GRILL-SMOKED BARBECUE BRISKET
Without a smoker, you can use wood chips and your grill to infuse a brisket with loads of flavor. In this recipe, the meat spends 2 hours on the grill then finishes in the oven, which better controls the cooking environment. Serve with soft bread and pickles. Read more about this recipe.
Provided by Hannah Selinger
Categories Healthy Beef Brisket Recipes
Time 13h
Number Of Ingredients 19
Steps:
- To prepare brisket: Combine mustard, chile powder, cumin, oregano, 2 teaspoons granulated garlic, ginger, cayenne and salt in a small bowl. Trim all but 1/2-inch layer of fat from brisket. Place the brisket on a baking sheet and sprinkle all over with the spice mix. Cover and refrigerate for at least 4 hours or overnight.
- When ready to cook, place wood chips in a medium bowl, cover with water and let soak for 30 minutes. If using a gas grill, loosely wrap all the soaked wood chips in foil with an opening at the top, and place them beneath the grill grates directly over the heat source before preheating.
- Preheat half the grill on medium (or build a medium-heat fire on one side of a charcoal grill) and leave the other half unheated; preheat to 250°F. Combine apple juice and 2 tablespoons vinegar in a spray bottle. If using charcoal, drain the wood chips and add 1 cup to the charcoal.
- Place the brisket, fat-side up, on the grates over indirect heat for 2 hours, spraying with the juice mixture every 30 minutes to moisten. Gradually add the remaining 1 cup wood chips to the charcoal to keep the smoke going.
- Preheat oven to 250°F.
- Wrap the brisket in foil and place on a rimmed baking sheet. Bake until a fork meets no resistance when inserted and the internal temperature registers 195°F, 6 to 7 hours.
- Remove the brisket from the oven and unwrap foil. Turn broiler to high. Broil the brisket, fat-side up, until the top is crisp, about 5 minutes. (Watch carefully so it does not burn.) Let rest on the baking sheet, covered with foil, for 45 minutes to 1 hour before carving.
- Meanwhile, prepare sauce: Combine ketchup, vinegar, brown sugar, granulated garlic, Worcestershire, salt and pepper in a small saucepan. Bring to a simmer over medium heat. Cook for 5 minutes.
- Transfer the brisket to a cutting board. Thinly slice against the grain. Serve with the sauce.
Nutrition Facts : Calories 221 calories, Carbohydrate 9 g, Cholesterol 92 mg, Fat 6 g, Fiber 1 g, Protein 31 g, SaturatedFat 2 g, Sodium 467 mg, Sugar 7 g
WOOD CHICK'S BBQ SMOKED BEEF BRISKET
Provided by Food Network
Categories main-dish
Time 15h55m
Yield 10 to 12 servings
Number Of Ingredients 33
Steps:
- Preheat charcoal smoker for half an hour. Soak the hickory chips for half an hour in water. Drain.
- Trim fat on brisket to 1/4-inch thickness. Sprinkle brisket generously with the dry rub. Wrap in plastic and refrigerate overnight.
- Remove the brisket from refrigerator 1 hour prior to cooking and let stand at room temperature. Mop the entire brisket with Mustard Sauce. Place brisket fat side up in a smoker at a preheated temperature of 200 to 225 degrees F. Add 3 handfuls of pre-soaked hickory chips to preheated charcoal (should be at the gray stage). After 3 hours, add another 3 handfuls of chips and mop with Beer Based Mop Sauce.
- After 2 more hours, place brisket on 2 pieces of heavy-duty foil and pour 1/4 cup Beer Based Mop Sauce on top of brisket and seal tightly. Continue to cook in smoker another 2 to 4 hours, or until internal temperature reaches 185 degrees F.
- Remove brisket from foil and let stand 15 minutes. Slice brisket against the grain into 1/4-inch thickness. Top with Brisket BBQ Sauce.
- Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes.
- Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes.
- In a medium to large saucepan, saute the onions in the butter over medium heat until soft. Add remaining ingredients. Bring mixture to a boil over medium high heat. Reduce heat to low and simmer for 20 minutes.
