Stove Top Smoker New Beef Brisket Bbq Sauce Recipes

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SMOKED BRISKET WITH ORIGINAL BBQ SAUCE



Smoked Brisket with Original BBQ Sauce image

Provided by Food Network

Categories     main-dish

Time 13h25m

Yield 10 to 12 servings

Number Of Ingredients 17

1/4 cup cayenne pepper
Kosher salt and freshly ground black pepper
One 10- to 12-pound beef brisket, some fat trimmed off to expose a quarter of the meat
Original BBQ Sauce, recipe follows
8 ounces granulated sugar
1 ounce ancho powder
1 ounce celery seeds
1 ounce chili powder
1 ounce cumin seeds, toasted and ground
1 ounce garlic powder
1/2 ounce Bourbon Barrel brand bourbon-smoked paprika
Kosher salt
16 ounces apple cider vinegar
8 ounces dark beer
1 tablespoon liquid smoke
1/3 teaspoon freshly squeezed lemon juice
2 quarts ketchup

Steps:

  • Mix together the cayenne, 2 cups salt and 2 cups pepper. Rub the brisket all over with the spice mix and let rest at room temperature, 1 hour.
  • Meanwhile, prepare the smoker for cooking at 215 degrees F. Place the brisket in the smoker and cook, adding wood chunks throughout the cooking and maintaining the temperature at 215 degrees F, until an instant-read thermometer inserted into the brisket registers 175 to 190 degrees, about 12 hours. Slice against the grain and serve with the Original BBQ Sauce.
  • Place the sugar, ancho powder, celery seeds, chili powder, cumin seeds, garlic powder, bourbon smoked paprika and 1 1/2 ounces salt into a large bowl.
  • Pour the cider vinegar, beer, liquid smoke and lemon juice over the spices and whisk well to combine. Pour the ketchup into the bowl and whisk until fully incorporated.

SMOKED BBQ BRISKET



Smoked BBQ Brisket image

Provided by Bobby Flay

Categories     main-dish

Time 5h10m

Yield 10 to 12 servings

Number Of Ingredients 15

1/2 cup ancho chili powder
2 tablespoons paprika
1 tablespoon ground cumin
1 tablespoon dry mustard
1 tablespoon kosher salt
2 teaspoons cayenne
1 trimmed brisket with a layer of fat at least 1/4-inch thick, about 5 to 6 pounds
Dark Beer Mop, recipe follows
1 large red onion
4 cloves garlic
2 serrano chiles, chopped
4 bottles of dark beer
1/4 cup dark brown sugar
2 bay leaves
Salt and freshly ground pepper

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.

BARBECUED BEEF BRISKET



Barbecued Beef Brisket image

A guest at the RV park and marina my husband and I used to run gave me this flavorful brisket recipe. It's become the star of countless meal gatherings, from potlucks to holiday dinners. Husband Ed and our five grown children look forward to it as much as our Christmas turkey. -Bettye Miller, Oklahoma City, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 2h35m

Yield 6 servings.

Number Of Ingredients 12

1/2 cup packed brown sugar
1/2 cup ketchup
1/4 cup water
1/4 cup cider vinegar
1/4 cup canola oil
3 tablespoons dark corn syrup
2 tablespoons prepared mustard
1 tablespoon prepared horseradish
1 garlic clove, minced
BRISKET:
2 tablespoons canola oil
1 fresh beef brisket (2 to 2-1/2 pounds), trimmed

Steps:

  • In a small saucepan, combine the first nine ingredients; cook and stir over medium heat 3-4 minutes or until brown sugar is dissolved. Transfer to a disposable foil pan., In a large skillet, heat oil over medium heat. Brown brisket on both sides. Place in foil pan, turning to coat with sauce. Cover pan tightly with foil., Place pan on grill rack over indirect medium heat. Grill, covered, 2 to 2-1/4 hours or until meat is tender., Remove from heat. Remove brisket from pan; tent with foil and let stand 10 minutes. Meanwhile, skim fat from sauce in pan. Cut brisket diagonally across the grain into thin slices; serve with sauce.

Nutrition Facts : Calories 437 calories, Fat 20g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 392mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 0 fiber), Protein 31g protein.

