LOUISIANA BARBECUE BRISKET
Turn to this dish when you need a special entree to feed a crowd. Don't be deterred by the length of this recipe...it has many make-ahead steps. Plus, it grills unattended for hours, so there's no last-minute fuss.-Allan Stackhouse, Jennings, Louisiana
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the seasonings. Rub 2 teaspoons over brisket. (Place remaining seasoning mixture in an airtight container; save for up to 3 months for another use.), In a large bowl, combine the sauce ingredients; stir until brown sugar is dissolved. Pour 2 cups into a large resealable plastic bag; add the brisket. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning several times. Cover and refrigerate remaining sauce., Prepare grill for indirect heat, using a drip pan. Drain and discard marinade from brisket; pat dry with paper towels. Place brisket over pan; grill, covered, over indirect low heat for 30-45 minutes on each side or until browned. , Transfer brisket to a heavy-duty disposable roasting pan. Pour 1-1/4 cups of reserved sauce over brisket. Cover with a double layer of heavy-duty foil and seal tightly. , Grill, covered, over indirect low heat for 3-4 hours or until meat is fork-tender. Slice brisket across the grain. Serve with remaining sauce.
Nutrition Facts : Calories 217 calories, Fat 5g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 541mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
OVEN BARBECUED BEEF BRISKET I
This is a great recipe for the family on the go as it needs very little attention. Choose a brisket that weighs between 4 and 5 pounds, depending on how many you are feeding.
Provided by JMOOSE
Categories Main Dish Recipes
Time 5h10m
Yield 9
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (160 degrees).
- Sprinkle both sides of brisket with salt, pepper and garlic powder. Place in a large covered roasting pan.
- Cook covered with no water at 325 degrees F (160 degrees C) allowing 1 hour per pound.
- Before last hour of cooking, remove brisket and slice. Return slices to pan and add barbecue sauce mixed with water. Cover meat with sauce, cover, and cook 1 hour longer.
Nutrition Facts : Calories 672.3 calories, Carbohydrate 10.4 g, Cholesterol 147.2 mg, Fat 53.6 g, Fiber 0.3 g, Protein 34.2 g, SaturatedFat 21.6 g, Sodium 440 mg, Sugar 7.3 g
TEXAS-STYLE BARBECUED BRISKET
Editor's note: The recipe and introductory text below are from The Barbecue! Bible 10th Anniversary Edition, by Steven Raichlen. To read more about Raichlen and BBQ, go to our feature The Best Barbecue in the U.S.A.
Provided by Steven Raichlen
Categories Graduation Backyard BBQ Kwanzaa Dinner Brisket Spring Summer Tailgating Grill Grill/Barbecue
Yield Makes 10 to 12 servings
Number Of Ingredients 13
Steps:
- 1. Rinse the brisket under cold running water and blot it dry with paper towels.
- 2. Combine the salt, chili powder, sugar, pepper, and cumin in a bowl and toss with your fingers to mix. Rub the spice mixture on the brisket on all sides. If you have time, wrap the brisket in plastic and let it cure, in the refrigerator, for 4 to 8 hours (or even overnight), but don't worry if you don't have time for this-it will be plenty flavorful, even if you cook it right away.
- 3. Set up a charcoal grill for indirect grilling and preheat it to low. No drip pan is necessary for this recipe.
- 4. When ready to cook, toss 1 1/2 cups of the wood chips on the coals (3/4 cup per side). Place the brisket, fat side up, in an aluminum foil pan (or make a pan with a double sheet of heavy duty aluminum foil). Place the pan in the center of the hot grate, away from the heat. Cover the grill.
- 5. Smoke cook the brisket until tender enough to shred with your fingers; 6 hours will likely do it, but it may take as long as 8 (the cooking time will depend on the size of the brisket and heat of the grill). Baste the brisket from time to time with the fat and juices that accumulate in the pan. You'll need to add 10 to 12 fresh coals to each side every hour and toss more wood chips on the fresh coals; add about 3/4 cup chips per side every time you replenish the coals during the first 3 hours.
- 6. Remove the brisket pan from the grill and let rest for 15 minutes. Transfer the brisket to a cutting board and thinly slice it across the grain, using a sharp knife, electric knife, or cleaver. Transfer the sliced meat to a platter, pour the pan juices on top, and serve at once.