SMOKED BRISKET WITH ORIGINAL BBQ SAUCE
Provided by Food Network
Categories main-dish
Time 13h25m
Yield 10 to 12 servings
Number Of Ingredients 17
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
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.
SMOKED BBQ BRISKET
Make and share this Smoked BBQ Brisket recipe from Food.com.
Provided by Dwynnie
Categories Meat
Time P1DT14h15m
Yield 6-8 serving(s)
Number Of Ingredients 23
Steps:
- Marinate brisket for 24 hours.
- Wipe extra marinade from brisket with paper towel.
- Rub spices into brisket, wrap in plastic wrap, and "marinate" for at least 6 hours.
- Smoke brisket at 200-225 degrees F for 1 1/2 hours per pound + 30 minutes, until the internal temperature is 190 degrees. For the last 2 1/2 hours, spray with red wine vinegar (optional) and seal the brisket in foil.
- Let rest 15 to 20 minutes before slicing.
- While resting, heat sauce ingredients over medium low heat.
- Serve with BBQ sauce.
Nutrition Facts : Calories 1020.1, Fat 38.3, SaturatedFat 8.9, Cholesterol 187.5, Sodium 6381.8, Carbohydrate 95.1, Fiber 13.7, Sugar 70.4, Protein 82.2
SMOKED BRISKET
This smoked brisket recipe is awesome. Love it! Every time I make this it is a huge success. Slice and serve with your favorite barbecue sauce.
Provided by matt cella
Categories Main Dish Recipes Roast Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Soak wood chips in water for at least 1 hour.
- Preheat a smoker to 225 to 250 degrees F (107 to 121 degrees C) according to manufacturer's instructions. Maintain temperature for 15 to 20 minutes.
- Meanwhile, combine rosemary, paprika, pepper, garlic flakes, and salt. Rub mixture over brisket.
- Drain wood chips and place on coals. Place a water pan on the smoker and add water to the depth of the fill line. Place brisket on the lower cooking grate and cover with the smoker lid.
- Smoke brisket, maintaining the smoker's internal temperature at 225 to 250 degrees F (107 to 121 degrees F) until an instant-read thermometer inserted into the thickest part registers at least 165 degrees F (74 degrees C), about 3 hours.
- Remove brisket from the smoker and place on a sheet of heavy-duty aluminum foil. Wrap tightly and return to the smoker. Smoke until an instant-read thermometer registers between 195 and 205 degrees F (91 and 96 degrees C), about 2 hours.
Nutrition Facts : Calories 149.6 calories, Carbohydrate 6 g, Cholesterol 45.6 mg, Fat 4.8 g, Fiber 1.8 g, Protein 20.8 g, SaturatedFat 1.9 g, Sodium 1540 mg, Sugar 0.9 g
BEST BARBECUE HICKORY-SMOKED BRISKET
This original recipe was printed in the insert cookbook that came with my crock pot many years ago. I adjusted it to suit our taste. This brisket is often requested for potlucks and during our football booster club days, it was prepared and sold at all home games. It can be served on buns with sliced onions and dill pickles or by itself. The cooking time reflects the marinade and cooling time.
Provided by PaulaG
Categories Meat
Time P1DT12h30m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Place brisket on large piece of foil.
- Sprinkle with onion seasoning and pour liquid smoke over, fold brisket in half if needed to make a compact packet that will fit in the crock pot.
- Seal foil, place brisket in refrigerator overnight.
- In the morning, place brisket in the crock pot on low heat, cook 8 hours.
- Remove brisket, strain broth into glass jar.
- Place brisket and broth in refrigerator and allow to cool completely.
- Skim fat from broth and mix 1 1/2 cups broth with barbecue sauce.
- Return the sliced brisket to crock pot and pour sauce over.
- Turn on low and allow to cook for 4 to 6 hours.
Nutrition Facts : Calories 418.2, Fat 16.8, SaturatedFat 5.9, Cholesterol 140.6, Sodium 781.4, Carbohydrate 15.9, Fiber 0.5, Sugar 9.9, Protein 47.3
YEAH, I-LIVED-IN-TEXAS, SMOKED BRISKET
This is hands-down the best way I have found to cook a brisket.
