Recipe Beef Brisket Bbq

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BBQ BEEF BRISKET SANDWICHES



BBQ Beef Brisket Sandwiches image

Slow-cooked seasoned brisket shredded and prepared for tantalizing barbeque sandwiches. Enjoy on your favorite bread.

Provided by Gary

Categories     100+ Everyday Cooking Recipes

Time 9h20m

Yield 8

Number Of Ingredients 9

2 teaspoons celery salt
2 teaspoons ground black pepper
1 ½ teaspoons salt
1 teaspoon garlic salt
1 teaspoon onion salt
2 teaspoons Worcestershire sauce
3 pounds beef brisket
1 cup Russian dressing
1 cup hickory-flavored barbeque sauce

Steps:

  • Mix celery salt, black pepper, salt, garlic salt, and onion salt in a small bowl; add Worcestershire sauce. Spread mixture over beef brisket; transfer to a slow cooker.
  • Cook on Low until beef is tender, about 8 hours.
  • Transfer beef to a cutting board; shred into small pieces using 2 forks.
  • Measure 1/2 cup cooking liquid from the slow cooker into a saucepan. Mix in Russian dressing and barbeque sauce; bring to a boil.
  • Combine shredded beef and sauce mixture in the slow cooker. Cook on Low until flavors combine, about 1 hour.

Nutrition Facts : Calories 452 calories, Carbohydrate 22 g, Cholesterol 69.9 mg, Fat 31.6 g, Fiber 0.8 g, Protein 18.1 g, SaturatedFat 10.5 g, Sodium 2011.2 mg, Sugar 16.3 g

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

OVEN BARBECUED BEEF BRISKET



Oven Barbecued Beef Brisket image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 9

2 tablespoons ground cumin seed
2 tablespoons ground coriander seed
2 cloves garlic, finely chopped
1/2 cup dark brown sugar
1 tablespoon cayenne pepper
1 teaspoon salt
1 tablespoon ground black pepper
1/4 teaspoon ground cinnamon
3 to 4 pounds fresh beef brisket

Steps:

  • Preheat oven to 300 degrees.
  • Combine all of the seasoning ingredients in a bowl and rub the mix into the beef. Place the brisket in a roasting pan. Slowly cook the beef for 1 hour, turn the beef and cook one hour more before covering with a tight fitting lid. Continue to cook with the lid tightly in place for 2 1/2 to 3 hours more. This will render most of the fat. Carefully pour off and discard the fat. Allow the beef to rest for 20 to 30 minutes before serving.

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.

BBQ BRISKET



BBQ Brisket image

Provided by Food Network Kitchen

Categories     main-dish

Time 11h5m

Yield 10 servings

Number Of Ingredients 18

1/4 cup sweet Hungarian paprika
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon light brown sugar
1 teaspoon cayenne pepper
4 to 5 pound piece beef brisket, preferably point cut
1 recipe Quick BBQ Sauce, recipe follows
3 tablespoons vegetable oil
1 large onion, chopped
12 cloves garlic (about 1 head), peeled and finely chopped
2 tablespoons tomato paste
1/4 teaspoon red pepper flakes
2 ham hocks
2 (28-ounce) cans crushed tomatoes
1 3/4 cups red wine vinegar
1 1/2 cups firmly packed light brown sugar
2 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Mix together the paprika, salt and pepper, sugar, and cayenne. Rub the spice mixture all over the brisket and refrigerate for 2 hours or overnight.
  • Preheat oven to 350 degrees F.
  • Place the brisket in a large casserole or Dutch oven and pour the sauce over the top, hocks and all. Cover and cook until brisket is fork tender and can easily be shredded, about 3 hours. Transfer the brisket to a platter. Skim and discard the fat from the top of the sauce. Shred or thinly slice the brisket. Serve.
  • Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
  • Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until tender, about 8 minutes. Stir in the garlic, tomato paste, and crushed pepper and cook until fragrant, about 2 minutes.
  • Add the ham hocks, tomatoes, vinegar, sugar, salt, and pepper. Bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and has thickened, about 20 to 25 minutes. Adjust seasoning salt with pepper. Sauce will keep covered in the refrigerator for up to 3 days or freeze for up to 1 month.
  • Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
  • Yield: about 8 cups
  • Prep Time: 10 minutes
  • Cook Time: 32 minutes
  • Inactive Prep Time: 25 minutes

