Jack And Coke Smoked Brisket Recipe 45 Food

COCA-COLA™ BRISKET

Steps:

• In a small bowl, mix together all dry rub ingredients. Rub the entire brisket with the spice mixture and place in a gallon-sized plastic bag. Seal and refrigerate for at least 1 hour, or up to overnight.
• Preheat the oven to 350°F. Place seasoned beef in a Dutch oven or roasting pan and roast, uncovered, for 1 hour.
• Add tomato sauce and Coca-Cola™. Cover pan tightly and continue cooking for 3 to 3 1/2 hours, or until fork-tender.
• Remove from oven, cover with aluminum foil and let rest 15-20 minutes before cutting.
• Trim the fat and slice meat thinly across the grain. Serve warm with extra sauce.

JACK AND COKE SMOKED BRISKET RECIPE - (4/5)

Steps:

• Marinade: Combine all ingredients and whisk together till fully blended. Set aside and get the brisket ready. Leave most of the fat cap intact but trim some of the side and a little of the depth off. The cut I used had about ½ inch of fat so I took very little off. Perforate the brisket on both sides even though the marinade will not penetrate the fat cap well. (Inject the marinade also, if you like at this time, but this is optional). Place the brisket in the brining bag and add the marinade, pressing out as much of the air as possible and made sure that the brisket is covered in marinade. Place the brisket in the refrigerator over night or 12 hours for best results but not less than 6 hours. About halfway through the process, turn the bag over the make sure both sides are getting marinade well. Misc Directions: After your satisfied with your marinade time remove the brisket and get the rub on it. Dark brown sugar is the base of the dry ingredients to impart that sweet flavor and to form the crust that all smoked meats have. A side note here: when you are smoking meat you are using a indirect heating method, this means that the fire/hot coals are NEVER near enough to the meat to burn it. The dark "crust" that you see is called BARK (as in tree bark not dog bark). It is sought after on certain types of BBQ. The dark brown sugar is also the medium by which you blend the other spices to aid in their holding together. Dry Rub: Combine all the ingredients in a bowl and whisk together. Rub the brisket down with canola oil to give the rub something to stick to. Since the fat cap will NOT allow the rub to penetrate just put it on the exposed meat side. Apply liberal amounts of the rub and "massage" it into the meat, then wrap the brisket in plastic wrap and put back in the refrigerator for the remainder of the time until it is time to put it on the smoker. (over night again, in our case) Cooking: The next morning... remove the brisket and take off the plastic wrap. Let the brisket 'rest' and come to room temperature. This is important. Start the smoker and bring to 225 degrees using apple wood chips, which you have soaked. Keep the temp at 225 degrees. You can alternate between apple and oak wood chips. Cook the Brisket 7 - 8 hours until it reaches an internal temp of 200 degrees with a digital meat thermometer. Remove it from the smoker and wrap it in tin foil and place in a Styrofoam cooler for about 30 min or until you are ready to eat. (you can also place in your microwave after wrapping in foil, then wrap a heavy towel around it. Do not turn the microwave on!)

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.

TONY'S SMOKED BEEF BRISKET

Steps:

• In a bowl combine all the dry ingredients and blend well.
• Trim the brisket, leaving about 1/4-inch of fat. Season the brisket with about 1/4 cup of the rub (see Cook's Note). Let the brisket marinate overnight in the refrigerator.
• Preheat your grill to 250 degrees F using charcoal and hickory.
• Using indirect heat, cook the brisket for 3 1/2 hours and flip. Cook another 3 1/2 hours, cooking for a total of 7 hours. (About 1 1/2 hours per pound.) The brisket should cook to an internal temperature of 185 degrees F.
• Rest for 10 minutes on a cutting board before slicing. Slice brisket against the grain.

SMOKED BRISKET

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.

SMOKED BRISKET

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.