- Barbecue Sauce, the Texas Way
- The best Texas-style barbecue sauce combines the sweetness of Kansas City-style tomato sauces with the mouth-puckering tartness of a North Carolina vinegar sauce. I've come up with my own version-mix together equal parts of the Basic Barbecue Sauce and the North Carolina Vinegar Sauce . Serve this with barbecued brisket. For a really good sauce, add some meat drippings or a little chopped brisket.
CLASSIC SMOKED BRISKET
A Classic Smoked Brisket recipe should be simple to follow and uses basic ingredients. Why? Because, the meat should be the star of the show. With this brisket recipe, there is no need to over-complicated the process and there will be so much natural flavor, little more than a simple rub is needed for a great bark. Follow these tips and enjoy making brisket burnt ends. with some of the meat.
Provided by Ryan Gatchel
Categories Brisket
Time 8h10m
Yield 8
Number Of Ingredients 2
Steps:
- Follow these easy tips for a successful and tasty brisket.
- Choice has a fair amount of marbling (fat to meat ratio) while Prime seems to have the best in terms of balance and flavor. Some people swear by Wagyu, but the fat ratio is too high for what you pay for in our opinion. Select won't give you enough fat or flavor and is easy to dry out during a long smoke.
- You want only about ¼ inch of fat on the surface of the brisket. Excess fat can prevent or delay the formation of the pellicle which is the hard layer that forms while heat is applied to the meat. The pellicle holds the glaze formed by the dissolving spices which eventually form the bark.
- Nut woods like hickory, oak, mesquite, and pecan tend to generate more smoke and stronger smoke flavors than fruit hardwoods like apple and cherry.
- We recommend using our Texas Mesquite Hardwood Pellets with this recipe which contains a blend of Mesquite, Hickory, and Pecan hardwoods.
- This recipe uses the Louisiana Grills Beef and Brisket Rub seasoning.
- Turn your Louisiana Grill to smoke mode, let the fire catch and then set your grill to 225°F.
- While your grill is heating up, trim your brisket of excess fat (you'll want to leave about ¼ of an inch of fat so the meat stays moist during the long cooking process) , and season with your favorite rub - whatever floats your boat! Place your brisket on the grates of the grill, fat side up. Let it smoke for about 8 - 10 hours, or until the internal temperature reaches 190°F.
- Wrap in pink butcher paper and then wrap that in a towel. Let it rest in the cooler for up to an hour so the juices can sit.
- Slice against the grain and enjoy!
- Cooler
- Pink Butcher Paper
- Towel
- To speed up The Stall (the point during the cook where the internal temperature stalls for a long period of time before rising again) try wrapping your brisket tightly in aluminum foil or pink butcher paper with a little bit of liquid inside (beef stock is good) and throw back on the grill until it reaches your desired temperature.
- Paleo
Nutrition Facts : ServingSize 8
LOUISIANA BARBECUE BRISKET
Preparation 1 In a small bowl, combine the seasonings. Rub 2 tsp over brisket. (Placed remaining seasoning mixture in an airtight container; save for up to 3
Provided by blhall2010
Categories Dinner
Yield 12-16 servings Servings
Number Of Ingredients 16
Steps:
- Preparation 1 In a small bowl, combine the seasonings. Rub 2 tsp over brisket. (Placed remaining seasoning mixture in an airtight container; save for up to 3 months for another use.) 2 In a large bowl, combine the sauce ingredients; stir until brown sugar is dissolved. Pour 2 cups into a large resealable plastic bag; add the brisket. seal bag and turn to coat; refrigerate for 8 hours or overnight, turning several times. Cover and refrigerate remaining sauce. 3 Prepare grill for indirect heat, using a drip pan. Drain and discard marinade from brisket; pat dry with paper towels. Place brisket over pan; grill, covered, over indirect low heat for 30-45 mins on each side or until browned. 4 Transfer brisket to a heavy-duty disposable roasting pan. Pour 1-1/4 cups of reserved sauce over brisket. Cover with a double layer of heavy-duty foil and seal tightly. 5 grill, covered, over indirect low heat for 3-4 hours or until meat is fork-tender. Slice brisket across the grain. Serve with remaining sauce. Source: adapted from www.tasteofhome.com
Nutrition Facts :
BARBECUE BEEF BRISKET
You're not a barbecue master until you've smoked a packer beef brisket cut Pit Boss style. This one uses the cooler method to rest the barbecue beef brisket, to improve texture and overall appearance.Seems like although most everyone who buys a pellet smoker wants to try smoking a brisket at least once in their journey. Few, however, make it past that first smoke with the confidence to try again. Use these easy to follow instructions which detail the process step by step so you can get a tender and juicy brisket cooked all on your pellet grill.Master this one and you'll be the reigning BBQ king or queen of your block.
