BARBECUED BEEF BRISKET
A guest at the RV park and marina my husband and I used to run gave me this flavorful brisket recipe. It's become the star of countless meal gatherings, from potlucks to holiday dinners. Husband Ed and our five grown children look forward to it as much as our Christmas turkey. -Bettye Miller, Oklahoma City, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, combine the first nine ingredients; cook and stir over medium heat 3-4 minutes or until brown sugar is dissolved. Transfer to a disposable foil pan., In a large skillet, heat oil over medium heat. Brown brisket on both sides. Place in foil pan, turning to coat with sauce. Cover pan tightly with foil., Place pan on grill rack over indirect medium heat. Grill, covered, 2 to 2-1/4 hours or until meat is tender., Remove from heat. Remove brisket from pan; tent with foil and let stand 10 minutes. Meanwhile, skim fat from sauce in pan. Cut brisket diagonally across the grain into thin slices; serve with sauce.
Nutrition Facts : Calories 437 calories, Fat 20g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 392mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 0 fiber), Protein 31g protein.
SMOKED BBQ BRISKET
Provided by Bobby Flay
Categories main-dish
Time 5h10m
Yield 10 to 12 servings
Number Of Ingredients 15
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.
BBQ BRISKET
Provided by Food Network Kitchen
Categories main-dish
Time 11h5m
Yield 10 servings
Number Of Ingredients 18
Steps:
- Mix together the paprika, salt and pepper, sugar, and cayenne. Rub the spice mixture all over the brisket and refrigerate for 2 hours or overnight.
- Preheat oven to 350 degrees F.
- Place the brisket in a large casserole or Dutch oven and pour the sauce over the top, hocks and all. Cover and cook until brisket is fork tender and can easily be shredded, about 3 hours. Transfer the brisket to a platter. Skim and discard the fat from the top of the sauce. Shred or thinly slice the brisket. Serve.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
- Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until tender, about 8 minutes. Stir in the garlic, tomato paste, and crushed pepper and cook until fragrant, about 2 minutes.
- Add the ham hocks, tomatoes, vinegar, sugar, salt, and pepper. Bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and has thickened, about 20 to 25 minutes. Adjust seasoning salt with pepper. Sauce will keep covered in the refrigerator for up to 3 days or freeze for up to 1 month.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
- Yield: about 8 cups
- Prep Time: 10 minutes
- Cook Time: 32 minutes
- Inactive Prep Time: 25 minutes
THE ONE AND ONLY BARBECUED BRISKET
Anyone can master a "real" barbecued brisket. I think that beef brisket was the reason the barbecue process was invented. We have some great BBQ joints in Texas and I think this recipe is as good as any of them. Cook time is for 1 1/4 hours per pound of a 12 lb. brisket.
Provided by Miss Annie
Categories Meat
Time 14h24m
Yield 1 brisket
Number Of Ingredients 2
Steps:
- The day before serving pat the dry rub into every pore on the brisket and place in a large bag, or wrap tightly in plastic wrap, to marinate overnight.
- Early in the morning take brisket out of refrigerator and bring to room temperature while you start your fire and heat to 210ºF.
- Place brisket on opposite side from the firebox with the fat side up, so juices will help baste the meat.
- Maintain pit temperature between 180º and 220º and smoke 1 hour to 1 1/4 hours per pound.
- Every hour or so, if you have to use mop sauce you may do so.
- (The fat is going to keep the meat moist.) Remove brisket and let sit for 20 minutes.
- Cut the fatty top section away from the top section and the second section.
- Slice both brisket sections across the grain.
- Serve the barbeque sauce on the side, not on the meat.
Nutrition Facts : Calories 11321.9, Fat 963.1, SaturatedFat 387.9, Cholesterol 2649, Sodium 2322.4, Protein 614.7
OVEN BARBECUED BRISKET
This recipe was a prize winner in Wilton's Celebrate publication. It is very easy to prepare but must be started the day before since it marinates overnight. The next day it simmers gently in a slow oven until it becomes tender and tasty. We like a generous amount of this barbecued beef sliced thin and served on Texas-sized hamburger buns. Sauce-smothered slices also stand well on their own when served as a meal's main course. I serve these sandwiches with pinto beans and potato salad along with pickles and a jello vegetable salad.
Provided by Lorraine of AZ
Categories Meat
Time 4h10m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Place beef in an oblong shallow baking dish; about 13- x 9-inches usually large enough. Mix remaining ingredients and pour over brisket. Cover with a sheet of plastic wrap and then top with aluminum foil, covering tightly. Refrigerate overnight. (The plastic wrap prevents the sauce from "eating" the foil.).
- Before baking, remove plastic wrap and recover tightly with foil. Bake at 300 degrees F. for about 4 hours or until tender.
- To serve, slice across the grain. Pour sauce over. Makes 8 to 10 sandwiches or servings.
Nutrition Facts : Calories 70.2, Fat 1, SaturatedFat 0.3, Cholesterol 7.8, Sodium 586.5, Carbohydrate 12.3, Fiber 0.3, Sugar 8.4, Protein 2.7
BUSY DAY BARBEQUE BRISKET
Brisket is rubbed with spices and liquid smoke and then cooked in a slow cooker with barbeque sauce until tender and juicy. This calls for just enough barbecue sauce for that smoky flavor while still allowing the flavor of the meat to come through. Hint: It's even better if you marinate it in the dry rub overnight.
Provided by Shannon :)
Categories Main Dish Recipes Roast Recipes
Time 8h10m
Yield 8
Number Of Ingredients 12
Steps:
- Combine thyme, paprika, pepper, salt, onion powder, garlic powder, cayenne, and cumin in a small bowl; set aside. Rub brisket all over with liquid smoke, then rub with spice mixture.
