Smokey And The Brisket Recipes

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BEST SMOKED BRISKET RECIPE



Best Smoked Brisket Recipe image

Looking for a new and delicious dish for your football tailgate parties? The search is over. This is the best smoked brisket recipe, and your friends and family are sure to love it. Iron Chef winner David Bancroft joined the Southern Living test kitchen director, Robby Melivn, to talk all things BBQ beef, and the results were mouthwatering tasty. The secret is to get a high-quality brisket; with a simple dry rub, the meat provides the flavor. With simple ingredients like chili powder, cumin, thyme, and garlic powder, the brisket is truly the shining star. Have you ever wondered how long to smoke a brisket or what sauce pairs perfectly with the dish? Chef David Bancroft answers these burring questions and more. Whether you serve your smoked brisket on sliders, as a topping, or simply on its own, this recipe is sure to be a hit. Give it a try; we guarantee you'll make it again and again.

Provided by Southern Living Editors

Yield Serves 6 to 8

Number Of Ingredients 9

1 beef brisket, trimmed
DRY RUB
1 tablespoons chili powder
1 teaspoon garlic powder
½ teaspoon cumin
¼ teaspoon thyme
½ teaspoon sugar
½ tablespoon kosher salt
½ teaspoon balck pepper

Steps:

  • Start with a high quality packer brisket. Trim and remove excess fat from the fat cap. Season generously with dry rub. Heat smoker to a temperature between 225˚and 235˚. Place the brisket on the smoke rack fat side down and maintain steady temperature until the brisket reaches 150˚. Remove brisket and wrap fat side up tightly in heavy duty aluminum foil.
  • Return brisket to smoker or indoor oven at 225˚to 235˚. Continue cooking until internal temp of brisket reaches 200˚ to 205˚. Remove the brisket from the heat and store in a cooler for 1 to 2 hours. After the brisket rests, remove it from the foil. Heat the smoker between 250˚ and 260˚ and return the brisket fat side up for about 25 to 30 minutes before serving.

TONY'S SMOKED BEEF BRISKET



Tony's Smoked Beef Brisket image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 19h20m

Yield 6 to 10 servings

Number Of Ingredients 11

1 1/2 cups paprika
3/4 cup sugar
3 tablespoons onion powder
3 tablespoons garlic salt
1 tablespoons celery salt
1 tablespoons black pepper
1 tablespoon lemon pepper
1 teaspoon mustard powder
1 teaspoon cayenne
1/2 teaspoon dried thyme
1 trimmed brisket, about 5 to 6 pounds

Steps:

  • In a bowl combine all the dry ingredients and blend well.
  • Trim the brisket, leaving about 1/4-inch of fat. Season the brisket with about 1/4 cup of the rub (see Cook's Note). Let the brisket marinate overnight in the refrigerator.
  • Preheat your grill to 250 degrees F using charcoal and hickory.
  • Using indirect heat, cook the brisket for 3 1/2 hours and flip. Cook another 3 1/2 hours, cooking for a total of 7 hours. (About 1 1/2 hours per pound.) The brisket should cook to an internal temperature of 185 degrees F.
  • Rest for 10 minutes on a cutting board before slicing. Slice brisket against the grain.

SMOKY BEEF BRISKET



Smoky Beef Brisket image

A friend and I first ate this brisket at a restaurant, then came home and duplicated it with great success. Leftovers make terrific sandwiches.-Sue McQueen, Cameron, Missouri

Provided by Taste of Home

Categories     Dinner

Time 4h10m

Yield 6-8 servings.

Number Of Ingredients 9

2 to 4 tablespoons liquid smoke
1 teaspoon pepper
1/2 teaspoon salt
1 fresh beef brisket (about 3 pounds)
1/4 cup packed brown sugar
1 teaspoon each celery salt, garlic salt and onion salt
1 teaspoon ground nutmeg
1 teaspoon paprika
1/2 cup barbecue sauce

Steps:

  • In a large resealable plastic bag, combine the liquid smoke, pepper and salt; add the brisket. Seal bag and turn to coat; refrigerate for at least 4 hours or overnight., Drain and discard marinade. Combine the brown sugar, celery salt, garlic salt, onion salt, nutmeg and paprika; rub over meat. Wrap in a large sheet of heavy-duty foil; seal tightly. Place in an ungreased 15x10x1-in. baking pan. Bake at 325° for 4 hours or until meat is tender., Remove brisket to a warm serving platter; skim fat from pan juices. In a saucepan over medium heat, combine 1 cup pan juices with barbecue sauce; cook and stir until thickened. Thinly slice meat across the grain; serve with sauce.

Nutrition Facts :

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