Louisiana Barbecue Brisket Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LOUISIANA BARBECUE BRISKET



Louisiana Barbecue Brisket image

Turn to this dish when you need a special entree to feed a crowd. Don't be deterred by the length of this recipe...it has many make-ahead steps. Plus, it grills unattended for hours, so there's no last-minute fuss.-Allan Stackhouse, Jennings, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 3h50m

Yield 16 servings.

Number Of Ingredients 16

3 tablespoons paprika
2 teaspoons each salt, garlic powder and pepper
1 teaspoon each cayenne pepper, dried oregano and ground mustard
1/2 teaspoon chili powder
1 fresh beef brisket (4 to 6 pounds)
BARBECUE SAUCE:
2 cups ketchup
1 cup packed brown sugar
1 cup unsweetened pineapple juice
2/3 cup light corn syrup
1/2 cup finely chopped onion
1/2 cup apple juice
1/4 cup chili powder
2 to 4 tablespoons hot pepper sauce
4 teaspoons Worcestershire sauce
1 to 4 teaspoons Liquid Smoke, optional

Steps:

  • In a small bowl, combine the seasonings. Rub 2 teaspoons over brisket. (Place remaining seasoning mixture in an airtight container; save for up to 3 months for another use.), In a large bowl, combine the sauce ingredients; stir until brown sugar is dissolved. Pour 2 cups into a large resealable plastic bag; add the brisket. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning several times. Cover and refrigerate remaining sauce., Prepare grill for indirect heat, using a drip pan. Drain and discard marinade from brisket; pat dry with paper towels. Place brisket over pan; grill, covered, over indirect low heat for 30-45 minutes on each side or until browned. , Transfer brisket to a heavy-duty disposable roasting pan. Pour 1-1/4 cups of reserved sauce over brisket. Cover with a double layer of heavy-duty foil and seal tightly. , Grill, covered, over indirect low heat for 3-4 hours or until meat is fork-tender. Slice brisket across the grain. Serve with remaining sauce.

Nutrition Facts : Calories 217 calories, Fat 5g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 541mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

BARBECUED BEEF BRISKET



Barbecued Beef Brisket image

A guest at the RV park and marina my husband and I used to run gave me this flavorful brisket recipe. It's become the star of countless meal gatherings, from potlucks to holiday dinners. Husband Ed and our five grown children look forward to it as much as our Christmas turkey. -Bettye Miller, Oklahoma City, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 2h35m

Yield 6 servings.

Number Of Ingredients 12

1/2 cup packed brown sugar
1/2 cup ketchup
1/4 cup water
1/4 cup cider vinegar
1/4 cup canola oil
3 tablespoons dark corn syrup
2 tablespoons prepared mustard
1 tablespoon prepared horseradish
1 garlic clove, minced
BRISKET:
2 tablespoons canola oil
1 fresh beef brisket (2 to 2-1/2 pounds), trimmed

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.

Nutrition Facts : Calories 437 calories, Fat 20g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 392mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 0 fiber), Protein 31g protein.

OVEN BARBECUED BEEF BRISKET II



Oven Barbecued Beef Brisket II image

Extremely easy recipe which is my family's favorite! Can be done in the oven or crock pot.

Provided by MARCIA ELLIS

Categories     Main Dish Recipes     Roast Recipes

Time 4h5m

Yield 4

Number Of Ingredients 4

2 ½ pounds beef brisket
1 (12 fluid ounce) can or bottle cola-flavored carbonated beverage
1 (1 ounce) package dry onion soup mix
1 (12 fluid ounce) can or bottle chile sauce

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a roasting pan, place brisket fat side up. In a small bowl, combine cola beverage, onion soup mix, and chile sauce. Pour chile sauce mixture over brisket.
  • Cover, and bake in preheated oven for 3 to 4 hours. Uncover the brisket during the last hour of cooking.

Nutrition Facts : Calories 978.2 calories, Carbohydrate 21.4 g, Cholesterol 207 mg, Fat 75.4 g, Fiber 0.4 g, Protein 51 g, SaturatedFat 30.3 g, Sodium 803.6 mg, Sugar 9.9 g

TEXAS-STYLE BARBECUED BRISKET



Texas-Style Barbecued Brisket image

Editor's note: The recipe and introductory text below are from The Barbecue! Bible 10th Anniversary Edition, by Steven Raichlen. To read more about Raichlen and BBQ, go to our feature The Best Barbecue in the U.S.A.

