SMOKED BBQ BRISKET
Provided by Bobby Flay
Categories main-dish
Time 5h10m
Yield 10 to 12 servings
Number Of Ingredients 15
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.
YEAH, I-LIVED-IN-TEXAS, SMOKED BRISKET
This is hands-down the best way I have found to cook a brisket.
Provided by all rec
Categories Main Dish Recipes Roast Recipes
Time P1DT13h45m
Yield 16
Number Of Ingredients 12
Steps:
- Soak wood chips in a bowl of water, 8 hours to overnight.
- Mix paprika, white sugar, cumin, cayenne pepper, brown sugar, chili powder, garlic powder, onion powder, salt, and black pepper together in a bowl. Rub the spice mixture over the entire brisket; refrigerate for 24 hours.
- Preheat smoker to between 220 degrees F (104 degrees C) and 230 degrees F (110 degrees C). Drain wood chips and place in the smoker.
- Smoke brisket in the preheated smoker until it has an internal temperature of 165 degrees F (74 degrees C), about 12 1/2 hours. Wrap brisket tightly in butcher paper or heavy-duty aluminum foil and return to smoker.
- Continue smoking brisket until an internal temperature of 185 degrees F (85 degrees C) is reached, about 1 hour more.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 16.2 g, Cholesterol 57 mg, Fat 6.7 g, Fiber 2.6 g, Protein 26.6 g, SaturatedFat 2.4 g, Sodium 3009.8 mg, Sugar 8.9 g
SMOKY BRISKET
Provided by Molly O'Neill
Categories project, sauces and gravies, main course
Time 2h30m
Yield Six servings
Number Of Ingredients 23
Steps:
- To prepare the dry mop: Combine dry mop ingredients. Rub all over brisket. Set aside.
- To prepare the wet mop: Combine wet mop ingredients, except butter, in a small saucepan. Bring it to a boil. Lower heat and simmer for 20 minutes. Remove from the heat and whisk in the butter, set aside.
- Grill the brisket slowly for 2 hours, basting every 30 minutes with the wet mop.
- Meanwhile, make the barbecue sauce. Combine olive oil and onions in a saucepan. Saute until translucent, about 5 minutes. Add the remaining ingredients, except for the vinegar, bring it to a boil, lower heat and simmer for 20 minutes. Remove from the heat, stir in the vinegar. Cut the brisket into thin slices and serve with barbecue sauce.
SMOKY BEEF BRISKET
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
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 :
SMOKY BRISKET
Provided by Molly O'Neill
Categories project, main course
Time 15h30m
Yield 6 servings
Number Of Ingredients 23
Steps:
- To prepare the dry mop, combine the paprika, pepper and salt in a small bowl. To prepare the wet mop, dissolve the coffee in the water in a medium-size saucepan; then add the ketchup and Worcestershire. Bring to a boil, reduce heat and simmer 20 minutes. Remove from heat and whisk in butter.
- Rub the dry mop all over the brisket, and set brisket aside.
- Prepare the grill (one with a cover works best). After the coals turn a powdery gray-red, put a pan of water on top of the coals to catch the grease. Put the brisket on the grill over the water, and cover. Baste brisket with wet mop every half-hour for first 2 hours and once an hour after that. The longer you cook it the better the texture. At Carolina it is cooked for 24 hours; it needs at least 15 hours. Replenish charcoal and water regularly. The brisket is cooked when the meat registers 150 degrees on a meat thermometer.
- While meat cooks, make the sauce. In a large heavy skillet over medium heat cook onion in olive oil until translucent. Add remaining ingredients except vinegar and bring to a boil. Reduce heat and simmer 20 minutes. Remove from heat and stir in vinegar. When brisket is cooked, slice it thin and serve with sauce.
SMOKED BRISKET
This smoked brisket recipe is always a crowd favorite-it really melts in your mouth! -Jodi Abel, La Jolla, California
Provided by Taste of Home
Categories Dinner
Time 8h20m
Yield 20 servings.
Number Of Ingredients 15
Steps:
- Brush olive oil over brisket. Combine rub ingredients; rub over both sides of beef. Place brisket on a rimmed baking sheet. Cover and refrigerate overnight or up to 2 days. Meanwhile, in a small saucepan, combine mop sauce ingredients. Simmer 15 minutes, stirring occasionally. Refrigerate until ready to grill., Soak hickory and mesquite chips or pellets; add to smoker according to manufacturer's directions. Heat to 225°. Uncover brisket. Place brisket in smoker fat side up; smoke 2 hours. Brush generously with mop sauce; turn meat. Smoke 2 more hours; brush generously with mop sauce again. Wrap brisket securely in heavy-duty aluminum foil; smoke until a thermometer inserted in beef reads 190°, 4-5 more hours., Let beef stand 20-30 minutes before slicing; cut diagonally across the grain into thin slices.
