BEST SMOKED BRISKET RECIPE
Looking for a new and delicious dish for your football tailgate parties? The search is over. This is the best smoked brisket recipe, and your friends and family are sure to love it. Iron Chef winner David Bancroft joined the Southern Living test kitchen director, Robby Melivn, to talk all things BBQ beef, and the results were mouthwatering tasty. The secret is to get a high-quality brisket; with a simple dry rub, the meat provides the flavor. With simple ingredients like chili powder, cumin, thyme, and garlic powder, the brisket is truly the shining star. Have you ever wondered how long to smoke a brisket or what sauce pairs perfectly with the dish? Chef David Bancroft answers these burring questions and more. Whether you serve your smoked brisket on sliders, as a topping, or simply on its own, this recipe is sure to be a hit. Give it a try; we guarantee you'll make it again and again.
Provided by Southern Living Editors
Yield Serves 6 to 8
Number Of Ingredients 9
Steps:
- Start with a high quality packer brisket. Trim and remove excess fat from the fat cap. Season generously with dry rub. Heat smoker to a temperature between 225˚and 235˚. Place the brisket on the smoke rack fat side down and maintain steady temperature until the brisket reaches 150˚. Remove brisket and wrap fat side up tightly in heavy duty aluminum foil.
- Return brisket to smoker or indoor oven at 225˚to 235˚. Continue cooking until internal temp of brisket reaches 200˚ to 205˚. Remove the brisket from the heat and store in a cooler for 1 to 2 hours. After the brisket rests, remove it from the foil. Heat the smoker between 250˚ and 260˚ and return the brisket fat side up for about 25 to 30 minutes before serving.
SOUTHERN-STYLE BRISKET
Provided by Food Network Kitchen
Time 5h15m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Make the brisket: Combine the chili powder, mustard powder, brown sugar, cayenne, 2 teaspoons salt and 1/2 teaspoon black pepper. Rub on the brisket, cover and refrigerate overnight.
- Remove the brisket from the refrigerator about 1 hour before cooking and let sit at room temperature. Soak a few handfuls of mesquite or hickory wood chips in water 30 minutes; drain.
- Preheat a grill to low, then prepare for indirect heat: For a gas grill, turn off the burners on one side; put the wood chips in a smoker box and position under the grate over the heated burners. For a charcoal grill, push the coals to one side; once the temperature registers 200 degrees F (you should be able to hold your hand 5 inches from the coals for 6 seconds), scatter the wood chips on top. Position a drip pan under the grate on the cooler side of the grill.
- Put the brisket fat-side up on the grill above the drip pan. Cover and grill, undisturbed, until a thermometer inserted into the thickest part registers 185 degrees F to 200 degrees F, 3 hours, 30 minutes to 5 hours. If using a charcoal grill, leave the vents nearly closed and scatter 6 to 8 unlit charcoal briquettes and a handful of prepared wood chips on top of the lit coals every 45 minutes to 1 hour. Remove the brisket from the grill, wrap in foil and let rest at least 30 minutes. Pour the drippings from the drip pan into a bowl and let cool completely.
- Meanwhile, make the barbecue sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, 30 seconds. Add the chili powder and cook, stirring, until brick red, about 30 seconds. Stir in 1 1/2 cups water, the vinegar, ketchup, lemon juice, Worcestershire sauce, brown sugar, mustard, allspice and 3/4 teaspoon black pepper. Bring to a low simmer and cook, stirring occasionally, until slightly thickened, 45 to 55 minutes. Remove from the heat and let cool slightly.
- Whisk the reserved drippings, then whisk 1 to 2 tablespoons into the barbecue sauce. Thinly slice the brisket against the grain. Serve with the barbecue sauce.
- Dry cast-iron pans thoroughly with paper towels after washing to keep them from rusting.
BARBECUED BEEF BRISKET
A guest at the RV park and marina my husband and I used to run gave me this flavorful brisket recipe. It's become the star of countless meal gatherings, from potlucks to holiday dinners. Husband Ed and our five grown children look forward to it as much as our Christmas turkey. -Bettye Miller, Oklahoma City, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 437 calories, Fat 20g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 392mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 0 fiber), Protein 31g protein.
SOUTHERN PULLED BEEF BRISKET
Make and share this Southern Pulled Beef Brisket recipe from Food.com.
Provided by spoilme
Categories Meat
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Combine all dry ingredients. Rub over brisket.
