Beef Brisket Rub By Mean Chef Food

DRY RUB BEEF BRISKET

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Place the brisket in a glass baking dish, fatty-side down.
• Mix Montreal steak seasoning and red pepper flakes together in a small bowl; rub over the brisket firmly to press into the meat. Flip the brisket and continue seasoning the fatty side.
• Stir beef stock, lemon juice, and liquid smoke together in the bowl; drizzle over the seasoned brisket. Cover the baking dish tightly with aluminum foil.
• Roast in the preheated oven to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 5 hours. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

BRISKET

Steps:

• For the Firehole brisket rub: Stir together the pepper, salt, seasoning salt and granulated garlic.
• For the brisket: Preheat a smoker for cooking at about 225 degrees F.
• Trim the fat on the brisket down to 1/4 inch.
• Mix pickle juice and mustard in a bowl, then rub the brisket with the mixture all over. Season brisket with enough dry rub to cover (1/2 to 1 cup). Place meat in smoker fat-side up and cook for 12 hours.
• Remove brisket from smoker and increase temperature to 300 degrees F. Wrap brisket in foil or butcher paper and place back in the smoker until internal temperature reaches 200 degrees F. Let rest for 30 minutes.

ROBERT'S BRISKET RUB

Steps:

• Mix brown sugar, paprika, salt, pepper, garlic powder, onion powder, oregano, savory, and cayenne pepper together in a bowl.

AWESOME BEEF BRISKET DRY RUB

Steps:

• 1. Mix all the ingredients together... I told you this was easy.
• 2. Chef's Tip: You can make this rub days or even weeks ahead of time, and store in a clean dry container.
• 3. Chef's Note: The day before you cook your brisket, use a sharp knife and cut a cross-hatch pattern in the fat cap, and then put several tablespoons of this rub on and massage it into the cuts. It should look like wet sand on skin, but don't clump.
• 4. Chef's Note: Wrap and allow to rest in the fridge overnight. Remove about ninety minutes before placing on the grill and allow the brisket to get to room temperature. Grill or oven bake using your favorite method. Mine is low and slow.
• 5. Chef's Note: There is no salt in this rub. I rub a tablespoon of kosher salt into the fat cap, and then I add the spice rub. I left it out of the dry rub because a lot of people like to control their salt intake.
• 6. Keep the faith and keep cooking.

TEXAS BARBECUE BRISKET

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.

BEEF BRISKET RUB #1

Steps:

• Mix ingredients together in bowl. Prepare meat by brushing the surface with oil before applying rub. Apply rub 2 to 4 hours before cooking. The rubbed meat can be refrigerated overnight, as this will increase the flavor slightly.

BRAISED BRISKET WITH BOURBON PEACH GLAZE

Steps:

• Mix all ingredients in a small bowl, rub brisket all over with spice rub, being sure to rub it in thoroughly. Place on a platter, wrap with plastic wrap and refrigerate overnight.
• Remove brisket from the fridge and allow to come to come to room temperature, about 1 1/2 hours for 8lbs. (1 hour for 4).
• Preheat oven to 325°
• Heat 1 tablespoon Vegetable oil in a large heavy bottomed pot or dutch oven (that has a tight-fitting lid) over medium-high heat.
• Add brisket fat side down, and allow to brown undisturbed for 6-8 minutes. Turn brisket over and allow to brown on the opposite side for 5 minutes. Using tongs transfer to a serving platter.
• Reduce heat to medium, add remaining 1 tablespoon of vegetable oil.
• Add onion, celery, carrots, bay leaves, and thyme sprigs, cook stirring frequently for 10 minutes to allow the flavors of the aromatics to begin to release and the tough exteriors to soften.
• Toss in the crushed garlic and chopped plum tomatoes, cook for an additional 2 minutes.
• Add the stock, stout, bourbon, light brown sugar, and soy sauce. Stir and bring to a simmer.
• Place Brisket, fat side up back into the pot.
• Cover the top of the pot with heavy-duty aluminum foil and then with a tight fitting lid.
• Transfer to the preheated oven and cook for about 4-5 hours with an internal temperature reading of 165°-175°F/74°-79°C. Brisket should be tender and still maintain its shape.
• Remove for the pot with a large spatula, set aside on a roasting pan fat side up.
• Strain the braising liquid into a large bowl. Return the liquid to the pot and bring to a simmer, until reduced to about 3 cups (about 15-20 minutes). Preheat the broiler.
• Transfer 1/2 cup of reduced braising liquid to food processor or blender, add preserves and bourbon and blend till smooth, season to taste with Kosher sea salt and fresh cracked black pepper.
• Spoon glaze over the top of the brisket, spreading out evenly. Place the glazed brisket under the broiler, allowing the glaze and fat to darken and crisp about 4-6 minutes. Watching carefully to avoid burning.
• Remove from oven and allow to rest for at least 15 minutes. Transfer the brisket to a cutting board and slice against the grain, transferring to a platter. Ladle some of the braising liquid over the top along with the remaining preserves.

BRISKET RUB RECIPE

Steps:

• Mix all of the ingredients together. Stir in an airtight container until ready to use.
• Brisket rub keeps for up to 4 months in an airtight container when stored in a cool, dry place.

BEEF BRISKET

Steps:

• Preheat the oven to 300 degrees F. Coat the meat with the brisket rub.
• Coat a baking dish large enough to hold the meat with cooking spray. Pour the beef broth into the bottom of the pan.
• Place the meat into the dish. Pour 1 cup of the barbecue sauce over the top.
• Cover the dish tightly with foil. Bake for 3 1/2 hours or until meat is tender.
• Remove the meat from the dish and place on a sheet pan coated with cooking spray. Brush 1/4 cup of BBQ sauce over the top of the brisket.
• Broil for 3-5 minutes or until caramelized. Watch carefully to make sure it does not burn.
• Let the meat rest for 10 minutes. Thinly slice against the grain, then serve with the remaining BBQ sauce.

BEEF BRISKET RUB BY MEAN CHEF

Steps:

• Mix ingredients together and place in a shaker if you have one.
• Sprinkle liberally over a 5-6 pound brisket and wrap tightly in plastic.
• Refrigerate at least overnight, until cooking time.

THE BEST BEEF BRISKET

Steps:

• Trim fat on briskett.
• Soak brisket for 30 minutes in water.
• Drain.
• Sprinkle meat with kosher salt and let sit 30 minutes.
• Rinse meat well.
• Braise meat in olive oil until brown, approximately 8 minutes per side.
• Reduce heat and add onions.
• Brown.
• Add garlic.
• Remove meat.
• Add all ingredients for sauce.
• Stir well.
• Put meat back in pan and simmer covered for approximately 3 hours.
• Remove meat and reduce sauce.