Southern Pulled Beef Brisket Recipes

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SOUTHWESTERN PULLED BRISKET SANDWICHES



Southwestern Pulled Brisket Sandwiches image

Provided by Food Network Kitchen

Categories     main-dish

Time 8h20m

Yield 4 servings

Number Of Ingredients 17

3 pounds beef brisket
Kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil
5 cloves garlic, peeled and smashed
1 Spanish onion, halved and thinly sliced
1 tablespoon chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/4 cup apple cider vinegar
1 1/2 cups water
1 (14 1/2-ounce) can whole peeled tomatoes, with their juices
2 whole canned chipotle chiles en adobo
2 bay leaves
3 tablespoons molasses
Soft sandwich buns
Pickled jalapenos

Steps:

  • Season the beef generously with salt and pepper, to taste. Heat a large, heavy skillet over medium-high heat. Add the oil and heat just until beginning to smoke. Add the meat and cook, turning once, until browned on both sides, about 10 minutes total. Transfer the meat to the slow cooker; leave the skillet on the heat.
  • Add garlic, onion, chili powder, coriander, and cumin to drippings in the skillet and stir until fragrant, about 1 minute. Add vinegar and boil until it's almost gone, scraping the bottom of the pan with a wooden spoon. Stir in water and pour the mixture over the brisket. Crush the tomatoes through your fingers into the slow cooker; add the tomato juices, chipotles, bay leaves, and molasses. Cover the cooker, set it on LOW, and cook the brisket until it pulls apart easily with a fork, about 8 hours.
  • To serve, leave the meat in the slow cooker and use 2 forks to pull it apart and stir it evenly into the sauce; season with salt and pepper, to taste. Remove and discard bay leaves. Pile the meat on sandwich buns and serve with jalapenos. (This is also great rolled up in tortillas.)

SOUTHERN-STYLE BRISKET



Southern-Style Brisket image

Provided by Food Network Kitchen

Time 5h15m

Yield 6 to 8 servings

Number Of Ingredients 18

2 teaspoons chili powder
2 teaspoons mustard powder
2 teaspoons packed dark brown sugar
1 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 to 4 pounds point-end brisket, preferably with 1/4-inch-thick fat cap
2 tablespoons vegetable oil
3 cloves garlic, finely chopped
1 tablespoon chili powder
3/4 cup apple cider vinegar
3/4 cup ketchup
1/3 cup fresh lemon juice (2 to 3 lemons)
1/3 cup Worcestershire sauce
1/3 cup packed dark brown sugar
3 tablespoons yellow mustard
1/4 teaspoon ground allspice
Freshly ground black pepper

Steps:

  • Make the brisket: Combine the chili powder, mustard powder, brown sugar, cayenne, 2 teaspoons salt and 1/2 teaspoon black pepper. Rub on the brisket, cover and refrigerate overnight.
  • Remove the brisket from the refrigerator about 1 hour before cooking and let sit at room temperature. Soak a few handfuls of mesquite or hickory wood chips in water 30 minutes; drain.
  • Preheat a grill to low, then prepare for indirect heat: For a gas grill, turn off the burners on one side; put the wood chips in a smoker box and position under the grate over the heated burners. For a charcoal grill, push the coals to one side; once the temperature registers 200 degrees F (you should be able to hold your hand 5 inches from the coals for 6 seconds), scatter the wood chips on top. Position a drip pan under the grate on the cooler side of the grill.
  • Put the brisket fat-side up on the grill above the drip pan. Cover and grill, undisturbed, until a thermometer inserted into the thickest part registers 185 degrees F to 200 degrees F, 3 hours, 30 minutes to 5 hours. If using a charcoal grill, leave the vents nearly closed and scatter 6 to 8 unlit charcoal briquettes and a handful of prepared wood chips on top of the lit coals every 45 minutes to 1 hour. Remove the brisket from the grill, wrap in foil and let rest at least 30 minutes. Pour the drippings from the drip pan into a bowl and let cool completely.
  • Meanwhile, make the barbecue sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, 30 seconds. Add the chili powder and cook, stirring, until brick red, about 30 seconds. Stir in 1 1/2 cups water, the vinegar, ketchup, lemon juice, Worcestershire sauce, brown sugar, mustard, allspice and 3/4 teaspoon black pepper. Bring to a low simmer and cook, stirring occasionally, until slightly thickened, 45 to 55 minutes. Remove from the heat and let cool slightly.
  • Whisk the reserved drippings, then whisk 1 to 2 tablespoons into the barbecue sauce. Thinly slice the brisket against the grain. Serve with the barbecue sauce.
  • Dry cast-iron pans thoroughly with paper towels after washing to keep them from rusting.

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.

SOUTHERN PULLED BEEF BRISKET



Southern Pulled Beef Brisket image

Make and share this Southern Pulled Beef Brisket recipe from Food.com.