Provided by all rec
Categories Main Dish Recipes Roast Recipes
Time P1DT13h45m
Yield 16
Number Of Ingredients 12
Steps:
- Soak wood chips in a bowl of water, 8 hours to overnight.
- Mix paprika, white sugar, cumin, cayenne pepper, brown sugar, chili powder, garlic powder, onion powder, salt, and black pepper together in a bowl. Rub the spice mixture over the entire brisket; refrigerate for 24 hours.
- Preheat smoker to between 220 degrees F (104 degrees C) and 230 degrees F (110 degrees C). Drain wood chips and place in the smoker.
- Smoke brisket in the preheated smoker until it has an internal temperature of 165 degrees F (74 degrees C), about 12 1/2 hours. Wrap brisket tightly in butcher paper or heavy-duty aluminum foil and return to smoker.
- Continue smoking brisket until an internal temperature of 185 degrees F (85 degrees C) is reached, about 1 hour more.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 16.2 g, Cholesterol 57 mg, Fat 6.7 g, Fiber 2.6 g, Protein 26.6 g, SaturatedFat 2.4 g, Sodium 3009.8 mg, Sugar 8.9 g
REAL TEXAS BRISKET (SMOKED) (SOUTHWEST)
This is the real deal--it doesn't get any better than this. You'll need a smoker, that uses wood (not electric), and one that you can control the temperature on. A kettle BBQ pit (like a Webber) using indirect heat might work, but they tend to get too hot. A pit smoker with a separate fire box is best. For best results, use hickory or pecan. Mesquite is good too, but tends to be a little bitter when smoking for very long periods of time. Prep time does not include marinating over night or the time necessary to get the smoker going.
Provided by Pokey in San Antonio
Categories Roast Beef
Time 8h30m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Trim brisket leaving 1/2" layer of fat on top. Determine the direction of the grain of the meet and cut off a slice across the grain. This way when the meet is done, and covered with a dark brown crust, you'll be able to see which direction you should slice.
- Brush with 1/4 cup of lemon juice (bottle juice is fine).
- In a bowl, combine lemon pepper, oregano, celery salt, garlic salt, and seasoned salt.
- Rub brisket with 1/2 of this mixture, cover with plastic wrap and chill overnight.
- Remove brisket and let it come to room temp before cooking. Putting a cold piece of meat in a smoker is a sure fire recipe for disaster--the meet will be very bitter.
- Prepare your smoker according to the manufacturer's direction. Heat the smoker to 225°F at the cooking level.
- Place the brisket in the smoker, fat side up.
- Keep the temperature as close to 200°F as you can for the first 2-3 hours by adjusting the air intake, and adding small pieces of wood every 30 minutes. Do not adjust the out vent, it should always remain full open. You know your cooking properly when there is very little smoke coming out of the smoker, and the hot air coming out of the top vent is clear for the first foot, then it turns to a grayish white smoke. If smoke is billowing out of every opening, the smoke is cold and the air flow is too low--your brisket will taste like tar. You can let the temperature creep up to 225°F , but not much over that.
- In a small bowl, combine the Worcestershire sauce, and remaining lemon juice and rub mixture.
- Mop on the sauce every hour as you turn the meat. Be sure to turn the meat over and also rotate to ensure even cooking. This should be the only time you open the cooking area.
- Smoke 1 1/4 to 1 1/2 hours per pound, until the internal temperature is 190°F . If you go much past that, your brisket will not slice up, and you'll have pulled beef.
- Remove and wrap in aluminum foil. Let the meat rest for about 1 hour.
- Cut the point (the pyramid shaped portion) off following a natural fat layer between the point and the flat.
- Trim off excess fat.
- Slice the brisket across the grain, using the starter slice you should have done at the beginning as a guide. Slices should be 1/4" thick. If a portion of brisket is falling apart rather than slicing, don't despair. Save the shredded portions and the burnt ends. They will make the best BBQ beef sandwiches later, when chopped and mixed with BBQ sauce.
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
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