Fake Barbecued Brisket Food

OVEN SMOKED BRISKET

Steps:

• Heat oven to 220 degrees.
• Rinse Brisket and pat dry.
• Mix remaining ingredients in a medium bowl. Allow to sit 5 minutes.
• Lay brisket fat side down on a baking sheet covered with a large piece of aluminum foil. Brush liberally with oven smoke marinade. flip brisket and brush the fat side with the rest of the marinade.
• Wrap tightly in foil and bake at 220 degrees for 8-9 hours.
• Share and enjoy!

SLOW-COOKER BARBECUE BRISKET

Steps:

• Combine the brown sugar, chile powder, cumin, celery salt, garlic, and salt and pepper to taste in a small bowl. Rub all over the brisket, then transfer to a 5-to-6-quart slow cooker. Combine 3/4 cup ketchup, the vinegar and Worcestershire sauce in another small bowl. Pour over the brisket along with 3/4 cup water. Cover and cook on low, 8 hours.
• Remove the brisket to a cutting board and let rest 10 minutes. Meanwhile, skim off the excess fat from the sauce; stir in the remaining 1/2 cup ketchup. Reserve one-third of the brisket (about 12 ounces) and 1 cup of the brisket sauce for Southwestern Brisket Hash. Slice the remaining brisket and divide among plates. Top with some of the sauce and serve with potato salad and cornbread.
• Per serving: Calories 453; Fat 12 g (Saturated 5 g); Cholesterol 115 mg; Sodium 676 mg; Carbohydrate 16 g; Fiber 0 g; Protein 67 g

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

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:

• Place brisket in a large Dutch oven. Add 1/2 cup water. Cover and bake at 325° for 2 hours. , Meanwhile, in a small saucepan, saute onion and garlic in oil until tender. Add the ketchup, vinegar, lemon juice, brown sugar, Worcestershire sauce, cornstarch, paprika, chili powder, salt, pepper and remaining water. Simmer, uncovered, for 1 hour, stirring occasionally. , Add Liquid Smoke; mix well. Drain drippings from Dutch oven. Pour sauce over meat. Cover and bake 1 hour longer or until meat is tender.

FAKE BARBECUED BRISKET

Steps:

• Preheat your oven to 250°F.
• In a small bowl mix together all of the seasonings and set aside In a 9"-13" pan, that has been lined with foil, place the brisket fat side down.
• Sprinkle the brisket with half of the seasoning mixture, flip it over, and sprinkle the fatty side with the rest of the seasoning.
• Turn the oven temperature down to 200°F and place the brisket in oven.
• Cook for 5 hours, basting with its' juices about every hour or so When the brisket is done, remove it from the oven and let it rest for 10 minutes.
• After 10 minutes, cut it against the grain, and then pull it into shreds Place it in a bowl, and stir in the barbecue sauce.
• Enjoy this on chips, crackers, buns, pasta, salad, or just straight up!

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.

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.

BRISKET OF BEEF

Steps:

• Put brisket in roasting pan.
• Dump onion soup mix on top.
• Pour water over about 1/2 inch into pan.
• Stir a little.
• Cover tightly with foil.
• Put into oven at 250 degrees-middle rack.
• Forget about it for at least 5 hours.
• Take it out, cut against the grain, it should fall apart and be very tender.
• Season with salt and pepper to taste.

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.

SLOW-COOKED BARBECUED BEEF BRISKET

Steps:

• In a small bowl, combine the first six ingredients; rub over brisket. Place in a 3-qt. slow cooker. , In a large bowl, combine the sauce ingredients. Pour half over the brisket; set the remaining sauce aside. , Cover and cook on high for 4-5 hours or until meat is tender. Serve with the reserved sauce.

BRISKET

Steps:

• Brush meat generously on both sides with the following: Kitchen Bouquet, mustard, ketchup, and bbq sauce, starting with the kitchen bouquet.
• Place a thick layer of sliced onions on the bottom of a baking pan. Place brisket, fat side up, on top of the onions. Put another thick layer of sliced onions on top of the meat.
• Add a little water.
• Cover tightly with heavy duty aluminum foil and bake at 350F for at least 40 minutes per pound.
• Half way through baking, pour a can of beer over the meat and continue baking, tightly covered, until done.

BRISKET

Steps:

• Mix ingredients and cover both sides of meat.
• Wrap in foil and seal.
• Marinate overnight in refrigerator.
• Bake in 300°F oven for 5 hours, or at 275°F for 6 hours.
• May cover with barbecue sauce during last hour, leaving uncovered.

BAKED BARBECUED BEEF BRISKET

Steps:

• Combine the garlic powder, onion salt and celery salt; rub over brisket. Place in a shallow bowl; sprinkle with liquid smoke if desired. Turn to coat; cover and refrigerate overnight. , For sauce, in a large saucepan, combine 2 cups water, ketchup, onion, 4 tablespoons Worcestershire sauce, brown sugar, vinegar, celery seed, pepper and salt. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring occasionally. Cool; cover and refrigerate., Place the brisket in a Dutch oven; add remaining water and Worcestershire sauce to pan. Cover tightly. Bake at 325° for 1-1/2 hours; drain. , Baste with sauce. Bake, uncovered, until meat is tender, 1-2 hours longer. Let stand for 20 minutes; thinly slice across the grain.

