Smoked Bbq Brisket Best Recipes

WOOD CHICK'S BBQ SMOKED BEEF BRISKET

Ingredients:

• 8 to 9 pounds beef brisket, choice grade
• Trim Tabb's Pig Powder, or your favorite BBQ dry rub
• Wood Chick's Mustard Sauce, recipe follows
• Wood Chick's Beer Based Mop Sauce, recipe follows
• Wood Chick's Brisket BBQ Sauce, recipe follows
• 1 cup yellow mustard
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon sea salt
• 1/2 teaspoon hot sauce
• 3/4 cup cider vinegar
• 12 ounces beer
• 1/4 cup water
• 1/4 cup vegetable oil
• 1 tablespoon BBQ dry rub
• 2 tablespoons Worcestershire sauce
• 1 teaspoon coarsely ground black pepper
• 1/2 cup finely chopped onions
• 2 tablespoons butter
• 1 cup tomato sauce
• 1 cup ketchup
• 1/3 cup chili sauce
• 3/4 cup dark brown sugar
• 1/2 cup honey
• 1 cup white vinegar
• 1 teaspoon allspice
• 1 tablespoon dry mustard
• 2 teaspoons ground black pepper
• 2 teaspoons chili powder
• 3 tablespoons Worcestershire sauce
• 1 teaspoon garlic powder
• 1 tablespoon paprika
• 3 tablespoons lemon juice
• 3 tablespoons maple syrup

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.

TEXAS BARBECUE BRISKET

Ingredients:

• about a 5kg/ 11 lb piece of beef brisket
• 500 ml/ 18 fl oz beef stock
• 1 tbsp sunflower oil
• 1 small onion , finely chopped
• 3 garlic cloves , crushed
• 500 ml/ 18 fl oz tomato ketchup
• 100 ml/ 3.5 fl oz Worcestershire sauce
• 75 ml/ 2.5 fl oz lemon juice
• 2 tbsp brown sugar
• 1 tbsp malt vinegar
• 2 tsp Dijon mustard
• 1 tsp crushed chilli flakes
• 1 tsp Tabasco sauce
• 1 tsp dried thyme
• 2 tbsp each chilli powder and mustard powder
• 1 tbsp each paprika , ground cumin, garlic powder, ground black pepper, caster sugar
• 1 bay leaf , crushed

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.

SMOKED BRISKET

Ingredients:

• 2.5kg piece beef brisket
• 1 tsp cumin seeds
• ½ tsp red chilli flakes
• 1 tsp black whole peppercorns
• 1 tsp fennel seeds
• 1 tsp dried thyme
• 2 tsp demerara sugar
• 2 tsp caster sugar
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp mustard powder
• 1 tsp salt

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.