Provided by Steven Raichlen

Categories     Graduation     Backyard BBQ     Kwanzaa     Dinner     Brisket     Spring     Summer     Tailgating     Grill     Grill/Barbecue

Yield Makes 10 to 12 servings

Number Of Ingredients 13

Grilling Method
Indirect grilling
Advance preparation
4 to 8 hours for curing the meat (optional); also, allow yourself about 6 hours cooking time
Special equipment
6 cups hickory or mesquite chips or chunks, soaked for 1 hour in cold water to cover and drained
Ingredients
1 beef brisket (5 to 6 pounds), with a layer of fat at least 1/4 inch thick, preferably 1/2 inch thick
1 tablespoon coarse salt (kosher or sea)
1 tablespoon chili powder
2 teaspoons sugar
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin

Steps:

  • 1. Rinse the brisket under cold running water and blot it dry with paper towels.
  • 2. Combine the salt, chili powder, sugar, pepper, and cumin in a bowl and toss with your fingers to mix. Rub the spice mixture on the brisket on all sides. If you have time, wrap the brisket in plastic and let it cure, in the refrigerator, for 4 to 8 hours (or even overnight), but don't worry if you don't have time for this-it will be plenty flavorful, even if you cook it right away.
  • 3. Set up a charcoal grill for indirect grilling and preheat it to low. No drip pan is necessary for this recipe.
  • 4. When ready to cook, toss 1 1/2 cups of the wood chips on the coals (3/4 cup per side). Place the brisket, fat side up, in an aluminum foil pan (or make a pan with a double sheet of heavy duty aluminum foil). Place the pan in the center of the hot grate, away from the heat. Cover the grill.
  • 5. Smoke cook the brisket until tender enough to shred with your fingers; 6 hours will likely do it, but it may take as long as 8 (the cooking time will depend on the size of the brisket and heat of the grill). Baste the brisket from time to time with the fat and juices that accumulate in the pan. You'll need to add 10 to 12 fresh coals to each side every hour and toss more wood chips on the fresh coals; add about 3/4 cup chips per side every time you replenish the coals during the first 3 hours.
  • 6. Remove the brisket pan from the grill and let rest for 15 minutes. Transfer the brisket to a cutting board and thinly slice it across the grain, using a sharp knife, electric knife, or cleaver. Transfer the sliced meat to a platter, pour the pan juices on top, and serve at once.
  • Barbecue Sauce, the Texas Way
  • The best Texas-style barbecue sauce combines the sweetness of Kansas City-style tomato sauces with the mouth-puckering tartness of a North Carolina vinegar sauce. I've come up with my own version-mix together equal parts of the Basic Barbecue Sauce and the North Carolina Vinegar Sauce . Serve this with barbecued brisket. For a really good sauce, add some meat drippings or a little chopped brisket.

OVEN BARBECUED BEEF BRISKET I



Oven Barbecued Beef Brisket I image

This is a great recipe for the family on the go as it needs very little attention. Choose a brisket that weighs between 4 and 5 pounds, depending on how many you are feeding.

Provided by JMOOSE

Categories     Main Dish Recipes

Time 5h10m

Yield 9

Number Of Ingredients 6

4 pounds beef brisket
salt to taste
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 cup barbecue sauce
1 cup water

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.

Nutrition Facts : Calories 672.3 calories, Carbohydrate 10.4 g, Cholesterol 147.2 mg, Fat 53.6 g, Fiber 0.3 g, Protein 34.2 g, SaturatedFat 21.6 g, Sodium 440 mg, Sugar 7.3 g

LOUISIANA BARBECUE BRISKET



Louisiana Barbecue Brisket image

Preparation 1 In a small bowl, combine the seasonings. Rub 2 tsp over brisket. (Placed remaining seasoning mixture in an airtight container; save for up to 3

Provided by blhall2010

Categories     Dinner

Yield 12-16 servings Servings

Number Of Ingredients 16

3 tbsp paprika
1 tsp each salt, garlic powder, and pepper
1 tsp each cayenne pepper, dried oregano and ground mustard
1/2 tsp chili powder
1 fresh beef brisket ( 4 to 6 lbs)
BBQ Sauce:
2 cups ketchup
1 cup packed brown sugar
1 cup unsweetened pineapple juice
2/3 cup light corn syrup
1/2 cup finely chopped onion
1/2 cup apple juice
1/4 cup chili powder
2 to 4 tbsp hot pepper sauce
4 tsp Worcestershire sauce
1 to 4 tsp Liquid Smoke, optional

