City Bbq Brisket Recipes

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SMOKED BBQ BRISKET



Smoked BBQ Brisket image

Provided by Bobby Flay

Categories     main-dish

Time 5h10m

Yield 10 to 12 servings

Number Of Ingredients 15

1/2 cup ancho chili powder
2 tablespoons paprika
1 tablespoon ground cumin
1 tablespoon dry mustard
1 tablespoon kosher salt
2 teaspoons cayenne
1 trimmed brisket with a layer of fat at least 1/4-inch thick, about 5 to 6 pounds
Dark Beer Mop, recipe follows
1 large red onion
4 cloves garlic
2 serrano chiles, chopped
4 bottles of dark beer
1/4 cup dark brown sugar
2 bay leaves
Salt and freshly ground pepper

Steps:

  • Mix together the spices in a small bowl. Rub the entire brisket with the spice mixture, place on a baking sheet, cover and let stand in the refrigerator for at least 1 hour or up to 6 hours.
  • Prepare the smoker according to manufacturer's directions. Place the brisket in the smoker, fat side down, and smoke for 4 to 5 hours or until extremely tender. Baste with the mop every 30 minutes.
  • Place all ingredients in a medium saucepan, season with salt and pepper and cook over medium heat for 15 minutes. Remove from the heat and let cool slightly.

BARBECUED BEEF BRISKET



Barbecued Beef Brisket image

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

1/2 cup packed brown sugar
1/2 cup ketchup
1/4 cup water
1/4 cup cider vinegar
1/4 cup canola oil
3 tablespoons dark corn syrup
2 tablespoons prepared mustard
1 tablespoon prepared horseradish
1 garlic clove, minced
BRISKET:
2 tablespoons canola oil
1 fresh beef brisket (2 to 2-1/2 pounds), trimmed

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.

BBQ BEEF BRISKET



BBQ Beef Brisket image

Provided by Trisha Yearwood

Categories     main-dish

Time 4h45m

Yield 6 to 8 servings

Number Of Ingredients 32

One 4-pound brisket
1 tablespoon plus 1 teaspoon kosher salt
1 packed tablespoon light brown sugar
1 tablespoon dried shallots
2 teaspoons garlic powder
2 teaspoons smoked sweet paprika
1 teaspoon cayenne pepper
Buttered toasted buns or Buttermilk Cheddar Corn Cakes (recipe follows)
Crunchy Ranch Slaw (recipe follows), for serving
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
2 tablespoons unsalted butter, plus extra for cooking corn cakes
1 large egg
1 cup low-fat buttermilk
1/2 cup shredded sharp Cheddar
1/3 cup canned corn, rinsed and drained, optional
1 tablespoon dried chives
Serving suggestions: butter and maple syrup
1/2 cup mayo
1/4 cup chopped fresh dill
1 tablespoon granulated sugar
1 tablespoon white vinegar
1 teaspoon yellow mustard
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 small crown broccoli
1/4 green cabbage, thinly sliced (about 4 cups)
1 bulb fennel, fronds reserved and bulb thinly sliced (about 4 cups)

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 BRISKET



Barbecue Brisket image

Provided by Food Network

Time 11h35m

Number Of Ingredients 10

One 7-pound beef brisket
Dry Rub, recipe follows
1/3 cup lemon juice
1/3 cup water
1 cup sugar
1/2 cup salt
4 tablespoon cracked black pepper
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoons cayenne powder

Steps:

  • Season both sides of the brisket with Dry Rub and place in pan. Mix the lemon juice and water, and pour over the brisket. Let stand overnight in the refrigerator. Remove the brisket from the pan, reserving the marinade. Cook the brisket in a preheated 250-degree oven, 1 hour per pound. Baste with marinade and cover. Continue to cook the brisket at 250 degrees for another 1 1/2 hours or until tender.
  • Mix all ingredients together and generously sprinkle on brisket prior to cooking.

BBQ BRISKET



BBQ Brisket image

Provided by Food Network Kitchen

Categories     main-dish

Time 11h5m

Yield 10 servings

Number Of Ingredients 18

1/4 cup sweet Hungarian paprika
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon light brown sugar
1 teaspoon cayenne pepper
4 to 5 pound piece beef brisket, preferably point cut
1 recipe Quick BBQ Sauce, recipe follows
3 tablespoons vegetable oil
1 large onion, chopped
12 cloves garlic (about 1 head), peeled and finely chopped
2 tablespoons tomato paste
1/4 teaspoon red pepper flakes
2 ham hocks
2 (28-ounce) cans crushed tomatoes
1 3/4 cups red wine vinegar
1 1/2 cups firmly packed light brown sugar
2 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

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

RATTAN DIRECT



Rattan Direct image

Beef Brisket is the Holy Grail of barbecue, and it's a tricky meat for sure! There are many ways to cook brisket; you could pop it into the slow cooker overnight, but it becomes a different beast completely than when slow-smoked over coals. Getting the grill to behave like an oven is not easy, the amount of heat generated is dictated by the amount of coals. A new addition is the water bath! Placed underneath the meat, on the opposite side of the coals, it helps keep the thin flat muscle moist. Are you more a visual learner? Click here to see the how-to video! This recipe is courtesy of the chefs at Rattan Direct. For more recipes from Rattan Direct, click here.

Provided by By Rattan Direct | September 7, 2017 6:00 pm

Time 8h

Yield -

Number Of Ingredients 20

4.5 lbs beef brisket
2 tablespoon sea salt
2 teaspoons ancho chili powder
1 teaspoon cayenne
1 teaspoon garlic powder
1 tablespoon sugar
1 tablespoon onion powder
2 teaspoon dry mustard
Freshly ground black pepper
3 tablespoon oil
2 shallots, finely chopped
1 teaspoon salt
1 teaspoon paprika
Black pepper, to taste
3 heaping tablespoons dark brown sugar
1/2 cup vinegar
1/3 cup Worcester sauce
1 teaspoon tabasco
2 1/8 cup ketchup
1 cup yellow mustard

Steps:

  • 1 Skin the meat and cover with the salt. Place in the fridge for at least 2 hrs. 2 Light the barbecue with about 12 briquettes on one side. 3 Place a tin of water on the other side and add a rack with an oven thermometer. The fire is ready at 225F. 4 Mix the rub ingredients together and rub the meat all over. Place the meat on the rack and close the lid. 5 This stage could take between 4 to 6 hours, until a meat thermometer reads 150F. 6 Wrap the meat in foil and place back on the rack. Close the lid once more. 7 Cook the meat this way until the thermometer reaches 203F, just beyond the red zone on the thermometer. It can take between 1 and 2 hours. 8 Make the sauce over the hot side of the barbecue, or indoors if you prefer. Heat the oil in a saucepan and add the shallots, garlic and salt. Stir until translucent. 9 Add the paprika and black pepper; stir. 10 Add the rest of the ingredients, stir, and simmer until thick. About 15 minutes. Leave aside to cool. 11 When the meat is up to temperature, push the rack to the hot side of the grill. Remove the foil and grill on each side for 5 or 10 minutes to crisp up the bark. 12 Serve thinly sliced with the sauce and any other barbecue sides such as corn, coleslaw, potato salad.

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