BBQ BEEF BRISKET
Provided by Trisha Yearwood
Categories main-dish
Time 4h45m
Yield 6 to 8 servings
Number Of Ingredients 32
Steps:
- Allow the brisket to come to room temperature for 30 minutes.
- Combine the salt, sugar, shallots, garlic powder, smoked paprika and cayenne in a small bowl to make a dry rub. Massage the rub into all sides of the meat, being sure to use it all. Lay the brisket on a sheet pan.
- Light a grill on low heat on one side, keeping the other side turned off; you should maintain a temperature of 250 to 300 degrees F the whole time you are grilling. Place the hickory chips in a foil pan. Cover with foil and cut slits in the top to release the smoke. Place the foil pan on the lit side of the grill. Place the brisket fat-side up on the turned-off side of the grill and close the cover. Cook, flipping a few times, until very tender but not falling apart and the center reaches about 200 degrees F, 3 to 4 hours. Let rest 5 to 10 minutes, then slice the brisket into thin slices across the grain. Serve over buttered toasted buns or with Corn Cakes and Crunchy Slaw.
- Whisk together the flour, cornmeal, granulated sugar, baking powder and salt in a mixing bowl.
- Melt the butter in a large nonstick skillet over medium heat. Set aside to cool slightly while you prepare the wet ingredients.
- Whisk together the egg and buttermilk in a large mixing bowl. While whisking, pour in the melted butter and stir until combined. Stir in the dry ingredients just until combined. (Be sure not to overwork the batter.) Fold in the Cheddar, corn, if using, and chives.
- Place the skillet over medium heat and add enough butter to coat the bottom. Ladle about 1/2 cup batter into the pan, spreading gently to form a thick circle. Cook until bubbles appear on the surface, 1 to 2 minutes. Flip over and cook until golden brown, about 1 to 2 minutes more. Melt a small pat of butter in the skillet in between each batch (this will help the corn cakes rise). Serve immediately, with more butter and maple syrup, if desired.
- Whisk together the mayo, dill, granulated sugar, vinegar, mustard, garlic powder, pepper and salt in a large bowl.
- Remove the stem from the broccoli and slice thinly, then add to the bowl. Cut the crown of the broccoli into small florets and add to the bowl, along with the cabbage and fennel. Toss until the vegetables are evenly coated in the dressing. Garnish with the fennel fronds.
- Serve immediately or store refrigerated in an airtight container. This recipe tastes even better the next day!
TWICE COOKED BARBECUE BRISKET
This is a recipe by John Folse that we love to eat. It is very spicy and good. It is a tender and tasty dish. If you like Cajun flavor, you will love it too.
Provided by Damar12
Categories Weeknight
Time 3h15m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In a large stock pot, combine brisket with 1 tbsp salt, 1 tbsp black pepper, onions, garlic, bay leaves and crab boil.
- Add cold water to cover brisket by 6 inches.
- Bring to a rolling boil, reduce to a simmer and cook until brisket is fork tender, but not falling apart, approximately 1 1/2 to 2 hours depending on the size of meat.
- When tender, remove from stock pot and cool.
- This may be done one day in advance of grilling.
- When ready to grill, place coals on one side of the barbecue pit.
- This will leave the other side of grill to place the brisket during smoking.
- Soak an ample supply of your favorite smoke wood in water and set aside.
- In a small bowl, combine the remaining salt, chile powder, black pepper, cumin and granulated garlic.
- Blend well to create a seasoning rub.
- Place the brisket on a large cookie sheet and coat each side in the Worcestershire sauce.
- Spread the seasoning mixture evenly over each side of the brisket.
- Using a pair of tongs, place the seasoned brisket directly over the white hot coals to sear the meat and set the flavor, approximately 3 to 5 minutes on each side.
- When the meat has been seared and browned, remove it to the cool side of the pit and place a few handfuls of smoke wood over the hot coals.
- Close the lid and allow the brisket to smoke off of the direct heat until full flavored and heated thoroughly, approximately 1 hour.
- Slice and serve with your favorite barbecue sauce.
Nutrition Facts : Calories 737, Fat 60.5, SaturatedFat 24.3, Cholesterol 165.6, Sodium 1617.9, Carbohydrate 6.9, Fiber 1, Sugar 1.8, Protein 39.3
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
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- The night before you plan to cook and serve the brisket, combine the salt, celery salt, garlic powder, onion powder and sugar in a small bowl and set aside. Place the brisket in a large roasting pan and trim the fat if it is super thick, but leave at least a 1/4" layer on the bottom. Moisten the brisket with the Worcestershire sauce, then sprinkle the top and bottom of the brisket with half of the mixed seasonings, reserving the other half. Cover tightly with foil and place in the refrigerator overnight.
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