Steps:

  • Preparation 1 In a small bowl, combine the seasonings. Rub 2 tsp over brisket. (Placed remaining seasoning mixture in an airtight container; save for up to 3 months for another use.) 2 In a large bowl, combine the sauce ingredients; stir until brown sugar is dissolved. Pour 2 cups into a large resealable plastic bag; add the brisket. seal bag and turn to coat; refrigerate for 8 hours or overnight, turning several times. Cover and refrigerate remaining sauce. 3 Prepare grill for indirect heat, using a drip pan. Drain and discard marinade from brisket; pat dry with paper towels. Place brisket over pan; grill, covered, over indirect low heat for 30-45 mins on each side or until browned. 4 Transfer brisket to a heavy-duty disposable roasting pan. Pour 1-1/4 cups of reserved sauce over brisket. Cover with a double layer of heavy-duty foil and seal tightly. 5 grill, covered, over indirect low heat for 3-4 hours or until meat is fork-tender. Slice brisket across the grain. Serve with remaining sauce. Source: adapted from www.tasteofhome.com

Nutrition Facts :

CLASSIC SMOKED BRISKET



Classic Smoked Brisket image

A Classic Smoked Brisket recipe should be simple to follow and uses basic ingredients. Why? Because, the meat should be the star of the show. With this brisket recipe, there is no need to over-complicated the process and there will be so much natural flavor, little more than a simple rub is needed for a great bark. Follow these tips and enjoy making brisket burnt ends. with some of the meat.

Provided by Ryan Gatchel

Categories     

Brisket

Time 8h10m

Yield 8

Number Of Ingredients 2

1 - 12-15 lbs Beef, Brisket
Louisiana Grills Beef and Brisket Rub

Steps:

  • Follow these easy tips for a successful and tasty brisket.
  • Choice has a fair amount of marbling (fat to meat ratio) while Prime seems to have the best in terms of balance and flavor. Some people swear by Wagyu, but the fat ratio is too high for what you pay for in our opinion. Select won't give you enough fat or flavor and is easy to dry out during a long smoke.
  • You want only about ¼ inch of fat on the surface of the brisket. Excess fat can prevent or delay the formation of the pellicle which is the hard layer that forms while heat is applied to the meat. The pellicle holds the glaze formed by the dissolving spices which eventually form the bark.
  • Nut woods like hickory, oak, mesquite, and pecan tend to generate more smoke and stronger smoke flavors than fruit hardwoods like apple and cherry.
  • We recommend using our Texas Mesquite Hardwood Pellets with this recipe which contains a blend of Mesquite, Hickory, and Pecan hardwoods.
  • This recipe uses the Louisiana Grills Beef and Brisket Rub seasoning.
  • Turn your Louisiana Grill to smoke mode, let the fire catch and then set your grill to 225°F.
  • While your grill is heating up, trim your brisket of excess fat (you'll want to leave about ¼ of an inch of fat so the meat stays moist during the long cooking process) , and season with your favorite rub - whatever floats your boat! Place your brisket on the grates of the grill, fat side up. Let it smoke for about 8 - 10 hours, or until the internal temperature reaches 190°F.
  • Wrap in pink butcher paper and then wrap that in a towel. Let it rest in the cooler for up to an hour so the juices can sit.
  • Slice against the grain and enjoy!
  • Cooler
  • Pink Butcher Paper
  • Towel
  • To speed up The Stall (the point during the cook where the internal temperature stalls for a long period of time before rising again) try wrapping your brisket tightly in aluminum foil or pink butcher paper with a little bit of liquid inside (beef stock is good) and throw back on the grill until it reaches your desired temperature.
  • Paleo

Nutrition Facts : ServingSize 8

BARBECUE BEEF BRISKET



Barbecue Beef Brisket image

You're not a barbecue master until you've smoked a packer beef brisket cut Pit Boss style. This one uses the cooler method to rest the barbecue beef brisket, to improve texture and overall appearance.Seems like although most everyone who buys a pellet smoker wants to try smoking a brisket at least once in their journey. Few, however, make it past that first smoke with the confidence to try again. Use these easy to follow instructions which detail the process step by step so you can get a tender and juicy brisket cooked all on your pellet grill.Master this one and you'll be the reigning BBQ king or queen of your block.

