SOUTHWESTERN BEEF BRISKET
This recipe makes the beef so tender that it comes apart with a fork. When served with mashed potatoes and a vegetable, it makes a hearty meal. -Lois McAtee, Oceanside, California
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Season beef with salt and pepper. In a Dutch oven, heat oil; brown beef on both sides. Meanwhile, combine the next 11 ingredients. Pour over meat. Cover and bake at 325° for 2 hours. Add red peppers and carrots; bake 1 hour longer or until meat is tender. Remove meat from the pan; allow to stand 15 minutes before cutting. To thicken juices, bring to a boil. Cook, uncovered, 13-15 minutes or until thickened, stirring occasionally.
Nutrition Facts : Calories 188 calories, Fat 7g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 389mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
ANOTHER GREAT SMOKED BRISKET RECIPE (SOUTHWEST)
Smoked another brisket last weekend using this recipe for my brother-in-law's birthday. It was so good, I was lucky to get a piece for myself. Prep time does not include the marinating time.
Provided by Pokey in San Antonio
Categories Roast Beef
Time 8h30m
Yield 10-15 serving(s)
Number Of Ingredients 16
Steps:
- Marinade: In a bowl, whisk all the ingredients until well blended.
- Rub: Combine all in a bowl. Triple or quadruple the recipe and keep the rest in a zip lock bag for future briskets.
- Brisket Prep: Cut a hole in the top of the vacuum pack and drain out the blood.
- Using a funnel, pour in the marinade, working it around until all of the brisket is covered. You should still have about 1/2 the marinade left. That will be used as a basting sauce when you smoke the brisket.
- Patch the whole with duct tape.
- Marinate in the refrigerator for up to 2 days--overnight as a minimum.
- Remove the brisket from the bag, pat dry.
- Determine the direction of the grain and slice a piece across the grain. This will help you later when it comes time to slice and serve--it's more difficult to tell later when the brisket is cooked.
- Coat brisket generously with the rub.
- Allow the brisket to come to room temperature before putting in the smoker. I place the brisket in a low oven (200 degrees F) while I get the smoker going.
- Smoking the brisket: Fire up the smoker according to the manufacture's instructions. Bring it up to 225 degrees F.
- Place brisket in smoker at the level of the thermometer, be sure there is not direct heat hitting the brisket.
- For the first two or three hours it is best to keep the heat between 190 to 220 degrees. It can gradually get hotter up to a max of 250, but lower for longer is always better. It will take approximately 8-10 hours.
- Turn, rotate, and baste every hour. Add wood to smoker every 30 min (as required) to keep the heat at a constant temperature. I use hickory or pecan.
- Check the internal temperature, at the thickest part of the brisket after about 8 hours.
- When brisket has an internal temperature of 190 degrees F. it's done. If you go much beyond that, the brisket will shred rather than slice. Remove and wrap in aluminum foil. Let rest for at least 1 hour before slicing.
- Slice the point off the brisket. There is a natural division of fat between the point and the flat to slice along.
- Working with the flat, slice 1/4 inch slices across the grain starting at the starter slice you made before smoking.
- Determine the direction of the grain on the point, and slice across the grain just as before.
Nutrition Facts : Calories 1655.6, Fat 148, SaturatedFat 45.3, Cholesterol 264.9, Sodium 943.1, Carbohydrate 3.6, Fiber 0.4, Sugar 1, Protein 61.8
SOUTHWESTERN PULLED BRISKET SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 8h20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Season the beef generously with salt and pepper, to taste. Heat a large, heavy skillet over medium-high heat. Add the oil and heat just until beginning to smoke. Add the meat and cook, turning once, until browned on both sides, about 10 minutes total. Transfer the meat to the slow cooker; leave the skillet on the heat.
- Add garlic, onion, chili powder, coriander, and cumin to drippings in the skillet and stir until fragrant, about 1 minute. Add vinegar and boil until it's almost gone, scraping the bottom of the pan with a wooden spoon. Stir in water and pour the mixture over the brisket. Crush the tomatoes through your fingers into the slow cooker; add the tomato juices, chipotles, bay leaves, and molasses. Cover the cooker, set it on LOW, and cook the brisket until it pulls apart easily with a fork, about 8 hours.
- To serve, leave the meat in the slow cooker and use 2 forks to pull it apart and stir it evenly into the sauce; season with salt and pepper, to taste. Remove and discard bay leaves. Pile the meat on sandwich buns and serve with jalapenos. (This is also great rolled up in tortillas.)
SMOKED BRISKET
This smoked brisket recipe is awesome. Love it! Every time I make this it is a huge success. Slice and serve with your favorite barbecue sauce.
Provided by matt cella
Categories Main Dish Recipes Roast Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Soak wood chips in water for at least 1 hour.
- Preheat a smoker to 225 to 250 degrees F (107 to 121 degrees C) according to manufacturer's instructions. Maintain temperature for 15 to 20 minutes.
- Meanwhile, combine rosemary, paprika, pepper, garlic flakes, and salt. Rub mixture over brisket.
