Dot Rickys Brisket And Barbecue Sauce Recipes

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BRISKET WITH BBQ SAUCE



Brisket with BBQ Sauce image

After growing up in West Texas for 30 years where barbecue is the best, I found this recipe which is so tender and absolutely delicious. Leftovers, if you have any, make really great sandwiches. You can increase the liquid smoke to 4 tablespoons for really smoky flavor.

Provided by Cathy G.

Categories     100+ Everyday Cooking Recipes

Time 14h10m

Yield 10

Number Of Ingredients 13

4 pounds lean beef brisket
2 tablespoons liquid smoke flavoring
1 tablespoon onion salt
1 tablespoon garlic salt
1 ½ tablespoons brown sugar
1 cup ketchup
3 tablespoons butter
¼ cup water
½ teaspoon celery salt
1 tablespoon liquid smoke flavoring
2 tablespoons Worcestershire sauce
1 ½ teaspoons mustard powder
salt and pepper to taste

Steps:

  • Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.
  • Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.
  • In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.
  • Pour sauce over meat slices in pan. Cover and bake for 1 more hour.

Nutrition Facts : Calories 560.1 calories, Carbohydrate 9.3 g, Cholesterol 132.5 mg, Fat 42.3 g, Fiber 0.2 g, Protein 34.1 g, SaturatedFat 16.4 g, Sodium 1612.5 mg, Sugar 7.8 g

SMOKED BRISKET WITH ORIGINAL BBQ SAUCE



Smoked Brisket with Original BBQ Sauce image

Provided by Food Network

Categories     main-dish

Time 13h25m

Yield 10 to 12 servings

Number Of Ingredients 17

1/4 cup cayenne pepper
Kosher salt and freshly ground black pepper
One 10- to 12-pound beef brisket, some fat trimmed off to expose a quarter of the meat
Original BBQ Sauce, recipe follows
8 ounces granulated sugar
1 ounce ancho powder
1 ounce celery seeds
1 ounce chili powder
1 ounce cumin seeds, toasted and ground
1 ounce garlic powder
1/2 ounce Bourbon Barrel brand bourbon-smoked paprika
Kosher salt
16 ounces apple cider vinegar
8 ounces dark beer
1 tablespoon liquid smoke
1/3 teaspoon freshly squeezed lemon juice
2 quarts ketchup

Steps:

  • Mix together the cayenne, 2 cups salt and 2 cups pepper. Rub the brisket all over with the spice mix and let rest at room temperature, 1 hour.
  • Meanwhile, prepare the smoker for cooking at 215 degrees F. Place the brisket in the smoker and cook, adding wood chunks throughout the cooking and maintaining the temperature at 215 degrees F, until an instant-read thermometer inserted into the brisket registers 175 to 190 degrees, about 12 hours. Slice against the grain and serve with the Original BBQ Sauce.
  • Place the sugar, ancho powder, celery seeds, chili powder, cumin seeds, garlic powder, bourbon smoked paprika and 1 1/2 ounces salt into a large bowl.
  • Pour the cider vinegar, beer, liquid smoke and lemon juice over the spices and whisk well to combine. Pour the ketchup into the bowl and whisk until fully incorporated.

JOAN ROMBAUER'S BEEF BRISKET WITH SPICY BARBECUE SAUCE



Joan Rombauer's Beef Brisket with Spicy Barbecue Sauce image

Provided by Food Network

Categories     main-dish

Time 4h10m

Yield 6 to 8 servings

Number Of Ingredients 11

2 beef briskets, approximately 5 pound each, trim the fat
4 to 6 (14-ounce) cans beef broth
Spicy Barbecue Sauce, recipe follows
2 teaspoons dry mustard
2/3 cups apple cider vinegar
2 tablespoons Worcestershire sauce
1/2 cup chili sauce
1/2 cup brown sugar
2 teaspoons salt
1/2 teaspoon hot pepper sauce
2 medium onions diced

Steps:

  • Preheat oven to 350 degrees F.
  • Place the briskets in a large roasting pan. Add enough beef broth to cover briskets by a minimum of 1 inch. Cover the roasting pan and cook 3 to 4 hours until fork inserts easily into meat.
  • During the last hour of cooking reduce the oven temperature to 325 degrees F. You will notice that the beef broth has been reduced and the top of the brisket is visible. Pour the "Spicy Barbecue Sauce" on the top and continue baking until done. Check the brisket approximately every 20 minutes. Serve briskets with pan juices over mashed potatoes.
  • Combine ingredients and add to beef brisket during the last hour of cooking.