Provided by Ryan Gatchel
Categories Dinner
Time 8h40m
Yield 12
Number Of Ingredients 2
Steps:
- The night before you plan on cooking the brisket, trim the surface fat off the brisket with your sharp boning knife. Trim to leave about 1/8 to ¼ in fat.
- Place the brisket in an unscented trash bag or on a sheet pan fat side up and season the meat side liberally with your favorite Rub. Let rest on the counter for 30 minutes until the rub is all soaked up. Flip the brisket over and season the fat side liberally. Cover or wrap up the brisket and put in the fridge overnight.
- Prep your Grill by cleaning the grates, grease tray and firepot is clean. Start the grill and set to 250°F.
- When grill has settled to 250°F place brisket in center of grill fat side down and cook for 4 hours.
- After 4 hours, insert the meat probe into the fat seam between the point and flat so the end of the meat probe is in the center of the fat seam and continue to cook for about 2 more hours.
- Prep aluminum foil to wrap the brisket in by tearing off 4 sheets of foil at least twice as large as the brisket. Plus one more piece about the same size as the brisket.
- When the meat thermometer reads 150°F to 160°F wrap the brisket in foil by placing the brisket fat side down on 2 sheets of foil. The cover with the other 2 sheets of foil and tightly roll/fold 3 sides up to seal - leaving one side open. Leave the meat probe in place in the brisket and lay the probe wire between the bottom and top foil sheets. Roll/fold the meat probe wire between the foil sheets as you are closing the foil. Dump the can of Campbell's Beef Consume into the foil through the open end and roll/fold that end closed.
- Place the small foil sheet on the grill grate and place the foil-wrapped brisket on the small foil sheet on the grate. The small foil sheet will prevent the foil from sticking to the grate to prevent the foil from ripping and losing the foil juice that you can use later.
- Continue to cook until the meat thermometer reads 200°F. Then unwrap one or two sides of the foil being careful not to lose any of the liquid in the foil. Insert a dinner fork into the flat portion of the brisket - if it goes in and out like a hot knife through butter it is done, if it has very much resistance, seal the sides of the foil and place back in grill and cook until the meat thermometer reads 205°F and test for tenderness again.
- When the brisket is done, remove from grill, wrap in a clean towel and place in a small clean cooler to rest for at least 2 hours.
- When ready to slice, remove brisket from foil. Separate the point end from the flat end by running your slicing knife down the fat seam. Slice the brisket across the grain into slices just thick enough to hold together.
- Cube the point section into ½ in sq cubes by slicing ½ in slices across the grain first and then ½ in slices with the grain.
- Place all slices and cubes into a pan and pour some of the liquid from the foil over the brisket.
- Serve with your favorite BBQ Sauce on the side.
Nutrition Facts : ServingSize 12
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.
EASY TEXAS BBQ BRISKET
Mom came to visit and told me my brisket was even better than the version we used to eat back in Texas. Use the leftovers for sandwiches and tacos. -Audra Rorick, Blanca, Colorado
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first 7 ingredients. With a fork or sharp knife, prick holes in briskets. Rub meat with seasoning mixture. Cover and refrigerate overnight., Preheat oven to 325°. Place briskets, fat sides up, in a roasting pan. In a small bowl, combine steak sauce, liquid smoke and Worcestershire sauce; pour over meat., Cover tightly with foil; bake 4 to 5 hours or until tender. Let stand in juices 15 minutes. To serve, thinly slice across the grain. Skim fat from pan juices; spoon over meat.
Nutrition Facts : Calories 456 calories, Fat 14g fat (5g saturated fat), Cholesterol 135mg cholesterol, Sodium 1283mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 66g protein.
THE ONE AND ONLY BARBECUED BRISKET
Anyone can master a "real" barbecued brisket. I think that beef brisket was the reason the barbecue process was invented. We have some great BBQ joints in Texas and I think this recipe is as good as any of them. Cook time is for 1 1/4 hours per pound of a 12 lb. brisket.
Provided by Miss Annie
Categories Meat
Time 14h24m
Yield 1 brisket
Number Of Ingredients 2
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.
