Bar B Que Beef Brisket Recipes

SLOW-COOKED BARBECUED BEEF BRISKET

Steps:

• In a small bowl, combine the first six ingredients; rub over brisket. Place in a 3-qt. slow cooker. , In a large bowl, combine the sauce ingredients. Pour half over the brisket; set the remaining sauce aside. , Cover and cook on high for 4-5 hours or until meat is tender. Serve with the reserved sauce.

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.

BARBECUED BEEF BRISKET

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.

BAR-B-QUE BEEF BRISKET

Steps:

• 1. MARINATE THE BEEF BRISKET: In a pan large enough to hold the entire brisket, add the liquid smoke, vinegar, onion, and celery seed. Mix well.
• 2. Place the brisket in the pan and cover with enough water to cover HALF the brisket.
• 3. Cover the pan with aluminum foil, stick it in the refrigerator, and keep it there for 24 hours.
• 4. The next day, preheat the oven to 275 degrees F.
• 5. Remove the brisket from the refrigerator, and drain the liquid.
• 6. Place a baking rack inside a dish large enough to hold the brisket and bake for FIVE hours.
• 7. Remove the brisket from the oven and trim off the excess fat.
• 8. MAKE THE BBQ SAUCE: Place all the ingredients in a large saucepan.
• 9. Turn on the stovetop to medium heat and cook the sauce for 30 minutes.
• 10. FINIISHING THE BRISKET: Slice the beef brisket into thin slices and cover it with the BBQ sauce.
• 11. If the brisket is very tender, shred the meat instead of slicing it and use it for sandwiches. Top off your sandwich with coleslaw, dill pickles, onion rings, or potato chips... or add them all!

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

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!

BAR-B-QUED BRISKET

Steps:

• Sear brisket on all sides in a small amount of oil.
• Add the onions and cook till onions are browned (careful not to burn).
• Pour bottle of bar-b-que sauce over the roast.
• Fill empty sauce bottle with orange juice and pour over top of roast.
• Turn heat down to low and cook till knife goes through easily (approximately 4 hours for a 5# roast).

BARBECUED BEEF

Steps:

• In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.
• Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.
• Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.

BEEF BRISKET BAR-B-Q

Steps:

• Best if this is done the day before serving: Rub brisket with liquid smoke and salt.
• Preheat oven to 325 degrees.
• Bake covered for 3 hours.
• Do not rush, as this will insure the meat tender.
• Cool and refrigerate several hours until firm (or overnight).
• This makes it easy to slice. (I usually do up to this step the day before).
• Slice meat very thinly and cover with sauce.
• For sauce: Combine all ingredients in saucepan and simmer for 5 minutes.
• Place meat in baking dish and cover with sauce.
• Preheat oven to 325 degrees. Bake until heated through about 30 minutes.

BAR-B-QUE BRISKET (WESTERN STYLE)

Steps:

• Rub salt and pepper well into the brisket, cover completely with aluminum foil and set into a large turkey type roasting pan.
• In a large bowl, mix worcestershire sauce, liquid smoke, celery seed, onions, and brown sugar. Stir well and pour mixture into the roasting pan then add enough water to fill the pan with liquid.
• Bake at 350 for four hours or until tender, keep and eye on the liquid level, adding water as necessary.
• Remove from oven and allow to cool.
• Drain, remove foil,place brisket in a baking dish and refrigerate over night.
• Before serving, slice brisket and pour bar-b-que sauce over the meat. Warm in oven at 250 for 20 minutes.