SMOKED BBQ BRISKET



Smoked BBQ Brisket image

Provided by Bobby Flay

Categories     main-dish

Time 5h10m

Yield 10 to 12 servings

Number Of Ingredients 15

1/2 cup ancho chili powder
2 tablespoons paprika
1 tablespoon ground cumin
1 tablespoon dry mustard
1 tablespoon kosher salt
2 teaspoons cayenne
1 trimmed brisket with a layer of fat at least 1/4-inch thick, about 5 to 6 pounds
Dark Beer Mop, recipe follows
1 large red onion
4 cloves garlic
2 serrano chiles, chopped
4 bottles of dark beer
1/4 cup dark brown sugar
2 bay leaves
Salt and freshly ground pepper

Steps:

  • Mix together the spices in a small bowl. Rub the entire brisket with the spice mixture, place on a baking sheet, cover and let stand in the refrigerator for at least 1 hour or up to 6 hours.
  • Prepare the smoker according to manufacturer's directions. Place the brisket in the smoker, fat side down, and smoke for 4 to 5 hours or until extremely tender. Baste with the mop every 30 minutes.
  • Place all ingredients in a medium saucepan, season with salt and pepper and cook over medium heat for 15 minutes. Remove from the heat and let cool slightly.

BBQ BEEF BRISKET



BBQ Beef Brisket image

Provided by Trisha Yearwood

Categories     main-dish

Time 4h45m

Yield 6 to 8 servings

Number Of Ingredients 32

One 4-pound brisket
1 tablespoon plus 1 teaspoon kosher salt
1 packed tablespoon light brown sugar
1 tablespoon dried shallots
2 teaspoons garlic powder
2 teaspoons smoked sweet paprika
1 teaspoon cayenne pepper
Buttered toasted buns or Buttermilk Cheddar Corn Cakes (recipe follows)
Crunchy Ranch Slaw (recipe follows), for serving
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
2 tablespoons unsalted butter, plus extra for cooking corn cakes
1 large egg
1 cup low-fat buttermilk
1/2 cup shredded sharp Cheddar
1/3 cup canned corn, rinsed and drained, optional
1 tablespoon dried chives
Serving suggestions: butter and maple syrup
1/2 cup mayo
1/4 cup chopped fresh dill
1 tablespoon granulated sugar
1 tablespoon white vinegar
1 teaspoon yellow mustard
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 small crown broccoli
1/4 green cabbage, thinly sliced (about 4 cups)
1 bulb fennel, fronds reserved and bulb thinly sliced (about 4 cups)

Steps:

  • Allow the brisket to come to room temperature for 30 minutes.
  • Combine the salt, sugar, shallots, garlic powder, smoked paprika and cayenne in a small bowl to make a dry rub. Massage the rub into all sides of the meat, being sure to use it all. Lay the brisket on a sheet pan.
  • Light a grill on low heat on one side, keeping the other side turned off; you should maintain a temperature of 250 to 300 degrees F the whole time you are grilling. Place the hickory chips in a foil pan. Cover with foil and cut slits in the top to release the smoke. Place the foil pan on the lit side of the grill. Place the brisket fat-side up on the turned-off side of the grill and close the cover. Cook, flipping a few times, until very tender but not falling apart and the center reaches about 200 degrees F, 3 to 4 hours. Let rest 5 to 10 minutes, then slice the brisket into thin slices across the grain. Serve over buttered toasted buns or with Corn Cakes and Crunchy Slaw.
  • Whisk together the flour, cornmeal, granulated sugar, baking powder and salt in a mixing bowl.
  • Melt the butter in a large nonstick skillet over medium heat. Set aside to cool slightly while you prepare the wet ingredients.
  • Whisk together the egg and buttermilk in a large mixing bowl. While whisking, pour in the melted butter and stir until combined. Stir in the dry ingredients just until combined. (Be sure not to overwork the batter.) Fold in the Cheddar, corn, if using, and chives.
  • Place the skillet over medium heat and add enough butter to coat the bottom. Ladle about 1/2 cup batter into the pan, spreading gently to form a thick circle. Cook until bubbles appear on the surface, 1 to 2 minutes. Flip over and cook until golden brown, about 1 to 2 minutes more. Melt a small pat of butter in the skillet in between each batch (this will help the corn cakes rise). Serve immediately, with more butter and maple syrup, if desired.
  • Whisk together the mayo, dill, granulated sugar, vinegar, mustard, garlic powder, pepper and salt in a large bowl.
  • Remove the stem from the broccoli and slice thinly, then add to the bowl. Cut the crown of the broccoli into small florets and add to the bowl, along with the cabbage and fennel. Toss until the vegetables are evenly coated in the dressing. Garnish with the fennel fronds.
  • Serve immediately or store refrigerated in an airtight container. This recipe tastes even better the next day!