Provided by Ryan Gatchel

Categories     

Dinner

Time 8h40m

Yield 12

Number Of Ingredients 2

1 Beef Soup, Campbells Can
1 - 12 to 14 lb Packer Beef, Brisket

Steps:

  • The night before you plan on cooking the brisket, trim the surface fat off the brisket with your sharp boning knife. Trim to leave about 1/8 to ¼ in fat.
  • Place the brisket in an unscented trash bag or on a sheet pan fat side up and season the meat side liberally with your favorite Rub. Let rest on the counter for 30 minutes until the rub is all soaked up. Flip the brisket over and season the fat side liberally. Cover or wrap up the brisket and put in the fridge overnight.
  • Prep your Grill by cleaning the grates, grease tray and firepot is clean. Start the grill and set to 250°F.
  • When grill has settled to 250°F place brisket in center of grill fat side down and cook for 4 hours.
  • After 4 hours, insert the meat probe into the fat seam between the point and flat so the end of the meat probe is in the center of the fat seam and continue to cook for about 2 more hours.
  • Prep aluminum foil to wrap the brisket in by tearing off 4 sheets of foil at least twice as large as the brisket. Plus one more piece about the same size as the brisket.
  • When the meat thermometer reads 150°F to 160°F wrap the brisket in foil by placing the brisket fat side down on 2 sheets of foil. The cover with the other 2 sheets of foil and tightly roll/fold 3 sides up to seal - leaving one side open. Leave the meat probe in place in the brisket and lay the probe wire between the bottom and top foil sheets. Roll/fold the meat probe wire between the foil sheets as you are closing the foil. Dump the can of Campbell's Beef Consume into the foil through the open end and roll/fold that end closed.
  • Place the small foil sheet on the grill grate and place the foil-wrapped brisket on the small foil sheet on the grate. The small foil sheet will prevent the foil from sticking to the grate to prevent the foil from ripping and losing the foil juice that you can use later.
  • Continue to cook until the meat thermometer reads 200°F. Then unwrap one or two sides of the foil being careful not to lose any of the liquid in the foil. Insert a dinner fork into the flat portion of the brisket - if it goes in and out like a hot knife through butter it is done, if it has very much resistance, seal the sides of the foil and place back in grill and cook until the meat thermometer reads 205°F and test for tenderness again.
  • When the brisket is done, remove from grill, wrap in a clean towel and place in a small clean cooler to rest for at least 2 hours.
  • When ready to slice, remove brisket from foil. Separate the point end from the flat end by running your slicing knife down the fat seam. Slice the brisket across the grain into slices just thick enough to hold together.
  • Cube the point section into ½ in sq cubes by slicing ½ in slices across the grain first and then ½ in slices with the grain.
  • Place all slices and cubes into a pan and pour some of the liquid from the foil over the brisket.
  • Serve with your favorite BBQ Sauce on the side.

Nutrition Facts : ServingSize 12

THE ONE AND ONLY BARBECUED BRISKET



The One and Only Barbecued Brisket image

Anyone can master a "real" barbecued brisket. I think that beef brisket was the reason the barbecue process was invented. We have some great BBQ joints in Texas and I think this recipe is as good as any of them. Cook time is for 1 1/4 hours per pound of a 12 lb. brisket.

Provided by Miss Annie

Categories     Meat

Time 14h24m

Yield 1 brisket

Number Of Ingredients 2

8 -12 lbs packer-trimmed beef brisket
2 cups lone star dry rub seasonings (see Lone Star Dry Rub)

Steps:

  • The day before serving pat the dry rub into every pore on the brisket and place in a large bag, or wrap tightly in plastic wrap, to marinate overnight.
  • Early in the morning take brisket out of refrigerator and bring to room temperature while you start your fire and heat to 210ºF.
  • Place brisket on opposite side from the firebox with the fat side up, so juices will help baste the meat.
  • Maintain pit temperature between 180º and 220º and smoke 1 hour to 1 1/4 hours per pound.
  • Every hour or so, if you have to use mop sauce you may do so.
  • (The fat is going to keep the meat moist.) Remove brisket and let sit for 20 minutes.
  • Cut the fatty top section away from the top section and the second section.
  • Slice both brisket sections across the grain.
  • Serve the barbeque sauce on the side, not on the meat.

