Bobs Beef Brisket Recipes

"BOB'S" BEEF BRISKET

Steps:

• The Day Before Serving.
• On stove top, in a roasting pan or heavy Dutch oven with a tight-fitting lid, brown all sides of brisket.
• Pour the beer, chilli sauce and soup mix over the browned brisket.
• Top with the ketchup.
• Bring mixture to a simmer, cover pot and reduce heat to low. Brisket should cook at a low "bubble". Slower, longer cooking is the key to a tender brisket.
• Baste brisket periodically and turn it once or twice during cooking. Also check bottom of brisket to be certain it isn't burning. Otherwise, keep it tightly covered.
• Brisket will be done when it is fork-tender in the center. Center will be brown, not pink.
• When cooked, remove brisket from the gravy, cover and refrigerate overnight.
• Pour gravy into a seperate container, cover and refrigerate as well.
• The Next Day:.
• 3-5 hours before serving, skim the fat from the top of the gravy.
• Slice the brisket against the grain. The thickness of the slices is your choise.
• Lay the brisket slices in the roasting pan or Dutch oven and pour the skimmed gravy over the meat.
• Onions, carrots and/or potatoes can be added to the gravy and brisket, if desired.
• Heat the gravy and brisket (and optional vegetables) on a very low heat for 3-4 hours.
• The meat will absorb some of the gravy and be extra moist and juicy.
• Remove brisket (and veggys) from the gravy to a serving platter.
• Serve gravy separately.
• Serve with horseadish as a condiment.
• Sit back and enjoy the raves!

BBQ BOB'S CORNED BEEF BRISKET

Steps:

• Place the water and all ingredients into a large stock pot and bring to a boil stirring often to dissolve the salts and sugar. Cool the brine down to 45° F or less before adding the beef brisket.
• Place the brisket into a large zip lock bag or shallow container with a lid and pour the brine over the brisket to submerge.
• Store the brining brisket in the fridge for 8-10 days checking periodically to make sure the brisket is totally submerged.
• After 8-10 days, remove the brisket from the brine and rinse with cold water.
• Once the corned beef brisket has been properly cured and rinsed, it is ready for the smoker.
• Use an indirect set -up (do not place directly over the coals)
• Set smoker temperature to 275°F and use your favorite flavor smoke wood. I like Pecan and Apple.
• Once your smoker is up to temperature, place 1 small chunk of apple and pecan smoke wood into the coals about 15 minutes before you place the brisket in the smoker. This will allow the smoke to mellow out and give you a sweeter flavor.
• Dust the brisket on all sides with coarse black pepper and BBQ Bob's Alpha BBQ Rub. Let sit for 30 minutes
• Place the brisket in the smoker and allow it to cook for about 4 hours on the rack.
• After 4 hours, place the brisket into heavy duty aluminum foil and place back into the smoker to continue cooking until the internal temperature reaches approx. 200°F or it is fork tender.
• Let the brisket rest in a dry cooler for approx. 1 hour before slicing

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!

BARBECUE BEEF BRISKET

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.

BOB'S BRISKET POTATO SKINS

Steps:

• Butter the potato skins then place them under the broiler for about 5 minutes.
• Remove and add the shredded cheddar, the smoked brisket, red and green peppers, and the provolone cheese to each potato skin. Sprinkle the top with Smoked Paprika.
• Broil the skins until the cheese is melted and browning (about 8-10 minutes).
• Remove and plate, topping them off with the chives.
• Serve with horseradish sauce.