- Drain wood chips and place on coals. Place a water pan on the smoker and add water to the depth of the fill line. Place brisket on the lower cooking grate and cover with the smoker lid.
- Smoke brisket, maintaining the smoker's internal temperature at 225 to 250 degrees F (107 to 121 degrees F) until an instant-read thermometer inserted into the thickest part registers at least 165 degrees F (74 degrees C), about 3 hours.
- Remove brisket from the smoker and place on a sheet of heavy-duty aluminum foil. Wrap tightly and return to the smoker. Smoke until an instant-read thermometer registers between 195 and 205 degrees F (91 and 96 degrees C), about 2 hours.
Nutrition Facts : Calories 149.6 calories, Carbohydrate 6 g, Cholesterol 45.6 mg, Fat 4.8 g, Fiber 1.8 g, Protein 20.8 g, SaturatedFat 1.9 g, Sodium 1540 mg, Sugar 0.9 g
SMOKED BRISKET
This smoked brisket recipe is always a crowd favorite-it really melts in your mouth! -Jodi Abel, La Jolla, California
Provided by Taste of Home
Categories Dinner
Time 8h20m
Yield 20 servings.
Number Of Ingredients 15
Steps:
- Brush olive oil over brisket. Combine rub ingredients; rub over both sides of beef. Place brisket on a rimmed baking sheet. Cover and refrigerate overnight or up to 2 days. Meanwhile, in a small saucepan, combine mop sauce ingredients. Simmer 15 minutes, stirring occasionally. Refrigerate until ready to grill., Soak hickory and mesquite chips or pellets; add to smoker according to manufacturer's directions. Heat to 225°. Uncover brisket. Place brisket in smoker fat side up; smoke 2 hours. Brush generously with mop sauce; turn meat. Smoke 2 more hours; brush generously with mop sauce again. Wrap brisket securely in heavy-duty aluminum foil; smoke until a thermometer inserted in beef reads 190°, 4-5 more hours., Let beef stand 20-30 minutes before slicing; cut diagonally across the grain into thin slices.
Nutrition Facts : Calories 252 calories, Fat 11g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 472mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
SOUTHWESTERN BARBECUED BRISKET WITH ANCHO CHILE SAUCE
Provided by Jamie Purviance
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Mix first 7 ingredients in small bowl. Rub spice blend over brisket. Wrap brisket in plastic; refrigerate at least 2 hours and up to 24 hours.
- For charcoal grill:
- Remove top rack from barbecue. Prepare barbecue (low heat). Light briquettes in chimney; pour onto 1 side of lower grill rack (you'll need to light more briquettes in chimney to replenish 2 or 3 more times during grilling). Drain 2 cups wood chips. Scatter 2 cups wood chips over coals. Return grill rack to barbecue. Heat barbecue to 300°F.
- For gas grill:
- Remove top rack from barbecue. Prepare barbecue (low heat). If using 2-burner grill, light 1 burner. If using 3-burner grill, do not light center burner. Drain 2 cups wood chips. Stack 2 mini loaf pans (one inside the other); fill with 1 cup wood chips. Stack remaining loaf pans; fill with 1 cup wood chips. Place pans over flame (if using 3-burner grill, place both pans on 1 lit side). Return rack to barbecue. Heat barbecue to 300°F. (If temperature rises too high on 3-burner grill, turn off burner without chips.)
- Unwrap brisket and arrange fat side up in 11 3/4 x 8 1/2 x 1 1/4-inch aluminum pan; place pan over unlit part of barbecue. Cover barbecue. Cook brisket until instant-read thermometer inserted into center registers 160°F, adjusting vents or adding more charcoal as needed (if using charcoal grill) or adjusting gas levels (if using gas grill) to maintain temperature inside barbecue grill at 250°F, about 31/2 hours. Baste brisket occasionally with pan juices and add more drained wood chips as needed.
- Remove pan with brisket. Discard pan and juices. Wrap brisket tightly in 2 wide sheets of heavy-duty foil. Place in clean 11 3/4 x 8 1/2 x 1 1/4-inch aluminum pan. Return to grill over unlit side, maintaining temperature inside grill at 250°F, until instant-read thermometer inserted into thickest part of center of brisket registers 190°F, about 1 1/2 hours longer. Transfer brisket in pan to rimmed baking sheet. Let rest at least 1 hour and up to 2 hours.
- Carefully unwrap brisket, saving any juices in foil. Transfer juices to small pitcher. Place brisket on work surface. Thinly slice brisket across grain; transfer to platter. Brush brisket with some of juices. Serve with any remaining juices and Ancho Chile Sauce.
- * Available in the spice section of many supermarkets and at Latin markets.
REAL TEXAS BRISKET (SMOKED) (SOUTHWEST)
This is the real deal--it doesn't get any better than this. You'll need a smoker, that uses wood (not electric), and one that you can control the temperature on. A kettle BBQ pit (like a Webber) using indirect heat might work, but they tend to get too hot. A pit smoker with a separate fire box is best. For best results, use hickory or pecan. Mesquite is good too, but tends to be a little bitter when smoking for very long periods of time. Prep time does not include marinating over night or the time necessary to get the smoker going.