Provided by spoilme

Categories     Meat

Time 8h10m

Yield 4-6 serving(s)

Number Of Ingredients 14

3 lbs beef brisket
1 teaspoon brown sugar
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon cayenne
1/4 teaspoon dry mustard
1/4 teaspoon cumin
1/4 teaspoon coriander
2 tablespoons olive oil
1 (14 ounce) can beef broth

Steps:

  • Combine all dry ingredients. Rub over brisket.
  • Heat oil over medium heat. Brown meat on both sides, about 10 minutes total.
  • Transfer meat to a slow cooker. Add beef broth. Cover and cook on Low until beef pulls apart easily with fork, about 8 hours.
  • Remove meat from slow cooker on to serving dish. Pull apart meat with fork. Serve plain or with barbeque sauce of your choice. Great on hamburger buns for a sandwich too.

SOUTHERN PULLED PORK



Southern Pulled Pork image

This recipe starts out on the stove, and ends up in the slow cooker! Add your favorite BBQ sauce and eat plain or on a bun! Great for parties.

Provided by Brenda Laughlin Sumner

Categories     Main Dish Recipes     Pork     Pulled Pork

Time 6h30m

Yield 6

Number Of Ingredients 7

1 tablespoon butter
2 pounds boneless pork roast
1 tablespoon Cajun seasoning
1 medium onion, chopped
4 cloves garlic, crushed
4 cups water
1 tablespoon liquid smoke flavoring

Steps:

  • Cut the pork roast into large chunks. Season generously with the Cajun seasoning. Melt butter in a large skillet over medium-high heat. Add pork, and brown on all sides. Remove from the skillet, and transfer to a slow cooker.
  • Add the onion and garlic to the skillet, and cook for a few minutes until tender. Stir in the water scraping the bottom to include all of the browned pork bits from the bottom of the pan, then pour the whole mixture into the slow cooker with the pork. Stir in liquid smoke flavoring.
  • Cover, and cook on High for 6 hours, or until meat is falling apart when pierced with a fork. Remove pieces of pork from the slow cooker, and shred. Return to the slow cooker to keep warm while serving.

Nutrition Facts : Calories 177.5 calories, Carbohydrate 2.9 g, Cholesterol 58 mg, Fat 10.1 g, Fiber 0.5 g, Protein 17.9 g, SaturatedFat 3.4 g, Sodium 282.1 mg, Sugar 0.8 g

SOUTHERN BARBEQUE PULLED BEEF SANDWICHES



Southern Barbeque Pulled Beef Sandwiches image

Barbeque beef, southern-style, made in the slow cooker. Serve on Kaiser rolls with a side of cole slaw.

Provided by Chriss Minnick

Categories     100+ Everyday Cooking Recipes

Time 7h50m

Yield 8

Number Of Ingredients 9

cooking spray
½ cup beef broth
1 teaspoon liquid smoke flavoring
1 tablespoon olive oil
1 (4 pound) boneless beef chuck roast
3 tablespoons barbeque seasoning (such as Grill Mates® Smokehouse Maple)
2 tablespoons Worcestershire sauce
2 cups barbeque sauce
8 Kaiser rolls, split

Steps:

  • Spray the inside of a 6-quart oval slow cooker crock with cooking spray.
  • Mix beef broth and liquid smoke in a small bowl; pour into prepared crock.
  • Drizzle olive oil over the beef chuck roast. Rub barbeque seasoning over the roast and lie gently into the liquid in the slow cooker. Drizzle Worcestershire sauce over the roast.
  • Cook on Low until the meat pulls apart easily, 7 to 8 hours. Remove roast to a cutting board and shred into strands with a pair of forks.
  • Drain liquid from the slow cooker crock, reserving 1/2 cup and discarding remainder. Stir reserved liquid with barbeque sauce in a bowl.
  • Return shredded beef to the slow cooker. Drizzle barbeque sauce mixture over the meat and stir.
  • Cook on High until the liquid is bubbling, about 30 minutes. Spoon beef onto split Kaiser rolls.

Nutrition Facts : Calories 579.7 calories, Carbohydrate 45.7 g, Cholesterol 103.3 mg, Fat 29.3 g, Fiber 1.4 g, Protein 30.9 g, SaturatedFat 10.5 g, Sodium 2104.9 mg, Sugar 17.4 g

SOUTHWESTERN PULLED BRISKET SANDWICHES



Southwestern Pulled Brisket Sandwiches image

A great alternative to hamburgers, hot dogs, or pork barbeque. Please note that the recipe calls for two whole chipotle chiles; not two cans of chipotle chiles. We actually removed the meat from our slow cooker to pull and chop it and served the sauce on the side (strained of all the onion, bay leaves and garlic). This way each person can decide how much sauce to use.

