STOVE TOP SMOKER NEW BEEF BRISKET & BBQ SAUCE RECIPE
Everyone is asking for new Beef Brisket Recipes - Here is a delicious one Recipe form Quincy Scott, Olive Branch, MI This recipe is to be made using a stove top smoker. I got this recipe from Cameron Cookware when I registered my stove top smoker.
Provided by TxGriffLover
Categories Meat
Time 12h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients and rub onto brisket. Place on a large sheet of plastic wrap, and wrap tightly. Place on a baking sheet and chill for 6 -8 hours.
- Remove meat from refrigerator and bring to room temperature.
- Prepare the smoker with the mesquite and apple wood chips. Line drip tray with foil, and place the meat on the rack.
- Preheat the stovetop. Place smoker on stove top and smoke for 1 ½ hours at a medium to low heat setting.
- Preheat oven to 275 degrees.
- Remove meat from smoker and place in a covered roasting pan or wrap in heavy foil.
- Bake for 3 hours. Remove meat from the oven and carve against the grain.
- Serve with BBQ Sauce on the side for dipping.
- Barbecue Sauce:.
- ½ Tbsp vegetable oil.
- ½ cup chopped yellow onion.
- 1 tsp chopped garlic.
- 1 cup ketchup.
- 2 Tbsp dark brown sugar.
- 1 ½ tsp molasses.
- 2 Tbsp apple cider vinegar.
- 1 Tbsp each lemon juice, orange juice, dry mustard, Worcestershire sauce, hot red sauce.
- In a large saucepan, heat oil over a medium high heat, add onions, cook till soft, stirring - 4 minutes. Add garlic and cook for 1 minute. Add the rest of the ingredients and bring to boil - lower the heat to simmer and cook - stirring occasionally until sauce thickens - 15 - 20 minutes. Cool slightly before serving. Enjoy!
Nutrition Facts : Calories 1479.5, Fat 121.7, SaturatedFat 48.7, Cholesterol 331.1, Sodium 3787.1, Carbohydrate 14.2, Fiber 3.4, Sugar 8.2, Protein 78.6
STOVETOP SMOKED BRISKET ON GARLIC BUNS
Provided by Food Network
Yield 6 servings
Number Of Ingredients 11
Steps:
- BRISKET: Mix garlic, parsley, 1 tablespoon cumin, 1/4 cup olive oil together in a small bowl. Rub the mixture all over the brisket to coat and then sprinkle brisket on all sides with salt and pepper.
- Prepare smoker by placing 2 tablespoons wood chips into pan bottom, then spray drip tray and grill rack with non-stick spray. Wrap drip tray in foil and place pan on top of chips. Put grill rack in next, place brisket on top. Put on lid, leaving open a crack and place smoker on med. Heat. When whips of smoke starts to escape, close smoker and smoke brisket for 1 hour.
- Preheat oven to 350 degrees F. Place brisket in pan in oven for additional hour. Remove from oven and let rest. Slice thinly and serve on garlic buns.
- GARLIC BUNS: Split buns (if not already split) and place cut side up on cookie sheet. In small pan or microwave, melt butter and add garlic. Brush garlic butter on cut sides of buns. Set aside until just before serving. When ready to serve, preheat oven broiler and broil buns until lightly toasted. Remove from oven, sprinkle lightly with finishing salt. Serve with brisket.
HOW TO USE A STOVE-TOP SMOKER
Provided by Food Network
Number Of Ingredients 0
Steps:
- Read through the recipe carefully before you start. Some recipes require seasoning or marinating the food in advance; other recipes suggest you brine the food or take them to room temperature before smoking.
- Make sure the smoker parts are clean and dry before you start.
- Sprinkle the amount and type of wood chip you have chosen over the center of the bottom of the smoker, covering an area roughly the size of your burner.
- Put the drip pan in place. Always line the drip pan with a single layer of aluminum foil. This cuts cleanup time in half.
- Arrange whatever item(s) you are smoking on the rack. Newer smoker models have nonstick racks; older racks should be sprayed with vegetable cooking spray to prevent sticking and make for easier clean up.
- Be sure to leave space between items on the rack and between the food and the sides of the smoker.
- Close the lid about two-thirds of the way and center the smoker over a burner. Turn the heat to medium.
- When you see the first signs of smoking rising from under the drip pan, close the lid securely and start timing.
- Check the food for doneness at the time suggested in the recipe. Wear oven mitts or protect your hands with sturdy pot holders, grasp the handles firmly with one hand and slide the lid off with the other. Test the food as quickly as possible (with an instant-read thermometer or other methods suggested in the recipe) and slide the lid closed quickly if it needs more cooking time.
- When the food is ready, turn off the heat and remove the lid of the smoker, unless a recipe directs you to leave it on for a specified amount of time.
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
STOVE TOP SMOKER BRISKET IN BEER
I got this recipe from Cameron Cookware when I registered my stove top smoker. This recipe is to be made with a stove top smoker.
Provided by TxGriffLover
Categories Meat
Time 9h
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Marinade beef in beer for 3 - 4 hours.
- Season well with Salt Pepper and Garlic.
- Prepare smoker using the 4 tablespoons of Hickory wood chips and cook the brisket for 3 ¾ hours on medium heat on the stovetop.
- Remove from the stove, remove the lid of the smoker and cover in BBQ Sauce.
- Pour ½ cup of beer into the drip tray and cover the smoker with some aluminum foil.
- Place in the oven for 1 hour at 325 degrees.
- Should have a great smoked flavor and just fall apart.
Nutrition Facts : Calories 712.7, Fat 60.2, SaturatedFat 24.2, Cholesterol 165.6, Sodium 145.6, Carbohydrate 0.4, Protein 38.5
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