TEXAS BBQ BRAISED BEEF BRISKET



Texas BBQ Braised Beef Brisket image

Provided by Food Network Kitchen

Time 12h30m

Yield 6 to 8 servings

Number Of Ingredients 23

1/4 cup sweet Hungarian paprika
1 tablespoon kosher salt, plus additional for seasoning
1 tablespoon freshly ground black pepper, plus additional for seasoning
1 tablespoon light brown sugar
1 teaspoon cayenne pepper
1 (5 to 6-pound) piece beef brisket, preferably point cut, fat trimmed
6 cups wood chips, preferably hickory or mesquite
1 (28-ounce) can tomato puree
12 ounces lager or amber beer
2 ribs celery, minced
1 medium onion, minced
3/4 cup cider vinegar
1/2 cup brown sugar
1/4 cup yellow mustard
5 thick slices bacon, coarsely chopped (about 6 ounces)
10 cloves garlic, minced
4 canned chipotle chiles in adobo sauce, minced
3 ancho chiles, stemmed, seeded, and chopped
2 bay leaves
2 tablespoons chili powder
1 tablespoon kosher salt, plus additional for seasoning
Freshly ground black pepper
4 cups water

Steps:

  • For the rub: Mix the paprika, 1 tablespoon each of salt and black pepper, the brown sugar, and the cayenne. Rub spice mixture all over brisket, wrap tightly, and refrigerate overnight.
  • Soak the wood chips in water for at least 30 minutes before grilling. Prepare an outdoor grill with a medium to medium-low fire for indirect grilling.
  • For the sauce: Mix the tomato puree, beer, celery, onion, 1/2 cup of the vinegar, the brown sugar, mustard, bacon, garlic, chiles, bay leaves, chili powder, 1 tablespoon salt, and black pepper to taste in a large disposable aluminum pan. Put brisket in the sauce.
  • Throw a handful of drained wood chips on the hot coals, put the pan over the cooler side of the grill, and cover so the vent holes are directly over the brisket. Baste meat every 30 minutes, turning occasionally and adding water to the pan as necessary to keep meat partially submerged, until the meat is tender and an instant-read thermometer inserted in the thickest part registers 200 degrees F, about 3 3/4 hours. Replenish the charcoal as needed to maintain a medium to medium-low fire.
  • Transfer the brisket to a cutting board, tent with foil, and let rest for 20 minutes. Skim the fat from the braising sauce and stir in the remaining 1/4 cup cider vinegar and salt to taste. Reheat if necessary. Thinly slice brisket across the grain and arrange on a serving platter. Spoon some sauce over the meat and pass the rest at the table.

SLOW-COOKED BARBECUED BEEF BRISKET



Slow-Cooked Barbecued Beef Brisket image

"I enjoy fixing a sit-down meal for my husband and myself every evening, so this entree is often on the menu," writes Anita Keppinger from Philomath, Oregon. "It's fairly inexpensive and takes little effort to prepare. The tender beef tastes wonderful."

Provided by Taste of Home

Categories     Dinner

Time 4h10m

Yield 8 servings.

Number Of Ingredients 15

1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon celery seed
1/4 teaspoon pepper
1 fresh beef brisket (2-1/2 pounds), trimmed
SAUCE:
1/2 cup ketchup
1/2 cup chili sauce
1/4 cup packed brown sugar
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 to 1-1/2 teaspoons Liquid Smoke, optional
1/2 teaspoon ground mustard

Steps:

  • In a small bowl, combine the first six ingredients; rub over brisket. Place in a 3-qt. slow cooker. , In a large bowl, combine the sauce ingredients. Pour half over the brisket; set the remaining sauce aside. , Cover and cook on high for 4-5 hours or until meat is tender. Serve with the reserved sauce.