Provided by Juenessa

Categories     Lunch/Snacks

Time 8h20m

Yield 4 serving(s)

Number Of Ingredients 17

3 lbs beef brisket
kosher salt
fresh ground black pepper
2 tablespoons vegetable oil
5 garlic cloves, peeled and smashed
1 Spanish onion, halved and thinly sliced
1 tablespoon chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/4 cup apple cider vinegar
1 1/2 cups water
1 (14 1/2 ounce) can whole canned tomatoes, with their juices
2 whole chipotle chiles in adobo (canned chipotle chiles)
2 bay leaves
3 tablespoons molasses
soft sandwich bun
pickled jalapeno pepper

Steps:

  • Season the beef generously with salt and pepper, to taste.
  • Heat a large, heavy skillet over medium-high heat.
  • Add the oil and heat just until beginning to smoke.
  • Add the meat and cook, turning once, until browned on both sides, about 10 minutes total.
  • Transfer the meat to the slow cooker; leave the skillet on the heat.
  • Add garlic, onion, chili powder, coriander, and cumin to drippings in the skillet and stir until fragrant, about 1 minute.
  • Add vinegar and boil until it's almost gone, scraping the bottom of the pan with a wooden spoon.
  • Stir in water and pour the mixture over the brisket.
  • Crush the tomatoes through your fingers into the slow cooker; add the tomato juices, chipotles, bay leaves, and molasses.
  • Cover the cooker, set it on LOW, and cook the brisket until it pulls apart easily with a fork, about 8-10 hours.
  • To serve, leave the meat in the slow cooker and use 2 forks to pull it apart and stir it evenly into the sauce; season with salt and pepper, to taste.
  • Remove and discard bay leaves.
  • Pile the meat on sandwich buns and serve with jalapenos.
  • (This is also great rolled up in tortillas.).

SOUTHERN BARBECUED BRISKET



Southern Barbecued Brisket image

Ever since a former neighbor shared this recipe with me, it has been a family favorite. Since it makes a lot, it's good for a company dinner or buffet. The meat gets nice and tender from baking slowly for several hours. -Lorraine Hodge, McLean, Virginia

Provided by Taste of Home

Categories     Dinner

Time 3h10m

Yield 12 servings.

Number Of Ingredients 10

1 fresh beef brisket (5 pounds)
1 large onion, chopped
1 cup ketchup
1/4 cup water
3 tablespoons brown sugar
1 tablespoon Liquid Smoke, optional
2 teaspoons celery seed
1 teaspoon salt
1 teaspoon ground mustard
1/8 teaspoon cayenne pepper

Steps:

  • Place brisket on a large sheet of heavy-duty foil; seal tightly. Place in a greased shallow roasting pan. Bake at 325° for 2 to 2-1/2 hours or until meat is tender., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Remove from the heat., Carefully open foil to allow steam to escape. Remove brisket from foil; let stand for 20 minutes. Thinly slice meat across the grain. Place in an ungreased 13-in. x 9-in. baking dish. Spoon sauce over meat. Cover and bake for 1 hour or until heated through.

Nutrition Facts : Calories 279 calories, Fat 8g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 515mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 39g protein. Diabetic Exchanges

SOUTHWESTERN BEEF BRISKET



Southwestern Beef Brisket image

This recipe makes the beef so tender that it comes apart with a fork. When served with mashed potatoes and a vegetable, it makes a hearty meal. -Lois McAtee, Oceanside, California

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 12 servings.

Number Of Ingredients 17

1 fresh beef brisket (3 pounds)
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil
1-1/2 cups water
1 can (8 ounces) tomato sauce
1 small onion, chopped
2 tablespoons red wine vinegar
1 tablespoon chili powder
1 teaspoon dried oregano
3/4 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 to 1/4 teaspoon ground red pepper
1/8 teaspoon black pepper
3 medium sweet red peppers, cut into strips
1-1/2 cups sliced carrots (1-inch chunks)

Steps:

  • Season beef with salt and pepper. In a Dutch oven, heat oil; brown beef on both sides. Meanwhile, combine the next 11 ingredients. Pour over meat. Cover and bake at 325° for 2 hours. Add red peppers and carrots; bake 1 hour longer or until meat is tender. Remove meat from the pan; allow to stand 15 minutes before cutting. To thicken juices, bring to a boil. Cook, uncovered, 13-15 minutes or until thickened, stirring occasionally.

Nutrition Facts : Calories 188 calories, Fat 7g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 389mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

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From smokedbbqsource.com


SMOKY PULLED BEEF BRISKET RECIPE IN THE SLOW COOKER
2019-10-05 Add half of the diced onion to the bottom of the slow cooker insert. Place the brisket pieces on top of the onion. Add the remaining diced onion and minced garlic. Pour Worcestershire sauce and beef broth over the roast. Cook roast in slow cooker for 4-6 hours on High setting or 8-10 hours on Low.
From talkingmeals.com


CORN BEEF BRISKET IN THE CROCK POT - ALL INFORMATION ABOUT HEALTHY ...
Rub the brisket with the mixture, wrap tightly, and refrigerate overnight. Step 3. To cook the brisket, place it into a slow cooker along with the water. Cover, and cook on low for 5 hours. Add the carrots, and cabbage, and continue cooking until the brisket is tender, about 3 hours more.
From therecipes.info


TABLE OF CONTENTS - SOUTHERN PRIDE
7. Cook the beef briskets to an internal temperature of 170˚F. 8. Once the cook cycle has finished, remove the beef brisket and place them on a sheet pan and let cool for 1 hr. 9. When the beef brisket have completely cooled, wrap them individually in aluminum foil and place them on a sheet pan in your cooler.
From southernpride.com


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