SMOKED BRISKET
Provided by Food Network
Categories main-dish
Time 12h50m
Yield 6 to 8 servings (and 3 1/4 cups sauce)
Number Of Ingredients 17
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.
WONDERFUL SMOKEY OVEN-BARBECUED BRISKET
Make this brisket on a day when you have a bit of time, slow cooking at a low oven temperature for 6 hours is the only way to go for this recipe. Plan ahead the meat must be refrigerated for 8 hours before cooking. Recipe#186700 and recipe#69020 both go wonderful with this brisket...this is delicious!
Provided by Kittencalrecipezazz
Categories Meat
Time 14h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place the brisket in a glass shallow dish; pour the liquid smoke over the brisket then rub all over with fresh garlic.
- Place the onions on and around the brisket.
- In a small bowl mix together the garlic salt, white salt, cayenne pepper and black pepper, then sprinkle the meat all over with the spice mixture.
- Cover and refrigerate for 8 hours.
- Remove the brisket and place on a large piece of heavy-duty foil, then discard the liquid smoke mixture.
- Place the foil with the brisket on it in a large roasting pan, then pour the Worcestershire sauce evenly over the brisket.
- Fold the foil up to seal tightly (prick a few small holes with a fork in the foil to allow the steam to escape).
- Set oven to 275 degrees.
- Bake for 5 hours.
- Remove from oven and unfold the foil; pour the barbecue sauce evenly over the roast, return to oven UNCOVERED and cook for another hour at 275 degrees.
- Delicious!
Nutrition Facts : Calories 960.4, Fat 76.6, SaturatedFat 30.5, Cholesterol 207, Sodium 1449.3, Carbohydrate 14.9, Fiber 1.4, Sugar 5.1, Protein 49.7
SMOKED BRISKET
Fire up the smoker for this flavourful slow-cooked brisket. Serve on a board with charred greens and salsa rossa so everyone can help themselves
Provided by David Carter
Categories Dinner
Time 13h20m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 696 calories, Fat 50 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 57 grams protein, Sodium 1 milligram of sodium
SMOKEY AND THE BRISKET!
Liquid smoke and your favorite BBQ sauce is all it takes. Marination required. Haven't tried this yet but I love the name! Cook time does not include marination time.
Provided by Oolala
Categories Roast Beef
Time 3h2m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Marinate the brisket in the liquid smoke for 24 hours in the refrigerator; turning several times.
- Pour off the unabsorbed marinade. Place meat in a roasting pan and cover meat with the bottle of barbecue sauce.
- Bake in a 325 degree F. oven for 2 1/2 hours or move until tender.
- Remove meat and slice diagonally against the grain in thin slices. Put back the meat back in the sauce and reheat when ready to use.
Nutrition Facts : Calories 1178.6, Fat 93.1, SaturatedFat 36.8, Cholesterol 248.3, Sodium 1491.2, Carbohydrate 20, Fiber 1.9, Sugar 6.1, Protein 60.4
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