SPICY SMOKED BEEF BRISKET
Smoked brisket, perfect recipe for a sunny weekend day! Save the juices in a bowl for gravy.
Provided by Patty Meisenholder
Categories Main Dish Recipes Roast Recipes
Time 6h
Yield 10
Number Of Ingredients 16
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.
Nutrition Facts : Calories 199.7 calories, Carbohydrate 16.4 g, Cholesterol 45.6 mg, Fat 5.4 g, Fiber 2.8 g, Protein 21.5 g, SaturatedFat 1.9 g, Sodium 3608.8 mg, Sugar 9.3 g
SMOKED, SPICE RUBBED, TEXAS-STYLE BRISKET ON TEXAS TOAST
Steps:
- Mix together all the spices in a bowl. Liberally rub the entire brisket with the spices, wrap tightly in plastic wrap and refrigerate for at least 4 hours and up to 24 hours. Remove the brisket from the refrigerator 1 hour before beginning the smoking process to take the chill off, and remove the plastic wrap.
- Get your smoker running at 225 degrees F with hardwood charcoal and a few handfuls of soaked wood chips. This temperature should be maintained throughout the entire smoke. (If you are using a grill: Set up the grill for indirect heat, banking the coals on one side of the grill and scattering the wood chips on top. Maintain the temperature at 225 degrees throughout the smoking process, adding chips as necessary, until you wrap the brisket in foil.)
- Place the brisket fat-side up on your smoker grate and close it up for the long smoke.
- Open your barbecue smoker every hour or 2 and spray the brisket liberally with apple juice to help keep the meat from drying out. Also keep apple juice in the water pan if you are using a water smoker.
- When the internal temperature reaches 165 to 170 degrees, after about 4 hours, wrap the brisket in aluminum foil and continue to cook for another 3 1/2 to 4 1/2 hours. This little trick is a big help in getting the meat tender, especially for beginners. Figure that a brisket smoked at around 200 degrees will take about 1 1/2 hours per pound. The brisket is done when the internal temperature reaches 185 degrees F. Remove and let rest 20 minutes before slicing. Remove the foil from the brisket over a large pan or disposable pan and reserve the liquid. Cut off the brisket points and reserve for another use (such as Honey-Rum Pinto Beans with Burnt Ends). After the points are removed, look to see which way the grain runs and slice thinly across the grain. Smear some barbecue sauce on Grilled Texas Toast, top with brisket and Pickled Red Onions.
- Preheat the grill to medium-high. Heat the oil in a small saute pan and cook the garlic for 1 minute. Let cool slightly. Stir in the butter and season with salt and pepper. Grill the bread until lightly golden brown on both sides. Remove from the grill and spread 1 side of each slice with some of the garlic butter.
- Bring the vinegar, sugar, mustard seeds and 1 tablespoon salt to a boil in a small saucepan and cook until the sugar and salt dissolves, about 1 minute. Transfer to a small bowl and let cool for 10 minutes. Add the onions and stir to combine. Cover and refrigerate for at least 1 hour and up to 24 hours.
SPICY BEEF BRISKET
This fork-tender brisket is just as good when cooked a day ahead, refrigerated and reheated. I like to serve it with mashed potatoes, rice or noodles to take advantage of the flavorful sauce. -Wendy Kiehn Sebring, Florida
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Sprinkle brisket with seasoned salt and pepper. In a Dutch oven, brown meat in oil on both sides. Remove and keep warm. In the same pan, saute onions and garlic until tender. Return brisket to pan. , Combine broth, chili sauce, brown sugar, vinegar, chili powder and bay leaves; pour over meat. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until meat is tender., Remove brisket to a serving platter. Skim fat from cooking juices; discard bay leaves. Combine flour and cold water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice meat across the grain; serve with sauce.
Nutrition Facts : Calories 231 calories, Fat 7g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 499mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
JOAN ROMBAUER'S BEEF BRISKET WITH SPICY BARBECUE SAUCE
Provided by Food Network
Categories main-dish
Time 4h10m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Place the briskets in a large roasting pan. Add enough beef broth to cover briskets by a minimum of 1 inch. Cover the roasting pan and cook 3 to 4 hours until fork inserts easily into meat.
- During the last hour of cooking reduce the oven temperature to 325 degrees F. You will notice that the beef broth has been reduced and the top of the brisket is visible. Pour the "Spicy Barbecue Sauce" on the top and continue baking until done. Check the brisket approximately every 20 minutes. Serve briskets with pan juices over mashed potatoes.
- Combine ingredients and add to beef brisket during the last hour of cooking.