BRISKET IN COFFEE-BARBECUE SAUCE



Brisket in Coffee-Barbecue Sauce image

Provided by Molly O'Neill

Categories     dinner, roasts, main course

Time 3h45m

Yield 10 to 12 servings

Number Of Ingredients 11

3/4 cup vegetable oil
1 large Spanish onion, minced
5 cloves garlic, minced
1 teaspoon crushed-red-pepper flakes
1 tablespoon tomato paste
7 tablespoons light-brown sugar
5 cups brewed coffee
1/2 cup cider vinegar
1 28-ounce can peeled, chopped tomatoes
Kosher salt and freshly ground black pepper
1 brisket (about 4 pounds)

Steps:

  • In a medium kettle, heat 1/4 cup of the oil over medium heat. Add the onion and cook, stirring, until soft and golden brown, about 7 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the red pepper. Add the tomato paste and cook, stirring frequently, about 1 minute. Stir in the brown sugar. Pour in the coffee, vinegar and tomatoes, bring to a boil, then lower to a simmer. Simmer 10 minutes. Set aside to cool.
  • Working in small batches, transfer the tomato-coffee mixture to a blender and puree. Season with salt and pepper to taste. Set aside.
  • Preheat the oven to 275 degrees. Season the brisket with salt and pepper. In a Dutch oven with a tight-fitting lid, heat the remaining 1/2 cup oil. Brown the brisket on both sides. Drain off the oil, leaving the brisket in the Dutch oven. Turn the brisket so that the fat side is facing up and then coat it with the pureed tomato-coffee mixture. Cover the Dutch oven and place it in the oven. Bake for 3 hours, basting frequently.
  • Remove the lid and bake uncovered until the brisket is glazed and very tender, about an hour and a half more. Remove the brisket and set it aside to rest for 10 minutes, covered with foil, before slicing thinly across the grain.

Nutrition Facts : @context http, Calories 586, UnsaturatedFat 28 grams, Carbohydrate 10 grams, Fat 48 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 15 grams, Sodium 841 milligrams, Sugar 8 grams, TransFat 0 grams

ROCKY MOUNTAIN BRISKET WITH BARBECUE SAUCE



Rocky Mountain Brisket with Barbecue Sauce image

Make and share this Rocky Mountain Brisket with Barbecue Sauce recipe from Food.com.

Provided by keen5

Categories     Lunch/Snacks

Time 4h20m

Yield 6 serving(s)

Number Of Ingredients 16

1 1/2 teaspoons salt
1 1/2 teaspoons pepper
2 tablespoons chili powder
1 teaspoon crushed bay leaf
2 tablespoons liquid smoke
4 lbs beef brisket
3 tablespoons brown sugar
1 (14 ounce) bottle catsup
1/2 cup water
2 tablespoons liquid smoke
salt and pepper
4 tablespoons Worcestershire sauce
3 teaspoons dry mustard
2 teaspoons celery seeds
6 tablespoons butter
1/4 teaspoon cayenne pepper

Steps:

  • Combine salt, pepper, chili powder and bay leaves.
  • Rub meat completely with liquid Smoke.
  • Place meat, fat side up, in a large roasting pan.
  • Sprinkle dry seasoning mixture on top.
  • Cover tightly.
  • Bake for 3 1/2 to 4 hours at 325 degrees.
  • Scrape seasoning off meat and cut in very thin slices across the grain.
  • Serve with barbecue sauce.
  • To make sauce, combine all ingredients.
  • Bring to a boil, stirring occasionally.
  • Cook for 10 minutes.
  • Serve with sliced brisket.

Nutrition Facts : Calories 1163.7, Fat 93.1, SaturatedFat 39.8, Cholesterol 251.3, Sodium 1740.2, Carbohydrate 28.3, Fiber 1.6, Sugar 23.3, Protein 53.4

DOT & RICKY'S BRISKET AND BARBECUE SAUCE



Dot & Ricky's Brisket and Barbecue Sauce image

Out of the Penzey's One magazine, vol 1 issue 1 (2005). Have not made this, but it looks good. See directions after recipe for cooking in a slow oven.

Provided by WI Cheesehead

Categories     Roast Beef

Time 6h12m

Yield 30-50 serving(s)

Number Of Ingredients 9

8 -12 lbs beef brisket
16 -24 teaspoons southwest seasoning (2 tsp per lb) or 16 -24 teaspoons other favorite southern seasoning (2 tsp per lb)
1 cup ketchup
1/3 cup soy sauce
2 tablespoons shallots
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1/4 cup sugar
1/4 cup white vinegar

Steps:

  • Rinse the roast and pat dry.
  • Sprinkle both sides with seasoning.
  • Place in a plastic bag and marinate in the refrigerator overnight.
  • The next morning, start charcoal fire in a smoker.
  • Pre-soak hickory chips or chunks in water.
  • Once the coals are hot, place the brisket, fat side up, in a disposable aluminum pan large enough to accomodate the roast and place it on the grill.
  • Cover the smoker.
  • Add several soaked hickory chips directly on the coals. Replenish the coals and the chips periodically.
  • Baste meat occasionally with fat from cooking.
  • Cook for 6-8 hours. The meat should pull apart easily.
  • Pour off fat before serving.
  • Slice thinly across the grain and serve with barbecue sauce.
  • Barbecue Sauce:.
  • Mix all ingredients in a heavy bottomed pan and bring to the boil to dissolve the sugar.
  • Lower the heat and simmer until thick, about 10 minutes.
  • To Cook in Oven:.
  • Slow-roast brisket in a 275° oven for 60 minutes per pound.

Nutrition Facts : Calories 394.6, Fat 32.1, SaturatedFat 12.9, Cholesterol 88.3, Sodium 345.3, Carbohydrate 4, Fiber 0.1, Sugar 3.6, Protein 21

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