Nutrition Facts : Calories 242 calories, Fat 6g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 810mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 0 fiber), Protein 29g protein.

TEXAS BARBECUE BRISKET



Texas barbecue brisket image

Take your barbecue beyond the burger with this brilliant beef brisket

Provided by Good Food team

Categories     Buffet, Dinner, Main course, Supper

Time 6h30m

Number Of Ingredients 17

about a 5kg/ 11 lb piece of beef brisket
500 ml/ 18 fl oz beef stock
1 tbsp sunflower oil
1 small onion , finely chopped
3 garlic cloves , crushed
500 ml/ 18 fl oz tomato ketchup
100 ml/ 3.5 fl oz Worcestershire sauce
75 ml/ 2.5 fl oz lemon juice
2 tbsp brown sugar
1 tbsp malt vinegar
2 tsp Dijon mustard
1 tsp crushed chilli flakes
1 tsp Tabasco sauce
1 tsp dried thyme
2 tbsp each chilli powder and mustard powder
1 tbsp each paprika , ground cumin, garlic powder, ground black pepper, caster sugar
1 bay leaf , crushed

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.

Nutrition Facts : Calories 958 calories, Fat 59 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Protein 94 grams protein, Sodium 1.2 milligram of sodium

BARBECUED TEXAS BEEF BRISKET



Barbecued Texas Beef Brisket image

Categories     Beef     Summer     Chill     Grill/Barbecue     Bon Appétit

Yield Serves 12

Number Of Ingredients 18

For dry rub
1/2 cup paprika
3 tablespoons ground black pepper
3 tablespoons coarse salt
3 tablespoons sugar
2 tablespoons chili powder
1 7 1/2- to 8-pound untrimmed whole beef brisket
For mop
12 ounces beer
1/2 cup cider vinegar
1/2 cup water
1/4 cup vegetable oil
2 tablespoons Worcestershire sauce
2 tablespoons minced jalapeño chilies
5 pounds (about) 100% natural lump charcoal
4 cups (about) oak or hickory wood smoke chips, soaked in cold water at least 30 minutes
1 cup purchased barbecue sauce (such as Bull's-Eye)
1 tablespoon chili powder

Steps:

  • Make dry rub:
  • Mix first 5 ingredients in small bowl to blend.
  • Transfer 1 tablespoon dry rub to another small bowl and reserve for mop. Spread remaining dry rub all over brisket. Cover with plastic; chill overnight.
  • Make mop:
  • Mix first 6 ingredients plus reserved dry rub in heavy medium saucepan. Stir over low heat 5 minutes. Pour 1/2 cup mop into bowl; cover and chill for use in sauce. Cover and chill remaining mop.
  • Following manufacturer's instructions and using natural lump charcoal, start fire in smoker. When charcoal is ash gray, drain 1/2 cup wood chips and scatter over charcoal. Bring smoker to 200°F. to 225°F., regulating temperature by opening vents wider to increase temperature and closing slightly to reduce temperature.
  • Place brisket, fat side up, on rack in smoker. Cover; cook until tender when pierced with fork and meat thermometer inserted into center registers 185°F., about 10 hours (turn brisket over for last 30 minutes). Every 1 1/2 to 2 hours, add enough charcoal to maintain single layer and to maintain 200°F. to 225°F. temperature; add 1/2 cup drained wood chips. Brush brisket with chilled mop in pan each time smoker is opened. Transfer brisket to platter; let stand 15 minutes. (Can be made 1 day ahead. Cool 1 hour. Wrap in foil; chill. Before continuing, rewarm brisket, still wrapped, in 350°F. oven about 45 minutes.) Combine barbecue sauce and chili powder in heavy small saucepan. Add any accumulated juices from brisket and bring to boil, thinning sauce with some of reserved 1/2 cup mop, if desired.
  • Thinly slice brisket across grain. Serve, passing sauce separately.