SPICY BBQ SLOW-COOKER BEEF BRISKET
What's the surest way to get tender, succulent brisket? Cook it low and slow. Slow-cooker beef brisket might be your new favorite recipe. Try this Spicy BBQ Slow-Cooker Beef Brisket for a delectable entrée that might be gone in a flash!
Provided by My Food and Family
Categories Home
Time 8h40m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Whisk first 4 ingredients until blended.
- Place vegetables in slow cooker; top with 1/2 cup barbecue sauce mixture and meat. Cover with lid. Cook on LOW 8 to 9 hours. Meanwhile, refrigerate remaining barbecue sauce mixture until ready to use.
- Remove meat from slow cooker; place on cutting board. Cover; let stand 10 min. Meanwhile, use slotted spoon to transfer vegetables to platter. Whisk remaining barbecue sauce mixture into juices in slow cooker. Cook, covered, on HIGH 10 min. or until thickened.
- Cut meat across the grain into thin slices. Add to platter with vegetables. Drizzle with sauce.
Nutrition Facts : Calories 370, Fat 20 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 75 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
A SMOKED BEEF BRISKET WITH RUB AND A TEXAS BBQ SAUCE
The flavors in the rub are oil soluble and the oil helps penetrate the meat. So does the salt, so don't leave it out. Soaked mesquite, pecan or oak: (Using you favorite remember mesquite is strong) This recipe make a lot of BBQ sauce! Recipe #368461 The leftover brisket can be shredded placed in a crock pot over sliced onions and top with sauce to coat. Slow cook on low for a couple hours. Yummo!
Provided by Rita1652
Categories Meat
Time 10m
Yield 1/2 cup, 20-30 serving(s)
Number Of Ingredients 33
Steps:
- RUB:.
- Mix rub the ingredients together in a mortar and pestle grinding till nicely combined but leaving some nice pieces of pepper and salt.
- Lightly oil the meat with vegetable oil.
- Spread the rub generously on beef brisket. Let it marinate on the meet overnight. Bring brisket to room temperature for 30 minutes before putting in the smoker.
- Beer Mop Sauce:.
- Mix ingredients in a pot and simmer for 20 minutes.
- Fire up the smoker:.
- Start up the smoker with your favorite wood.
- Add water in the bottom which helps keep meat moist.
- Place brisket in a 225 degree prepared smoker fat side down. Mop a nice amount of the mop sauce on and smoke for 1 hour.
- Flip the brisket carefully not piercing the meat. Mop with more sauce.
- After that, turn the brisket about every two hours and mop it every time you turn it." Keeping it moist.
- It`ll be done when you give it a taste test. The outside of the meat will look charred. Don't worry. It's supposed to look that way.
- There should be a pretty smoke ring. This could take anywhere from 6-12 hours. Repeat the mopping and flipping until the brisket reaches 180 degrees for slicing or 195 degrees for pulling and remove from smoker.
- It which point you can let rest before cooking or wrap it tightly in a foil pan with the heat off for 3-4 hours as it father tenderizes.
- BBQ Sauce:.
- Mix all ingredients in a pot and simmer till nice a thick about 1 hour. Can be made the day before.
- Slice the brisket thick and against the grain if it is fairly tender or if it is a little tough slice it against the grain only in thinner slices. Serve with BBQ Sauce or make pulled beef mixed with the BBQ sauce.
Nutrition Facts : Calories 541.5, Fat 26.6, SaturatedFat 8.3, Cholesterol 124.7, Sodium 1664.3, Carbohydrate 34.4, Fiber 1, Sugar 27.4, Protein 39.6
SPICY BEEF BRISKET
My family fell in love with this brisket the first time I tried the recipe. The no-fuss preparation and long cooking time make it perfect to have simmering away while you take care of party preparations and other courses. -Mary Neihouse, Fort Smith, Arkansas
Provided by Taste of Home
Categories Dinner
Time 3h5m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Place brisket on a rack in a shallow greased roasting pan. In a small bowl, combine the remaining ingredients; pour over brisket. Cover and bake at 325° for 3 hours or until meat is tender. To serve, thinly slice across the grain.
Nutrition Facts : Calories 195 calories, Fat 6g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 601mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
BEEF BRISKET WITH SPICY MUSTARD SAUCE
Make and share this Beef Brisket With Spicy Mustard Sauce recipe from Food.com.
Provided by ratherbeswimmin
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 998.5, Fat 82.7, SaturatedFat 32.6, Cholesterol 220.9, Sodium 913.5, Carbohydrate 7.2, Fiber 1.2, Sugar 4.2, Protein 53.4
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