BARBECUED BEEF BRISKET
A guest at the RV park and marina my husband and I used to run gave me this flavorful brisket recipe. It's become the star of countless meal gatherings, from potlucks to holiday dinners. Husband Ed and our five grown children look forward to it as much as our Christmas turkey. -Bettye Miller, Oklahoma City, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, combine the first nine ingredients; cook and stir over medium heat 3-4 minutes or until brown sugar is dissolved. Transfer to a disposable foil pan., In a large skillet, heat oil over medium heat. Brown brisket on both sides. Place in foil pan, turning to coat with sauce. Cover pan tightly with foil., Place pan on grill rack over indirect medium heat. Grill, covered, 2 to 2-1/4 hours or until meat is tender., Remove from heat. Remove brisket from pan; tent with foil and let stand 10 minutes. Meanwhile, skim fat from sauce in pan. Cut brisket diagonally across the grain into thin slices; serve with sauce.
Nutrition Facts : Calories 437 calories, Fat 20g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 392mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 0 fiber), Protein 31g protein.
TEXAS BARBECUE BRISKET
Take your barbecue beyond the burger with this brilliant beef brisket
Provided by Good Food team
Categories Buffet, Dinner, Main course, Supper
Time 6h30m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 958 calories, Fat 59 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Protein 94 grams protein, Sodium 1.2 milligram of sodium
TIM BOYD'S BARBECUED BRISKET
Provided by Jason Epstein
Categories project, main course
Time 11h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Place powdered hickory in a Camerons smoker according to the manufacturer's directions. Tuck into the pan a cooking thermometer that has a low enough register to read 160 degrees.
- To make the dry rub, combine the ingredients in a medium bowl and mix well, pressing with the back of a spoon to remove any lumps.
- Rub the brisket with the dry rub. Place the brisket into the smoker and slide the cover almost completely closed. Place over low heat until wisps of smoke appear, close the cover tightly and smoke for 6 hours, making sure the temperature never exceeds 160 degrees. (Check the thermometer every half-hour.) Drain off liquid from the drip pan after the first, third and fifth hours.
- Preheat oven to 275 degrees. Remove brisket from the smoker and wrap in a double thickness of heavy-duty foil, sealing it tightly. Place the packet fat side down on a baking sheet and bake until fork tender, 3 to 4 hours, turning packet over halfway through cooking.
- Make the barbecue sauce by combining the ingredients in a pan and mixing well. Heat to boiling, reduce heat and simmer for 30 minutes.
- To serve, remove brisket from the foil and place on a cutting board. Cut across the grain into thin slices. Liberally baste with sauce and serve with extra sauce.
Nutrition Facts : @context http, Calories 932, UnsaturatedFat 28 grams, Carbohydrate 49 grams, Fat 60 grams, Fiber 3 grams, Protein 50 grams, SaturatedFat 24 grams, Sodium 1121 milligrams, Sugar 36 grams
BARBECUED TEXAS BEEF BRISKET
Steps:
- Make dry rub:
- Mix first 5 ingredients in small bowl to blend.
- Transfer 1 tablespoon dry rub to another small bowl and reserve for mop. Spread remaining dry rub all over brisket. Cover with plastic; chill overnight.
- Make mop:
- Mix first 6 ingredients plus reserved dry rub in heavy medium saucepan. Stir over low heat 5 minutes. Pour 1/2 cup mop into bowl; cover and chill for use in sauce. Cover and chill remaining mop.
- Following manufacturer's instructions and using natural lump charcoal, start fire in smoker. When charcoal is ash gray, drain 1/2 cup wood chips and scatter over charcoal. Bring smoker to 200°F. to 225°F., regulating temperature by opening vents wider to increase temperature and closing slightly to reduce temperature.
- Place brisket, fat side up, on rack in smoker. Cover; cook until tender when pierced with fork and meat thermometer inserted into center registers 185°F., about 10 hours (turn brisket over for last 30 minutes). Every 1 1/2 to 2 hours, add enough charcoal to maintain single layer and to maintain 200°F. to 225°F. temperature; add 1/2 cup drained wood chips. Brush brisket with chilled mop in pan each time smoker is opened. Transfer brisket to platter; let stand 15 minutes. (Can be made 1 day ahead. Cool 1 hour. Wrap in foil; chill. Before continuing, rewarm brisket, still wrapped, in 350°F. oven about 45 minutes.) Combine barbecue sauce and chili powder in heavy small saucepan. Add any accumulated juices from brisket and bring to boil, thinning sauce with some of reserved 1/2 cup mop, if desired.
- Thinly slice brisket across grain. Serve, passing sauce separately.
TIM BOYD'S BBQ BRISKET
Steps:
- Preheat the oven to 350 degrees. To make the dry rub, combine the ingredients in a medium bowl and mix well, pressing with the back of a spoon to remove any lumps. Rub the brisket with the dry rub. Place in a roasting pan or casserole just large enough to hold it. Bake, uncovered, 1 hour. Add 2 cups beef stock. Reduce oven to 300 degrees. Cover pan tightly with foil and cook brisket until fork tender, 3 to 4 hours, depending on size. Make the sauce by combining the ingredients in a sauce pan and mixing well. Heat to boiling, reduce heat and simmer 30 minutes. Remove the brisket from the oven and let stand, covered, for 20 minutes. Cut across the grain into thin slices. Liberally baste with sauce, and serve with extra sauce.