STOVE TOP SMOKER NEW BEEF BRISKET & BBQ SAUCE RECIPE



Stove Top Smoker New Beef Brisket & BBQ Sauce Recipe image

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

4 lbs beef brisket, trimmed
2 tablespoons brown sugar
2 tablespoons kosher salt
4 tablespoons paprika
2 teaspoons granulated garlic
2 teaspoons onion powder
2 teaspoons black pepper
2 teaspoons cayenne pepper
2 teaspoons cumin
1 tablespoon mesquite wood chips
1 tablespoon apple wood chips

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

A SMOKED BEEF BRISKET WITH RUB AND A TEXAS BBQ SAUCE



A Smoked Beef Brisket With Rub and a Texas BBQ Sauce image

The flavors in the rub are oil soluble and the oil helps penetrate the meat. So does the salt, so don't leave it out. Soaked mesquite, pecan or oak: (Using you favorite remember mesquite is strong) This recipe make a lot of BBQ sauce! Recipe #368461 The leftover brisket can be shredded placed in a crock pot over sliced onions and top with sauce to coat. Slow cook on low for a couple hours. Yummo!

Provided by Rita1652

Categories     Meat

Time 10m

Yield 1/2 cup, 20-30 serving(s)

Number Of Ingredients 33

8 -10 lbs trimmed beef brisket (leaving 1/4 inch fat trim washed and dried)
3 tablespoons black peppercorns
2 tablespoons coarse salt
1 tablespoon chili powder
1 tablespoon sugar
1 tablespoon onion flakes
1 teaspoon dried chipotle powder
1 tablespoon mustard powder
1 tablespoon garlic powder
vegetable oil
12 ounces beer
1/2 cup apple cider vinegar
1/2 cup water
1/4 cup canola oil
1 cup diced onion
2 garlic cloves, minced
1 chipotle pepper
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
44 ounces ketchup
1/2 cup molasses
1/2 cup honey
5 whole chipotle chili
1 tablespoon Worcestershire sauce
1/2 cup butter
1/2 cup canola oil
1/2 cup apple cider vinegar
12 ounces beer
1 tablespoon onion flakes
1 teaspoon garlic, granular
1 tablespoon soy sauce
1/2 teaspoon fresh cracked pepper

Steps:

  • RUB:.
  • Mix rub the ingredients together in a mortar and pestle grinding till nicely combined but leaving some nice pieces of pepper and salt.
  • Lightly oil the meat with vegetable oil.
  • Spread the rub generously on beef brisket. Let it marinate on the meet overnight. Bring brisket to room temperature for 30 minutes before putting in the smoker.
  • Beer Mop Sauce:.
  • Mix ingredients in a pot and simmer for 20 minutes.
  • Fire up the smoker:.
  • Start up the smoker with your favorite wood.
  • Add water in the bottom which helps keep meat moist.
  • Place brisket in a 225 degree prepared smoker fat side down. Mop a nice amount of the mop sauce on and smoke for 1 hour.
  • Flip the brisket carefully not piercing the meat. Mop with more sauce.
  • After that, turn the brisket about every two hours and mop it every time you turn it." Keeping it moist.
  • It`ll be done when you give it a taste test. The outside of the meat will look charred. Don't worry. It's supposed to look that way.
  • There should be a pretty smoke ring. This could take anywhere from 6-12 hours. Repeat the mopping and flipping until the brisket reaches 180 degrees for slicing or 195 degrees for pulling and remove from smoker.
  • It which point you can let rest before cooking or wrap it tightly in a foil pan with the heat off for 3-4 hours as it father tenderizes.
  • BBQ Sauce:.
  • Mix all ingredients in a pot and simmer till nice a thick about 1 hour. Can be made the day before.
  • Slice the brisket thick and against the grain if it is fairly tender or if it is a little tough slice it against the grain only in thinner slices. Serve with BBQ Sauce or make pulled beef mixed with the BBQ sauce.

Nutrition Facts : Calories 541.5, Fat 26.6, SaturatedFat 8.3, Cholesterol 124.7, Sodium 1664.3, Carbohydrate 34.4, Fiber 1, Sugar 27.4, Protein 39.6

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