SLOW ROASTED BARBECUE BRISKET
This Slow Roasted Barbecue Brisket cooks low and slow in a rich, flavorful sauce. Delicious on sandwich rolls or on all on its own.
Provided by Valerie Brunmeier
Categories Main Course
Time 3h15m
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F.
- If you've got a good knife and a steady hand, trim the fat from the brisket. If not, go ahead and move ahead with recipe and we'll come back to this later.
- Mix all spices together in a small bowl and set aside. Place brisket in a large baking pan pour spice mixture over. Use your hands to rub over both sides of brisket.
- Place brisket fat side or trimmed side up in pan and pour Worcestershire sauce and BBQ sauce over the top, spreading the sauce with a knife to cover surface of meat.
- Cover tightly with foil and place in oven. Don't even peak at it for 2 hours.
- After 2 hours have elapsed, remove pan from oven and remove foil. If you did not remove fat layer previously, you can easily remove it now by scraping it off with a knife. Discard the fat. Flip the brisket so that this side will now cook in the seasoned juices. Cover tightly with foil and return to oven for another hour or till fork tender.
- Remove from oven and transfer brisket to a cutting board. Slice against the grain and return to sauce.
- Serve immediately on sandwiches or with mashed potatoes, spooning the sauce over the potatoes.
Nutrition Facts : ServingSize 0.5 pound, Calories 424 kcal, Carbohydrate 17 g, Protein 48 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 141 mg, Sodium 1171 mg, Fiber 1 g, Sugar 12 g
BBQ BRISKET
Provided by Food Network Kitchen
Categories main-dish
Time 11h5m
Yield 10 servings
Number Of Ingredients 18
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
GRILLED BRISKET WITH SLOW-COOKED TASTE
Steps:
- Gather the ingredients.
- Trim excess fat from brisket.
- Season with garlic powder, onion powder, black pepper, cayenne, and paprika.
- Place on the rotisserie and put on a preheated grill. Prop the lid a little and let cook.
- Meanwhile, prepare the sauce. Melt butter in a saucepan and sauté onion and garlic for about 5 minutes.
- Add water, cider vinegar, brown sugar, Worcestershire sauce, chili powder, and a little salt and pepper to taste. Let simmer for 10 to 15 minutes. Add beer.
- Baste over brisket about every 30 minutes. Cook brisket over low heat for about 4 to 5 hours.
- Remove brisket from grill and slice thinly.
- Serve with your favorite sides and enjoy!
Nutrition Facts : Calories 984 kcal, Carbohydrate 12 g, Cholesterol 331 mg, Fiber 2 g, Protein 84 g, SaturatedFat 28 g, Sodium 296 mg, Sugar 4 g, Fat 64 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
BARBECUED BEEF BRISKET
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
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 I
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
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
BRISKET WITH BBQ SAUCE
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
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
ROCK & ROLL BBQ BRISKET
This is Brisket the way it is supposed to be made. Be alert...this requires you to cook it 1 1/2 hours per pound of brisket! It is well worth the effort...trust me!
Provided by The Rock and Roll B
Categories Meat
Time P2DT15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Trim the extreme excess fat from the brisket. Not too much though, fat is good for keeping this thing moist!
- Rinse the brisket and pat it dry with paper towels.
- Mix all the dry ingredients together in a bowl.
- Generously coat one side of the brisket with the rub. "Rub" it in with your hands really good. This is very important!
- Flip the brisket and repeat the process.
- Wrap the brisket in a few layers of plastic wrap. Then one layer of foil. Put it in the fridge for about 24 hours.
- Prepare your smoker for smoking or your grill for indirect heating. You are looking to have your cooking chamber between 225 and 240 degrees.
- When grill is up to temp, place the brisket on the rack and WAIT!
- Smoke the meat for about 1 1/2 hours per pound. You are looking for an internal temp of 175-185 degrees at the thickest part of the brisket.
- I use Pecan wood chips for flavoring, but feel free to use Hickory, Cherry, or Apple as well. I never use Mesquite wood. Also, make sure you don't use "green" wood or it will taste horrible! Add a handful of soaked wood chips every 45 minutes for the first 8 hours.
- Some people like to "mop" a brisket. If you want to do this, do it during the second half of the process. Look for a mop recipe online if you want to do this.
- When it is done, wrap the brisket in foil and let it stand for about 30 minutes.
- Slice it against the grain and serve with Rock and Roll BBQ sauce (on buns if you like).
- I realize this may be more work than you are looking for. BUT if you want REAL BBQ this is the way you gotta do it.
Nutrition Facts : Calories 511.7, Fat 23.3, SaturatedFat 8, Cholesterol 187.5, Sodium 3407.4, Carbohydrate 9.2, Fiber 2.1, Sugar 4.8, Protein 63.9
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