Tender Barbecued Brisket Food

OVEN BARBECUED BEEF BRISKET I

Steps:

• Preheat oven to 325 degrees F (160 degrees).
• Sprinkle both sides of brisket with salt, pepper and garlic powder. Place in a large covered roasting pan.
• Cook covered with no water at 325 degrees F (160 degrees C) allowing 1 hour per pound.
• Before last hour of cooking, remove brisket and slice. Return slices to pan and add barbecue sauce mixed with water. Cover meat with sauce, cover, and cook 1 hour longer.

TENDER BEEF BRISKET

Steps:

• Place the brisket in a 3-qt. slow cooker. In a bowl, combine the remaining ingredients. Pour over brisket. Cover and cook on low for 6 hours or until tender., Remove the beef; set aside. Pour the sauce into a saucepan; cook, uncovered, over low heat for 13-15 minutes or until reduced and thickened, stirring occasionally. Slice the meat across the grain; serve with sauce.

TEXAS BARBECUE BRISKET

Steps:

• To make the barbecue sauce, heat the oil in a frying pan, then cook onion and garlic for a few mins until soft. Add the rest of the sauce ingredients to the pan with a good pinch of salt and simmer for 20 mins. Use a hand blender or food processor to whizz to a smooth purée.
• Heat oven to 150C/130C fan/gas 2. Make the rub by mixing all the ingredients together with a pinch of salt. Rub the mix all over the beef and set aside.
• In a large roasting tin, mix the beef stock and ½ the barbecue sauce. Add the brisket to the tin, cover tightly with foil, then cook for 4-5 hrs until the meat is really tender when you push a fork into it. The beef can be prepared the night before - just leave it to cool in the tin covered with foil, but don't refrigerate.
• To finish the beef, get a barbecue fired up and wait until the coals are completely ashen - you want a low, not fierce, heat. Lift the beef out of the roasting tin and place on the barbecue to char. If your barbecue has a lid, close it now. Cook for about 20 mins, turning it carefully with tongs, until lightly charred all over and heated through. Lift onto a board and serve sliced with the remaining barbecue sauce on the side.

OH SO TENDER BRISKET

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Coat the inside of an oven roasting bag with flour. Place brisket inside of bag. Pour liquid smoke over the brisket and sprinkle on garlic powder, dry onion soup mix, and ground black pepper. Seal bag. Using a fork, make two sets of holes in the top of the roasting bag.
• Lay bag in a broiling pan. Bake in a preheated oven for 6 to 8 hours.

TENDER BARBECUED BRISKET

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Add the brisket. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. Place brisket on a large sheet of heavy-duty foil; seal tightly. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 325° for 4 hours or until meat is tender., Remove brisket; let stand for 20 minutes. Thinly slice meat across the grain. Place in an ungreased 13x9-in. baking dish. Combine sauce ingredients; pour over meat. Cover and bake for 1 hour or until heated through. Brisket may be frozen for up to 3 months.

TEXAS-STYLE BARBECUED BRISKET

Steps:

• 1. Rinse the brisket under cold running water and blot it dry with paper towels.
• 2. Combine the salt, chili powder, sugar, pepper, and cumin in a bowl and toss with your fingers to mix. Rub the spice mixture on the brisket on all sides. If you have time, wrap the brisket in plastic and let it cure, in the refrigerator, for 4 to 8 hours (or even overnight), but don't worry if you don't have time for this-it will be plenty flavorful, even if you cook it right away.
• 3. Set up a charcoal grill for indirect grilling and preheat it to low. No drip pan is necessary for this recipe.
• 4. When ready to cook, toss 1 1/2 cups of the wood chips on the coals (3/4 cup per side). Place the brisket, fat side up, in an aluminum foil pan (or make a pan with a double sheet of heavy duty aluminum foil). Place the pan in the center of the hot grate, away from the heat. Cover the grill.
• 5. Smoke cook the brisket until tender enough to shred with your fingers; 6 hours will likely do it, but it may take as long as 8 (the cooking time will depend on the size of the brisket and heat of the grill). Baste the brisket from time to time with the fat and juices that accumulate in the pan. You'll need to add 10 to 12 fresh coals to each side every hour and toss more wood chips on the fresh coals; add about 3/4 cup chips per side every time you replenish the coals during the first 3 hours.
• 6. Remove the brisket pan from the grill and let rest for 15 minutes. Transfer the brisket to a cutting board and thinly slice it across the grain, using a sharp knife, electric knife, or cleaver. Transfer the sliced meat to a platter, pour the pan juices on top, and serve at once.
• Barbecue Sauce, the Texas Way
• The best Texas-style barbecue sauce combines the sweetness of Kansas City-style tomato sauces with the mouth-puckering tartness of a North Carolina vinegar sauce. I've come up with my own version-mix together equal parts of the Basic Barbecue Sauce and the North Carolina Vinegar Sauce . Serve this with barbecued brisket. For a really good sauce, add some meat drippings or a little chopped brisket.

