Smoking The Brisket Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BEEF BRISKET

For dinner tonight, serve Tyler Florence's Beef Brisket recipe from Food Network with crispy potato latkes.

Provided by Tyler Florence

Categories     main-dish

Time 4h35m

Yield 10 servings

Number Of Ingredients 22



Beef Brisket image

Steps:

  • Preheat the oven to 325 degrees F.
  • On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat-side of a knife into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.
  • Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
  • Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm. Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2. (If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy).
  • Slice the brisket across the grain (the muscle lines) at a slight diagonal. Serve with potato pancakes.
  • Using a box grater or food processor, coarsely grate the potatoes and onions. Put the grated potatoes and onions together in cheesecloth or a tea towel and twist it to squeeze out the excess liquid. Put the dry potatoes and onions in a bowl and season with salt and pepper. Fold in the egg whites and chives to bind the mixture together.
  • Heat a large non-stick skillet over medium heat and coat with 1/4-inch of oil. For each pancake, take about 2 tablespoons of the potato mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy. Fry for 3 to 4 minutes on each side, until golden. Remove to paper towels to drain; season with salt while the potato pancakes are still hot. Continue frying, adding more oil as needed, until all of the mixture is used up. Serve immediately with apple sauce, if desired.

4 large garlic cloves, smashed
1/2 teaspoon kosher salt, plus more for seasoning
4 sprigs fresh rosemary, needles striped from the stem and chopped
1/4 cup extra-virgin olive oil
1 (4 pound) beef brisket, first-cut
Coarsely ground black pepper
4 large carrots, cut in 3-inch chunks
3 celery stalks, cut in 3-inch chunks
4 large red onions, halved
2 cups dry red wine
1 (16-ounce) can whole tomatoes, hand-crushed
1 handful fresh flat-leaf parsley leaves
3 bay leaves
1 tablespoon all-purpose flour (optional)
Potato Pancakes, recipe follows
4 medium russet potatoes, peeled
2 medium onions
Kosher salt and freshly ground black pepper
2 egg whites, lightly beaten
1/4 cup finely chopped chives
Vegetable oil, for frying
Serving suggestion: applesauce

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



Smoked Brisket image

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

2 tablespoons olive oil
1 fresh beef brisket (7 to 8 pounds), flat cut
RUB:
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons chili powder
1 tablespoon ground mustard
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon smoked sea salt
MOP SAUCE:
2 cups beef broth
1/4 cup olive oil
2 tablespoons Worcestershire sauce
2 tablespoons hickory-flavored liquid smoke

SMOKED BBQ BRISKET

Provided by Bobby Flay

Categories     main-dish

Time 5h10m

Yield 10 to 12 servings

Number Of Ingredients 15



Smoked BBQ Brisket image

Steps:

  • Mix together the spices in a small bowl. Rub the entire brisket with the spice mixture, place on a baking sheet, cover and let stand in the refrigerator for at least 1 hour or up to 6 hours.
  • Prepare the smoker according to manufacturer's directions. Place the brisket in the smoker, fat side down, and smoke for 4 to 5 hours or until extremely tender. Baste with the mop every 30 minutes.
  • Place all ingredients in a medium saucepan, season with salt and pepper and cook over medium heat for 15 minutes. Remove from the heat and let cool slightly.

1/2 cup ancho chili powder
2 tablespoons paprika
1 tablespoon ground cumin
1 tablespoon dry mustard
1 tablespoon kosher salt
2 teaspoons cayenne
1 trimmed brisket with a layer of fat at least 1/4-inch thick, about 5 to 6 pounds
Dark Beer Mop, recipe follows
1 large red onion
4 cloves garlic
2 serrano chiles, chopped
4 bottles of dark beer
1/4 cup dark brown sugar
2 bay leaves
Salt and freshly ground pepper

