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.
BEST SMOKED BRISKET RECIPE
Looking for a new and delicious dish for your football tailgate parties? The search is over. This is the best smoked brisket recipe, and your friends and family are sure to love it. Iron Chef winner David Bancroft joined the Southern Living test kitchen director, Robby Melivn, to talk all things BBQ beef, and the results were mouthwatering tasty. The secret is to get a high-quality brisket; with a simple dry rub, the meat provides the flavor. With simple ingredients like chili powder, cumin, thyme, and garlic powder, the brisket is truly the shining star. Have you ever wondered how long to smoke a brisket or what sauce pairs perfectly with the dish? Chef David Bancroft answers these burring questions and more. Whether you serve your smoked brisket on sliders, as a topping, or simply on its own, this recipe is sure to be a hit. Give it a try; we guarantee you'll make it again and again.
Provided by Southern Living Editors
Yield Serves 6 to 8
Number Of Ingredients 9
Steps:
- Start with a high quality packer brisket. Trim and remove excess fat from the fat cap. Season generously with dry rub. Heat smoker to a temperature between 225˚and 235˚. Place the brisket on the smoke rack fat side down and maintain steady temperature until the brisket reaches 150˚. Remove brisket and wrap fat side up tightly in heavy duty aluminum foil.
- Return brisket to smoker or indoor oven at 225˚to 235˚. Continue cooking until internal temp of brisket reaches 200˚ to 205˚. Remove the brisket from the heat and store in a cooler for 1 to 2 hours. After the brisket rests, remove it from the foil. Heat the smoker between 250˚ and 260˚ and return the brisket fat side up for about 25 to 30 minutes before serving.
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
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
SMOKED BRISKET
This smoked brisket recipe is always a crowd favorite-it really melts in your mouth! -Jodi Abel, La Jolla, California
Provided by Taste of Home
Categories Dinner
Time 8h20m
Yield 20 servings.
Number Of Ingredients 15
Steps:
- Brush olive oil over brisket. Combine rub ingredients; rub over both sides of beef. Place brisket on a rimmed baking sheet. Cover and refrigerate overnight or up to 2 days. Meanwhile, in a small saucepan, combine mop sauce ingredients. Simmer 15 minutes, stirring occasionally. Refrigerate until ready to grill., Soak hickory and mesquite chips or pellets; add to smoker according to manufacturer's directions. Heat to 225°. Uncover brisket. Place brisket in smoker fat side up; smoke 2 hours. Brush generously with mop sauce; turn meat. Smoke 2 more hours; brush generously with mop sauce again. Wrap brisket securely in heavy-duty aluminum foil; smoke until a thermometer inserted in beef reads 190°, 4-5 more hours., Let beef stand 20-30 minutes before slicing; cut diagonally across the grain into thin slices.
Nutrition Facts : Calories 252 calories, Fat 11g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 472mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
THE BEEFIEST, JUICIEST BRISKET WHAT AM! THE SMOKYOKIE METHOD
This is actually more of a cooking method than a recipe. If all steps are followed, you will not have any problem with any of the assertions in the name. You will get melt in your mouth brisket that is so juicy that it won't hardly accept any BBQ sauce, but the flavor will be so good that you probably won't want any. If you want burnt ends, you can certainly make them, but it's doubtful that you will want to. You will need a hot charcoal fire, extra long handled tongs, a smoker large enough to accomodate the meat, a large H.D. foil pan large enough to accomodate the brisket, 8-12 hours, smoking wood (We prefer hickory or mesquite), your favorite BBQ rub.
Provided by Smoky Okie
Categories Meat
Time 10h40m
Yield 30 serving(s)
Number Of Ingredients 2
Steps:
- Select the best brisket by wiggling the brisket back and forth@ the middle of the point end. This will tell you how fatty the point cut is, and how much fat layer there is between the point and flat cut. The easier it wiggles, the better. Buy the cheapest grade you can get. We want as little marbling as possible. Be sure you have a whole "packer trim" brisket, and not a flat cut or point cut. 12-13# is optimum for this application.
- 1-2 days before, rub brisket well with rub, and wrap tightly with H.D. plastic wrap, place in pan and refrigerate, or place in ice chest.
- The day of the cook, start early by moving the brisket out of the fridge and packing it with black pepper.
- Prepare your fire for the smoker, and, on a separate grill, prepare a VERY hot fire for searing the brisket.
- When smoker is up to temp(250*-275*) sear brisket thoroughly on all sides and ends as well. We're talking so black that it looks like it's ruined, but don't worry, it's not. While it's OK to pierce the meat with a fork 2 this point, it's preferable not to. You may need help turning it w/ tongs.
- Once seared, place brisket in foil pan, fat side up, and smoke, uncovered for 2 hours.
- Flip brisket and smoke for 1 hour. At this point, the juices inside are under a fair amount of pressure. It is important not to pierce the meat from this point until it is done.
- Flip brisket back to fat side up, and cover with foil.
- Continue to smoke until internal temperature of 200* is obtained. There will come a point where the temp won't go up no matter what you do. This is normal. Resist the temptation to kick up the temp in your smoker. Time remaining to achieve 200* should be 5-9 hours. The reason for such a large variable is that smoker temps are not precise, and amount of "open time" will vary from cook to cook.
- When 200* is obtained, remove from smoker, and allow to cool until it is safe to handle, then carefully lift brisket out and remove to a cutting board, and tent w/ foil. A long spatula, or some other long support will be helpful, because it will probably try to break up on you. Run pan juices through a grease separator, and freeze smoky grease in ice cube trays for baked bean seasoning (folks that've never had beans that way will be in awe). Reserve pan juice to serve over brisket.
- Once cooled enough, separate the point from the flat. There will be a fairly easy to follow fat layer separating the two. Just gently slide a knife through the fat and lift and pull the point away as you cut. If you accidentally cut into the meat, it's no tragedy, just back up a little, and go at it again.
- Once separated, slice the point cross grain, trimming off excess fat as you go. You will likely find several slices that are too fatty to serve, or maybe some of the outer shell that's too dry to serve. Reserve this meat, chop it fine, freeze, and save for baked bean seasoning.
- If you look at the flat, you will see that the grain of the meat changes direction about in the middle of the cut. Cut the flat in half at this point, and slice cross grain in 1/2#-3/4# slices.
- Reheat the pan juices. There should be adequate juices to saturate the brisket. If not, supplement with store bought au jus.
- Place sliced brisket in pan or dish with slices in the same shape as they were before slicing, and pour juices over the top.
- Serve open faced on white bread with a little extra au jus over the top.
- You should not need knives. In fact, our motto is "You Don't Need Teef To Eat Our Beef.
- I know this is somewhat long and wordy, and may seem a little over simplified to the experienced pit meister, but we've tried to put it in a form that all can benefit from. Good tender, juicy smokey, brisket is to good a thing to only be enjoyed by a few, and is very hard to come by at BBQ joints.
Nutrition Facts : Calories 301.5, Fat 13.9, SaturatedFat 4.9, Cholesterol 117.2, Sodium 197.7, Carbohydrate 2.1, Sugar 1.5, Protein 39.2
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
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