Lean And Mean Barbecued Brisket Recipe 435

BARBECUED BEEF BRISKET

Steps:

• In a small saucepan, combine the first nine ingredients; cook and stir over medium heat 3-4 minutes or until brown sugar is dissolved. Transfer to a disposable foil pan., In a large skillet, heat oil over medium heat. Brown brisket on both sides. Place in foil pan, turning to coat with sauce. Cover pan tightly with foil., Place pan on grill rack over indirect medium heat. Grill, covered, 2 to 2-1/4 hours or until meat is tender., Remove from heat. Remove brisket from pan; tent with foil and let stand 10 minutes. Meanwhile, skim fat from sauce in pan. Cut brisket diagonally across the grain into thin slices; serve with sauce.

LEAN AND MEAN BARBECUED BRISKET RECIPE - (4.3/5)

Steps:

• For the brisket: Rinse the brisket under cold running water and blot dry with paper towels. Combine all the ingredients for the rub in a small bowl and stir to mix. Reserve 1 tablespoon. Rub the mixture into the brisket on all sides. If you have the time, let the brisket stand in the refrigerator, covered, for 4-6 hours. But you can certainly cook it right away. Combine all the ingredients for the mop sauce in a non-reactive bowl and stir until combined. For the BBQ Sauce: In a medium to large saucepan, saute the onions in the butter over medium heat until soft. Add remaining ingredients. Bring mixture to a boil over medium high heat. Reduce heat to low and simmer for 20 minutes. NOTE: The sauce can be stored in a well-sealed container, in the fridge, for a few weeks. Set up the grill for indirect grilling, If using a gas grill, preheat to low. If using a gas grill, place all the wood chips in a smoker box or in a smoker pouch and preheat on high until you see smoke then reduce the heat to low. When ready to cook, if using a charcoal grill, toss 1 cup of wood chips on the coals. Place the brisket, fat-side up in an aluminum foil pan and place in the center of the hot grate, away from the heat and over the grill. Grill the brisket until tender, about 4-6 hours (the cooking time will depend on the size of the brisket and the heat of the grill). Baste or mop sauce once an hour for the first four hours. If using a charcoal grill, you'll need to add 12 fresh coals and 1/2 cup of wood chips per side every hour. To test for doneness, use an instant-read thermometer; the internal temperature should be about 190F. Transfer the brisket to a cutting board and let rest for 10 minutes. Thinly slice across the grain; using an electric knife or sharp carving knife. Transfer the slice meat to plates or a platter and pour the pan juices on top, if you desire. We like to serve BBQ sauce on the side.

TEXAS BARBECUE BRISKET

Steps:

• To make the barbecue sauce, heat the oil in a frying pan, then cook onion and garlic for a few mins until soft. Add the rest of the sauce ingredients to the pan with a good pinch of salt and simmer for 20 mins. Use a hand blender or food processor to whizz to a smooth purée.
• Heat oven to 150C/130C fan/gas 2. Make the rub by mixing all the ingredients together with a pinch of salt. Rub the mix all over the beef and set aside.
• In a large roasting tin, mix the beef stock and ½ the barbecue sauce. Add the brisket to the tin, cover tightly with foil, then cook for 4-5 hrs until the meat is really tender when you push a fork into it. The beef can be prepared the night before - just leave it to cool in the tin covered with foil, but don't refrigerate.
• To finish the beef, get a barbecue fired up and wait until the coals are completely ashen - you want a low, not fierce, heat. Lift the beef out of the roasting tin and place on the barbecue to char. If your barbecue has a lid, close it now. Cook for about 20 mins, turning it carefully with tongs, until lightly charred all over and heated through. Lift onto a board and serve sliced with the remaining barbecue sauce on the side.

BACON-BARBECUED BRISKET FLAT

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.

OVEN BARBECUED BEEF BRISKET I

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.