Rose Marys Bbq Smoked Beef Brisket Food
SMOKED BBQ BRISKET
Make and share this Smoked BBQ Brisket recipe from Food.com.
Provided by Dwynnie
Categories Meat
Time P1DT14h15m
Yield 6-8 serving(s)
Number Of Ingredients 23
Steps:
- Marinate brisket for 24 hours.
- Wipe extra marinade from brisket with paper towel.
- Rub spices into brisket, wrap in plastic wrap, and "marinate" for at least 6 hours.
- Smoke brisket at 200-225 degrees F for 1 1/2 hours per pound + 30 minutes, until the internal temperature is 190 degrees. For the last 2 1/2 hours, spray with red wine vinegar (optional) and seal the brisket in foil.
- Let rest 15 to 20 minutes before slicing.
- While resting, heat sauce ingredients over medium low heat.
- Serve with BBQ sauce.
Nutrition Facts : Calories 1020.1, Fat 38.3, SaturatedFat 8.9, Cholesterol 187.5, Sodium 6381.8, Carbohydrate 95.1, Fiber 13.7, Sugar 70.4, Protein 82.2
BBQ BEEF BRISKET
Provided by Trisha Yearwood
Categories main-dish
Time 4h45m
Yield 6 to 8 servings
Number Of Ingredients 32
Steps:
- Allow the brisket to come to room temperature for 30 minutes.
- Combine the salt, sugar, shallots, garlic powder, smoked paprika and cayenne in a small bowl to make a dry rub. Massage the rub into all sides of the meat, being sure to use it all. Lay the brisket on a sheet pan.
- Light a grill on low heat on one side, keeping the other side turned off; you should maintain a temperature of 250 to 300 degrees F the whole time you are grilling. Place the hickory chips in a foil pan. Cover with foil and cut slits in the top to release the smoke. Place the foil pan on the lit side of the grill. Place the brisket fat-side up on the turned-off side of the grill and close the cover. Cook, flipping a few times, until very tender but not falling apart and the center reaches about 200 degrees F, 3 to 4 hours. Let rest 5 to 10 minutes, then slice the brisket into thin slices across the grain. Serve over buttered toasted buns or with Corn Cakes and Crunchy Slaw.
- Whisk together the flour, cornmeal, granulated sugar, baking powder and salt in a mixing bowl.
- Melt the butter in a large nonstick skillet over medium heat. Set aside to cool slightly while you prepare the wet ingredients.
- Whisk together the egg and buttermilk in a large mixing bowl. While whisking, pour in the melted butter and stir until combined. Stir in the dry ingredients just until combined. (Be sure not to overwork the batter.) Fold in the Cheddar, corn, if using, and chives.
- Place the skillet over medium heat and add enough butter to coat the bottom. Ladle about 1/2 cup batter into the pan, spreading gently to form a thick circle. Cook until bubbles appear on the surface, 1 to 2 minutes. Flip over and cook until golden brown, about 1 to 2 minutes more. Melt a small pat of butter in the skillet in between each batch (this will help the corn cakes rise). Serve immediately, with more butter and maple syrup, if desired.
- Whisk together the mayo, dill, granulated sugar, vinegar, mustard, garlic powder, pepper and salt in a large bowl.
- Remove the stem from the broccoli and slice thinly, then add to the bowl. Cut the crown of the broccoli into small florets and add to the bowl, along with the cabbage and fennel. Toss until the vegetables are evenly coated in the dressing. Garnish with the fennel fronds.
- Serve immediately or store refrigerated in an airtight container. This recipe tastes even better the next day!
ROSE MARY'S OVEN ROASTED BEEF BRISKET
My husband really loves beef, and although I had never made a FRESH BRISKET before, I searched many of my cookbooks and came up with this version by combining ingredients from several recipes, and then adding a few of my own. This one was really great on flavor and taste, and is now a family favorite to make when I can afford to buy the brisket.
Provided by Rose Mary Mogan @cookinginillinois
Categories Beef
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F. Rub half of liquid smoke over each side of beef.
- Combine all of the spices and the crushed bay leaves together in a small bowl to create the dry rub.
- Season the beef brisket LIBERALLY ON BOTH SIDES with the dry rub . Spray a large roasting pan with non stick cooking spray, and then place the seasoned brisket in the pan.
- Bake in oven UNCOVERED at 350 degrees F. for 1 hour.
- While roast is cooking during the first hour,mix all of the vegetavles in a large bowl, add the flour and dust the veggies liberally. Remove roast from oven after the first hour.
- Assemble the vegetables around the roast in the pan. Then add the beef stock & (wine if using.) REDUCE THE OVEN TEMPERATURE TO 300 DEGREES F. Then cover pan tightly with foil or lid, and return to oven and roast for an ADDITIONAL 3 hours or UNTIL MEAT IS FORK TENDER.Use additional time if needed.
- Remove roast from oven after the 3 hours and allow to rest for about 20 minutes. Then carve against the grain into thin slices. An electric knife works very well for carving roast. Serve with your favorite pasta, rice or potatoes, and top with veggies and juices from pan.
- Note you can also add additional vegetables like carrots, potatoes, celery, parsnips etc.
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