Salt And Pepper Brisket Recipes

SMOKED BRISKET RECIPE

Steps:

• Combine the Kosher salt and freshly ground black pepper in a small bowl or spice shaker, then evenly season the brisket on all sides. Let the brisket sit out at room temperature for 1 hour.
• While the brisket comes to room temperature, prepare the smoker according to the manufacturer's instructions for indirect cooking with a water-filled drip pan in place. Bring the temperature between 250 and 275° F. Add 3 to 5 fist-size oak, mesquite or your favorite wood chunks for smoke.
• Place the brisket in the smoker with the thicker tip closest to the heat. Leave the lid closed for at least 3 hours. Cook for a total of 6 to 8 hours until dark brown bark is formed and the internal temperature reaches 165° F after the stall (when the temp stops rising for hours around 150° F).
• Remove the brisket from the smoker and tightly wrap it with uncoated butcher paper (or aluminum foil). Place it back in the smoker and continue cooking until the internal temperature of the flat (thinner side) reaches between 200 and 205° F, about 6 to 8 more hours.
• Carefully transfer the brisket (still wrapped in the butcher paper) to a cooler to rest for at least 1 and preferably 2 hours or until the internal temp drops to 140 to 145° F. You can line the cooler with a towel to further insulate the brisket if you prefer.
• Separate the point from the flat muscle. Slice against the grain (which is different for each muscle) into 1/4" slices just before serving. Enjoy!

GIANT SALT-CRUSTED BRISKET

Steps:

• Preheat the oven to 250 degrees F. Line a baking sheet with foil.
• Mix together the salt and egg whites in a large bowl until completely combined and moist (the mixture should hold together when squeezed in your hand).
• Heat the oil in a large skillet over medium-high heat. Sear the brisket, flipping as needed, until a dark crust forms on all sides, 6 minutes to 10 minutes.
• Meanwhile, spread some of the salt mixture onto the prepared baking sheet so that it is a 1/2 inch longer and wider than your brisket. Lay the brisket on top and season with pepper. Insert an oven-safe thermometer into the thickest part of the brisket. Press and pack the remaining salt mixture on top of and around the brisket so that it is fully encased, making sure there are no holes or cracks. Cook until the thermometer reaches 170 degrees F, 2 hours 30 minutes to 3 hours. Let rest for 10 minutes.
• Meanwhile, stir together the sour cream and horseradish into a small serving bowl and refrigerate until ready to use.
• Crack the salt crust open with a something heavy, like a meat mallet. Remove the crust, wipe away any residual salt on the brisket with a paper towel or brush and transfer to a cutting board. Thinly slice the brisket and serve with the horseradish sauce.

SALT AND PEPPER RIBEYE STEAK

Steps:

• Two days before cooking, salt both sides of each steak with 1/2 teaspoon Diamond Crystal® Kosher Salt per steak. Place steaks in an airtight container and refrigerate until ready to cook.
• Remove the steaks from the refrigerator about 30 minutes prior to cooking. Sprinkle both sides of steak with black pepper.
• Heat cast iron pan over medium-high heat until very hot. Add vegetable oil and heat until oil shimmers.
• Carefully place steaks in pan. Cook until brown and hard-seared on one side, 4 to 5 minutes.
• Turn steaks and top with one teaspoon butter. Cook for 3 to 4 more minutes or to desired doneness. You may need to cook the steaks in batches depending on the size of your cast iron pan. Keep the cooked steaks in a 170 degree F oven until ready to serve.

7 INGREDIENT BRISKET (PLUS SALT AND PEPPER)

Steps:

• Preheat oven to 350 degrees.
• In a large roasting pan, with foil, place onions and garlic.
• Put brisket in now and season meat with salt and pepper.
• In a bowl, mix the soup, wine, thyme and olive oil together well and pour over the meat.
• Cover tightly with more foil and roast for 3 to 3 1/2 hours until done.
• Cool a bit before slicing meat on the diagonal of the grain.

DAD'S BEST BRISKET

Steps:

• Center brisket on a large heavy piece of foil in a roaster; sprinkle with liquid smoke.
• Sprinkle brisket with celery salt, garlic salt, onion salt, and pepper.
• Fold sides of foil over to seal; refrigerate overnight.
• 6 1/2 hour before serving, open foil and season with salt, pepper, and Worcestershire sauce.
• Reseal and cook in a slow oven at 300 degrees for 5 hours.
• Uncover and Pour barbecue sauce over brisket.
• Cook 1 additional hour, uncovered; let sit 20 minutes before slicing.

SALT AND PEPPER SPARE RIBS

Steps:

• Mix salt, black pepper, white pepper, cayenne, and garlic powder together in a small bowl. Set spice rub aside.
• Stir Dijon mustard and vinegar together in a small bowl.
• Place ribs on a foil-lined baking sheet. Turn the ribs over so that the meat side is down. Use the tip of a small, sharp knife to make some very shallow slashes every few inches through the membrane that covers the ribs. Poke the knife 3 or 4 times between each rib bone, about 1/4 inch deep.
• Brush about 1/2 of the Dijon mustard mixture on top. Sprinkle with about 40% of the spice rub. Turn the rack over and brush on the rest of the mustard and vinegar mixture. Sprinkle on the rest of the rub, reserving 1 or 2 teaspoons in case you want to use it to season the cooked ribs later.
• Refrigerate the ribs, uncovered, 4 to 12 hours before baking.
• Preheat the oven to 300 degrees F (150 degrees C). Remove ribs from the refrigerator.
• Cook in the center of the preheated oven for 1 1/2 hours. Remove from the oven and baste with the pan drippings. Continue to cook until very tender and the tip of a knife slides in very easily, about 1 1/2 hours more.
• Remove from the oven, baste again, and let ribs rest for 15 minutes before cutting and serving.