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

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

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

'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

CUTS-LIKE-BUTTER BBQ BRISKET



Cuts-Like-Butter BBQ Brisket image

This brisket cuts like butter-no joke! With just a few ingredients and steps, the recipe is nearly impossible to mess up. The thin, fall-apart-tender slices are delicious on their own but also make everything from tacos to Frito pies taste better. -Darla Andrews, Boerne, Texas

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 20 servings.

Number Of Ingredients 8

1 whole fresh beef brisket (about 10 pounds), deckle fat removed
1 bottle (21.5 ounces) Asian honey barbecue sauce and marinade
1 cup packed brown sugar
2 tablespoons garlic powder
2 tablespoons ground cumin
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon pepper

Steps:

  • Preheat oven to 300°. Place brisket, fat side up, in a large roasting pan. Pour marinade over brisket. Bake, covered, for 4 hours. Combine remaining ingredients; sprinkle over brisket. Bake, covered, until tender, 2-4 hours longer (a thermometer inserted in brisket should read about 200°)., Preheat broiler; uncover brisket. Broil 3-4 in. from heat until fat is bubbly and slightly charred, 4-5 minutes. Cut diagonally across the grain into thin slices. If desired, skim fat from cooking juices and serve with brisket.

Nutrition Facts : Calories 345 calories, Fat 10g fat (4g saturated fat), Cholesterol 97mg cholesterol, Sodium 523mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 47g protein.

EASY TEXAS BBQ BRISKET



Easy Texas BBQ Brisket image

Mom came to visit and told me my brisket was even better than the version we used to eat back in Texas. Use the leftovers for sandwiches and tacos. -Audra Rorick, Blanca, Colorado

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 10 servings.

Number Of Ingredients 11

2 tablespoons packed brown sugar
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon ground mustard
1 tablespoon smoked paprika
1 tablespoon pepper
2 fresh beef briskets (3-1/2 pounds each)
1 bottle (10 ounces) Heinz 57 steak sauce
1/2 cup liquid smoke
1/4 cup Worcestershire sauce

Steps:

  • In a small bowl, combine the first 7 ingredients. With a fork or sharp knife, prick holes in briskets. Rub meat with seasoning mixture. Cover and refrigerate overnight., Preheat oven to 325°. Place briskets, fat sides up, in a roasting pan. In a small bowl, combine steak sauce, liquid smoke and Worcestershire sauce; pour over meat., Cover tightly with foil; bake 4 to 5 hours or until tender. Let stand in juices 15 minutes. To serve, thinly slice across the grain. Skim fat from pan juices; spoon over meat.

Nutrition Facts : Calories 456 calories, Fat 14g fat (5g saturated fat), Cholesterol 135mg cholesterol, Sodium 1283mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 66g protein.

BBQ BRISKET OF BEEF



BBQ BRISKET OF BEEF image

A great budget recipe for barbecues using brisket of beef

Provided by forgetdietingforever

Time 4h

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Unroll the brisket. Begin by dry rubbing the brisket with the spices. Do this the night before if you have time or at least two hours beforehand.
  • Place the (unrolled) brisket on a bed of chopped onions and pour in a small cup of water. Cover with a lid or foil and place in the oven.
  • SLOW cook the brisket for around 3.5 hours at 140ºC. Remove lid/foil and turn the oven up to around 180ºC.
  • You could add potatoes at this stage.
  • Cook the meat for a further half and hour then remove from the oven. Let it rest while the potatoes continue to cook until nice and crisp. Serve with sweetcorn and salad or beans and coleslaw.

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BEEF BRISKET BARBECUE - BBQ PIT BOYS
2015-12-11 DIRECTIONS: PREPARING BRISKET. 1. Allow Rub to Marinate on Brisket For At least 2 Hours 2. Allow Brisket To Cook For 10hrs Low And Slow 3. Drip/Water Pan: Just Add Water 4. Rub Mustard And Worcestershire Sauce On Both Sides 5. Apply Rub To Both Sides 6. Place Brisket Fat Side Up Opposite Of Hot Coals 7.
From bbqpitboys.com
Estimated Reading Time 30 secs


