful slow-cooked brisket. Serve on a board with charred greens and salsa rossa so everyone can help themselves
Provided by David Carter
Categories Dinner
Time 13h20m
Number Of Ingredients 13
Steps:
- Gently toast the cumin, chilli flakes, peppercorns, fennel seeds and thyme in a pan over a low heat until aromatic. Grind to a fine dust with the demerara sugar using a spice blender or pestle and mortar. Tip into a bowl and mix in the remaining rub ingredients.
- Season the brisket generously with the rub and leave to stand at room temperature for up to an hour. Prepare the smoker for indirect cooking at 120-130C. Once ready, place the seasoned brisket on the smoker, fat-side up. Leave for 10 hrs or until the outside is a dark, mahogany colour. Top up the smoker as needed.
- Remove the brisket and wrap in butcher paper. Return to the smoker and continue to cook for 2-3 hrs until the meat reaches 93-94C when probed with a thermometer. Allow to rest for 40 mins before slicing and serving with charred greens and salsa rossa.
Nutrition Facts : Calories 696 calories, Fat 50 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 57 grams protein, Sodium 1 milligram of sodium
SMOKED BRISKET
My version of smoked brisket after reading several recipes and talking to several back yard grill masters. This is for a propane smoker with steam pan and smoker box.
Provided by brandgking
Categories Meat
Time 8h45m
Yield 8-12 serving(s)
Number Of Ingredients 17
Steps:
- Mix/blend all rub ingredients in small food processor or spice grinder. Reserve about 1/2 cup of the rub.
- Trim brisket of any discolored fat, hard fat, or fat between flat and flap. Leave most of the fat cap on one side.
- Apply 1-1/2 cups of the rub liberally to both sides of brisket. Wrap with plastic wrap or cover on sheet pan. Place in refrigerator at least 8 hours or overnight.
- Combine all steam pan ingredients. Whisk to combine. Reserve 2 cups of sauce. Combine this with reserved rub. Whisk. Use this as the mop sauce.
- Add hardwood chips to smoker box. Fill steam pan with Preheat smoker to about 200 deg farenheit. Place brisket in smoker, fat side up, when smoke is good and thick. Mop every 30 to 45 minutes or as needed.
- Maintain smoker box and steam pan. If you need more liquid that recipe makes, use apple juice and beer.
- When brisket reaches internal temp of about 145-150 degrees (about 4-5 hours), wrap in double thickness of tin foil. (At this point, smoke and flavored steam are not needed, but don't let steam pan go dry). Put brisket back in smoker or in an oven. Maintain cooking temp between 200 and 225 degrees until internal temp reaches 190-195 degrees.
- Allow brisket to rest in foil pouch on cutting board for 15-20 minutes. The meat will stay warm. Be careful when unwrapping brisket as there will be a large amount of liquid in the foil pouch. This can be discarded or poured over sliced meat.
YEAH, I-LIVED-IN-TEXAS, SMOKED BRISKET
This is hands-down the best way I have found to cook a brisket.
Provided by all rec
Categories Main Dish Recipes Roast Recipes
Time P1DT13h45m
Yield 16
Number Of Ingredients 12
Steps:
- Soak wood chips in a bowl of water, 8 hours to overnight.
- Mix paprika, white sugar, cumin, cayenne pepper, brown sugar, chili powder, garlic powder, onion powder, salt, and black pepper together in a bowl. Rub the spice mixture over the entire brisket; refrigerate for 24 hours.
- Preheat smoker to between 220 degrees F (104 degrees C) and 230 degrees F (110 degrees C). Drain wood chips and place in the smoker.
- Smoke brisket in the preheated smoker until it has an internal temperature of 165 degrees F (74 degrees C), about 12 1/2 hours. Wrap brisket tightly in butcher paper or heavy-duty aluminum foil and return to smoker.