Nutrition Facts : Calories 252 calories, Fat 11g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 472mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
SMOKED BRISKET
Fire up the smoker for this flavourful slow-cooked brisket. Serve on a board with charred greens and salsa rossa so everyone can help themselves
Provided by David Carter
Categories Dinner
Time 13h20m
Number Of Ingredients 13
Steps:
- Gently toast the cumin, chilli flakes, peppercorns, fennel seeds and thyme in a pan over a low heat until aromatic. Grind to a fine dust with the demerara sugar using a spice blender or pestle and mortar. Tip into a bowl and mix in the remaining rub ingredients.
- Season the brisket generously with the rub and leave to stand at room temperature for up to an hour. Prepare the smoker for indirect cooking at 120-130C. Once ready, place the seasoned brisket on the smoker, fat-side up. Leave for 10 hrs or until the outside is a dark, mahogany colour. Top up the smoker as needed.
- Remove the brisket and wrap in butcher paper. Return to the smoker and continue to cook for 2-3 hrs until the meat reaches 93-94C when probed with a thermometer. Allow to rest for 40 mins before slicing and serving with charred greens and salsa rossa.
Nutrition Facts : Calories 696 calories, Fat 50 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 57 grams protein, Sodium 1 milligram of sodium
EASY, SUPER-DELICIOUS, 16-HOUR, SMOKY BRISKET
This is a recipe I got from a cousin after having it at a family gathering this summer. Yes, it really cooks for 16 hours! It was brought to the gathering frozen, then thawed and heated in the micro. Some ate it plain, others made wraps with flour tortillas, sour cream, lettuce, purple onion and cheese, etc. I even made a "gravy sandwich" by just soaking some bread in the juices. Really, really great! I haven't made it myself yet, but next time I need a big meat course for a group I'm going to make this for sure! YUM! Number of servings will vary depending on how served, adults vs kids, etc, but it will make 15-20 wraps easily.
Provided by nanpie
Categories Meat
Time 16h10m
Yield 15 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 200(yes, 200).
- Rub garlic pepper into meat on all sides.
- Place meat in foil-lined roasting pan.
- Pour in chicken broth and liquid smoke.
- Close and seal foil over top of meat like an envelope.
- Cook at 200 for 16 hours.
Nutrition Facts : Calories 570.6, Fat 48.3, SaturatedFat 19.4, Cholesterol 132.4, Sodium 205.2, Carbohydrate 0.1, Sugar 0.1, Protein 31.3
SMOKY BRAISED BRISKET
This cheap, flavourful cut of meat is perfect for the smoky flavours of American and South American barbecue, ideal comfort food for a cold winter's night
Provided by Rosie Birkett
Categories Dinner, Main course
Time 4h5m
Number Of Ingredients 24
Steps:
- Rub the brisket with the sugar and 1 tbsp sea salt and let sit for 5 mins. Mix the spices and 1 tbsp pepper, then rub all over the brisket. Leave to marinate in the fridge for at least 1 hr, or preferably more.
- Take the meat out of the fridge 30 mins before cooking. Rehydrate the chipotle in hot water. Heat oven to 140C/120C fan/gas 1. Heat a heavy-bottomed flameproof casserole over a medium-high heat and add the dripping or oil. Brown the meat on all sides, then transfer to a plate.
- Add the onion, carrot, garlic, thyme and bay leaf to the casserole and fry over a medium-high heat for 6-8 mins until aromatic, softened and starting to char and colour. Drain and chop the chipotle and add to the pot along with the brisket, star anise, lemon zest and stock. Bring the stock to a gentle simmer, then cover with a lid and put in the oven for 3 hrs or until tender.
- Remove the brisket from the casserole and wrap in foil to keep warm while you finish making the spicy gravy. Put the casserole on the hob over a high heat and reduce for about 20 mins until beginning to thicken. Stir the flour and butter into a paste and add to the casserole. Stir until the paste has dissolved and the sauce is smooth and pourable. Season with salt and honey until you're happy with the flavour.
- Mix the chives and soured cream with a squeeze of lemon juice. Unwrap and slice the brisket and reheat the slices briefly in the warm gravy, then serve with crispy, salt-roasted jacket potatoes, buttered kale and the soured cream.
Nutrition Facts : Calories 552 calories, Fat 34 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 4.5 milligram of sodium
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