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



Yeah, I-Lived-in-Texas, Smoked Brisket image

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

wood chips
¼ cup paprika
¼ cup white sugar
¼ cup ground cumin
¼ cup cayenne pepper
¼ cup brown sugar
¼ cup chili powder
¼ cup garlic powder
¼ cup onion powder
¼ cup kosher salt
¼ cup freshly cracked black pepper
10 pounds beef brisket, or more to taste

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



Smoked brisket image

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

2.5kg piece beef brisket
1 tsp cumin seeds
½ tsp red chilli flakes
1 tsp black whole peppercorns
1 tsp fennel seeds
1 tsp dried thyme
2 tsp demerara sugar
2 tsp caster sugar
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp mustard powder
1 tsp salt

More about "smoking the brisket recipes"

BEST SMOKED BRISKET RECIPE - SOUTHERN LIVING
Web Nov 19, 2018 Heat smoker to a temperature between 225˚and 235˚. Place the brisket on the smoke rack fat side down and maintain steady …
From southernliving.com
5/5 (1)
Category Entree, Dinner
  • 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.
best-smoked-brisket-recipe-southern-living image


TEXAS STYLE SMOKED BEEF BRISKET - HEY GRILL, HEY
Web Mar 5, 2020 Return the brisket to your smoker with the folded edges down and continue smoking at 225 degrees F until the internal …
From heygrillhey.com
5/5 (126)
Calories 282 per serving
Category Main Dish
texas-style-smoked-beef-brisket-hey-grill-hey image


SMOKED BRISKET RECIPE - HOW TO SMOKE THE PERFECT …
Web In a small bowl, combine the garlic salt, pepper, chili powder, brown sugar and smoked paprika and generously massage it over all sides of the brisket. Place it in a shallow dish, cover and refrigerate overnight or for …
From makeyourmeals.com
smoked-brisket-recipe-how-to-smoke-the-perfect image


HOW TO SMOKE BRISKET: TEXAS STYLE BRISKET STEP BY STEP
Web Apr 16, 2023 Smoking a brisket does not require tremendous amount of gear or ingredients. Here is an easy list to work with. Prime Packers Cut Brisket (obviously) Smoker: This can be any smoker that can provide …
From angrybbq.com
how-to-smoke-brisket-texas-style-brisket-step-by-step image


HOW TO SMOKE A BRISKET - TRAEGER GRILLS
Web However, you can use weight to estimate your brisket's total smoke time. Just remember that internal temperature has the final say. Brisket is done when it reaches 203° internally. Smoke a 10 lbs brisket for 6-9 hrs and …
From traeger.com
how-to-smoke-a-brisket-traeger-grills image


HOW TO SMOKE BRISKET WITH BARBEQUE PITMASTER AARON …
Web Sep 9, 2021 Aaron Franklin’s Smoked BBQ Brisket Recipe STAGE 1 While your beef brisket sits at room temperature, bring the smoker’s temperature to a consistent 255°F. If it runs a little lower at first, no big …
From masterclass.com
how-to-smoke-brisket-with-barbeque-pitmaster-aaron image


SMOKED BRISKET | BEST BEEF RECIPES
Web Apr 14, 2023 Place the brisket in the smoker and smoke for 4-6 hours or until the internal temperature reaches 165 degrees, spritzing the entire brisket with the apple cider vinegar every hour. Once it reaches 165 …
From bestbeefrecipes.com
smoked-brisket-best-beef image


SMOKED BRISKET RECIPE - TRAEGER GRILLS®
Web Smoked Brisket with Diva Q Full Recipe. 1. When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available. 225 ˚F / 107 ˚C. 2. For the …
From traeger.com
smoked-brisket-recipe-traeger-grills image


THE BEST EASY SMOKED BRISKET RECIPE - SWEET CS DESIGNS
Web Apr 11, 2023 When brisket reaches internal temperature of 160 degrees F, remove from grill. Double wrap meat in aluminum foil and add the beef broth to the foil packet. Return brisket to grill and cook until it reaches …
From sweetcsdesigns.com
the-best-easy-smoked-brisket-recipe-sweet-cs-designs image


