Dot Rickys Brisket And Barbecue Sauce Food

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.

SMOKED BRISKET WITH ORIGINAL BBQ SAUCE

Steps:

• Mix together the cayenne, 2 cups salt and 2 cups pepper. Rub the brisket all over with the spice mix and let rest at room temperature, 1 hour.
• Meanwhile, prepare the smoker for cooking at 215 degrees F. Place the brisket in the smoker and cook, adding wood chunks throughout the cooking and maintaining the temperature at 215 degrees F, until an instant-read thermometer inserted into the brisket registers 175 to 190 degrees, about 12 hours. Slice against the grain and serve with the Original BBQ Sauce.
• Place the sugar, ancho powder, celery seeds, chili powder, cumin seeds, garlic powder, bourbon smoked paprika and 1 1/2 ounces salt into a large bowl.
• Pour the cider vinegar, beer, liquid smoke and lemon juice over the spices and whisk well to combine. Pour the ketchup into the bowl and whisk until fully incorporated.

BRISKET WITH BBQ SAUCE

Steps:

• Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.
• Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.
• In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.
• Pour sauce over meat slices in pan. Cover and bake for 1 more hour.

DAD'S BEST BRISKET

Steps:

• Center brisket on a large heavy piece of foil in a roaster; sprinkle with liquid smoke.
• Sprinkle brisket with celery salt, garlic salt, onion salt, and pepper.
• Fold sides of foil over to seal; refrigerate overnight.
• 6 1/2 hour before serving, open foil and season with salt, pepper, and Worcestershire sauce.
• Reseal and cook in a slow oven at 300 degrees for 5 hours.
• Uncover and Pour barbecue sauce over brisket.
• Cook 1 additional hour, uncovered; let sit 20 minutes before slicing.

HOLIDAY BRISKET IN BARBECUE SAUCE

Steps:

• Heat oven to 350°F.
• Place meat in roasting pan.
• Mix next 4 ingredients in large bowl until blended. Add onions; toss to coat. Pour evenly over meat. Cover with foil; pierce foil in several places with sharp knife or fork to vent.
• Bake 3-1/2 to 4 hours or until done (160°F). Let stand, covered, 10 min. before slicing. Serve with meat drippings.

SMOKED BRISKET

Steps:

• For the brisket: In a small bowl, combine the chili powder, brown sugar, garlic powder, onion powder, cayenne and cumin, 1 1/2 tablespoons salt and 1 1/2 tablespoons pepper. Rub the dry mixture all over the brisket and then tightly wrap it in plastic wrap. Refrigerate at least 6 hours or overnight.
• Unwrap the brisket and let it come to room temperature while you set up the smoker. Prepare a smoker with charcoal and soaked wood chips according to the manufacturer's instructions. Heat it to 190 to 225 degrees F. Place a disposable loaf pan filled with the apple juice and some water inside of the smoker to help maintain a moist environment. Place the room-temperature brisket off of the direct heat, close the lid, and cook, regularly checking the fire and adding additional chips if needed. Do not move or poke the meat with a fork except to check the internal temperature. Cook until the meat is tender and an instant-read thermometer inserted into the center of the brisket registers an internal temperature of 180 to 185 degrees F, 4 to 5 hours.
• Remove the brisket from the smoker and let rest for 30 minutes before slicing and serving with barbecue sauce.
• For Tiffani's barbecue sauce: Meanwhile, put the sugar, garlic powder, cayenne and red pepper flakes in a medium saucepan. Mix well together to break up any lumps. Stir in the ketchup, cider vinegar, Worcestershire sauce and 1/2 teaspoon salt and bring to a simmer over medium heat. Cook, stirring occasionally, until the sugar is melted and the sauce thickens slightly, about 5 minutes.

OVEN BARBECUED BEEF BRISKET

Steps:

• Preheat oven to 300 degrees.
• Combine all of the seasoning ingredients in a bowl and rub the mix into the beef. Place the brisket in a roasting pan. Slowly cook the beef for 1 hour, turn the beef and cook one hour more before covering with a tight fitting lid. Continue to cook with the lid tightly in place for 2 1/2 to 3 hours more. This will render most of the fat. Carefully pour off and discard the fat. Allow the beef to rest for 20 to 30 minutes before serving.