TEXAS STYLE BBQ WORLD CHAMPION BRISKET RECIPE | HOW TO GRILL THE …
Flip the brisket and trim excess fat off the point side down to the meat and trim the flat side to 1/4" of fat. Optional Step: Inject 2-3 cups of injection mixture diluted with water, primarily in the flat. Let the brisket rest for a couple of hours in the refrigerator. Preheat the grill to 200 degrees F.
From headcountry.com


AUTHENTIC TEXAS STYLE SMOKED BRISKET RECIPE AND TECHNIQUES
2015-12-04 When the meat in this smoked brisket recipe hits an internal temperature of 200 or 205°F (83 or 96°C) in the flat, hold the wrapped brisket in a 170°F (77°C) oven or wrap it with towels or a blanket and let it rest in a beer cooler for 2 to 3 hours. The internal temp slowly drops.
From amazingribs.com


BBQ BRISKET RECIPE
2022-01-20 Arrange the oven's rack in the middle of the oven, then program the oven to 260°F. Place the marinated brisket into a roasting pan with a roasting rack fat side up and cook it for 2-3 hours. Flip the brisket over and cook it for another 2-3 hours until it has a temperature of 180°F. Allow the brisket to sit for 1 hour before slicing and ...
From bbqrevolt.com


SLOW COOKER BEEF BRISKET WITH BBQ SAUCE | THE RECIPE CRITIC
2021-10-21 Prepare meat and rub: In a small bowl combine the brown sugar, paprika, garlic powder, onion powder, salt and pepper. Rub generously on each side of the brisket and place in the bottom of the slow cooker. Cook: Place the onion in the slow cooker and then add the BBQ sauce on top. Cook on low for 8-10 hours or high for 5-6.
From therecipecritic.com


HOW TO BBQ BRISKET: 15 STEPS (WITH PICTURES) - WIKIHOW
2021-09-15 Combine the spices for the rub and apply to the brisket. In a small bowl, mix together 1 tablespoon (14.8 ml) (17 g) of coarse salt, such as kosher or sea salt, 1 tablespoon (14.8 ml) (7.5 g) of chili powder, 2 teaspoons (4 g) of sugar, 1 teaspoon (2 g) of ground black pepper, and 1 teaspoon (3 g) of ground cumin until well combined.
From wikihow.com


OVEN BBQ BEEF BRISKET RECIPE - DINNER, THEN DESSERT
2021-02-11 Instructions. Preheat oven to 300 degrees. Combine water, barbecue sauce, and soy sauce in a large mixing bowl. Place the brisket in a large baking dish, then pour the barbecue sauce mixture over the brisket. Cover the baking dish tightly with aluminum foil and cook in the oven for 4 hours.
From dinnerthendessert.com


20 BEEF BRISKET RECIPES NOBODY CAN RESIST - INSANELY GOOD
2022-03-15 1. Slow Cooker Beef Brisket with BBQ Sauce. Let’s start with the original brisket recipe, because nobody says no to the meat sweats. This brisket starts in the slow cooker for 8 hours. Then, it browns up in the oven and is doused in barbecue sauce. The sauce is made using the liquid from the cooking process.
From insanelygoodrecipes.com


AARON FRANKLIN’S SIGNATURE BRISKET RECIPE – EXPLAINED
2022-03-31 Rather than layer in a complex BBQ rub, Aaron makes use of a simple rub of salt and pepper in a 1:1 ratio. This helps dry brine the meat so that it locks in its natural flavors, while giving it a smokey edge with the pepper. It’s then cooked over a simple blend of oak for a simple BBQ taste that allows the juices in the brisket to do their work.
From theonlinegrill.com


GRILLED BRISKET RECIPE - THE SPRUCE EATS
2021-09-28 4 ounces (8 tablespoons) unsalted butter. 1 large onion, chopped. 6 cloves garlic, minced. 1 cup water. 1/3 cup cider vinegar. 2 tablespoons brown sugar. 2 teaspoons Worcestershire sauce. 1 teaspoon chili powder. Salt, to taste.
From thespruceeats.com


BBQ BEEF BRISKET RECIPE | TASTEOFBBQ.COM
Remove the brisket from the grill when the internal temperature reaches 190F. Keep the brisket covered for 1 hour. Pour the juices from the pan into a saucepan and bring to a boil and reduce the heat. Slice the brisket in 1/4" slices across the …
From tasteofbbq.com


