Mustard Beef Brisket Food

TEXAS BRISKET

Steps:

• Trim the fat cap on the brisket to about 1/4 to 1/8 of an inch. Coat the brisket with a light coating of the yellow mustard. Mix the sugar and spices together to form the rub for the brisket. Apply the rub to both sides of the meat.
• Place the brisket in a preheated 194 to 205 degree F smoker until the meat reaches an internal temperature of 185 to 195 degrees F, about 1 1/2 hours per pound. Once the internal temperature is reached, remove the brisket from the smoker and allow it to rest for at least 30 minutes before slicing.

HONEY MUSTARD CORNED BEEF BRISKET AND CABBAGE

Steps:

• Place corned beef with fat side down into a large slow cooker and pour enough water over corned beef to cover. Cook on High until beef is tender, about 3 hours.
• Place potatoes into a large pot, cover with water, and stir in salt to taste; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cabbage, cover, and steam until tender, 8 to 10 minutes.
• Melt butter in a saucepan and stir honey and horseradish mustard into butter. Bring to a boil and remove from heat.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place corned beef, fat side down, into a roasting pan. Pour half the honey-mustard sauce over brisket; broil until corned beef is golden brown, about 5 minutes. Serve corned beef with boiled potatoes and cabbage, topped with remaining honey-mustard sauce.

SMOKED BRISKET RECIPE

Steps:

• To prepare your brisket, first rub your mustard on both sides of the meat.
• Make sure to adequately cover all portions of the brisket and rub the vinegar-based sauce thoroughly into the meat.
• After preparing your brisket with a good coat of mustard, rub your homemade dry rub into your cut of meat.
• Spend a good ten minutes on this step to ensure that the spices properly penetrate your brisket.
• Some individuals choose to smoke their brisket right after this step.
• If you want to use the dry rub as a sort of marinade, wrap your brisket in foil and let it rest in the fridge for four hours.
• Marinating in mustard and dry rub can produce a tangy flavor profile.
• After marinating, you can proceed to the next step.
• After choosing your smoking wood and setting up your grill, prepare the grill to a low heat of about 250 degrees.
• Wrap your seasoned brisket in foil to maintain moisture.
• Then, smoke your brisket fat side down for about an hour per pound of meat.
• When you are smoking the brisket, try to reach the ideal internal temperature of a properly smoked brisket at 195 degrees.
• Once your thermometer reads this temperature, you can remove the brisket and let it rest for about ten minutes.
• After resting your cut of meat, it is time to serve!
• A large butcher knife is appropriate for slicing a brisket.
• When cutting, to along the side and cut against the grain.
• The long fibers in this cut of meat produces tough pieces of meat if not cut correctly.

KC'S SMOKED BRISKET

Steps:

• Coat beef brisket with mustard. Cover with brisket rub. Let marinate in the refrigerate, 8 hours to overnight.
• Remove brisket from the refrigerator and bring to room temperature.
• Preheat a smoker to 220 degrees F (104 degrees F) according to manufacturer's instructions.
• Place beef brisket in the smoker and smoke until easily pierced with a knife and an instant-read thermometer inserted into the center reads 190 degrees F (88 degrees C), 6 1/4 to 7 1/2 hours.
• Wrap brisket with aluminum foil and let rest for 30 minutes before slicing.

MUSTARD SAUCE FOR BRISKET

Steps:

• Mix all together and slather onto a brisket.
• Bake at 325F for 25 minutes per pound, or 32-35 minutes for well done!

BEEF BRISKET WITH SPICY MUSTARD SAUCE

Steps:

• Remove excess fat from brisket; place in a non aluminum baking pan.
• Combine the next 8 ingredients in a bowl; pour over brisket.
• Cover and marinate 4-5 hours or overnight, turning once.
• Remove brisket from refrigerator 1 hour before roasting.
• Preheat oven to 350°F.
• Roast in marinade, covered, for 2 hours, basting several times.
• Place onion rings on top of brisket and baste again.
• Roast, covered, until meat is tender, about 1 hour longer.
• Make mustard sauce: In a small bowl, stir the sugar with the vinegar until sugar is dissolved.
• Stir in remaining ingredients and mix well.
• Cover and chill; serve at room temperature.
• Remove brisket from pan and let stand 10 minutes before carving.
• Slice brisket thinly across the grain and serve immediately with Spicy Mustard Sauce.

BAKED HONEY MUSTARD CORNED BEEF

Steps:

• Set the oven rack to the center position. Preheat to 350°F (177ºC).
• Remove the corned beef from the package, discarding the spice packet.
• Dry the meat with paper towels, and then place fat-side up on a wire rack set on top of a roasting pan.
• Add about 1-inch of water to the bottom of the pan, this will prevent the juices from burning while cooking.
• Combine the whole grain mustard, Dijon mustard, and honey. Evenly spread 3 tablespoons (about half) of the mixture on top of the meat.
• Sprinkle 2 tablespoons of the brown sugar over the top of the roast.
• Loosely cover the meat and pan completely with foil.
• Bake the corned beef until tender and the internal temperature reaches 160ºF (71ºC), about 75 minutes. Add more time as needed to fully cook.
• Carefully remove the pan from the oven and transfer the corned beef to a baking sheet lined with foil.
• Preheat oven to broil.
• Top the corned beef with the remaining mustard mixture, then sprinkle with 2 tablespoons of brown sugar.
• Cook until the top becomes golden brown, about 3 to 5 minutes.
• Remove beef from the oven and allow to rest for 10 minutes on a cutting board. Slice against the grain and serve hot.

MUSTARD SAUCE FOR CORNED BEEF

Steps:

• Use a fork to mix all ingredients together in a small bowl or large measuring cup with a spout.
• Pour on top mid way through cooking your corned beef, or at the end if you would rather.

SMOKED BEEF BRISKET

Steps:

• For the rub, add brown sugar, chili flakes, nutmeg, dried thyme, oregano, ground cinnamon, ground ginger, coriander, dried mustard powder, and ground black pepper to a medium-sized bowl, and stir to combine. Rub vigorously all over beef brisket.
• For the marinade, add apple cider, apple cider vinegar, beef broth, hot sauce, dried mustard powder, salt, ground black pepper, onion powder, and melted butter to a small bowl and mix well.
• Using a barbeque injector needle, fill injector with marinade and inject the brisket in multiple places (follow manufactures instructions).
• Cover brisket with plastic wrap and refrigerate overnight or up to 24 hours.
• Soak 8 cups (1.9 L) of apple wood chips in water.
• Build a smoke pouch by squeezing the excess water from 2 cups (480 ml) of wet wood chips and place on a large piece of aluminum foil. Place 1 cup (240ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Using a fork, puncture holes in both sides of the foil pack to allow the smoke to flow through and infuse the meat. Repeat 3 more times to make a total of 4 pouches.
• Prepare barbeque for indirect cooking by placing drip pan under one side of grill. Place smoke pouch on the opposite side. Turn heat under the smoke pouch to 220 F (105 C). Leave side under drip pan off. Close lid and wait for smoke.
• Place brisket over the drip pan. Close lid. Smoke brisket for 10 hours, changing smoke pouches when smoke dissipates (approximately every 2 hours).
• Internal temperature of the brisket should read 145 F (63 C).
• Remove beef brisket from heat, cover with aluminum foil and rest for 15 minutes.
• Carve brisket against the grain and serve on crusty buns with mustard and pickles.
• Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.