SPICY SMOKED BEEF BRISKET
Smoked brisket, perfect recipe for a sunny weekend day! Save the juices in a bowl for gravy.
Provided by Patty Meisenholder
Categories Main Dish Recipes Roast Recipes
Time 6h
Yield 10
Number Of Ingredients 16
Steps:
- Bring brisket to room temperature early in the morning, about 1 hour.
- Whisk paprika, salt, sugar, black pepper, chili powder, cumin, garlic, cayenne pepper, and cinnamon for dry rub together in a small bowl. Apply rub liberally to the complete brisket and leave at room temperature while you prepare the smoker.
- Preheat a smoker for indirect heat to 225 to 250 degrees F (107 to 121 degrees F) according to manufacturer's instructions. Add wood chips to the charcoal and place a small cast iron pan of water over the fire.
- Lay brisket, fat-side up, about 8 inches away from the fire and smoke for 1 hour, maintaining the smoker's internal temperature at 200 to 225 degrees F (93 to 107 degrees F). Add 12 to 15 charcoal briquettes, replenish wood chips, and add more water to the pan; smoke for 1 more hour. Wrap brisket in aluminum foil, replenish charcoal, wood chips, and water, and smoke for 1 more hour.
- Meanwhile, mix hot chili sauce, beer, brown sugar, and onion for finishing sauce until well combined. Remove brisket from the smoker and place on a second sheet of aluminum foil. Unwrap brisket, being careful of the hot steam, and pour finishing sauce over the meat. Re-wrap brisket tightly with both pieces of foil and return to the smoker.
- Smoke brisket, until an instant-read thermometer inserted into the thickest part registers at least 160 degrees F (71 degrees C), about 1 more hour.
- Remove brisket from the smoker and let it rest in the foil for 45 minutes. To serve, slice it against the grain.
Nutrition Facts : Calories 199.7 calories, Carbohydrate 16.4 g, Cholesterol 45.6 mg, Fat 5.4 g, Fiber 2.8 g, Protein 21.5 g, SaturatedFat 1.9 g, Sodium 3608.8 mg, Sugar 9.3 g
SPICY BEEF BRISKET
This fork-tender brisket is just as good when cooked a day ahead, refrigerated and reheated. I like to serve it with mashed potatoes, rice or noodles to take advantage of the flavorful sauce. -Wendy Kiehn Sebring, Florida
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Sprinkle brisket with seasoned salt and pepper. In a Dutch oven, brown meat in oil on both sides. Remove and keep warm. In the same pan, saute onions and garlic until tender. Return brisket to pan. , Combine broth, chili sauce, brown sugar, vinegar, chili powder and bay leaves; pour over meat. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until meat is tender., Remove brisket to a serving platter. Skim fat from cooking juices; discard bay leaves. Combine flour and cold water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice meat across the grain; serve with sauce.
Nutrition Facts : Calories 231 calories, Fat 7g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 499mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
SPICY BRISKET SANDWICH
Steps:
- Light wood in a smoker. Build a base of coals by burning down several logs until the temperature reaches 225 degrees F.
- Coat the brisket on all sides with 8 ounces salt and then 8 ounces pepper, starting on the bottom and moving to the top.
- Place the brisket in the smoker and smoke for 6 hours. Replenish the wood as needed to maintain a steady stream of smoke, and adjust the airflow to maintain a constant temperature of 225 to 250 degrees F.
- Wrap the brisket tightly in foil and return it to the smoker until the probe of a meat thermometer easily slides through the meat (see Cook's Note). Let cool for 6 to 12 hours.
- While the coals are still hot, or over a gas flame, roast the peppers until the skins are completely black, turning frequently to ensure the flesh doesn't burn. Peel the peppers under cold water, then remove the stems and seeds.
- Butter the rolls on both sides and toast in a skillet over medium heat; set aside. Place the peppers in the skillet and place the cheese on top; cook until melted.
- Slice the brisket 1/2-inch thick and divide it among the bottom buns. Spread with barbecue sauce. Place the peppers and cheese over the sauce. Top with onions and pickles and then the top bun. Serve immediately.
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