- Pour Worcestershire and barbeque sauces into a slow cooker; place beef on top. Cover, and cook on LOW 8 to 10 hours, until fork tender.
Nutrition Facts : Calories 370.1 calories, Carbohydrate 19.4 g, Cholesterol 69.9 mg, Fat 24.1 g, Fiber 1 g, Protein 17.8 g, SaturatedFat 9.3 g, Sodium 1194.2 mg, Sugar 12.9 g
BARBECUED BRISKET
For a mouthwatering main dish to star in a summer meal, this brisket can't be beat. Baked slowly, the meat gets nice and tender and picks up the sweet and tangy flavor of the barbecue sauce.-Page Alexander, Baldwin City, Kansas
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 6-8 servings.
Number Of Ingredients 16
Steps:
- Place brisket in a large Dutch oven. Add 1/2 cup water. Cover and bake at 325° for 2 hours. , Meanwhile, in a small saucepan, saute onion and garlic in oil until tender. Add the ketchup, vinegar, lemon juice, brown sugar, Worcestershire sauce, cornstarch, paprika, chili powder, salt, pepper and remaining water. Simmer, uncovered, for 1 hour, stirring occasionally. , Add Liquid Smoke; mix well. Drain drippings from Dutch oven. Pour sauce over meat. Cover and bake 1 hour longer or until meat is tender.
Nutrition Facts : Calories 287 calories, Fat 9g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 536mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges
TEXAS-STYLE BARBECUED BRISKET
Editor's note: The recipe and introductory text below are from The Barbecue! Bible 10th Anniversary Edition, by Steven Raichlen. To read more about Raichlen and BBQ, go to our feature The Best Barbecue in the U.S.A.
Provided by Steven Raichlen
Categories Graduation Backyard BBQ Kwanzaa Dinner Brisket Spring Summer Tailgating Grill Grill/Barbecue
Yield Makes 10 to 12 servings
Number Of Ingredients 13
Steps:
- 1. Rinse the brisket under cold running water and blot it dry with paper towels.
- 2. Combine the salt, chili powder, sugar, pepper, and cumin in a bowl and toss with your fingers to mix. Rub the spice mixture on the brisket on all sides. If you have time, wrap the brisket in plastic and let it cure, in the refrigerator, for 4 to 8 hours (or even overnight), but don't worry if you don't have time for this-it will be plenty flavorful, even if you cook it right away.
- 3. Set up a charcoal grill for indirect grilling and preheat it to low. No drip pan is necessary for this recipe.
- 4. When ready to cook, toss 1 1/2 cups of the wood chips on the coals (3/4 cup per side). Place the brisket, fat side up, in an aluminum foil pan (or make a pan with a double sheet of heavy duty aluminum foil). Place the pan in the center of the hot grate, away from the heat. Cover the grill.
- 5. Smoke cook the brisket until tender enough to shred with your fingers; 6 hours will likely do it, but it may take as long as 8 (the cooking time will depend on the size of the brisket and heat of the grill). Baste the brisket from time to time with the fat and juices that accumulate in the pan. You'll need to add 10 to 12 fresh coals to each side every hour and toss more wood chips on the fresh coals; add about 3/4 cup chips per side every time you replenish the coals during the first 3 hours.
- 6. Remove the brisket pan from the grill and let rest for 15 minutes. Transfer the brisket to a cutting board and thinly slice it across the grain, using a sharp knife, electric knife, or cleaver. Transfer the sliced meat to a platter, pour the pan juices on top, and serve at once.
- Barbecue Sauce, the Texas Way
- The best Texas-style barbecue sauce combines the sweetness of Kansas City-style tomato sauces with the mouth-puckering tartness of a North Carolina vinegar sauce. I've come up with my own version-mix together equal parts of the Basic Barbecue Sauce and the North Carolina Vinegar Sauce . Serve this with barbecued brisket. For a really good sauce, add some meat drippings or a little chopped brisket.
OVEN BARBECUED BEEF BRISKET I
This is a great recipe for the family on the go as it needs very little attention. Choose a brisket that weighs between 4 and 5 pounds, depending on how many you are feeding.
Provided by JMOOSE
Categories Main Dish Recipes
Time 5h10m
Yield 9
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (160 degrees).
- Sprinkle both sides of brisket with salt, pepper and garlic powder. Place in a large covered roasting pan.
- Cook covered with no water at 325 degrees F (160 degrees C) allowing 1 hour per pound.
- Before last hour of cooking, remove brisket and slice. Return slices to pan and add barbecue sauce mixed with water. Cover meat with sauce, cover, and cook 1 hour longer.
Nutrition Facts : Calories 672.3 calories, Carbohydrate 10.4 g, Cholesterol 147.2 mg, Fat 53.6 g, Fiber 0.3 g, Protein 34.2 g, SaturatedFat 21.6 g, Sodium 440 mg, Sugar 7.3 g
BBQ BRISKET OF BEEF
A great budget recipe for barbecues using brisket of beef
Provided by forgetdietingforever
Time 4h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Unroll the brisket. Begin by dry rubbing the brisket with the spices. Do this the night before if you have time or at least two hours beforehand.
- Place the (unrolled) brisket on a bed of chopped onions and pour in a small cup of water. Cover with a lid or foil and place in the oven.
- SLOW cook the brisket for around 3.5 hours at 140ºC. Remove lid/foil and turn the oven up to around 180ºC.
- You could add potatoes at this stage.
- Cook the meat for a further half and hour then remove from the oven. Let it rest while the potatoes continue to cook until nice and crisp. Serve with sweetcorn and salad or beans and coleslaw.
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