Nutrition Facts : Calories 11321.9, Fat 963.1, SaturatedFat 387.9, Cholesterol 2649, Sodium 2322.4, Protein 614.7

'BARBECUED' BRISKET



'Barbecued' Brisket image

Brisket simply cannot be grilled over direct heat no matter how careful you are; it absolutely requires long, slow cooking. In fact, it's difficult to grill (or broil) without some form of precooking, whether in aluminum foil (a venerable trick that makes sense) or in a barbecue pit. The slow braising phase of cooking the beef, in a ketchup-and-chile-based sauce, may take a while - it doesn't surprise me when brisket takes three hours or even longer to become really tender - but the final browning can take as little as 10 minutes and produces fork-tender brisket.

Provided by Mark Bittman

Categories     barbecues, main course

Time 3h

Yield 8 or more servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil or vegetable oil, more as needed
1 whole beef brisket, about 5 pounds
Salt and freshly ground black pepper
1 or 2 large onions, chopped
2 cups ketchup
1/2 cup dry red wine or water
1/4 cup wine or rice vinegar
1 tablespoon Worcestershire or soy sauce
1 tablespoon chile powder, or to taste
2 cloves garlic, minced or crushed

Steps:

  • Preheat oven to 300 degrees. Heat a large pot or Dutch oven that can later be covered over medium-high heat for 2 or 3 minutes. When it is hot, add oil, swirl it around, then add beef. Sear meat for about 5 minutes on each side, seasoning with salt and pepper; when nicely browned, remove from pot. Turn off heat under pot for a minute.
  • Add onion to pot and cook, stirring, over medium-low heat until softened, 5 to 10 minutes (if meat is very lean you might need to add a little oil). Add all remaining ingredients, stir, and cook for about a minute. Return meat to pot, nestling it in sauce.
  • Cover pan, put it in oven, and cook until meat is tender, at least 2 hours and probably closer to 3. When it is done, you can refrigerate it in its liquid for 1 to 2 days before proceeding.
  • Light a charcoal or gas grill or heat broiler; rack should be about 4 inches away from heat source. Drain meat and sprinkle with salt and pepper. Grill or broil on both sides until brown and crisp, just a few minutes. Meanwhile, skim cooking liquid of fat, warm gently, and use as sauce.

Nutrition Facts : @context http, Calories 905, UnsaturatedFat 32 grams, Carbohydrate 21 grams, Fat 67 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 26 grams, Sodium 934 milligrams, Sugar 14 grams

TIM BOYD'S BARBECUED BRISKET



Tim Boyd's Barbecued Brisket image

Provided by Jason Epstein

Categories     project, main course

Time 11h

Yield 4 to 6 servings

Number Of Ingredients 21

2 1/2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons coarse ground black pepper
1 tablespoon salt
1 tablespoon sugar
1 tablespoon dry mustard
1 tablespoon onion powder
1 3- to 4-pound brisket, top cut, fat trimmed
1 cup tomato sauce
1 cup ketchup
1/2 cup strong brewed coffee
1/2 cup molasses
1/2 cup apple-cider vinegar
1/2 cup Worcestershire sauce
1 tablespoon hot sauce
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon ground black pepper
1 teaspoon liquid smoke (optional)
1/2 teaspoon onion powder

Steps:

  • Place powdered hickory in a Camerons smoker according to the manufacturer's directions. Tuck into the pan a cooking thermometer that has a low enough register to read 160 degrees.
  • To make the dry rub, combine the ingredients in a medium bowl and mix well, pressing with the back of a spoon to remove any lumps.
  • Rub the brisket with the dry rub. Place the brisket into the smoker and slide the cover almost completely closed. Place over low heat until wisps of smoke appear, close the cover tightly and smoke for 6 hours, making sure the temperature never exceeds 160 degrees. (Check the thermometer every half-hour.) Drain off liquid from the drip pan after the first, third and fifth hours.
  • Preheat oven to 275 degrees. Remove brisket from the smoker and wrap in a double thickness of heavy-duty foil, sealing it tightly. Place the packet fat side down on a baking sheet and bake until fork tender, 3 to 4 hours, turning packet over halfway through cooking.
  • Make the barbecue sauce by combining the ingredients in a pan and mixing well. Heat to boiling, reduce heat and simmer for 30 minutes.
  • To serve, remove brisket from the foil and place on a cutting board. Cut across the grain into thin slices. Liberally baste with sauce and serve with extra sauce.