TEXAS STYLE BEEF BRISKET - SLOW COOKER

Steps:

• MARINATE THE NIGHT BEFORE: In a large resealable plastic bag, combine the Worcestershire sauce, chili powder, bay leaves, garlic, celery salt, black pepper and Liquid Smoke, if desired.
• Cut brisket in half and place in the bag.
• Seal bag and turn to thoroughly coat brisket with seasonings.
• Refrigerate overnight.
• GET BEEF COOKING: Transfer beef to 5 or 6 quart slow cooker; add broth.
• Cover and cook on low 6-8 hours or until tender.
• MAKE SAUCE A FEW MINUTES BEFORE BEEF IS DONE: In a small sauce pan, saute onion in canola oil until tender.
• Add garlic and cook one minute longer.
• Stir in remaining ingredients; heat through.
• SAUCE UP THE BRISKET: Remove brisket from the slow cooker; discard bay leaves.
• Place one cup cooking juices in a measuring cup; skim fat.
• Add skimmed, measured juices to the barbeque sauce.
• Discard any juices remaining in the slow cooker.
• Return brisket to the slow cooker with BBQ sauce mixture.
• Cover and cook on high for 30 more minutes to allow flavors to blend.
• TO SERVE: Thinly slice across the grain and serve with sauce.

SMOKED BRISKET

Steps:

• Take your Brisket out of the refrigerator and let sit out at room temperature for 1 - 1 1/2 hours. Trim off the excess fat.
• Preheat your grill to 225°.
• Coat the brisket with rub on both sides.
• Place your brisket directly on the grill surface, shut the lid, and smoke it for until the internal temperature reaches 180-190°. Wrap with butcher paper, and put back on the grill.
• Cook wrapped until the internal temperature of the brisket is 204-205°.
• Remove, let rest for 1 hour wrapped in the butcher paper as well as a couple of bath towels, and place it into a clean cooler.
• Pull from the cooler, unwrap, and slice.

BBQ BRISKET

Steps:

• Mix together the paprika, salt and pepper, sugar, and cayenne. Rub the spice mixture all over the brisket and refrigerate for 2 hours or overnight.
• Preheat oven to 350 degrees F.
• Place the brisket in a large casserole or Dutch oven and pour the sauce over the top, hocks and all. Cover and cook until brisket is fork tender and can easily be shredded, about 3 hours. Transfer the brisket to a platter. Skim and discard the fat from the top of the sauce. Shred or thinly slice the brisket. Serve.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
• Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until tender, about 8 minutes. Stir in the garlic, tomato paste, and crushed pepper and cook until fragrant, about 2 minutes.
• Add the ham hocks, tomatoes, vinegar, sugar, salt, and pepper. Bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and has thickened, about 20 to 25 minutes. Adjust seasoning salt with pepper. Sauce will keep covered in the refrigerator for up to 3 days or freeze for up to 1 month.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
• Yield: about 8 cups
• Prep Time: 10 minutes
• Cook Time: 32 minutes
• Inactive Prep Time: 25 minutes

INSTANT POT BRISKET

Steps:

• Dry Rub Brisket: In a glass mixing bowl, mix dry rub ingredients together. Rub the dry rub mixture on the brisket, then let it marinate for at least 2 hours (preferably overnight, so the salt can penetrate into the meat).
• Pressure Cook Beef Brisket: Add sliced onion, minced garlic, 1 tbsp (15ml) maple syrup, 1 tbsp (15ml) honey, 2 tbsp (30ml) apple cider vinegar, 3 - 5 drops liquid smoke, and ½ cup (125ml) unsalted chicken stock to Instant Pot. Mix well. Add marinated brisket in Instant Pot. Pressure Cook at High Pressure for 75 minute and Natural Release for 15 minutes. Remove the lid carefully.
• Thicken Homemade BBQ Sauce: Carefully place cooked brisket on a chopping board and let it rest. If desired, use a fat separator to remove the oil from the BBQ sauce. Bring the BBQ sauce back to a simmer by pressing the "Cancel" button, then "Saute" button. Mix in 1 cup (250ml) ketchup, 2 tbsp (30g) Dijon mustard, and 1 tbsp (13g) brown sugar in Instant Pot. Let the BBQ sauce thicken by simmering for 8 - 15 minutes. Stir occasionally. Taste and adjust the seasoning with more salt if necessary.
• Serve Instant Pot Brisket with Yummy BBQ Sauce: Generously brush the addictively yummy BBQ sauce all over the brisket. If desired, use a blowtorch or oven (broil) to slightly caramelize the BBQ sauce on the brisket. Slice your brisket against the grain to maximize tenderness. If you didn't marinate the brisket long enough, sprinkle some salt on the sliced briskets to season them better. Serve with the awesome BBQ sauce. Your delicious & beautiful BBQ Brisket is ready to serve! Enjoy~ :)

OVEN-BARBECUED BEEF BRISKET

Steps:

• Make the rub. Mix all ingredients well in a small bowl and set aside.
• Place oven rack in upper-middle position and heat oven to 275 degrees. Rub dry rub all over brisket and poke holes all over with a fork. Place half of bacon going crosswise in a broiler safe 9 by 13-inch pan (it's best not to use glass). Put brisket fat side down on top of bacon. Lay the rest of the bacon crosswise on top of brisket, wrapping it down around the sides, and tucking any excess under. Cover pan with foil and place in oven for 4 hours.
• Take pan out of oven. Carefully flip brisket over, fat side up. Replace foil and return to oven. Turn off heat and leave brisket in oven 1 additional hour.
• Pour accumulated juices from brisket into large measuring cup or a bowl. Remove bacon from brisket and chop into pieces. Cook bacon in medium saucepan over medium heat for about 5 minutes, until fat has rendered. Add onion and cook until softened, 4-5 minutes. Take off heat and add vinegar and dark brown sugar. Return to heat and simmer until reduced to a syrupy consistency, about 5 minutes.
• Skim fat from accumulated juices and add chicken broth to make a total of 3 cups. Add to mixture in saucepan and reduce until about 3 cups in volume, 8-10 minutes. Take off heat and add ketchup. Mix well and strain if desired. (I like to strain about half the solid pieces out and leave the rest). After straining, add chipotle peppers.
• Turn oven to broil. Brush brisket with 1 cup sauce and broil until top is lightly browned and fat starts to crisp. Cut brisket against the grain into 1/4-inch slices and serve with extra sauce.

BBQ BEEF BRISKET

Steps:

• The night before cooking, rub ingredients 2-6 into brisket.
• marinate overnight in the fridge.
• the next day, roast the meat at 350 uncovered and without extra water for one and a half to two hours.
• pour off excess drippings.
• pour sauce over meat.
• continue baking at 350, basting occasionally, until fork tender, about another hour or so.
• while meat is baking, mix sauce ingredients in a pot and bring to a rolling boil.
• pour over brisket, as directed above, and continue baking meat in the sauce until tender.
• when meat is tender, slice thinly and place in a shallow dish.
• cover with sauce. sauce thickens as it bakes with meat.
• if possible, refrigerate overnight and reheat the next day. it will be even better.
• freezes well.

BRISKET QUESADILLA

Steps:

• In a small saucepan, add shredded brisket, barbecue sauce and beef broth. Cook over medium heat until heated through, stirring frequently.
• In a frying pan over medium heat, place a flour tortilla into the pan.
• Spread brisket on one half of the tortilla followed by shredded cheese and top with crispy onion strings, if desired. Fold tortilla in half and cook until tortilla starts to brown then flip over and continue cooking until the cheese is melted.
• *Or spread brisket over the entire surface of the tortilla, top with cheese, onion strings and the top tortilla. Cook and then cut into desired size.

GRILLED BRISKET WITH SLOW-COOKED TASTE

Steps:

• Gather the ingredients.
• Trim excess fat from brisket.
• Season with garlic powder, onion powder, black pepper, cayenne, and paprika.
• Place on the rotisserie and put on a preheated grill. Prop the lid a little and let cook.
• Meanwhile, prepare the sauce. Melt butter in a saucepan and sauté onion and garlic for about 5 minutes.
• Add water, cider vinegar, brown sugar, Worcestershire sauce, chili powder, and a little salt and pepper to taste. Let simmer for 10 to 15 minutes. Add beer.
• Baste over brisket about every 30 minutes. Cook brisket over low heat for about 4 to 5 hours.
• Remove brisket from grill and slice thinly.
• Serve with your favorite sides and enjoy!

OVEN BAKED BRISKET

Steps:

• Mix dry ingredients together in a bowl.
• Rinse off brisket and pat dry with paper towels. Preheat oven to 300 degrees F.
• Lay meat flat on a cutting board. Pour half rub on top and rub/pat on so there's a nice thick coat. Flip over and do the same thing on the bottom.
• Put foil on a baking sheet and lay brisket on top, allow excess rub to fall off on cutting board.
• Pour excess from board on top of meat and press on again. Cover pan with meat on top with foil.
• Bake for 3 hours. Before taking it out add sauce ingredients into a small saucepan on the stovetop. Boil until onions are softened.
• Take meat out, take foil off and pour 1/3 - 1/2 of sauce on top of meat. (if sides of pan aren't too high just pour on 1/3, you don't want it to be higher than 1/2 way up sides)
• Put foil back on the top and put back into the oven for 1.5-2 hours (mine was 3.2 lbs. and 1 1/2 hours was enough, larger would need more time to get tender) until meat is fork tender.
• Then take foil off and bake uncovered for 30 minutes so outsides can get nice and brown.
• Remove pan and put foil back on top to let meat rest for 30 minutes before slicing. Serve slices with a side dish with some of the remaining sauce poured on top to make it super moist.