Apple Cider Brine For Brisket Recipes

MARINATED BRISKET

Steps:

• Wash your brisket under cold water and pat dry with paper towels
• Combine all of your marinade ingredients together in a large mixing bowl and stir well
• Place your brisket in a large resealable ziploc bag or container you can get as much air out as possible. I use 2 gallon ziplocs
• Pour your marinade over your brisket, remove as much air as possible, seal the bag and refrigerate for 24 hours
• An hour before you plan to start smoking, remove it from the refrigerator, remove it from the marinade and pat dry
• Mix your rub ingredients together in a small bowl and generously rub your brisket with as much rub as desired. Ensure before you rub the fat side you score it like a checkerboard to ensure your rub gets to the meat
• Preheat your smoker and keep the temperature as close to 225 degrees as possible
• Once your smoker is preheated, place your brisket fat side up on the smoker and close the lid. DO NOT OPEN IT FOR ANOTHER 6 hours at least. Everytime you open the lid you add 60 minutes to your cook time and there is no need since we marinated it to stay moist.
• We recommend using a meat thermometer that gets left in and you do not open your lid until you take the brisket off when it reaches 185 degrees Fahrenheit
• Once your brisket is complete, slice against the grain and serve
• Follow steps 1-6 above but instead preheat your oven to 275 degrees fahrenheit
• Once your brisket is ready, place it in a large roasting pan, fat side up and cover with aluminum foil
• Place in your oven and cook for 1 hour per pound or until a thermometer reaches 185 degrees

APPLE CIDER TURKEY BRINE

Steps:

• Combine 4 cups water, apple cider, kosher salt, sage, rosemary, thyme, and peppercorns together in a large stockpot. Bring to a boil; cook and stir brine until the salt is just dissolved. Remove from heat; add ice cubes.

APPLE CIDER BRAISED BEEF

Steps:

• Preheat oven to 325˚F.
• Place a large Dutch oven over medium-high heat. Season beef on all sides with salt and pepper. Melt butter in the Dutch oven, then add the beef. Cook until well browned on all sides, about 5 minutes per side. Transfer beef to a plate.
• Add olive oil to the pan. Add the onion to the pan and saute until soft and golden brown. Add garlic and cook for 30 seconds to 1 minute, until fragrant. Pour in 1/4 cup apple cider to deglaze and scrape up any browned bits, or fond, from the bottom of the pan. Place the brisket back in the pan, along with the rosemary, thyme, the rest of the apple cider, and the apple cider vinegar.
• Bring to a simmer, then cover and place in the oven. Cook for 2 ½-3 hours, or until tender. Add the apples to the pan 30 minutes prior to the end of the cooking time.
• Remove the pan from the oven and let cool slightly, then skim off any fat that has accumulated on the top. Transfer beef, onions, and apples to a plate or serving platter. Discard rosemary and thyme sprigs.
• In a small bowl, whisk together cornstarch and cold water until combined. Add the slurry to the remaining sauce and stir occasionally over medium heat until slightly reduced and thickened, about 5 minutes. Season to taste with salt and pepper.
• Add the beef, onions, and apples back to pan, or slice and serve on a platter alongside the sauce, with fresh parsley for garnish if you like. Enjoy immediately.

APPLE CIDER BRISKET

Steps:

• Position rack in the center of the oven and heat to 325 dgrees F.
• heat the oil in a large Dutch oven or small roasting pan over medium-high heat. Add the brisket and cook, turning once until browned on both sides, about 8 minutes. Transfer to a plate.
• Add the onions to the same pot and cook, stirring occasionally, just until softened, about 5 minutes. Place the brisket on top of the onions, add the cider and molasses and sprinkle with the garlic and herbs. If necessary, add more cider (or even water) to almost cover the brisket. Bring to a simmer then cover tightly and place in the oven and bake for 3 hours or until fork tender.
• Uncover and let the brisket cool in the pot. Cover and refrigerate until the next day.
• Scrape off and discard any hardened fat on the surface of the cooking liquid. Transfer meat to a carving board and slice thinly against the grain.
• Meanwhile, bring the cooking liquid to a boil over high heat. Taste and if the flavor needs concentrating, simmer for a few minutes to evaporate excess liquid. Season with salt and pepper to taste.
• Return the sliced brisket to the liquid , reduce the heat to medium-low; simmer until heated through. Serve hot with the onions.