- Continue smoking brisket until an internal temperature of 185 degrees F (85 degrees C) is reached, about 1 hour more.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 16.2 g, Cholesterol 57 mg, Fat 6.7 g, Fiber 2.6 g, Protein 26.6 g, SaturatedFat 2.4 g, Sodium 3009.8 mg, Sugar 8.9 g
TEXAS BARBECUE BRISKET
Take your barbecue beyond the burger with this brilliant beef brisket
Provided by Good Food team
Categories Buffet, Dinner, Main course, Supper
Time 6h30m
Number Of Ingredients 17
Steps:
- To make the barbecue sauce, heat the oil in a frying pan, then cook onion and garlic for a few mins until soft. Add the rest of the sauce ingredients to the pan with a good pinch of salt and simmer for 20 mins. Use a hand blender or food processor to whizz to a smooth purée.
- Heat oven to 150C/130C fan/gas 2. Make the rub by mixing all the ingredients together with a pinch of salt. Rub the mix all over the beef and set aside.
- In a large roasting tin, mix the beef stock and ½ the barbecue sauce. Add the brisket to the tin, cover tightly with foil, then cook for 4-5 hrs until the meat is really tender when you push a fork into it. The beef can be prepared the night before - just leave it to cool in the tin covered with foil, but don't refrigerate.
- To finish the beef, get a barbecue fired up and wait until the coals are completely ashen - you want a low, not fierce, heat. Lift the beef out of the roasting tin and place on the barbecue to char. If your barbecue has a lid, close it now. Cook for about 20 mins, turning it carefully with tongs, until lightly charred all over and heated through. Lift onto a board and serve sliced with the remaining barbecue sauce on the side.
Nutrition Facts : Calories 958 calories, Fat 59 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Protein 94 grams protein, Sodium 1.2 milligram of sodium
SMOKED BRISKET
This smoked brisket recipe is always a crowd favorite-it really melts in your mouth! -Jodi Abel, La Jolla, California
Provided by Taste of Home
Categories Dinner
Time 8h20m
Yield 20 servings.
Number Of Ingredients 15
Steps:
- Brush olive oil over brisket. Combine rub ingredients; rub over both sides of beef. Place brisket on a rimmed baking sheet. Cover and refrigerate overnight or up to 2 days. Meanwhile, in a small saucepan, combine mop sauce ingredients. Simmer 15 minutes, stirring occasionally. Refrigerate until ready to grill., Soak hickory and mesquite chips or pellets; add to smoker according to manufacturer's directions. Heat to 225°. Uncover brisket. Place brisket in smoker fat side up; smoke 2 hours. Brush generously with mop sauce; turn meat. Smoke 2 more hours; brush generously with mop sauce again. Wrap brisket securely in heavy-duty aluminum foil; smoke until a thermometer inserted in beef reads 190°, 4-5 more hours., Let beef stand 20-30 minutes before slicing; cut diagonally across the grain into thin slices.
Nutrition Facts : Calories 252 calories, Fat 11g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 472mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
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- Trim the Brisket : Make sure the brisket is cold for this step. I sometimes throw the still packaged brisket in the freezer for 20 mins before I plan to start trimming. The brisket has two different sides to it. The flat (lean side) and the point (taller, fatty side). You will want to reduce the fat cap to about ¼” thickness. This helps keep the brisket moist and juicy through the smoking process. You’ll notice very hard and thick parts of fat on the point and underside. Remove most of this as you can. This fat will not render and is not the type of fat that compliments the flavors of the brisket.
- Brisket Rub : Evenly spread the rub over the brisket but don’t overdo it. You can easily put too much rub on. You can let the brisket sit on the counter up to an hour before cooking.
- Smoker Set Up: I like to run my smoker at 225-235 degrees F. Depending on your smoker, this may take some time. Everyone has a different opinion of what wood to smoke. I typically use oak wood for my brisket but everyone has a different opinion when it comes to smoking woods. Oak provides a medium smoky flavor that is a bit lighter than Hickory. Hickory provides a sweeter finish and is great for low and slow cooks.