Provided by Pokey in San Antonio
Categories Roast Beef
Time 8h30m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Trim brisket leaving 1/2" layer of fat on top. Determine the direction of the grain of the meet and cut off a slice across the grain. This way when the meet is done, and covered with a dark brown crust, you'll be able to see which direction you should slice.
- Brush with 1/4 cup of lemon juice (bottle juice is fine).
- In a bowl, combine lemon pepper, oregano, celery salt, garlic salt, and seasoned salt.
- Rub brisket with 1/2 of this mixture, cover with plastic wrap and chill overnight.
- Remove brisket and let it come to room temp before cooking. Putting a cold piece of meat in a smoker is a sure fire recipe for disaster--the meet will be very bitter.
- Prepare your smoker according to the manufacturer's direction. Heat the smoker to 225°F at the cooking level.
- Place the brisket in the smoker, fat side up.
- Keep the temperature as close to 200°F as you can for the first 2-3 hours by adjusting the air intake, and adding small pieces of wood every 30 minutes. Do not adjust the out vent, it should always remain full open. You know your cooking properly when there is very little smoke coming out of the smoker, and the hot air coming out of the top vent is clear for the first foot, then it turns to a grayish white smoke. If smoke is billowing out of every opening, the smoke is cold and the air flow is too low--your brisket will taste like tar. You can let the temperature creep up to 225°F , but not much over that.
- In a small bowl, combine the Worcestershire sauce, and remaining lemon juice and rub mixture.
- Mop on the sauce every hour as you turn the meat. Be sure to turn the meat over and also rotate to ensure even cooking. This should be the only time you open the cooking area.
- Smoke 1 1/4 to 1 1/2 hours per pound, until the internal temperature is 190°F . If you go much past that, your brisket will not slice up, and you'll have pulled beef.
- Remove and wrap in aluminum foil. Let the meat rest for about 1 hour.
- Cut the point (the pyramid shaped portion) off following a natural fat layer between the point and the flat.
- Trim off excess fat.
- Slice the brisket across the grain, using the starter slice you should have done at the beginning as a guide. Slices should be 1/4" thick. If a portion of brisket is falling apart rather than slicing, don't despair. Save the shredded portions and the burnt ends. They will make the best BBQ beef sandwiches later, when chopped and mixed with BBQ sauce.
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
More about "another great smoked brisket recipe southwest recipes"
SMOKED BRISKET RECIPE | BEST BEEF RECIPES
From bestbeefrecipes.com
4.7/5 (34)Calories 718 per servingCategory Main Course
- If needed, trim excess fat off the brisket. Some briskets come with more fat than others, so you may or may not need to do this, depending on your brisket cut. Sprinkle the entire brisket with the 3 Tablespoons of salt and place it on a cooling rack. Place the meat in the fridge, uncovered, overnight (8-12 hours). Once chilled overnight, before you begin coating the brisket, begin preheating your pellet smoker to 225°F.Then, spread the tallow around the entire brisket and rub it in well.
- Combine the pepper, remaining salt, paprika, and garlic powder, in a large bowl and whisk well. Pour the rub over the entire brisket and rub it on until every outer portion of the brisket is covered.
- Place some apple cider vinegar in a spray bottle and have it near the smoker throughout the cooking process. Place the brisket in the smoker and smoke for 4-6 hours or until the internal temperature reaches 165 degrees, spritzing the entire brisket with the apple cider vinegar every hour.
- Once it reaches 165 degrees, remove the brisket and tightly wrap it in tin foil. Place it back in the smoker for another 4-6 hours or until the internal temperature reaches 205 degrees.Allow the brisket to rest for at least 10 minutes and no more than 2 hours. Slice against the grain, serve, and enjoy!
SMOKED BRISKET WITH SOUTHWESTERN WET RUB RECIPE - THE …
From thespruceeats.com
3.6/5 (13)Total Time 10 hrs 15 minsCategory EntreeCalories 1114 per serving
BEST SMOKED BRISKET RECIPE - SOUTHERN LIVING
From southernliving.com
6 SMOKED BRISKET RECIPES
From allrecipes.com
BEST LEFTOVER BRISKET RECIPES: 13 MUST TRY RECIPES - ANGRY BBQ
From angrybbq.com
SMOKED BRISKET RECIPE - MASTERBUILT
From masterbuilt.com
HOW TO MAKE BRINED SMOKED BEEF BRISKET - BRADLEY SMOKER
From bradleysmoker.com
THE BEST SMOKED BRISKET RECIPE - THE BEARDED BUTCHERS
From beardedbutchers.com
SMOKED BRISKET RECIPE - CHEF BILLY PARISI
From billyparisi.com
HICKORY SMOKED BEEF BRISKET - CIVILIZEDCAVEMAN.COM
From civilizedcaveman.com
HOW TO MAKE A GREAT SMOKED BRISKET RUB RECIPE AT HOME
From texasfoodsdirect.com
BEST HOMEMADE SMOKED BRISKET RUB RECIPE - WINDING CREEK RANCH
From windingcreekranch.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love