Tonys Smoked Beef Brisket Food

SMOKED BEEF BRISKET

Steps:

• Make a dry rub by mixing the salt, pepper, garlic and cayenne in a small bowl.
• Trim the brisket fat and season liberally with the dry rub. Put into a preheated 250 degree smoker and smoke it for 8 to 10 hours. Shift the position of the brisket every 2 hours. Remove when the brisket is tender which is determined by poking it with a toothpick. Transfer to a cutting board and slice. Arrange on a serving platter and serve.

BBQ BEEF BRISKET

Steps:

• Allow the brisket to come to room temperature for 30 minutes.
• Combine the salt, sugar, shallots, garlic powder, smoked paprika and cayenne in a small bowl to make a dry rub. Massage the rub into all sides of the meat, being sure to use it all. Lay the brisket on a sheet pan.
• Light a grill on low heat on one side, keeping the other side turned off; you should maintain a temperature of 250 to 300 degrees F the whole time you are grilling. Place the hickory chips in a foil pan. Cover with foil and cut slits in the top to release the smoke. Place the foil pan on the lit side of the grill. Place the brisket fat-side up on the turned-off side of the grill and close the cover. Cook, flipping a few times, until very tender but not falling apart and the center reaches about 200 degrees F, 3 to 4 hours. Let rest 5 to 10 minutes, then slice the brisket into thin slices across the grain. Serve over buttered toasted buns or with Corn Cakes and Crunchy Slaw.
• Whisk together the flour, cornmeal, granulated sugar, baking powder and salt in a mixing bowl.
• Melt the butter in a large nonstick skillet over medium heat. Set aside to cool slightly while you prepare the wet ingredients.
• Whisk together the egg and buttermilk in a large mixing bowl. While whisking, pour in the melted butter and stir until combined. Stir in the dry ingredients just until combined. (Be sure not to overwork the batter.) Fold in the Cheddar, corn, if using, and chives.
• Place the skillet over medium heat and add enough butter to coat the bottom. Ladle about 1/2 cup batter into the pan, spreading gently to form a thick circle. Cook until bubbles appear on the surface, 1 to 2 minutes. Flip over and cook until golden brown, about 1 to 2 minutes more. Melt a small pat of butter in the skillet in between each batch (this will help the corn cakes rise). Serve immediately, with more butter and maple syrup, if desired.
• Whisk together the mayo, dill, granulated sugar, vinegar, mustard, garlic powder, pepper and salt in a large bowl.
• Remove the stem from the broccoli and slice thinly, then add to the bowl. Cut the crown of the broccoli into small florets and add to the bowl, along with the cabbage and fennel. Toss until the vegetables are evenly coated in the dressing. Garnish with the fennel fronds.
• Serve immediately or store refrigerated in an airtight container. This recipe tastes even better the next day!

WOOD CHICK'S BBQ SMOKED BEEF BRISKET

Steps:

• Preheat charcoal smoker for half an hour. Soak the hickory chips for half an hour in water. Drain.
• Trim fat on brisket to 1/4-inch thickness. Sprinkle brisket generously with the dry rub. Wrap in plastic and refrigerate overnight.
• Remove the brisket from refrigerator 1 hour prior to cooking and let stand at room temperature. Mop the entire brisket with Mustard Sauce. Place brisket fat side up in a smoker at a preheated temperature of 200 to 225 degrees F. Add 3 handfuls of pre-soaked hickory chips to preheated charcoal (should be at the gray stage). After 3 hours, add another 3 handfuls of chips and mop with Beer Based Mop Sauce.
• After 2 more hours, place brisket on 2 pieces of heavy-duty foil and pour 1/4 cup Beer Based Mop Sauce on top of brisket and seal tightly. Continue to cook in smoker another 2 to 4 hours, or until internal temperature reaches 185 degrees F.
• Remove brisket from foil and let stand 15 minutes. Slice brisket against the grain into 1/4-inch thickness. Top with Brisket BBQ Sauce.
• Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes.
• Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes.
• In a medium to large saucepan, saute the onions in the butter over medium heat until soft. Add remaining ingredients. Bring mixture to a boil over medium high heat. Reduce heat to low and simmer for 20 minutes.

TONY'S SMOKED BEEF BRISKET

Steps:

• In a bowl combine all the dry ingredients and blend well.
• Trim the brisket, leaving about 1/4-inch of fat. Season the brisket with about 1/4-cup of the rub. *Cook's Note: You don't want such a thick crust that the smoke won't penetrate the meat. Let the brisket marinate overnight in the refrigerator.
• Preheat your grill to 250 degrees F using charcoal and hickory.
• Using indirect heat, cook the brisket for 3 1/2 hours and flip. Cook another 3 1/2 hours, cooking for a total of 7 hours. (About 1 1/2 hours per pound.) The brisket should cook to an internal temperature of 185 degrees F.
• Rest for 10 minutes on a cutting board before slicing. Slice brisket against the grain.

SMOKED BRISKET

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.