3 Lb Smoked Brisket Food

SMOKED BBQ BRISKET

Smoked BBQ Brisket image

Provided by Bobby Flay

Time 5h10m

Yield 10 to 12 servings

Number Of Ingredients 15

Ingredients

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.

SMOKED BRISKET

Smoked Brisket image

I got into smoking meat a couple of years ago, and just love it! Due to my disabilities, I have not been able to cook much, but the last few days I have gotten back into it slowly. I bought a new Cajun Injector Electric Smoker to make things easier for me. This Brisket was to die for! Delicious, juicy, moist, and as tender as it...

Provided by Corinne Mihelic

Categories Beef

Time 7h

Number Of Ingredients 4

Ingredients

8 lb beef brisket
1/2 c pecan wood chips or pellets (use 1/4 cup every 3 hrs.)
apple juice
Rub Recipe see below

Steps:

1. Get you're smoker going, heat to 225 degrees. Maintain this temp throughout entire time. Add wood chips. Place apple juice in water pan, fill it up and keep it full.
2. Rub Recipe Ingredients 1 Cup Dark Brown Sugar 1/2 Cup Paprika 2-1/2 TBS Course (Salad Grind) Black Pepper 1-1/2 tsp Chili Powder 1-1/2 TBS Garlic Powder 1-1/2 TBS Onion Powder 1 tsp Cayenne (Red Pepper) 2 TBS Kosher Salt
3. Mix dark brown sugar and paprika together in a large bowl. Be sure to get rid of any lumps.
4. Using a fork, mix in dry ingredients - one at a time at a time. Again, make sure to work out any lumps.
5. Wash the brisket, then lay it with fat side up. Score it on the diagonal.
6. Rub brisket with prepared yellow mustard, then coat the meat with the rub. Wait 10 minutes, then turn it over so the meaty side is up. Repeat the mustard/rub step.
7. Place in smoker, fat side up at 225 degrees for about 6-7 hours. You're aiming for the internal meat temp to be 180 degrees. Remove, cover with foil and let rest for about 20 minutes.

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