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- Remove your brisket from the fridge, and trim the fat off the brisket as much as possible, leaving a layer of about 1/4". Take care to not over trim the brisket where the point and flat come together.
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- Start with a high quality packer brisket. Trim and remove excess fat from the fat cap. Season generously with dry rub. Heat smoker to a temperature between 225˚and 235˚. Place the brisket on the smoke rack fat side down and maintain steady temperature until the brisket reaches 150˚. Remove brisket and wrap fat side up tightly in heavy duty aluminum foil.
- Return brisket to smoker or indoor oven at 225˚to 235˚. Continue cooking until internal temp of brisket reaches 200˚ to 205˚. Remove the brisket from the heat and store in a cooler for 1 to 2 hours. After the brisket rests, remove it from the foil. Heat the smoker between 250˚ and 260˚ and return the brisket fat side up for about 25 to 30 minutes before serving.
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- Next day pull out the brisket from the fridge and prepare for seasoning. Rub it with two tablespoons of olive oil on each side. For the rub use three tablespoons of pickling spices and two tablespoons of paprika. I put mine into a food processor and blend it for about ten seconds to crack all the seeds. That, in turn, will release great aroma and it will smell fantastic.
- Transfer the brisket to a smoker. I use charcoal pit barrel smoker. It's a 30-gallon drum that smokes in a vertical position. It took me 1.5h to bring the brisket to an internal temperature of 160 F.
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- The night before smoking the meat, mix together the salt, black pepper, garlic powder, paprika and chili powder in a bowl, and set aside.
- Trim any larger pieces of fat from around the brisket and a little off the fat cap. Note, make sure to leave a thin layer of the fat cap on the brisket.
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From theonlinegrill.com
- Trim the fat cap, leaving about 1/4-inch of fat. Trim away any other excess fat on the brisket. Remove the silver skin from the underside of the meat.
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From oklahomajoes.com.au
- Trim the brisket – Separate the point from the flat or have your butcher do it. Trim the exterior fat from the point. Trim the exterior fat on the flat down to 60 mm. HOT TIP – Separating the flat from the point by following the fat seam with a sharp boning knife.
- Inject the brisket – Use a meat syringe to inject 1½ cups of the beef stock into the brisket flat and point. Inject the stock evenly across the cuts of meat in about a 2.5 cm grid pattern.
- Season the brisket – Pat the surfaces of the brisket pieces dry. Wipe the surface with a thin coat of high temperature cooking oil.
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- Remove the brisket from the package, rinse gently with cold water and pat dry with paper towel.
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From bestbeefrecipes.com
- If needed, trim excess fat off the brisket. Some briskets come with more fat than others, so you may or may not need to do this, depending on your brisket cut. Sprinkle the entire brisket with the 3 Tablespoons of salt and place it on a cooling rack. Place the meat in the fridge, uncovered, overnight (8-12 hours). Once chilled overnight, before you begin coating the brisket, begin preheating your pellet smoker to 225°F.Then, spread the tallow around the entire brisket and rub it in well.
- Combine the pepper, remaining salt, paprika, and garlic powder, in a large bowl and whisk well. Pour the rub over the entire brisket and rub it on until every outer portion of the brisket is covered.
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- Store your brisket in the refrigerator until you are ready to start trimming. Cold briskets are much easier to work with. Flip your brisket over so the point end is underneath. Remove any silver skin or excess fat from the flat muscle. Trim down the large crescent moon shaped fat section until it is a smooth transition between the point and the flat. Trim and excessive or loose meat and fat from the point. Square the edges and ends of the flat. Flip the brisket over and trim the top fat cap to about 1/4 of an inch thickness across the surface of the brisket.
- In a mixing bowl or empty spice container, mix the salt, pepper, and garlic. Share over the brisket to evenly distribute the spices on all sides.
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