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.
BBQ BRISKET
Provided by Food Network Kitchen
Categories main-dish
Time 11h5m
Yield 10 servings
Number Of Ingredients 18
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
BARBECUE BRISKET
Provided by Food Network
Time 11h35m
Number Of Ingredients 10
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.
REAL TEXAS BRISKET (SMOKED) (SOUTHWEST)
This is the real deal--it doesn't get any better than this. You'll need a smoker, that uses wood (not electric), and one that you can control the temperature on. A kettle BBQ pit (like a Webber) using indirect heat might work, but they tend to get too hot. A pit smoker with a separate fire box is best. For best results, use hickory or pecan. Mesquite is good too, but tends to be a little bitter when smoking for very long periods of time. Prep time does not include marinating over night or the time necessary to get the smoker going.
Provided by Pokey in San Antonio
Categories Roast Beef
Time 8h30m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Trim brisket leaving 1/2" layer of fat on top. Determine the direction of the grain of the meet and cut off a slice across the grain. This way when the meet is done, and covered with a dark brown crust, you'll be able to see which direction you should slice.
- Brush with 1/4 cup of lemon juice (bottle juice is fine).
- In a bowl, combine lemon pepper, oregano, celery salt, garlic salt, and seasoned salt.
- Rub brisket with 1/2 of this mixture, cover with plastic wrap and chill overnight.
- Remove brisket and let it come to room temp before cooking. Putting a cold piece of meat in a smoker is a sure fire recipe for disaster--the meet will be very bitter.
- Prepare your smoker according to the manufacturer's direction. Heat the smoker to 225°F at the cooking level.
- Place the brisket in the smoker, fat side up.
- Keep the temperature as close to 200°F as you can for the first 2-3 hours by adjusting the air intake, and adding small pieces of wood every 30 minutes. Do not adjust the out vent, it should always remain full open. You know your cooking properly when there is very little smoke coming out of the smoker, and the hot air coming out of the top vent is clear for the first foot, then it turns to a grayish white smoke. If smoke is billowing out of every opening, the smoke is cold and the air flow is too low--your brisket will taste like tar. You can let the temperature creep up to 225°F , but not much over that.
- In a small bowl, combine the Worcestershire sauce, and remaining lemon juice and rub mixture.
- Mop on the sauce every hour as you turn the meat. Be sure to turn the meat over and also rotate to ensure even cooking. This should be the only time you open the cooking area.
- Smoke 1 1/4 to 1 1/2 hours per pound, until the internal temperature is 190°F . If you go much past that, your brisket will not slice up, and you'll have pulled beef.
- Remove and wrap in aluminum foil. Let the meat rest for about 1 hour.
- Cut the point (the pyramid shaped portion) off following a natural fat layer between the point and the flat.
- Trim off excess fat.
- Slice the brisket across the grain, using the starter slice you should have done at the beginning as a guide. Slices should be 1/4" thick. If a portion of brisket is falling apart rather than slicing, don't despair. Save the shredded portions and the burnt ends. They will make the best BBQ beef sandwiches later, when chopped and mixed with BBQ sauce.
REAL BARBECUE BRISKET
It took me 10 years to get brisket right. But now... no body wants anything else off the smoker. Just that brisket. Especially my bride of 31 years.
Provided by Stuart Grifenhagen
Categories Beef
Time 13h30m
Number Of Ingredients 4
Steps:
- 1. First things first. Take the brisket out of the fridge at least 2-3 hours ahead of cooking, so it can get to room temperature.
- 2. Get your smoker going. I use nothing but seasoned wood - oak, post oak, when I can get it, hickory, cherry, or any combination. Its just fine to use charcoal and wood chunks. Just don't soak them. Otherwise you're steaming the food. You want a bed of coals and a temperature in the smoke chamber of 225-250 degrees.
- 3. While the fire is getting ready, in a bowl, mix the rest of the ingredients. If you don't want to use the coriander, that's fine. My people like the extra flavor it imparts into the meat, slight tho it may be. If you want to inject your brisket with beef stock or beef bone broth that's fine too. Use 1/3-1/2 cup of the rub on each side of the brisket. When its good and coated, put it in the middle of the smoke chamber. and close the lid.
- 4. Try and keep the temperature between 225-250, adding wood or charcoal (or both) as necessary. I don't normally go by meat temperature, but for those doing this the first time, cook the meat until the temperature gets to 165-175 (see picture). At this point, using your fingers (best tools known to man), press various parts of the meat to get an idea of what the meat feels like during the cook. Once you reach that temp, wrap the brisket. I use pink butcher paper, but you can use aluminum foil, if you don't have the paper (see it here: https://www.amazon.com/pink-butcher-paper/s?k=pink+butcher+paper). Put it back on the smoker, and cook until the temp reaches 203-205. Some folks cook it to 195-205. But you want as much of the fat to render as you can get without ruining the brisket (read: overcook). And I like 203-205.
- 5. So when its done or up to temp, take it off the smoker, put it in a roasting pan or deep dish (to catch the liquid that inevitably escapes the paper/foil) and let it rest in the oven (DO NOT TURN OVEN ON) with the door closed for about 2 hours. When you can't wait any longer, and the hungry hordes invade your kitchen, take it out of the oven, remove the paper, and transfer very, VERY carefully to a cutting board for slicing. Slice it thick or thin, whatever floats your boat. You can use some of the liquid that escaped the butt to add some flavor to your favorite store-bought barbecue sauce. Or, you can add it to your favorite recipe. Just make sure you taste the sauce after each small addition. A little goes a long way. Serve with white bread, Texas toast, or corn bread, pickles, barbecue onions and cole slaw. Or whatever you like. My family likes it all!
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
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