SIMPLE SMOKED BRISKET RECIPE- EVERYTHING YOU NEED …
Web Jan 20, 2019 Smoking a Brisket - Wood Selection and Temp Set up your smoker to smoke at 225 degrees using indirect heat. I like to use oak for this recipe, but mesquite can give you some really bold smoky flavor …
From smokedmeatsunday.com
simple-smoked-brisket-recipe-everything-you-need image


SMOKED BRISKET TEXAS STYLE - SALT PEPPER SKILLET
Web Sep 23, 2021 Prepare the Smoker: While the brisket comes to room temperature, prepare the smoker according to the manufacturer's instructions for indirect cooking with a water-filled drip pan in place. Bring …
From saltpepperskillet.com
smoked-brisket-texas-style-salt-pepper-skillet image


HOW TO SMOKE A BRISKET | GRILLING AND SUMMER HOW-TOS, …
Web Jul 27, 2022 Once your smoker is preheate, insert a meat thermometer into the thickest part of your brisket and place it fat-side-up directly onto the grill grates. Close the lid and …
From foodnetwork.com
Author Food Network Kitchen


REVIEW: UMAMICUE AT SPILT MILK TAVERN FORGES IDENTITY WITH BRISKET …
Web May 1, 2023 The smoked brisket egg rolls, really more like fried spring rolls or their Vietnamese cousins cha gio, come from a family recipe by Wong’s maternal …
From chicagotribune.com


SMOKED BRISKET - FOOD & WINE
Web Apr 13, 2022 Place the brisket in the smoker with the point side (thicker side) facing the fire box. Close the lid and don't open it for 6 to 8 hours, or until the internal temperature …
From foodandwine.com


6 SMOKED BRISKET RECIPES
Web Sep 8, 2021 Spicy Smoked Beef Brisket View Recipe Patty Meisenholder Turn up the heat with this spicy smoked brisket seasoned with paprika, chili powder, cayenne …
From allrecipes.com


SMOKED BRISKET [BEST BARBECUE BEEF RECIPE] - THEONLINEGRILL.COM
Web Oct 5, 2022 Removing this fat will help make your brisket far juicer and more delicious. Skipping ahead slightly, you will also need to slice your brisket after it’s cooked. Allow it …
From theonlinegrill.com


SMOKED BEEF BRISKET RECIPE | BRADLEY SMOKER
Web Preparation Slater mustard all over your brisket on both sides, then proceed to sprinkle the Cucamonga BBQ Rub, and coffee rub on the brisket. Proceed to place your hickory …
From bradleysmoker.ca


AUTHENTIC TEXAS STYLE SMOKED BRISKET RECIPE AND TECHNIQUES
Web Dec 4, 2015 For this smoked brisket recipe, I salt it the night before with 1/2 teaspoon of kosher salt per pound of meat, thicker on the point than the flat. Nxt I apply my Big Bad …
From amazingribs.com


THE BEST SMOKED BRISKET RECIPE – THE BEARDED BUTCHERS
Web Jan 8, 2021 Continue smoking the brisket until the internal temperature has reached 205 degrees. Remove brisket from smoker and wrap in a towel. Place the brisket in an …
From beardedbutchers.com


BUFFALO RANCH AND ROTISSERIE CHICKEN COBB SALAD | RACHAEL RAY
Web 1 day ago Bake bacon on slotted pan or parchment until crisp, then chop into 1-inch pieces. Toss lettuce with about 2/3 of the dressing and arrange on a platter. Top with …
From rachaelrayshow.com


BEST HOMEMADE SMOKED BRISKET RUB RECIPE - WINDING CREEK RANCH
Web Jul 5, 2022 For the best brisket, let the rub sit on the surface of the meat for at least 8 hours before you smoke it so that the flavors have time to penetrate the meat. Be sure to …
From windingcreekranch.org


Related Search