Nutrition Facts : @context http, Calories 932, UnsaturatedFat 28 grams, Carbohydrate 49 grams, Fat 60 grams, Fiber 3 grams, Protein 50 grams, SaturatedFat 24 grams, Sodium 1121 milligrams, Sugar 36 grams

More about "louisiana barbecue brisket recipes"

10 BEST LOUISIANA BBQ SAUCE RECIPES | YUMMLY
10-best-louisiana-bbq-sauce-recipes-yummly image
2022-07-08 Louisiana BBQ Sauce Recipes 3,016 Recipes. Last updated Jul 08, 2022. This search takes into account your taste preferences. 3,016 suggested recipes. Blackberry BBQ Sauce Smucker's. salt, minced garlic, Crisco Pure …
From yummly.com


THE NO-FAIL WAY TO MAKE SMOKED BRISKET - GIRLS CAN GRILL
the-no-fail-way-to-make-smoked-brisket-girls-can-grill image
2016-10-09 Once the coals ash over, add 3 wood chunks and adjust the vents, so the grill hums at 225F degrees. Add the brisket to the grill over the side without coals with the fat side down and the point facing the coals. Smoke …
From girlscangrill.com


TOP 3 BARBECUE BRISKET RECIPES - THE SPRUCE EATS
top-3-barbecue-brisket-recipes-the-spruce-eats image
2019-08-07 Smoked brisket is the traditional barbecue of Texas, but popular throughout the country as the only true beef barbecue. Tough and difficult, beef brisket is hard muscle and can only be prepared low and slow if you actually …
From thespruceeats.com


LOUISIANA BARBECUE BRISKET | RECIPE | RECIPES, BRISKET, HANUKKAH FOOD
Plus, it grills unattended for hours, so there's no last-minute fuss.—Allan Stackhouse, Jennings, Louisiana. May 12, 2018 - Turn to this dish when you need a special entree to feed a crowd. Don't be deterred by the length of this recipe...it has many make-ahead steps. Plus, it grills unattended for hours, so there's no last-minute fuss.—Allan Stackhouse, Jennings, Louisiana …
From pinterest.com


OVEN-BARBECUED BRISKET RECIPE - LOS ANGELES TIMES
2004-09-01 Entertainment & Arts. En Español. Food
From latimes.com


LOUISIANA PELLET GRILL BRISKET RECIPE | BESTO BLOG
2018-06-13 Tender Smoked Tri Tip With Java Rub Louisiana Grills Recipe. Best Smoker For Brisket Reviews Ing Guide 2020. [irp] Bbq Brisket Burnt Ends Louisiana Grills Recipes. Louisiana Grills Lg900 Pellet Grill With Flame Broiler. Louisiana Grills Vertical Pellet Smoker 449 Ribs You. Easy Smoked Ribs Louisiana Grills Recipes.
From bestonlinecollegesdegrees.com


BAYOU BITE LOUISIANA BBQ SAUCE RECIPE
2015-08-04 Method. Prep. Prepare the red peppers if you don't have them in the freezer. Cook. Turn the heat on the grill down to medium. Peel the garlic cloves and wrap them in foil. Put them on the grill for about 15 minutes or until they are tender. Prep again. Put the pepper and garlic in a blender and puree.
From amazingribs.com


90 LOUISIANA SMOKER RECIPES IDEAS IN 2022 - PINTEREST
Grilling Sides. Summer Barbeque. Barbecue Smoked Pulled Chicken #bbq #smoked #chicken. ·. 4 h 15 m. C. Canadian Chicken. Louisiana Smoker Recipes. Venison Recipes.
From pinterest.ca


OVEN SMOKED BRISKET - BARBECUE SMOKER RECIPES
Oven Smoked Brisket. by Cap'n Pierre (Eden Isles, Louisiana, USA) I've seen lotsa brisket recipes where you smoke the meat for 6-8 hours outdoors (we use a Brinkmann Gourmet), then finish it in the indoor oven at 210° for 2-4 more hours.
From barbecue-smoker-recipes.com


