Maxines Spicy Beef Brisket Recipes

SPICY BBQ BRISKET

Steps:

• Preheat the oven to 300 ̊. Set a rack in a large roasting pan and add enough water to come just below the rack. Place the pan over two burners on the stovetop and bring the water to a simmer over low heat.
• Meanwhile, for the brisket: Combine the brown sugar, chile powder, garlic powder, paprika, salt, mustard powder and cayenne in a small bowl.
• Trim most of the fat from the brisket, leaving about a 1/2-inch-thick layer. Rub the spice mixture all over the brisket. Turn off the heat under the roasting pan. Set the brisket fat-side up on the rack and cover the pan tightly with foil. Place the pan in the oven and bake until the brisket is very tender and the meat can be easily flaked with a fork but is not falling apart, 3 1/2 to 4 hours.
• Meanwhile, for the mop: Combine the apple juice, cider vinegar, brown sugar, vegetable oil, Worcestershire sauce, salt and a few grinds of pepper in a small saucepan. Bring to a boil over medium-high heat and cook until the liquid is reduced to 1 cup, about 7 minutes. Remove from the heat and let cool.
• When the brisket is finished roasting, preheat a grill to medium. Grill the brisket, brushing with the mop and turning occasionally, until the fat is crispy and the brisket is charred in spots, about 20 minutes. Remove from the grill and let rest 10 minutes.
• Thinly slice the brisket against the grain and brush with the remaining mop. Butter the buns, then toast on the grill, about 1 minute. Serve the brisket with the buns, BBQ sauce, coleslaw and pickles.

SCOTT'S BEEF BRISKET

Steps:

• Combine the dry seasonings; cover and set aside. Place brisket in a shallow dish or large heavy-duty resealable plastic bag. Combine cola and Worcestershire sauce; pour over meat. Cover or seal and refrigerate overnight. , Drain meat; discard marinade. Rub seasoning mix over brisket; place in a large shallow roasting pan. Combine vinegar, butter and soy sauce; pour over meat. Cover and bake at 325° for 2 hours, basting occasionally. Drain drippings. Pour barbecue sauce over meat., Cover and bake for 1 hour or until the meat is tender. Remove meat from pan; let stand 15 minutes before slicing. Serve with additional barbecue sauce if desired.

SPICY SMOKED BEEF BRISKET

Steps:

• Bring brisket to room temperature early in the morning, about 1 hour.
• Whisk paprika, salt, sugar, black pepper, chili powder, cumin, garlic, cayenne pepper, and cinnamon for dry rub together in a small bowl. Apply rub liberally to the complete brisket and leave at room temperature while you prepare the smoker.
• Preheat a smoker for indirect heat to 225 to 250 degrees F (107 to 121 degrees F) according to manufacturer's instructions. Add wood chips to the charcoal and place a small cast iron pan of water over the fire.
• Lay brisket, fat-side up, about 8 inches away from the fire and smoke for 1 hour, maintaining the smoker's internal temperature at 200 to 225 degrees F (93 to 107 degrees F). Add 12 to 15 charcoal briquettes, replenish wood chips, and add more water to the pan; smoke for 1 more hour. Wrap brisket in aluminum foil, replenish charcoal, wood chips, and water, and smoke for 1 more hour.
• Meanwhile, mix hot chili sauce, beer, brown sugar, and onion for finishing sauce until well combined. Remove brisket from the smoker and place on a second sheet of aluminum foil. Unwrap brisket, being careful of the hot steam, and pour finishing sauce over the meat. Re-wrap brisket tightly with both pieces of foil and return to the smoker.
• Smoke brisket, until an instant-read thermometer inserted into the thickest part registers at least 160 degrees F (71 degrees C), about 1 more hour.
• Remove brisket from the smoker and let it rest in the foil for 45 minutes. To serve, slice it against the grain.