BARBECUED BRISKET

Steps:

• Prepare and heat a grill stocked with hickory. This is a slow cooking meat, so the temperature of the grill should be between 240 and 250 degrees F.
• Trim the fat off of the meat, leaving 1/4-inch of fat cover. Season the meat with salt and pepper and grill until an inserted instant read meat thermometer says 200 degrees F in the thickest part of the meat, 12 or more hours, checking the internal temperature every 30 minutes during the last 4 hours. If the brisket seems to dry out, when it reaches an internal temperature of 170 degrees, cook the meat for the remainder of time wrapped in foil.
• Wrap the meat in aluminum foil when done cooking and place in a cooler for 3 to 4 hours prior to slicing.
• Prior to cutting/slicing, brush the meat with barbecue sauce over the outside surface; serve the meat with more sauce.

TEXAS BARBECUE BRISKET

Steps:

• Combine dry ingredients for the rub,except the vinegar.
• Brush the brisket with the vinegar and apply the rub on sauce.
• Let the meat marinate overnight.
• Soak the wood chips for 2 hours.
• Prepare a slow fire in a covered grill.
• Arrange 1/2 of wood chips on the coals.
• Place the brisket on the grill, fat side up, over a drip pan.
• Close the lid and smoke for 1 to 1 1/2 hours per pound, adding more soaked wood chips as needed.
• To make the sauce, saute the onion and garlic in a little of the oil until soft.
• Add the remaining ingredients and simmer for 30 minutes.
• Generously brush the brisket with the sauce a couple of times during the last 1 to 1/2 hours of cooking.
• Keep the sauce warm and add additional catsup to achieve the desired consistency.
• To serve, cut the brisket across the grain and serve with the sauce on the side.

BBQ BRISKET

Steps:

• Mix together the paprika, salt and pepper, sugar, and cayenne. Rub the spice mixture all over the brisket and refrigerate for 2 hours or overnight.
• Preheat oven to 350 degrees F.
• Place the brisket in a large casserole or Dutch oven and pour the sauce over the top, hocks and all. Cover and cook until brisket is fork tender and can easily be shredded, about 3 hours. Transfer the brisket to a platter. Skim and discard the fat from the top of the sauce. Shred or thinly slice the brisket. Serve.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
• Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until tender, about 8 minutes. Stir in the garlic, tomato paste, and crushed pepper and cook until fragrant, about 2 minutes.
• Add the ham hocks, tomatoes, vinegar, sugar, salt, and pepper. Bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and has thickened, about 20 to 25 minutes. Adjust seasoning salt with pepper. Sauce will keep covered in the refrigerator for up to 3 days or freeze for up to 1 month.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
• Yield: about 8 cups
• Prep Time: 10 minutes
• Cook Time: 32 minutes
• Inactive Prep Time: 25 minutes

DOT & RICKY'S BRISKET AND BARBECUE SAUCE

Steps:

• Rinse the roast and pat dry.
• Sprinkle both sides with seasoning.
• Place in a plastic bag and marinate in the refrigerator overnight.
• The next morning, start charcoal fire in a smoker.
• Pre-soak hickory chips or chunks in water.
• Once the coals are hot, place the brisket, fat side up, in a disposable aluminum pan large enough to accomodate the roast and place it on the grill.
• Cover the smoker.
• Add several soaked hickory chips directly on the coals. Replenish the coals and the chips periodically.
• Baste meat occasionally with fat from cooking.
• Cook for 6-8 hours. The meat should pull apart easily.
• Pour off fat before serving.
• Slice thinly across the grain and serve with barbecue sauce.
• Barbecue Sauce:.
• Mix all ingredients in a heavy bottomed pan and bring to the boil to dissolve the sugar.
• Lower the heat and simmer until thick, about 10 minutes.
• To Cook in Oven:.
• Slow-roast brisket in a 275° oven for 60 minutes per pound.