TOP 48 LOUISIANA GRILL BRISKET RECIPE RECIPES
Ingredient: ½ cup granulated sugar; ¾ cup brown sugar, packed; 1 teaspoon salt; ½ cup unsalted butter, melted; 1 egg; 1 teaspoon vanilla extract; 1 ¼ cups all-purpose flour
From tprecipes.com


BBQ BRISKET RECIPE | SOUTHERN LIVING
Rub all over brisket, and chill at least 1 hour or up to overnight. Advertisement. Step 2. Stir together broth, vinegar, Worcestershire sauce, and 1 cup of the ketchup in a bowl. Place brisket in a 5-quart slow cooker; pour broth mixture over brisket. Cover and cook on LOW until very tender, about 8 hours. Step 3.
From southernliving.com


SAINT LOUIS STYLE BRISKET AND BURNT ENDS - GOODIE GODMOTHER
2019-06-23 Once it bubbles, reduce heat to low and let simmer for at least four hours. While heating the sauce, trim the fat on the brisket until leaving 1/8” to ¼” of fat on the meat. Season the brisket with salt, black pepper, and garlic powder to both sides of the brisket. Treat the seasoning as you would with steak.
From goodiegodmother.com


TOP 15 BBQ BEEF BRISKET RECIPE – EASY RECIPES TO MAKE AT HOME
2021-01-20 Louisiana Barbecue Brisket Recipe. Louisiana Barbecue Brisket Recipe. We compiled some BBQ recipes for you to make use of to make your own event a success. Check out this recipe . 2. Oven Baked Beef Brisket Recipe — The Mom 100. Oven Baked Beef Brisket Recipe — The Mom 100. BBQ recipes have been around for a long time-- because we …
From eatwhatweeat.com


SLOW-SMOKED BRISKET WITH HOMEMADE BBQ SAUCE | LOUISIANA …
Add the salt, garlic, and bay leaves. Stir to dissolve the salt. Rinse the brisket under running cold water and place in the brine. Add water just to cover. Cover and refrigerate for 24 - 36 hours, turning the meat once or twice. The day before smoking the meat, make the sauce: In a large, heavy non-aluminum pan over medium-high heat, warm the ...
From louisiana.kitchenandculture.com


PULLED BEEF BRISKET | LOUISIANA KITCHEN & CULTURE
4 to 5 pounds beef brisket, cut in half; 1½ cups water or 1 (12-ounce) beer; 1/2 cup Worcestershire sauce; 2 tablespoons cider vinegar; 1½ teaspoons beef bouillon granules
From louisiana.kitchenandculture.com


10 BEST LOUISIANA GRILLS RECIPES | YUMMLY
2022-07-11 Louisiana Barbecued Shrimp Parade Magazine butter, salt, fresh lemon juice, minced fresh parsley, cayenne and 12 more Louisiana Bread Pudding Amy In The Kitchen
From yummly.com


OVEN BAKED BARBECUE BEEF BRISKET - THE FRESH COOKY
2018-12-28 Allow brisket to come to room temperature for 30-60 minutes before baking. Pour on 1/2 cup of real orange juice and seal the foil back up. Preheat your oven to 275° and bake the foil wrapped brisket on a sheet pan for 5 hours. Carefully remove meat from oven and open foil packet, carefully (watch the steam) pour 1 cup of your favorite barbecue ...
From thefreshcooky.com


RECIPE DETAIL PAGE | LCBO
Reserve any leftover rub for another brisket. 3 Smoke the brisket for 12 to 14 hours or until internal temperature is 190°F (88°C) and the meat is very tender. 4 Slice into thin slices and serve with barbecue sauce. Serves 12 to 16. Turning your barbecue into a smoker. The first step is to make smoke pouches.
From lcbo.com


LA BARBECUE BRISKET | THE DREW BARRYMORE SHOW
Place the brisket in smoker and get fire up to 275 degrees. Cook brisket for 5 hours at 275 or until the fatty part of the brisket has reached an internal temperature of 195 degrees. (Look for the render of the fat on the brisket at this point to make sure you have a nice temper fat through the brisket at the end.) Next, wrap brisket in peach ...
From thedrewbarrymoreshow.com


