TIM BOYD'S BARBECUED BRISKET
Provided by Jason Epstein
Categories project, main course
Time 11h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Place powdered hickory in a Camerons smoker according to the manufacturer's directions. Tuck into the pan a cooking thermometer that has a low enough register to read 160 degrees.
- To make the dry rub, combine the ingredients in a medium bowl and mix well, pressing with the back of a spoon to remove any lumps.
- Rub the brisket with the dry rub. Place the brisket into the smoker and slide the cover almost completely closed. Place over low heat until wisps of smoke appear, close the cover tightly and smoke for 6 hours, making sure the temperature never exceeds 160 degrees. (Check the thermometer every half-hour.) Drain off liquid from the drip pan after the first, third and fifth hours.
- Preheat oven to 275 degrees. Remove brisket from the smoker and wrap in a double thickness of heavy-duty foil, sealing it tightly. Place the packet fat side down on a baking sheet and bake until fork tender, 3 to 4 hours, turning packet over halfway through cooking.
- Make the barbecue sauce by combining the ingredients in a pan and mixing well. Heat to boiling, reduce heat and simmer for 30 minutes.
- To serve, remove brisket from the foil and place on a cutting board. Cut across the grain into thin slices. Liberally baste with sauce and serve with extra sauce.
Nutrition Facts : @context http, Calories 932, UnsaturatedFat 28 grams, Carbohydrate 49 grams, Fat 60 grams, Fiber 3 grams, Protein 50 grams, SaturatedFat 24 grams, Sodium 1121 milligrams, Sugar 36 grams
TEXAS BARBECUE BRISKET
Take your barbecue beyond the burger with this brilliant beef brisket
Provided by Good Food team
Categories Buffet, Dinner, Main course, Supper
Time 6h30m
Number Of Ingredients 17
Steps:
- To make the barbecue sauce, heat the oil in a frying pan, then cook onion and garlic for a few mins until soft. Add the rest of the sauce ingredients to the pan with a good pinch of salt and simmer for 20 mins. Use a hand blender or food processor to whizz to a smooth purée.
- Heat oven to 150C/130C fan/gas 2. Make the rub by mixing all the ingredients together with a pinch of salt. Rub the mix all over the beef and set aside.
- In a large roasting tin, mix the beef stock and ½ the barbecue sauce. Add the brisket to the tin, cover tightly with foil, then cook for 4-5 hrs until the meat is really tender when you push a fork into it. The beef can be prepared the night before - just leave it to cool in the tin covered with foil, but don't refrigerate.
- To finish the beef, get a barbecue fired up and wait until the coals are completely ashen - you want a low, not fierce, heat. Lift the beef out of the roasting tin and place on the barbecue to char. If your barbecue has a lid, close it now. Cook for about 20 mins, turning it carefully with tongs, until lightly charred all over and heated through. Lift onto a board and serve sliced with the remaining barbecue sauce on the side.
Nutrition Facts : Calories 958 calories, Fat 59 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Protein 94 grams protein, Sodium 1.2 milligram of sodium
BARBECUED BEEF BRISKET
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
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.
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.
BBQ BRISKET
Provided by Food Network Kitchen
Categories main-dish
Time 11h5m
Yield 10 servings
Number Of Ingredients 18
Steps:
- Mix together the paprika, salt and pepper, sugar, and cayenne. Rub the spice mixture all over the brisket and refrigerate for 2 hours or overnight.
- Preheat oven to 350 degrees F.
- Place the brisket in a large casserole or Dutch oven and pour the sauce over the top, hocks and all. Cover and cook until brisket is fork tender and can easily be shredded, about 3 hours. Transfer the brisket to a platter. Skim and discard the fat from the top of the sauce. Shred or thinly slice the brisket. Serve.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
- Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until tender, about 8 minutes. Stir in the garlic, tomato paste, and crushed pepper and cook until fragrant, about 2 minutes.
- Add the ham hocks, tomatoes, vinegar, sugar, salt, and pepper. Bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and has thickened, about 20 to 25 minutes. Adjust seasoning salt with pepper. Sauce will keep covered in the refrigerator for up to 3 days or freeze for up to 1 month.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
- Yield: about 8 cups
- Prep Time: 10 minutes
- Cook Time: 32 minutes
- Inactive Prep Time: 25 minutes
TIM BOYD'S BBQ BRISKET
Steps:
- Preheat the oven to 350 degrees. To make the dry rub, combine the ingredients in a medium bowl and mix well, pressing with the back of a spoon to remove any lumps. Rub the brisket with the dry rub. Place in a roasting pan or casserole just large enough to hold it. Bake, uncovered, 1 hour. Add 2 cups beef stock. Reduce oven to 300 degrees. Cover pan tightly with foil and cook brisket until fork tender, 3 to 4 hours, depending on size. Make the sauce by combining the ingredients in a sauce pan and mixing well. Heat to boiling, reduce heat and simmer 30 minutes. Remove the brisket from the oven and let stand, covered, for 20 minutes. Cut across the grain into thin slices. Liberally baste with sauce, and serve with extra sauce.
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- I encourage rolling up your sleeves and using your hands to mix these spices—it helps to capture a feeling of nostalgia for cooking. Mix all the ingredients in a medium bowl, using your hands to break up any clumps. Don't refrigerate. Store in an airtight container in a cool, dry place, such as your cupboard.
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