Giant Salt Crusted Brisket Recipes

SALT LICK BRISKET

Salt Lick Brisket image

Provided by Food Network

Time 14h30m

Yield 12 to 14 servings

Number Of Ingredients 3

Ingredients

8 to 10 pound grain-fed beef brisket (recommended: Angus beef)
3 tablespoons dry rub (recommended: Salt Lick dry rub)
Barbecue sauce (recommended: Salt Lick BBQ sauce)

Steps:

Dry brisket with a clean cloth. Evenly spread the dry rub over the entire outside of the brisket. Rub in lightly and dust off any excess. Start a fire in your grill using oak, other hard woods, or oak charcoal. Do not use mesquite in any form. Once the fire has reached the stage where you can hold your hand about 1-inch over the grill to a count of 4, place the brisket fat side down above the coals. Leave for 5 to 10 minutes or until caramelization begins. Turn brisket over and repeat process. Remove from fire. The purpose of this procedure is to set the spices into the meat so that they will not wash off during the cooking process.
Place the brisket on an open grill away from the coals and maintain a temperature to where you can hold your hand over it to a count of 12 or place in a closed smoker away from the coals at a temperature of 210 degrees F. Cook for 14 hours or until the internal temperature reaches 160 degrees F.
During the cooking process, turn and baste the brisket with Salt Lick BBQ sauce often (at least 4 times). If not using Salt Lick BBQ sauce, make sure your sauce has no tomatoes in it, as they will burn and leave a bitter taste. When turning the brisket, try not to use a barbecue fork. If you do, only insert it at the edges. Poking the center will cause the juices to run out and make the brisket dry.

SIMPLY THE EASIEST BEEF BRISKET

Simply the Easiest Beef Brisket image

Simply the best and easiest beef brisket there is. Great recipe to make the day before and reheat to serve.

Provided by PMARRIE

Categories Main Dish Recipes Roast Recipes

Time 4h10m

Yield 6

Number Of Ingredients 6

Ingredients

1 (3 pound) beef brisket, trimmed of fat
1 medium onion, thinly sliced
salt and pepper to taste
1 (12 fluid ounce) can beer
1 (12 ounce) bottle tomato-based chili sauce
¾ cup packed brown sugar

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
Season the brisket on all sides with salt and pepper, and place in a glass baking dish. Cover with a layer of sliced onions. In a medium bowl, mix together the beer, chili sauce, and brown sugar. Pour over the roast. Cover the dish tightly with aluminum foil.
Bake for 3 hours in the preheated oven. Remove the aluminum foil, and bake for an additional 30 minutes. Let the brisket rest and cool slightly before slicing and returning to the dish. Reheat in the oven with the sauce spooned over the sliced meat.

Nutrition Facts : Calories 520.2 calories, Carbohydrate 32.1 g, Cholesterol 92.1 mg, Fat 31 g, Fiber 0.4 g, Protein 23.7 g, SaturatedFat 12.1 g, Sodium 142.2 mg, Sugar 28 g

BEEF ROASTED IN SALT CRUST

Beef Roasted in Salt Crust image

Categories Beef Roast Gourmet

Yield Serves 6 to 8

Number Of Ingredients 3

Ingredients

3 cups coarse salt
3/4 cup water
a 6-to-8 pound standing rib roast, trimmed

Steps:

In a bowl stir together the salt and 3/4 cup water until the mixture forms a slightly stiff paste resembling wet snow. Arrange the rib roast, fat side up, in a roasting pan and coat it completely with the salt mixture, patting the mixture on about 1/4 inch thick. Roast the beef in the middle of a preheated oven 325°F. oven for 2 hours (about 22 minutes per pound), or until it registers 130°F. on a meat thermometer for medium-rare meat. Transfer the beef to a cutting board and let it stand for 15 minutes. Remove the crust with a hammer and carve the meat.

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