BBQ BRISKET
Provided by Food Network Kitchen
Categories main-dish
Time 11h5m
Yield 10 servings
Number Of Ingredients 18
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
BARBECUE BEEF BRISKET
Many years ago, I found this recipe in a local ladies recipe booklet called, "Cornsilk." I have often used it to take to friends and family so they can reheat it and serve when needed. It freezes well, too. I try to use a brisket but does well with a boneless beef roast or bottom round roast. Serve with hamburger buns.
Provided by M. Joan
Categories Lunch/Snacks
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle roast with salt and pepper.
- Roast in a covered roaster at 325 degrees for 3 to 4 hours or until tender; cool and refrigerate a short while for easier slicing.
- Mix remaining ingredients together except for the lemon.
- Cut off excess fat on roast and slice meat thinly. Cut across the grain.
- Place layers of meat in a 9 by 12 casserole dish and top each layer with sauce. I usually get 2 layers of meat with a 5 pound brisket.
- Put thinly sliced lemon over the top layer, cover and bake at 350 degrees for 1 hour or until heated through.
- Remove lemon slices before serving.
- This freezes well; thaw overnight and then reheat. I remove lemon slices before freezing.
Nutrition Facts : Calories 532.2, Fat 40.3, SaturatedFat 16.2, Cholesterol 110.4, Sodium 637.1, Carbohydrate 15.7, Fiber 1.5, Sugar 11.9, Protein 26.6
BARBECUED BRISKET
This recipe was given to me by one of my co workers.
Provided by Eddie Jordan
Categories Beef
Time 5h20m
Number Of Ingredients 8
Steps:
- 1. Trim all fat from brisket. Place in a pan deep enough so foil placed over top of pan will not touch top of meat.
- 2. Sprinkle with seasoning and pour liquid smoke over brisket.
- 3. Cover pan with foil: marinate overnight in refrigerator. Before roasting sprinkle with salt, pepper, and worcestershire.
- 4. Cover with foil or lid and bake in a 275 degree oven for 5 hours.
- 5. One half hour before end of baking time pour barbecue sauce over meat. Cool, slice thin, reheat before serving. Serve with barbecue sauce.
SMOKED BRISKET
My easy smoked brisket recipe is cooked on a Traeger Pellet Grill, and is one of the best meals I've ever had. Simple seasonings and attention to detail make for a piece of meat you won't soon forget.
Provided by Nicole Johnson
Categories Traeger Recipes
Time 12h25m
Number Of Ingredients 2
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.
Nutrition Facts : Calories 797 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 291 milligrams cholesterol, Fat 51 grams fat, Fiber 0 grams fiber, Protein 79 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 149 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 24 grams unsaturated fat
BBQ BRISKET OF BEEF
A great budget recipe for barbecues using brisket of beef
Provided by forgetdietingforever
Time 4h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Unroll the brisket. Begin by dry rubbing the brisket with the spices. Do this the night before if you have time or at least two hours beforehand.
- Place the (unrolled) brisket on a bed of chopped onions and pour in a small cup of water. Cover with a lid or foil and place in the oven.
- SLOW cook the brisket for around 3.5 hours at 140ºC. Remove lid/foil and turn the oven up to around 180ºC.
- You could add potatoes at this stage.
- Cook the meat for a further half and hour then remove from the oven. Let it rest while the potatoes continue to cook until nice and crisp. Serve with sweetcorn and salad or beans and coleslaw.
DOT & RICKY'S BRISKET AND BARBECUE SAUCE
Out of the Penzey's One magazine, vol 1 issue 1 (2005). Have not made this, but it looks good. See directions after recipe for cooking in a slow oven.
Provided by WI Cheesehead
Categories Roast Beef
Time 6h12m
Yield 30-50 serving(s)
Number Of Ingredients 9
Steps:
- Rinse the roast and pat dry.
- Sprinkle both sides with seasoning.
- Place in a plastic bag and marinate in the refrigerator overnight.
- The next morning, start charcoal fire in a smoker.
- Pre-soak hickory chips or chunks in water.
- Once the coals are hot, place the brisket, fat side up, in a disposable aluminum pan large enough to accomodate the roast and place it on the grill.
- Cover the smoker.
- Add several soaked hickory chips directly on the coals. Replenish the coals and the chips periodically.
- Baste meat occasionally with fat from cooking.
- Cook for 6-8 hours. The meat should pull apart easily.
- Pour off fat before serving.
- Slice thinly across the grain and serve with barbecue sauce.
- Barbecue Sauce:.
- Mix all ingredients in a heavy bottomed pan and bring to the boil to dissolve the sugar.
- Lower the heat and simmer until thick, about 10 minutes.
- To Cook in Oven:.
- Slow-roast brisket in a 275° oven for 60 minutes per pound.
Nutrition Facts : Calories 394.6, Fat 32.1, SaturatedFat 12.9, Cholesterol 88.3, Sodium 345.3, Carbohydrate 4, Fiber 0.1, Sugar 3.6, Protein 21
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