ROASTED APPLE BRISKET

Steps:

• 1. Preheat oven to 375° F. 2. Season both sides of brisket with sugar, salt, and pepper. Heat evoo in a large Dutch oven over medium-high heat. Add brisket and brown 5 minutes on each side. Remove from the pan and set aside. 3. Add apples to the pan, and cook 5 minutes or until nicely browned. Stir in thyme, and return brisket to the pan. 4. Add apple juice, cover, and bake at 375° F for 1 ½ to 2 hours, or until tender. 5. Remove brisket and apples from the Dutch oven and let rest. 6. Transfer the pan to the stove and bring liquid to a boil over medium. Simmer for 15 minutes or until reduced by half. Pour into a gravy boat or serving bowl. 7. Slice brisket into ¼-inch thick slices and place on a serving platter. Place cooked apples around brisket and serve with sauce on the side.

APPLE CIDER BRINE

Steps:

• In a 3-4 quart saucepan, combine cider with salt, sugar, ginger, bay leaves, cloves, peppercorns, and allspice; stir to dissolve salt.
• Bring to a boil over medium heat; cook 3-4 minutes; remove from heat, add 4 cups of ice water and set aside to cool.
• Line a heavy roasting pan with turkey-sized oven cooking bags (which should be double-layered).
• Remove the turkey from it's wrapping, remove neck and giblets (store separately), and rinse and prepare bird.
• Stuff cavity with orange quarters.
• Make a collar of the top of cooking bags (helps keep bags open), and slip bird inside, stand it upright (legs pointing up), and unfold the top of the bag.
• Pour the brine over the bird, and add an additional 2 cups of water.
• Draw up the first inner bag, squeezing out as much air as possible, and secure with a twist-tie; do the same for the outer bag.
• Place the turkey, breast side down, in the roasting pan and refrigerate for 12-24 hours, turning 3-4 times while brining.
• Just prior to roasting, remove the turkey from the brine; discard the bags, brine, and all cured herbs, spices, and oranges remaining in the bird.
• Rinse the turkey under cold water and pat dry with paper toweling.
• Air-dry turkey under refrigeration for 4-6 hours (before cooking) for a crispier crust when roasting.
• The turkey is now ready to be roasted.

CIDER BRINED PULLED PORK

Steps:

• In a large plastic container or food safe bucket, combine all of the brine ingredients and stir until the salt and sugar crystals have completely dissolved. Be sure the pork is almost fully immersed in the brine. Cover and refrigerate for at least 8 hours, but no more than 12 hours.
• When ready to cook, start your smoker going at 225 degrees F and preheat, lid closed, for 10 to 15 minutes. While the grill gets up to temperature, remove the pork from the brine and set on a large cookie sheet with raised edges. Do not discard the brine liquid. Pat the meat dry with a paper towel. Using a meat injector, inject the pork with some of the remaining brine about every two inches across the entire roast. Pour about 6 cups of the remaining brine into a pot and bring to a boil to kill any raw pork germs and discard the rest.
• Now that the meat is brined and injected, it is time to rub. Rub the Sweet Rub liberally onto your pork butt, using your hands to massage the rub across every surface of the meat.
• Put the pork directly on your grill grate, fat-side up, and cook for 3 hours, mopping with your reserved brine every hour after the first hour.
• After 3 hours, the pork is going to have taken on as much smoke flavor as it can, so it is time to turn up the heat! Transfer your roast to a large disposable aluminum foil pan and pour about 1 cup of the brine liquid in the bottom of the pan. Increase your grill temperature to 250 degrees F, and cook for 6 to 8 additional hours, or until an instant-read meat thermometer inserted in the thickest part of the meat (but not touching bone) registers 195 to 200 degrees F. If the pork starts to brown too much, you can cover it loosely with aluminum foil. I usually put foil on after the pork has been on for 6 hours or so, but that is personal preference.
• Once your pork is up to temperature, remove it from the grill and carefully transfer it to a large cutting board or serving dish and let it rest for at least 20 minutes. Pour the juices from the bottom of the aluminum pan into a liquid measuring cup and separate any fat that rises to the top. Now it's time to pull the pork into lovely shreds. You can use your hands, Bear Paws, or whatever method you like Discard the bone and any lumps of fat, including the cap. Season the pulled pork with additional rub (if desired) and moisten with the reserved pork juice.
• Serve on buns with BBQ sauce, if you like! Freeze any leftovers in labeled gallon freezer bags. Will keep in the freezer for at least a month for your future use.

