Bangin Smokey Beef Brisket Recipes

BANGIN' SMOKEY BEEF BRISKET

Steps:

• Whisk together the beef broth, 2 tablespoons of liquid smoke, 1/4 cup Worcestershire sauce, garlic salt, and onion powder in a bowl, and pour into a resealable plastic bag. Add the brisket, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 hours. Turn the bag over a few times to ensure the meat is evenly marinated.
• Preheat an oven to 275 degrees F (135 degrees C). Place the garlic, 1 tablespoon liquid smoke, and 1 tablespoon Worcestershire sauce in a 9x13-inch baking dish. Pour in the beer.
• Remove the brisket from the marinade, and shake off excess. Place the brisket into the baking dish, and top with onion rings. Cover the dish tightly with aluminum foil, and discard the remaining marinade.
• Bake in the preheated oven until very tender, about 5 hours. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).

SMOKY BRAISED BRISKET

Steps:

• Rub the brisket with the sugar and 1 tbsp sea salt and let sit for 5 mins. Mix the spices and 1 tbsp pepper, then rub all over the brisket. Leave to marinate in the fridge for at least 1 hr, or preferably more.
• Take the meat out of the fridge 30 mins before cooking. Rehydrate the chipotle in hot water. Heat oven to 140C/120C fan/gas 1. Heat a heavy-bottomed flameproof casserole over a medium-high heat and add the dripping or oil. Brown the meat on all sides, then transfer to a plate.
• Add the onion, carrot, garlic, thyme and bay leaf to the casserole and fry over a medium-high heat for 6-8 mins until aromatic, softened and starting to char and colour. Drain and chop the chipotle and add to the pot along with the brisket, star anise, lemon zest and stock. Bring the stock to a gentle simmer, then cover with a lid and put in the oven for 3 hrs or until tender.
• Remove the brisket from the casserole and wrap in foil to keep warm while you finish making the spicy gravy. Put the casserole on the hob over a high heat and reduce for about 20 mins until beginning to thicken. Stir the flour and butter into a paste and add to the casserole. Stir until the paste has dissolved and the sauce is smooth and pourable. Season with salt and honey until you're happy with the flavour.
• Mix the chives and soured cream with a squeeze of lemon juice. Unwrap and slice the brisket and reheat the slices briefly in the warm gravy, then serve with crispy, salt-roasted jacket potatoes, buttered kale and the soured cream.

SMOKY BEEF BRISKET

Steps:

• In a large resealable plastic bag, combine the liquid smoke, pepper and salt; add the brisket. Seal bag and turn to coat; refrigerate for at least 4 hours or overnight., Drain and discard marinade. Combine the brown sugar, celery salt, garlic salt, onion salt, nutmeg and paprika; rub over meat. Wrap in a large sheet of heavy-duty foil; seal tightly. Place in an ungreased 15x10x1-in. baking pan. Bake at 325° for 4 hours or until meat is tender., Remove brisket to a warm serving platter; skim fat from pan juices. In a saucepan over medium heat, combine 1 cup pan juices with barbecue sauce; cook and stir until thickened. Thinly slice meat across the grain; serve with sauce.