LOUISIANA BARBECUE BRISKET - BBQ RECIPES
You can never have too many American recipes, so give Louisiana Barbecue Brisket a try. For $1.81 per serving, you get a main course that serves 16. Watching your figure? This gluten free and dairy free recipe has 321 calories, 24g of protein, and 9g of fat per serving. 1 person found this recipe to be yummy and satisfying. It can be enjoyed ...
From fooddiez.com


BARBECUED BEEF BRISKET RECIPE - THE SPRUCE EATS
2022-05-05 Preheat oven to 375 F. Trim the beef brisket of any large amounts of excess fat. Leaving a thin layer of fat is desirable. Season the beef brisket on both sides with the smoked paprika, pepper, and salt. Place the onions in a shallow roasting pan, large enough to fit the beef brisket. Place the brisket, fat-side up, on top of the onions, and ...
From thespruceeats.com


BEST BBQ BRISKET RECIPE - HOW TO MAKE BBQ BRISKET - DELISH
2022-04-13 Heat grill to 350º. Trim fat cap of brisket so there’s just a thin, even layer. Combine 2 tablespoons each onion powder, garlic powder, sugar, mustard powder, chili powder, and 2 teaspoons salt ...
From delish.com


LOUISIANA PELLET GRILL BRISKET RECIPE | DEPORECIPE.CO
Louisiana Barbecue Brisket Recipe How To Make It Taste Of Home Louisiana Grills Vertical Pellet Smoker Reviewed Theonlinegrill Com Texas Smoked Brisket House Of Nash Eats Louisiana Grills Pellet At Lowes Com Louisiana Grills Lg900c2 Wood Pellet Grill 60910 Bbqguys The No Fail Way To Make Smoked Brisket Girls Can Grill Louisiana Grills 1100 Wood Pellet …
From deporecipe.co


LA BRISKET RECIPES ALL YOU NEED IS FOOD - STEVEHACKS.COM
Drain and discard marinade from brisket; pat dry with paper towels. Place brisket over pan; grill, covered, over indirect low heat for 30-45 minutes on each side or until browned. , Transfer brisket to a heavy-duty disposable roasting pan. Pour 1-1/4 cups of reserved sauce over brisket. Cover with a double layer of heavy-duty foil and seal ...
From stevehacks.com


LOUISIANA PELLET GRILL BEEF BRISKET RECIPE - DEPORECIPE.CO
2021-10-21 Smoked Brisket Recipe On Z Grills Wood Pellet Grill Smoker Patio Adventures. American Wagyu Brisket Smoked On The Louisiana Grills Black Label Pellet Grill You. Kellemetlenül Némileg Néha Pit Box Brisket Blossomhomestay Com. Louisiana Grills Black Label Lg800 Pellet Grill Review Bbq Grilling.
From deporecipe.co


LOUISIANA STYLE BBQ SAUCE RECIPE : TOP PICKED FROM OUR EXPERTS
top www.louisianaseafood.com. Directions: Place the unpeeled shrimp, Worcestershire, coarsely ground pepper, Creole seasoning, garlic, and 1 tablespoon water in a heavy 10-inch, stainless-steel sauté pan. Squeeze the juice from the lemon half over the shrimp and add the rind and pulp to the pan.
From recipeschoice.com


LOUISIANA BARBECUE BRISKET RECIPE: HOW TO MAKE IT
Rub 2 teaspoons over brisket. (Place remaining seasoning mixture in an airtight container; save for up to 3 months for another use.) In a large bowl, combine the sauce ingredients; stir until brown sugar is dissolved. Pour 2 cups into a large resealable plastic bag; add the brisket. Seal bag and turn to coat; refrigerate for 8 hours or ...
From preprod.tasteofhome.com


SMOKED BRISKET RECIPE - TRAEGER GRILLS®
Place brisket, fat side down on grill grate. Cook brisket until it reaches an internal temperature of 160℉, about 5 to 6 hours. When brisket reaches internal …
From traeger.com


LOUISIANA BBQ RECIPES ALL YOU NEED IS FOOD
Place brisket over pan; grill, covered, over indirect low heat for 30-45 minutes on each side or until browned. , Transfer brisket to a heavy-duty disposable roasting pan. Pour 1-1/4 cups of reserved sauce over brisket. Cover with a double layer of heavy-duty foil and seal tightly. , Grill, covered, over indirect low heat for 3-4 hours or until meat is fork-tender. Slice brisket across …
From stevehacks.com


Related Search