Nutrition Facts : Calories 11321.9, Fat 963.1, SaturatedFat 387.9, Cholesterol 2649, Sodium 2322.4, Protein 614.7
BARBECUED BEEF BRISKET
A guest at the RV park and marina my husband and I used to run gave me this flavorful brisket recipe. It's become the star of countless meal gatherings, from potlucks to holiday dinners. Husband Ed and our five grown children look forward to it as much as our Christmas turkey. -Bettye Miller, Oklahoma City, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 437 calories, Fat 20g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 392mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 0 fiber), Protein 31g protein.
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
SOUTHERN BARBECUED BRISKET
Ever since a former neighbor shared this recipe with me, it has been a family favorite. Since it makes a lot, it's good for a company dinner or buffet. The meat gets nice and tender from baking slowly for several hours. -Lorraine Hodge, McLean, Virginia
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place brisket on a large sheet of heavy-duty foil; seal tightly. Place in a greased shallow roasting pan. Bake at 325° for 2 to 2-1/2 hours or until meat is tender., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Remove from the heat., Carefully open foil to allow steam to escape. Remove brisket from foil; let stand for 20 minutes. Thinly slice meat across the grain. Place in an ungreased 13-in. x 9-in. baking dish. Spoon sauce over meat. Cover and bake for 1 hour or until heated through.
Nutrition Facts : Calories 279 calories, Fat 8g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 515mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 39g protein. Diabetic Exchanges
More about "louisiana barbecue brisket food"
10 BEST LOUISIANA BBQ SAUCE RECIPES | YUMMLY
From yummly.com
LOUISIANA'S FAMOUS FOODS AND DISHES
From louisianatravel.com
LOUISIANA'S NOT-SO-HIDDEN CULINARY GEMS: BARBECUE
From louisianatravel.com
SLOW-SMOKED BRISKET WITH HOMEMADE BBQ SAUCE
From louisiana.kitchenandculture.com
90 LOUISIANA SMOKER RECIPES IDEAS IN 2022 - PINTEREST
From pinterest.ca
MEMPHIS BBQ BEEF BRISKET – LOUISIANA-GRILLS
From louisiana-grills.com
LOUISIANA BARBECUE BRISKET | RECIPE | RECIPES, BRISKET, HANUKKAH FOOD
From pinterest.com
FOOD NETWORK NAMES LAFAYETTE EATERY “LOUISIANA’S BEST BARBECUE”
From louisianaradionetwork.com
BEST BRISKET IN ALEXANDRIA, LOUISIANA RESTAURANTS
From restaurantguru.com
LOUISIANA PELLET GRILL BRISKET RECIPE | BESTO BLOG
From bestonlinecollegesdegrees.com
OVEN SMOKED BRISKET - BARBECUE SMOKER RECIPES
From barbecue-smoker-recipes.com
10 BEST LOUISIANA GRILLS RECIPES | YUMMLY
From yummly.com
LOUISIANIANS BARBECUE TOO, YA’LL - ACADIANA PROFILE
From acadianaprofile.com
LOUISIANA BBQ RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
LOUISIANA BARBECUE BRISKET RECIPE: HOW TO MAKE IT
From crockpotrecipes.psychology48.com
THE ULTIMATE GUIDE TO AMERICA'S BBQ STYLES
From thespruceeats.com
LOUISIANA BARBECUE BRISKET - BBQ RECIPES
From fooddiez.com
FEASTING ON AGRICULTURE: BACKYARD BRISKET WITH JAY DUCOTE
From twilatv.org
LA BARBECUE BRISKET | THE DREW BARRYMORE SHOW
From thedrewbarrymoreshow.com
LOUISIANA BARBECUE BRISKET RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
BEST BBQ BRISKET RECIPE - HOW TO MAKE BBQ BRISKET - DELISH
From delish.com
BBQ BRISKET BURNT ENDS – LOUISIANA-GRILLS
From louisiana-grills.com
LA BRISKET RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SAINT LOUIS STYLE BRISKET AND BURNT ENDS - GOODIE GODMOTHER
From goodiegodmother.com
AUSTIN STYLE BRISKET – LOUISIANA-GRILLS
From louisiana-grills.com
BAYOU BITE LOUISIANA BBQ SAUCE RECIPE
From amazingribs.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
BAKING THIS BARBECUE BRISKET MAKES IT DELICIOUSLY TENDER - AOL
From aol.com
PULLED BEEF BRISKET | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love