SLOW COOKER BEEF BRISKET WITH BBQ SAUCE | RECIPETIN EATS
2018-05-18 Rub all over brisket. If time permits, leave for 30 minutes – 24 hours in the fridge, but I rarely do this. Combine BBQ Sauce ingredients in a slow cooker. Mix then add the brisket – squish it in if needed, like I did (see video). Slow cook in slow cooker for 8 hours (1.5 kg / 3 lb) to 10 hours (2 kg / 4 lb).
From recipetineats.com


OVEN-BARBECUED BEEF BRISKET | BETTER HOMES & GARDENS
Step 1. Trim fat from meat. Place meat in a 13x9x2-inch baking pan. In a small bowl stir together water, onion, Worcestershire sauce, vinegar, chili powder, bouillon granules, cayenne pepper, and garlic. Pour over meat. Cover with foil. Bake in a 325 …
From bhg.com


TOP 10 BARBECUE BRISKET SAUCE RECIPES - THE SPRUCE EATS
2020-03-16 A Washington, D.C. favorite, mumbo sauce is a tangy ketchup barbecue sauce that's great on everything. It's thinner texture makes it good for marinating or dipping, and it adds tons of flavor to chicken wings, beef, pork, and more. Cook up extra and store it in your fridge for enjoyment later. 08 of 10.
From thespruceeats.com


BBQ BRISKET IN OVEN - BEST BEEF BRISKET RECIPE - VIDEO
2018-11-30 Cover the brisket with foil and refrigerate 8-24 hours. Remove the brisket from the fridge 30 minutes before cooking. Heat the oven to 275°F and set the oven rack to the middle position. Set the foil-covered pan of brisket in the oven and cook 5 hours. Check the internal temperature of the brisket.
From thecookierookie.com


EASY OVEN ROASTED BBQ BEEF BRISKET - HOUSE OF NASH EATS
2022-01-01 In a medium bowl, stir together the brown sugar and barbecue sauce, then pour it over the brisket. Increase the oven temperature to 350°F, then return the brisket to the oven, uncovered, and roast an additional 30 minutes to an hour, or until the sauce is hot and the meat is tender. Remove from the oven and let the meat rest for 15 minutes ...
From houseofnasheats.com


TOP 5 BEST BARBECUE BRISKET RUB RECIPES - THE SPRUCE EATS
2019-01-23 The Spruce / Claire Cohen. This easy brisket rub is built on the basics of barbecue. The combination of paprika, sugar, and salt give it the color and the flavor effect you want while the garlic and onions powders, as well as oregano, add depth. This is a simple rub and the perfect place to start if you are new to smoking brisket .
From thespruceeats.com


BEST BBQ BEEF BRISKET TACOS RECIPE - CREME DE LA CRUMB
2021-09-22 Add the Brisket, browning for about 3-4 minutes on all sides. Take it out of the pot. Add 1 cup of BBQ sauce and the water to the pot, then add the Brisket back in. Put the lid on and turn the vent to “sealed.”. Pressure cook the Brisket on high or set the pressure cooker to “manual” for 45 minutes. Make the slaw while this cooks.
From lecremedelacrumb.com


HOW TO COOK BRISKET ON A GAS GRILL FROM 101 COOKING FOR TWO
2019-05-11 Add two tablespoons each of kosher salt and black pepper and mix well. Give all sides of the brisket a heavy rub of the spices. Wrap with plastic wrap and refrigerate for a few hours or overnight. Remove from refrigeration about 1 hour before cooking and allow to rest at room temperature.
From 101cookingfortwo.com


BBQ BEGINNER BRISKET RECIPE | OFFICIAL WEBER® WEBSITE
At the barbecue: 01. Prepare the barbecue for indirect cooking at very low heat (110° C). (Refer to our smoking guide for advise on how to set up) 02. Spray the brisket on both sides with water to make the surface wet. Add half of the wood chunks to the barbecue.
From weber.com