- Heat oil over medium heat. Brown meat on both sides, about 10 minutes total.
- Transfer meat to a slow cooker. Add beef broth. Cover and cook on Low until beef pulls apart easily with fork, about 8 hours.
- Remove meat from slow cooker on to serving dish. Pull apart meat with fork. Serve plain or with barbeque sauce of your choice. Great on hamburger buns for a sandwich too.
TEXAS BARBECUE BRISKET
Take your barbecue beyond the burger with this brilliant beef brisket
Provided by Good Food team
Categories Buffet, Dinner, Main course, Supper
Time 6h30m
Number Of Ingredients 17
Steps:
- To make the barbecue sauce, heat the oil in a frying pan, then cook onion and garlic for a few mins until soft. Add the rest of the sauce ingredients to the pan with a good pinch of salt and simmer for 20 mins. Use a hand blender or food processor to whizz to a smooth purée.
- Heat oven to 150C/130C fan/gas 2. Make the rub by mixing all the ingredients together with a pinch of salt. Rub the mix all over the beef and set aside.
- In a large roasting tin, mix the beef stock and ½ the barbecue sauce. Add the brisket to the tin, cover tightly with foil, then cook for 4-5 hrs until the meat is really tender when you push a fork into it. The beef can be prepared the night before - just leave it to cool in the tin covered with foil, but don't refrigerate.
- To finish the beef, get a barbecue fired up and wait until the coals are completely ashen - you want a low, not fierce, heat. Lift the beef out of the roasting tin and place on the barbecue to char. If your barbecue has a lid, close it now. Cook for about 20 mins, turning it carefully with tongs, until lightly charred all over and heated through. Lift onto a board and serve sliced with the remaining barbecue sauce on the side.
Nutrition Facts : Calories 958 calories, Fat 59 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Protein 94 grams protein, Sodium 1.2 milligram of sodium
BRISKET FROM SOUTHERN LIVING
Make and share this Brisket from Southern Living recipe from Food.com.
Provided by Oolala
Categories Roast Beef
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Brown meat in olive oil over high heat for 5 minutes per side.
- Place meat in a lightly greased pan 13 X 9.
- Stir together vinegar and next 6 ingredients (everything from the vinegar through the dry onion soup packet).
- Pour over the meat.
- Add the water to the bottom of the pan.
- Bake covered at 350 degrees F. for 2 hours; basting every hour.
- Reduce oven temperature to 300 degrees F. and bake for an additional hour.
- Skim fat and serve drippings with meat. Cut against the grain of the meat.
Nutrition Facts : Calories 1609.3, Fat 137.8, SaturatedFat 50.8, Cholesterol 331.6, Sodium 1668.1, Carbohydrate 9, Fiber 1, Sugar 3.8, Protein 78
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BBQ BRISKET RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (3)Total Time 9 hrs 25 mins
- Stir together brown sugar, chile powder, cumin, salt, garlic powder, and cayenne in a small bowl. Rub all over brisket, and chill at least 1 hour or up to overnight.
- Stir together broth, vinegar, Worcestershire sauce, and 1 cup of the ketchup in a bowl. Place brisket in a 5-quart slow cooker; pour broth mixture over brisket. Cover and cook on LOW until very tender, about 8 hours.
- Remove brisket to a cutting board; let stand 10 minutes. Skim fat from liquid in slow cooker, and discard. Stir in remaining 1/2 cup ketchup. Slice brisket against the grain; serve with sauce.
HOW TO COOK PERFECT BRISKET - SOUTHERN LIVING
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Estimated Reading Time 3 mins
- Trim Fat. Remove any large or hard patches of fat from the flat (the meat that runs along the entire brisket) so the rub will adhere to the meat and create a nice bark during cooking.
- Remove Hard Fat. Next, remove the hard fat heel that sits between the point and the flat. This fat should be removed because it will not render during cooking.
- Trim and Shape. Continue trimming excess fat from the brisket, as well as any fat that appears discolored. Trim from both sides of the brisket, and square off the edges.
- Check the Fat Cap and Finish Trimming. Check the side with the fat cap (the thick layer of white fat, common in pastured animals, that covers one side of the meat) for any hard or large patches of fat.
- Season the Meat. Brush or rub the entire brisket with Worcestershire sauce so the seasoning will stick. Once the brisket is moist, apply a heavy coating of rub, and let the brisket sit in the refrigerator for a minimum of 4 hours before placing it on the smoker.
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