BARBECUED TEXAS BEEF BRISKET

Steps:

• Make dry rub:
• Mix first 5 ingredients in small bowl to blend.
• Transfer 1 tablespoon dry rub to another small bowl and reserve for mop. Spread remaining dry rub all over brisket. Cover with plastic; chill overnight.
• Make mop:
• Mix first 6 ingredients plus reserved dry rub in heavy medium saucepan. Stir over low heat 5 minutes. Pour 1/2 cup mop into bowl; cover and chill for use in sauce. Cover and chill remaining mop.
• Following manufacturer's instructions and using natural lump charcoal, start fire in smoker. When charcoal is ash gray, drain 1/2 cup wood chips and scatter over charcoal. Bring smoker to 200°F. to 225°F., regulating temperature by opening vents wider to increase temperature and closing slightly to reduce temperature.
• Place brisket, fat side up, on rack in smoker. Cover; cook until tender when pierced with fork and meat thermometer inserted into center registers 185°F., about 10 hours (turn brisket over for last 30 minutes). Every 1 1/2 to 2 hours, add enough charcoal to maintain single layer and to maintain 200°F. to 225°F. temperature; add 1/2 cup drained wood chips. Brush brisket with chilled mop in pan each time smoker is opened. Transfer brisket to platter; let stand 15 minutes. (Can be made 1 day ahead. Cool 1 hour. Wrap in foil; chill. Before continuing, rewarm brisket, still wrapped, in 350°F. oven about 45 minutes.) Combine barbecue sauce and chili powder in heavy small saucepan. Add any accumulated juices from brisket and bring to boil, thinning sauce with some of reserved 1/2 cup mop, if desired.
• Thinly slice brisket across grain. Serve, passing sauce separately.

BARBECUED BRISKET

Steps:

• 1. Trim all fat from brisket. Place in a pan deep enough so foil placed over top of pan will not touch top of meat.
• 2. Sprinkle with seasoning and pour liquid smoke over brisket.
• 3. Cover pan with foil: marinate overnight in refrigerator. Before roasting sprinkle with salt, pepper, and worcestershire.
• 4. Cover with foil or lid and bake in a 275 degree oven for 5 hours.
• 5. One half hour before end of baking time pour barbecue sauce over meat. Cool, slice thin, reheat before serving. Serve with barbecue sauce.

GRILLED BRISKET WITH SLOW-COOKED TASTE

Steps:

• Gather the ingredients.
• Trim excess fat from brisket.
• Season with garlic powder, onion powder, black pepper, cayenne, and paprika.
• Place on the rotisserie and put on a preheated grill. Prop the lid a little and let cook.
• Meanwhile, prepare the sauce. Melt butter in a saucepan and sauté onion and garlic for about 5 minutes.
• Add water, cider vinegar, brown sugar, Worcestershire sauce, chili powder, and a little salt and pepper to taste. Let simmer for 10 to 15 minutes. Add beer.
• Baste over brisket about every 30 minutes. Cook brisket over low heat for about 4 to 5 hours.
• Remove brisket from grill and slice thinly.
• Serve with your favorite sides and enjoy!

BBQ BRISKET OF BEEF

Steps:

• Unroll the brisket. Begin by dry rubbing the brisket with the spices. Do this the night before if you have time or at least two hours beforehand.
• Place the (unrolled) brisket on a bed of chopped onions and pour in a small cup of water. Cover with a lid or foil and place in the oven.
• SLOW cook the brisket for around 3.5 hours at 140ºC. Remove lid/foil and turn the oven up to around 180ºC.
• You could add potatoes at this stage.
• Cook the meat for a further half and hour then remove from the oven. Let it rest while the potatoes continue to cook until nice and crisp. Serve with sweetcorn and salad or beans and coleslaw.

THE ONE AND ONLY BARBECUED BRISKET

Steps:

• The day before serving pat the dry rub into every pore on the brisket and place in a large bag, or wrap tightly in plastic wrap, to marinate overnight.
• Early in the morning take brisket out of refrigerator and bring to room temperature while you start your fire and heat to 210ºF.
• Place brisket on opposite side from the firebox with the fat side up, so juices will help baste the meat.
• Maintain pit temperature between 180º and 220º and smoke 1 hour to 1 1/4 hours per pound.
• Every hour or so, if you have to use mop sauce you may do so.
• (The fat is going to keep the meat moist.) Remove brisket and let sit for 20 minutes.
• Cut the fatty top section away from the top section and the second section.
• Slice both brisket sections across the grain.
• Serve the barbeque sauce on the side, not on the meat.

SMOKED BBQ BRISKET

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.

FAKE BARBECUED BRISKET RECIPE - FOOD.COM

Steps:

• Preheat your oven to 250°F.
• In a small bowl mix together all of the seasonings and set aside In a 9"-13" pan, that has been lined with foil, place the brisket fat side down.
• Sprinkle the brisket with half of the seasoning mixture, flip it over, and sprinkle the fatty side with the rest of the seasoning.
• Turn the oven temperature down to 200°F and place the brisket in oven.
• Cook for 5 hours, basting with its' juices about every hour or so When the brisket is done, remove it from the oven and let it rest for 10 minutes.
• After 10 minutes, cut it against the grain, and then pull it into shreds Place it in a bowl, and stir in the barbecue sauce.
• Enjoy this on chips, crackers, buns, pasta, salad, or just straight up!