Smoked Four Pepper Beef Brisket Food

SMOKED BRISKET RECIPE

Steps:

• Combine the Kosher salt and freshly ground black pepper in a small bowl or spice shaker, then evenly season the brisket on all sides. Let the brisket sit out at room temperature for 1 hour.
• While the brisket comes to room temperature, prepare the smoker according to the manufacturer's instructions for indirect cooking with a water-filled drip pan in place. Bring the temperature between 250 and 275° F. Add 3 to 5 fist-size oak, mesquite or your favorite wood chunks for smoke.
• Place the brisket in the smoker with the thicker tip closest to the heat. Leave the lid closed for at least 3 hours. Cook for a total of 6 to 8 hours until dark brown bark is formed and the internal temperature reaches 165° F after the stall (when the temp stops rising for hours around 150° F).
• Remove the brisket from the smoker and tightly wrap it with uncoated butcher paper (or aluminum foil). Place it back in the smoker and continue cooking until the internal temperature of the flat (thinner side) reaches between 200 and 205° F, about 6 to 8 more hours.
• Carefully transfer the brisket (still wrapped in the butcher paper) to a cooler to rest for at least 1 and preferably 2 hours or until the internal temp drops to 140 to 145° F. You can line the cooler with a towel to further insulate the brisket if you prefer.
• Separate the point from the flat muscle. Slice against the grain (which is different for each muscle) into 1/4" slices just before serving. Enjoy!

SMOKED FOUR-PEPPER BEEF BRISKET

Steps:

• Cover wood chips with water; soak 30 minutes.
• Drain wood chips. Prepare and heat smoker using wood chips. (For charcoal smoker, use 5 pounds charcoal briquettes.)
• In small bowl, mix black pepper, white pepper, red pepper and lemon pepper. Rub pepper mixture into all sides of beef.
• Brush smoker rack with vegetable oil. Place beef on rack. Cover and smoke beef about 4 hours. Brush beef with barbecue sauce. Smoke about 1 hour longer or until meat thermometer reads 160°F.

DR. PEPPER SMOKED BRISKET RECIPE - (3.9/5)

Steps:

• Pierce the brisket and pour either Dr. Pepper over brisket, enough to cover the brisket and marinade in the Dr. Pepper overnight. Take out in the morning, and rub canola oil on the brisket and rub the brisket with the rub seasoning of your choice. Make sure the brisket is fully covered in the rub and well-oiled. Let the meat rest and come to room temperature. Heat your smoker up to 250°F. Once preheated, place the brisket in the smoker, and cook fat-side-up, low and slow at 250°F for 8 hours. Remove, wrap in tin foil and place in a cooler for 30 minutes or until ready to eat. You can also wrap in foil and heavy towel and place in microwave if you don't have a cooler. Don't turn microwave on.

SPICY SMOKED BEEF BRISKET

Steps:

• Bring brisket to room temperature early in the morning, about 1 hour.
• Whisk paprika, salt, sugar, black pepper, chili powder, cumin, garlic, cayenne pepper, and cinnamon for dry rub together in a small bowl. Apply rub liberally to the complete brisket and leave at room temperature while you prepare the smoker.
• Preheat a smoker for indirect heat to 225 to 250 degrees F (107 to 121 degrees F) according to manufacturer's instructions. Add wood chips to the charcoal and place a small cast iron pan of water over the fire.
• Lay brisket, fat-side up, about 8 inches away from the fire and smoke for 1 hour, maintaining the smoker's internal temperature at 200 to 225 degrees F (93 to 107 degrees F). Add 12 to 15 charcoal briquettes, replenish wood chips, and add more water to the pan; smoke for 1 more hour. Wrap brisket in aluminum foil, replenish charcoal, wood chips, and water, and smoke for 1 more hour.
• Meanwhile, mix hot chili sauce, beer, brown sugar, and onion for finishing sauce until well combined. Remove brisket from the smoker and place on a second sheet of aluminum foil. Unwrap brisket, being careful of the hot steam, and pour finishing sauce over the meat. Re-wrap brisket tightly with both pieces of foil and return to the smoker.
• Smoke brisket, until an instant-read thermometer inserted into the thickest part registers at least 160 degrees F (71 degrees C), about 1 more hour.
• Remove brisket from the smoker and let it rest in the foil for 45 minutes. To serve, slice it against the grain.

WHOLE SMOKED BRISKET AND BURNT ENDS

Steps:

• Stir together the brown sugar, salt, black pepper, chili powder, smoked paprika, cumin, granulated garlic, onion powder and cayenne pepper in a small bowl. Combine the apple cider and 1 cup water in a food-safe spray bottle. Set both aside.
• Trim the excess fat and silver skin from the brisket, leaving a 1/4-inch layer of fat on the top side of the brisket (the side with the fat cap). As you trim, make sure to remove any hard pieces of fat found throughout the meat since it will not render off during the cooking process. Transfer the brisket to a rimmed baking sheet; sprinkle it evenly all over with the spice rub then use your hands to rub the spices into the meat. Let sit at room temperature for 1 hour to let the seasoning penetrate.
• Preheat a pellet grill to 225 degrees F (see Cook's Note).
• Place the brisket, fat-side-up, directly on the grill grates. Insert a temperature probe if you have one, otherwise you will need an instant-read thermometer to check the temperature regularly. Close the lid and cook for 2 hours. At that point, mist the brisket with the apple cider mixture. Close the lid and cook, misting with the apple cider mixture every hour, until the internal temperature reaches 165 degrees F, about 6 hours more. Transfer the brisket to a rimmed baking sheet or cutting board then wrap the meat completely in aluminum foil.
• Return the wrapped brisket to the grill and re-insert the temperature probe. Close the lid and continue to cook until the internal temperature reaches 203 degrees F, about 3 hours.
• Remove the brisket from the grill and let rest, wrapped, for 30 minutes. Unwrap the brisket and transfer to a cutting board. Slowly separate the point cut (the thick fatty part) from the flat cut (the thinner, leaner part) by running a sharp knife through the fat that separates the two muscles. The flat cut can be sliced thinly and served immediately.
• For the burnt ends, increase the pellet grill temperature to 275 degrees F and dice the point cut into 1/2-inch cubes. Transfer to a disposable aluminum tray or rimmed baking sheet lined with foil. Toss with the BBQ sauce and return to the pellet grill. Close the lid and cook, tossing occasionally, until the meat is caramelized all over and dark around the edges, 1 1/2 to 2 hours.
• Heat the oil in a medium saucepan over medium heat. Stir in the garlic, chili powder, tomato paste, paprika, crushed red pepper, allspice and cloves; cook, stirring, until the paste is dark brick red, about 3 minutes. Add the ketchup, vinegar, molasses, brown sugar, salt, soy sauce, Worcestershire, mustard, black pepper, bay leaf and 1 cup water. Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes. Remove and discard the garlic cloves and bay leaf; let the sauce cool to room temperature. The sauce can be refrigerated in an airtight container for up to 1 week.

SMOKED BEEF BRISKET

Steps:

• Place Marinade in a blender or food processor and blend till semi smooth. Rub on washed and dried brisket. Let marinade in a well sealed container overnight.
• Early morning remove the brisket from refrigerator and pat dry.
• Reserving the marinade to be mixed with the beer. Simmer to heat through for 20 minutes and butter mix inches Let rest till needed.
• Leave brisket at room temperature for 1 hour before putting in the smoker.
• Meanwhile fire up the smoker.
• Place fat side up in a foil pan on a rack, so smoke can get around it.
• Rotate, and mop with the spice/beer mixture every hour for the first 3 hours.
• Add hickory to smoker every 30 min (as required) to keep the heat at a constant temperature for the first 4 hours.
• After 3 hours wrap tightly with foil and continue cooking.
• Smoke at 200 - 225 degrees for 7 hours. About 1 hour to 1 1/4 hours per pound.
• When brisket has an internal temperature of 190 degrees F remove and let rest for 1 hour.
• cut away excess fat and discard. Slice beef across the grain.
• Enjoy with your BBQ sauce.
• Trim fat and slice 1/4 inch slices across the grain.
• Can be made the day before chill then slice for extra thin slices. The chilled brisket will slice easier.

REAL TEXAS BRISKET (SMOKED) (SOUTHWEST)

Steps:

• Trim brisket leaving 1/2" layer of fat on top. Determine the direction of the grain of the meet and cut off a slice across the grain. This way when the meet is done, and covered with a dark brown crust, you'll be able to see which direction you should slice.
• Brush with 1/4 cup of lemon juice (bottle juice is fine).
• In a bowl, combine lemon pepper, oregano, celery salt, garlic salt, and seasoned salt.
• Rub brisket with 1/2 of this mixture, cover with plastic wrap and chill overnight.
• Remove brisket and let it come to room temp before cooking. Putting a cold piece of meat in a smoker is a sure fire recipe for disaster--the meet will be very bitter.
• Prepare your smoker according to the manufacturer's direction. Heat the smoker to 225°F at the cooking level.
• Place the brisket in the smoker, fat side up.
• Keep the temperature as close to 200°F as you can for the first 2-3 hours by adjusting the air intake, and adding small pieces of wood every 30 minutes. Do not adjust the out vent, it should always remain full open. You know your cooking properly when there is very little smoke coming out of the smoker, and the hot air coming out of the top vent is clear for the first foot, then it turns to a grayish white smoke. If smoke is billowing out of every opening, the smoke is cold and the air flow is too low--your brisket will taste like tar. You can let the temperature creep up to 225°F , but not much over that.
• In a small bowl, combine the Worcestershire sauce, and remaining lemon juice and rub mixture.
• Mop on the sauce every hour as you turn the meat. Be sure to turn the meat over and also rotate to ensure even cooking. This should be the only time you open the cooking area.
• Smoke 1 1/4 to 1 1/2 hours per pound, until the internal temperature is 190°F . If you go much past that, your brisket will not slice up, and you'll have pulled beef.
• Remove and wrap in aluminum foil. Let the meat rest for about 1 hour.
• Cut the point (the pyramid shaped portion) off following a natural fat layer between the point and the flat.
• Trim off excess fat.
• Slice the brisket across the grain, using the starter slice you should have done at the beginning as a guide. Slices should be 1/4" thick. If a portion of brisket is falling apart rather than slicing, don't despair. Save the shredded portions and the burnt ends. They will make the best BBQ beef sandwiches later, when chopped and mixed with BBQ sauce.