Coca Cola Smokehouse Barbecued Brisket Recipes

COCA COLA SMOKEHOUSE BARBECUED BRISKET

Steps:

• 1. Preheat oven to 250 degrees F. Heat oil in large skillet over medium-high heat. While heating oil, season brisket liberally with salt, black pepper and granulated garlic. Brown brisket in skillet about 4 to 5 minutes per side: transfer to large covered casserole or Dutch oven.
• 2. Deglaze skillet with beef broth, scraping bottom of pan. Add onion, red pepper flakes and liquid smoke. When onion is translucent, add 1/2 cup Coca Cola. Pour mixture over meat: sprinkle with 2 Tbsp brown sugar.
• 3. Braise brisket 5 to 6 hours, basting every 1/2 hour. When falling apart, remove meat: set aside to cool slightly and add remaining 2 Tbsp brown sugar, tomato puree, 1 can Coca Cola, onion powder, hot pepper sauce and Worcestershire sauce to Dutch oven. Increase heat to 400 degrees F and cook, uncovered, 30 minutes. When cool enough, slice meat into 1/2 inch slices. Return brisket to Dutch oven and baste with sacue. Lower heat to 250 degrees F, and cook 30 minutes more. Serve as is or on rolls.

COCA-COLA BRISKET

Steps:

• Mix Coke, chili sauce, and onion soup mix and pour over brisket in large baking dish.
• Bake at 300 degrees for 30 minutes per pound.
• Pour BBQ sauce over the top and warm through.

TEXAS-STYLE BARBECUED BRISKET

Steps:

• 1. Rinse the brisket under cold running water and blot it dry with paper towels.
• 2. Combine the salt, chili powder, sugar, pepper, and cumin in a bowl and toss with your fingers to mix. Rub the spice mixture on the brisket on all sides. If you have time, wrap the brisket in plastic and let it cure, in the refrigerator, for 4 to 8 hours (or even overnight), but don't worry if you don't have time for this-it will be plenty flavorful, even if you cook it right away.
• 3. Set up a charcoal grill for indirect grilling and preheat it to low. No drip pan is necessary for this recipe.
• 4. When ready to cook, toss 1 1/2 cups of the wood chips on the coals (3/4 cup per side). Place the brisket, fat side up, in an aluminum foil pan (or make a pan with a double sheet of heavy duty aluminum foil). Place the pan in the center of the hot grate, away from the heat. Cover the grill.
• 5. Smoke cook the brisket until tender enough to shred with your fingers; 6 hours will likely do it, but it may take as long as 8 (the cooking time will depend on the size of the brisket and heat of the grill). Baste the brisket from time to time with the fat and juices that accumulate in the pan. You'll need to add 10 to 12 fresh coals to each side every hour and toss more wood chips on the fresh coals; add about 3/4 cup chips per side every time you replenish the coals during the first 3 hours.
• 6. Remove the brisket pan from the grill and let rest for 15 minutes. Transfer the brisket to a cutting board and thinly slice it across the grain, using a sharp knife, electric knife, or cleaver. Transfer the sliced meat to a platter, pour the pan juices on top, and serve at once.
• Barbecue Sauce, the Texas Way
• The best Texas-style barbecue sauce combines the sweetness of Kansas City-style tomato sauces with the mouth-puckering tartness of a North Carolina vinegar sauce. I've come up with my own version-mix together equal parts of the Basic Barbecue Sauce and the North Carolina Vinegar Sauce . Serve this with barbecued brisket. For a really good sauce, add some meat drippings or a little chopped brisket.

JACK AND COKE SMOKED BRISKET RECIPE - (4/5)

Steps:

• Marinade: Combine all ingredients and whisk together till fully blended. Set aside and get the brisket ready. Leave most of the fat cap intact but trim some of the side and a little of the depth off. The cut I used had about ½ inch of fat so I took very little off. Perforate the brisket on both sides even though the marinade will not penetrate the fat cap well. (Inject the marinade also, if you like at this time, but this is optional). Place the brisket in the brining bag and add the marinade, pressing out as much of the air as possible and made sure that the brisket is covered in marinade. Place the brisket in the refrigerator over night or 12 hours for best results but not less than 6 hours. About halfway through the process, turn the bag over the make sure both sides are getting marinade well. Misc Directions: After your satisfied with your marinade time remove the brisket and get the rub on it. Dark brown sugar is the base of the dry ingredients to impart that sweet flavor and to form the crust that all smoked meats have. A side note here: when you are smoking meat you are using a indirect heating method, this means that the fire/hot coals are NEVER near enough to the meat to burn it. The dark "crust" that you see is called BARK (as in tree bark not dog bark). It is sought after on certain types of BBQ. The dark brown sugar is also the medium by which you blend the other spices to aid in their holding together. Dry Rub: Combine all the ingredients in a bowl and whisk together. Rub the brisket down with canola oil to give the rub something to stick to. Since the fat cap will NOT allow the rub to penetrate just put it on the exposed meat side. Apply liberal amounts of the rub and "massage" it into the meat, then wrap the brisket in plastic wrap and put back in the refrigerator for the remainder of the time until it is time to put it on the smoker. (over night again, in our case) Cooking: The next morning... remove the brisket and take off the plastic wrap. Let the brisket 'rest' and come to room temperature. This is important. Start the smoker and bring to 225 degrees using apple wood chips, which you have soaked. Keep the temp at 225 degrees. You can alternate between apple and oak wood chips. Cook the Brisket 7 - 8 hours until it reaches an internal temp of 200 degrees with a digital meat thermometer. Remove it from the smoker and wrap it in tin foil and place in a Styrofoam cooler for about 30 min or until you are ready to eat. (you can also place in your microwave after wrapping in foil, then wrap a heavy towel around it. Do not turn the microwave on!)

COCA COLA BRISKET RECIPE - (3.9/5)

Steps:

• Oven Instructions: Preheat oven to 325°F. Pat the brisket dry with paper towels, if desired, to remove any moisture. Place it in a nonreactive roasting pan or a glass baking dish just large enough to fit the brisket. Mix Coke, chili sauce and dried onion soup mix in a bowl and pour it over the brisket. Cover the baking dish or roasting pan tightly with aluminum foil. Bake the brisket until tender, about 30 minutes per pound. Transfer brisket to a cutting board and let it rest for at least 10 minutes. Meanwhile, skim the fat from the surface of the pan juices and discard. Pour the defatted pan juices into a gravy boat or, if a thicker consistency is desired, pour the juices into a saucepan and simmer until reduced slightly. Trim any visible fat from the brisket, then thinly slice it against the grain. Pile the slices on a platter and pass the warm pan juices on the side. Slow Cooker Instructions: This four-ingredient recipe just got even simpler. Place the brisket in the slow cooker. Combine the remaining ingredients and pour over the brisket. Cook on low for 9 hours. Transfer the meat to a cutting board to rest. Skim any fat from the surface of the sauce. If a thicker sauce is desired, pour the sauce into a saucepan and simmer until reduced to the desired consistency. Slice or shred the brisket and serve with the sauce.