Fork Tender Hickory Smoked Brisket Recipes

SMOKED BRISKET

Steps:

• 1. Get you're smoker going, heat to 225 degrees. Maintain this temp throughout entire time. Add wood chips. Place apple juice in water pan, fill it up and keep it full.
• 2. Rub Recipe Ingredients 1 Cup Dark Brown Sugar 1/2 Cup Paprika 2-1/2 TBS Course (Salad Grind) Black Pepper 1-1/2 tsp Chili Powder 1-1/2 TBS Garlic Powder 1-1/2 TBS Onion Powder 1 tsp Cayenne (Red Pepper) 2 TBS Kosher Salt
• 3. Mix dark brown sugar and paprika together in a large bowl. Be sure to get rid of any lumps.
• 4. Using a fork, mix in dry ingredients - one at a time at a time. Again, make sure to work out any lumps.
• 5. Wash the brisket, then lay it with fat side up. Score it on the diagonal.
• 6. Rub brisket with prepared yellow mustard, then coat the meat with the rub. Wait 10 minutes, then turn it over so the meaty side is up. Repeat the mustard/rub step.
• 7. Place in smoker, fat side up at 225 degrees for about 6-7 hours. You're aiming for the internal meat temp to be 180 degrees. Remove, cover with foil and let rest for about 20 minutes.

SMOKED CIDER BRISKET

Steps:

• Soak the hickory chips in water for 1 hour before grilling.
• For the brine: Combine the apple cider and water in a large, oval Dutch oven. Add the salt and sugar and stir until it dissolves. Add the black peppercorns and bay leaves. Add the brisket and let soak in the brine solution for up to 3 hours in the refrigerator.
• For the rub: Combine the salt, paprika, pepper, sugar, and onion powder together in a bowl.
• For the sauce: Add all the ingredients to a saucepan and simmer for 5 minutes so the butter can melt and the flavors can marry.
• For the brisket: Set up your smoker with charcoal and hickory chips using indirect heat. Heat the grill to 275 degrees F.
• Remove the brisket from the fridge. Drain from the brine and pat dry with paper towels. Place on a rimmed sheet tray. Rub the brisket with the spice mixture.
• Place the seasoned brisket fat cap side up on the grill and smoke for 2 hours with the grill lid covered. (Starting with the fat cap side up allows the fat to melt into the brisket, adding moisture and flavor.) Flip and smoke 2 more hours. Check and refill charcoal levels and hickory chips throughout the smoking process, keeping the temperature at a constant 275 degrees F.
• Remove the brisket from the grill and wrap in a double layer of heavy-duty aluminum foil. Place back on the grill for 1 1/2 more hours.
• Remove the brisket from the grill, unwrap the foil, brush the brisket with sauce (or serve on the side), tent with foil, and let rest for 30 minutes before slicing across the grain. Drizzle more sauce when serving.

OH SO TENDER BRISKET

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Coat the inside of an oven roasting bag with flour. Place brisket inside of bag. Pour liquid smoke over the brisket and sprinkle on garlic powder, dry onion soup mix, and ground black pepper. Seal bag. Using a fork, make two sets of holes in the top of the roasting bag.
• Lay bag in a broiling pan. Bake in a preheated oven for 6 to 8 hours.

HICKORY SMOKED BRISKET

Steps:

• Place brisket on large piece of aluminum foil.
• Sprinkle generously with ¼ c of liquid smoke and ½ teaspoon each: Celery salt, garlic salt and onion powder.
• Wrap well and put into Crock-Pot.
• Cover; cook on Low 8 to 12 hours (High: 4 to 6 hours).
• Serve warm with juices over each slice.

BEST BARBECUE HICKORY-SMOKED BRISKET

Steps:

• Place brisket on large piece of foil.
• Sprinkle with onion seasoning and pour liquid smoke over, fold brisket in half if needed to make a compact packet that will fit in the crock pot.
• Seal foil, place brisket in refrigerator overnight.
• In the morning, place brisket in the crock pot on low heat, cook 8 hours.
• Remove brisket, strain broth into glass jar.
• Place brisket and broth in refrigerator and allow to cool completely.
• Skim fat from broth and mix 1 1/2 cups broth with barbecue sauce.
• Return the sliced brisket to crock pot and pour sauce over.
• Turn on low and allow to cook for 4 to 6 hours.

SMOKED BRISKET

Steps:

• Gently toast the cumin, chilli flakes, peppercorns, fennel seeds and thyme in a pan over a low heat until aromatic. Grind to a fine dust with the demerara sugar using a spice blender or pestle and mortar. Tip into a bowl and mix in the remaining rub ingredients.
• Season the brisket generously with the rub and leave to stand at room temperature for up to an hour. Prepare the smoker for indirect cooking at 120-130C. Once ready, place the seasoned brisket on the smoker, fat-side up. Leave for 10 hrs or until the outside is a dark, mahogany colour. Top up the smoker as needed.
• Remove the brisket and wrap in butcher paper. Return to the smoker and continue to cook for 2-3 hrs until the meat reaches 93-94C when probed with a thermometer. Allow to rest for 40 mins before slicing and serving with charred greens and salsa rossa.

SPICY BEEF BRISKET

Steps:

• Sprinkle brisket with seasoned salt and pepper. In a Dutch oven, brown meat in oil on both sides. Remove and keep warm. In the same pan, saute onions and garlic until tender. Return brisket to pan. , Combine broth, chili sauce, brown sugar, vinegar, chili powder and bay leaves; pour over meat. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until meat is tender., Remove brisket to a serving platter. Skim fat from cooking juices; discard bay leaves. Combine flour and cold water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice meat across the grain; serve with sauce.

FORK TENDER HICKORY-SMOKED BRISKET

Steps:

• Wash brisket and pat dry with paper towels. DO NOT TRIM THE FAT - It will baste your meat as it cooks.
• Mix together the MARINADE ingredients in an air tight container or zip lock bag, add the brisket and let marinate overnight in the refrigerator.
• In a small bowl combine the DRY RUB seasonings. (Liquid smoke is used later in the recipe.) One (1) hour before cooking generously rub both sides of the brisket with this seasoning mixture; let stand at room temperature for an hour or so.
• Place the beef brisket, fat side up, on a large piece of heavy duty aluminum foil. (Make sure it is a large enough piece of foil to securely wrap the brisket.).
• Sprinkle brisket with the liquid smoke; wrap well and set into your crock-pot. (Slow-cook fat side up.) Cover and cook on LOW 8 to 12 hours (HIGH: 4 to 6 hours). SLOW AND LOW IS BETTER, THE MEAT WILL SHRED NICELY WHEN COOKED FOR A LONG PERIOD OF TIME.
• When done cooking, let the brisket stand - wrapped in the foil - for 20 minutes before carving or shredding.
• Serve one of two ways: (1) thinly slice the brisket across the grain OR.
• (2) shred the brisket with a large, 2-pronged fork.
• Drizzle beef brisket with the meat juices; delicious over mashed potatoes, egg noodles or polenta.
• If desired, serve with your favorite barbecue sauce. Horseradish also goes well with this slow-cooked brisket.