Bbq Bobs Corned Beef Brisket Food

BBQ BOB'S CORNED BEEF BRISKET

Steps:

• Place the water and all ingredients into a large stock pot and bring to a boil stirring often to dissolve the salts and sugar. Cool the brine down to 45° F or less before adding the beef brisket.
• Place the brisket into a large zip lock bag or shallow container with a lid and pour the brine over the brisket to submerge.
• Store the brining brisket in the fridge for 8-10 days checking periodically to make sure the brisket is totally submerged.
• After 8-10 days, remove the brisket from the brine and rinse with cold water.
• Once the corned beef brisket has been properly cured and rinsed, it is ready for the smoker.
• Use an indirect set -up (do not place directly over the coals)
• Set smoker temperature to 275°F and use your favorite flavor smoke wood. I like Pecan and Apple.
• Once your smoker is up to temperature, place 1 small chunk of apple and pecan smoke wood into the coals about 15 minutes before you place the brisket in the smoker. This will allow the smoke to mellow out and give you a sweeter flavor.
• Dust the brisket on all sides with coarse black pepper and BBQ Bob's Alpha BBQ Rub. Let sit for 30 minutes
• Place the brisket in the smoker and allow it to cook for about 4 hours on the rack.
• After 4 hours, place the brisket into heavy duty aluminum foil and place back into the smoker to continue cooking until the internal temperature reaches approx. 200°F or it is fork tender.
• Let the brisket rest in a dry cooler for approx. 1 hour before slicing

BIG BOB GIBSON BBQ RIBS

Steps:

• Preheat a grill or the oven to 250 degrees F.
• Pull membrane off of the back of the ribs. Sprinkle 1/4 cup of rub over each slab, front and back. Place ribs, meat side up, on the grill or in the oven for 2 hours. Remove and place each slab on a doubled aluminum foil square, meat side down. Combine the marinade ingredients. Pour 1 cup of marinade over each slab while wrapping tightly in foil. Cook for 1 more hour at 250 degrees F. Remove slabs from foil and sprinkle with remaining 1/4 cup of rub. Cook an additional 1 hour, uncovered, until ribs are tender.
• Mix together the BBQ sauce and honey. Remove ribs from the oven and paint with finishing glaze, and cook for another 15 minutes. Cut and serve.

BARBECUED BEEF BRISKET

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.

GUINESS BAKED CORN BEEF BRISKET

Steps:

• TIPS in Kevin's own words: Please read first. Process begins the night before the actual baking. Please plan accordingly.
• Here is a recipe that has the proper spice mixture. You will need to soak the corned beef! Between 2 and 4 hours and change the water every 30 minutes. The reason you never hear people talk about this is because it is usually boiled.which takes the salt out. But roasting is a whole different technique. I would leave it UNFOILED for the first couple of hours. This will create a nice bark -- the outside area that will be intensely flavored. Then you can foil and finish cooking.
• Cook it to an internal temperature over 185º. Unless you have a meat slicer and can slice VERY thin, cooking it to 150º will result in a VERY tough piece of meat. The connective tissue needs to breakdown and that takes much time and occurs around 170+º. To test for doneness, use a meat thermometer or simply poke the meat -- use a fork and twist it -- it should offer no resistance.OK, that's about it! Enjoy!
• BEGIN DIRECTIONS:.
• Soak corned brisket for 2-4 hours, changing water every 30 minutes.
• Grind peppercorns and coriander seeds. Add remaining ingredients.
• Remove brisket from water, pat dry and Rub spice mixture on the corned beef brisket.
• Wrap tightly in plastic wrap and let sit overnight in the refrigerator.
• Preheat oven to 250-275°.
• Slow cook brisket uncovered for the first 2 hours. (At this point I add approximately 4 oz of beer) , then cover with foil. You will be slow baking for an additional 1 1/2 hours per pound until done.
• Internal meat temperature needs to be near 185º or above when done. It is important to use a thermometer for this part. If it is above this temperature, now worries. Just recover and keep warm until ready to eat.
• Allow meat to rest before slicing. Be sure to cut against the grain of the meat.
• My personal note: I personally like to use an electric knife for slicing. Slice and thin or thick as you like.
• In the photo: I served with boiled yukon gold potatoes (or baby reds), cabbage and carrots, the dump on the melted parsley butter (melt butter and add chopped parsley).
• Enjoy!