11 LEFTOVER BEEF BRISKET RECIPES - SMOKED BBQ SOURCE
2021-08-04 9. Leftovers Cottage Pie. 10. Smoked Beef Brisket Chilli (expertly paired with the perfect wine – if your out of beer) 11. Sweet and Spicy Brisket Baked Beans. 1. Leftover Brisket Bolognese. Even though a traditional Bolognese sauce does not normally have smoked meat in it, using leftover brisket adds more depth of flavor and a nice smoky ...
From smokedbbqsource.com


OVEN-BARBECUED BEEF BRISKET - SPICY SOUTHERN KITCHEN
2015-07-05 Turn off heat and leave brisket in oven 1 additional hour. Pour accumulated juices from brisket into large measuring cup or a bowl. Remove bacon from brisket and chop into pieces. Cook bacon in medium saucepan over medium heat for about 5 minutes, until fat has rendered. Add onion and cook until softened, 4-5 minutes.
From spicysouthernkitchen.com


OUR BEST BEEF BRISKET RECIPES | TRAEGER GRILLS
Top Brisket Recipes. There’s more than one way to smoke a brisket. From super simple beginners' recipes to game plans for the more advanced, we have a little something for everyone. Here are a few of our most popular recipes for you to try out on your pellet grill.
From traeger.com


COOKING BEEF BRISKET RECIPE - BBQ RUBS
Just remember that slow cooking for 1 1/2 to 2 hours per pound is a pretty fair time table for cooking a brisket at 225 deg (degrees F.) 3) Seasoning: There are as many ideas on the best way to season a brisket as there are brisket cooks. No two will do the same and very few will do it the same way two times in a row: You can Marinate, dry rub ...
From bbqrubs.com


BBQ BEEF BRISKET | IGA RECIPES
3. Place your brisket in a Presto BBQ—the ideal accessory to transform your traditional BBQ into a powerful smoker. To keep your BBQ brisket moist and stop meat juices from burning and leaving a bitter taste, I recommend pouring your remaining marinade, beef broth or beer into the aluminum pan. Preheat your BBQ to 175 °C (300 °F), fill your ...
From iga.net


32 ALL-STAR BEEF BRISKET RECIPES | TASTE OF HOME
2018-05-30 Thai-Style Brisket. Here's an unusual take on brisket that will have you hooked. Peanut butter, soy, crisp-tender veggies and zesty seasonings give it the authentic Thai flavor we crave. —Teri Rasey, Cadillac, Michigan. Go to Recipe. 8 / 32. Taste of Home.
From tasteofhome.com


TOP 3 BARBECUE BRISKET RECIPES - THE SPRUCE EATS
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 want to eat it. Smoke brisket long enough and slow enough and you will produce one of the greatest meals you'll ever eat. These great brisket …
From thespruceeats.com


BBQ BEEF BRISKET | RECIPE | FARMISON & CO™
Roast the beef for 25 minutes in a casserole dish then turn the oven down to 140°C fan assisted or 160°C oven without a fan. Pour over the stock & the barbecue sauce then cover with a tight fitting lid or seal with foil. Cook for 5 hours or until the meat is tender when pierced with a fork. Carefully pour the juices into a clean saucepan ...
From farmison.com


THE PERFECT BEEF BRISKET - BROILKING
HOME / RECIPES / THE PERFECT BEEF BRISKET. THE PERFECT BEEF BRISKET. Add Your Heading Text Here. Content.. Print this recipe. MAKE IT EASIER WITH THESE GRILL ACCESSORIES. STAINLESS ROASTING AND DRIP PAN 63106. 63106. SMOKE MASTER’S BLEND WOOD PELLETS 63930. 63930. MESQUITE WOOD CHIPS 63200. 63200 . Grills …
From broilkingbbq.com


BEGINNER'S SMOKED BEEF BRISKET RECIPE | TRAEGER GRILLS
1 (6 lb) flat cut brisket, trimmed. Traeger Beef Rub. 2 Cup beef broth, beer or cola. 1/4 Cup apple cider vinegar, apple cider or apple juice. 2 Tablespoon Worcestershire sauce. Traeger Texas Spicy BBQ Sauce
From traeger.com


BBQ BRISKET RECIPE | SOUTHERN LIVING
Step 1. Stir together brown sugar, chile powder, cumin, salt, garlic powder, and cayenne in a small bowl. 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 ...
From southernliving.com


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