OKLAHOMA JOE'S SMOKED BRISKET FLAT
Provided by Food Network
Categories main-dish
Time 7h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Combine all the spices in a bowl, mix well. Pat the spice rub onto the meat, making sure to heavily season the entire surface area of the brisket. Cover or wrap the brisket and let it sit at room temperature while getting the smoker or charcoal grill fired up. Do not leave at room temperature for longer than 1 hour.
- The grill is ready when the charcoal has burned to a white ash. If using a grill instead of a smoker, arrange the coals on 1 side of the grill, leaving an area large enough for the brisket to cook indirectly with no coals directly underneath the meat.
- When the grill has reached 200 to 225 degrees F, scatter 1/4 of the wood chips over the coals, close the grate, put the brisket on the grill and close the lid.
- Maintain a 200 to 225 degree F cooking temperature inside the grill, adding coals every 2 hours or as necessary. Add wood chips and spray the brisket with apple juice every time you add new coals. Try not to lift the lid of the grill at any other time.
- When the brisket reaches an internal temperature of 165 to 170 degrees F on an instant read meat thermometer (after about 4 to 5 hours), remove it from the grill and double wrap in aluminum foil to keep the juices from leaking out. Return the brisket to the grill (or smoker) The brisket is finished cooking when it is very tender and reaches an internal temperature of 190 degrees F, about another 1 to 2 hours. Let rest for 45 minutes, then unwrap and slice. Serve with BBQ sauce on the side.
SMOKED BRISKET FLAT
Steps:
- Trim the brisket flat of any odd parts or excessive fat or silver skin. Keep the layer of fat on the bottom, but make sure it is of an even thickness.Note: When buying just the flat often it has already been heavily trimmed including removing the fat from the bottom, this is fine.
Nutrition Facts : Calories 515 kcal, Carbohydrate 11 g, Protein 63 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 187 mg, Sodium 2680 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 11 g, ServingSize 1 serving
EASY BAKED BEEF BRISKET
For a brisket recipe, this is considered very fast. The convention of cooking it low and slow often results in dried-out meat that never reaches the proper internal temperature. Instead of waiting all day and risking such disappointment, we dial up the temperature slightly and bake it in about half the time to ensure it's both tender and moist. Garnish with chives if desired.
Provided by Chef John
Categories Main Dish Recipes Roast Recipes
Time 12h15m
Yield 8
Number Of Ingredients 10
Steps:
- Season both sides of the brisket generously with salt, pepper, and cayenne. For best results, place brisket over an aluminum foil "rack" set over a plate and refrigerate, uncovered, 8 to 12 hours.
- Preheat the oven to 325 degrees F (165 degrees C).
- Melt butter in a saucepan over medium heat. Add onion and salt. Cook and stir until translucent, about 5 minutes. Stir in garlic, rosemary, and apple juice. Increase heat to high and boil until liquid is reduced by about half, about 3 minutes.
- Transfer half of the apple-onion mixture into a baking dish. Place brisket fat-side up on top; cover with remaining apple-onion mixture. Cover baking dish tightly with foil.
- Bake in the preheated oven for 1 hour 30 minutes. Reduce oven temperature to 250 degrees F (121 degrees C) and bake until fork-tender, about 2 hours 15 minutes. Check for doneness after 2 hours.
- Transfer brisket to a plate and tent with foil.
- Pour the onions and braising liquid into a large measuring cup or bowl. Skim some fat off the top. Puree with a stick blender to create a gravy.
- Slice brisket across the grain and serve with the gravy.
Nutrition Facts : Calories 338.1 calories, Carbohydrate 6.3 g, Cholesterol 77.5 mg, Fat 26.5 g, Fiber 0.6 g, Protein 17.9 g, SaturatedFat 11.1 g, Sodium 1268.1 mg, Sugar 4.2 g
BACON-BARBECUED BRISKET FLAT
Packer brisket is what you order at a barbecue restaurant. The brisket flat (the leaner, flatter of the two muscles that comprise a whole brisket) is what you're more likely to find at the supermarket. Lacking the generous marbling of a packer, the flat tends to toughen and dry out during a long slow cook on your grill or smoker. But two simple techniques deliver a moist, tender brisket flat every time. The first is to cook the flat in a foil pan to shield the lean meat from the heat. The second is to drape the brisket flat with a layer of bacon, which renders its fat during cooking, basting the meat and keeping it moist. Then there's the bonus: You get to eat barbecued bacon along with your brisket.
Provided by Steven Raichlen
Categories barbecues, meat, project, main course
Time 8h
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Place the brisket in a 9-by-13-inch disposable aluminum foil drip pan and generously season the top, bottom and sides of the brisket with salt, pepper and, if you like your brisket spicy, red-pepper flakes. Set the brisket with the lean side up. (The lean side is the flatter, less fatty side.)
- Light your grill, smoker or cooker (such as a Big Green Egg) and heat it to 250 degrees. If using a kettle grill, start with less charcoal than you would for grilling a steak: A third to a half chimney starter will do it. If using a smoker, place a large heat-proof bowl of water in the smoke chamber. (This is optional, but it creates a humid environment that will keep your brisket moist and help the smoke adhere to the meat.) Add wood as specified by the manufacturer to generate smoke. If using a kamado-style cooker, set up a top-down burn: Load the fire box with lump charcoal, interspersing it with wood chunks or chips. Light 3 or 4 coals on top in the center; gradually, they'll burn down, igniting the coals and wood beneath them.)
- Transfer the brisket in its pan to the smoker and smoke for 1 hour.
- Using tongs, flip the brisket so the fat side is on top. Neatly drape the top of the brisket with half the bacon slices. Cook the brisket until the bacon is deeply browned, about 3 hours. Refuel your cooker as necessary, adding wood as needed to generate a steady stream of smoke. Remove the browned bacon slices (and feel free to snack on them as a reward for your patience). Shingle the remaining uncooked bacon slices over the top of the brisket, overlapping them slightly.
- Continue cooking the brisket until the bacon and top of the brisket are deeply browned and the internal temperature registers 200 to 205 degrees on an instant-read thermometer, another 3 to 4 hours. There should be a nice pool of bacon and brisket fat in the bottom of the pan. Refuel your cooker as needed.
- You can eat the brisket immediately, but it will be moister and more tender if you let it rest in the drip pan, covered with foil, in an insulated cooler for 1 hour.
- To serve, transfer the brisket to a cutting board. Cut across the grain into 1/4-inch slices, or as thickly or thinly as you desire, slicing the bacon along with it (or serving it on the side). Spoon any juices from the cutting board over the brisket, along with any pan drippings, to taste. Form sandwiches with bread or serve it on the side. Here, too, barbecue sauce is optional, but if you serve it, try the meat by itself first to appreciate the interplay of smoke and spice.
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- Remove the wet-aged brisket flat from the packaging, pat dry with paper towels and place on the cutting board and trim off any excess fat. There isn't usually much of it on brisket flats.
- Sprinkle a light coating of kosher salt on one side, then a light coating of the coarse pepper. Pat with your hand to help the seasonings stick. Flip the meat and repeat. Don't forget to season the sides as well. The amount of seasoning is up to you. Add more if you like. If you like your brisket more peppery, add more pepper.
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