BRINED & SMOKED BRISKET RECIPE - TRAEGER GRILLS

Steps:

• Dissolve the salt and sugar in the boiling water. Add the ice, then let cool to room temperature.
• Place the brisket in the brine and cover. Transfer to the refrigerator to brine overnight.
• Remove the brisket from the brine and pat dry with paper towels. Season evenly with the Traeger Beef Rub.
• When ready to cook, set the Traeger temperature to 250℉ and preheat with the lid closed for 15 minutes.
• Insert the probe into the thickest part of the brisket. Place the brisket directly on the grill grates, fat-side down. Close the lid and smoke for 3 hours.
• Remove the brisket from the grill and wrap in a double layer of heavy-duty aluminum foil. Increase the Traeger temperature to 275℉.
• Return the wrapped brisket to the grill and re-insert the probe. Close the lid and cook until the internal temperature reaches 204℉, 3-4 hours more.
• Unwrap the brisket, then return to the grill, close the lid, and cook for 30 minutes more.
• Remove the brisket from the grill and let rest for 15 minutes before slicing against the grain and serving. Enjoy!

SMOKED BRISKET RECIPE

Steps:

• To prepare your brisket, first rub your mustard on both sides of the meat.
• Make sure to adequately cover all portions of the brisket and rub the vinegar-based sauce thoroughly into the meat.
• After preparing your brisket with a good coat of mustard, rub your homemade dry rub into your cut of meat.
• Spend a good ten minutes on this step to ensure that the spices properly penetrate your brisket.
• Some individuals choose to smoke their brisket right after this step.
• If you want to use the dry rub as a sort of marinade, wrap your brisket in foil and let it rest in the fridge for four hours.
• Marinating in mustard and dry rub can produce a tangy flavor profile.
• After marinating, you can proceed to the next step.
• After choosing your smoking wood and setting up your grill, prepare the grill to a low heat of about 250 degrees.
• Wrap your seasoned brisket in foil to maintain moisture.
• Then, smoke your brisket fat side down for about an hour per pound of meat.
• When you are smoking the brisket, try to reach the ideal internal temperature of a properly smoked brisket at 195 degrees.
• Once your thermometer reads this temperature, you can remove the brisket and let it rest for about ten minutes.
• After resting your cut of meat, it is time to serve!
• A large butcher knife is appropriate for slicing a brisket.
• When cutting, to along the side and cut against the grain.
• The long fibers in this cut of meat produces tough pieces of meat if not cut correctly.

SMOKED CIDER BRISKET

Steps:

• Soak the hickory chips in water for 1 hour before grilling.
• For the brine: Combine the apple cider and water in a large, oval Dutch oven. Add the salt and sugar and stir until it dissolves. Add the black peppercorns and bay leaves. Add the brisket and let soak in the brine solution for up to 3 hours in the refrigerator.
• For the rub: Combine the salt, paprika, pepper, sugar, and onion powder together in a bowl.
• For the sauce: Add all the ingredients to a saucepan and simmer for 5 minutes so the butter can melt and the flavors can marry.
• For the brisket: Set up your smoker with charcoal and hickory chips using indirect heat. Heat the grill to 275 degrees F.
• Remove the brisket from the fridge. Drain from the brine and pat dry with paper towels. Place on a rimmed sheet tray. Rub the brisket with the spice mixture.
• Place the seasoned brisket fat cap side up on the grill and smoke for 2 hours with the grill lid covered. (Starting with the fat cap side up allows the fat to melt into the brisket, adding moisture and flavor.) Flip and smoke 2 more hours. Check and refill charcoal levels and hickory chips throughout the smoking process, keeping the temperature at a constant 275 degrees F.
• Remove the brisket from the grill and wrap in a double layer of heavy-duty aluminum foil. Place back on the grill for 1 1/2 more hours.
• Remove the brisket from the grill, unwrap the foil, brush the brisket with sauce (or serve on the side), tent with foil, and let rest for 30 minutes before slicing across the grain. Drizzle more sauce when serving.