SMOK-LA-HOMA BRISKET
Make and share this Smok-La-Homa Brisket recipe from Food.com.
Provided by ratherbeswimmin
Categories Easy
Time 9h
Yield 10-12 serving(s)
Number Of Ingredients 22
Steps:
- Note: Mr. Willrath starts smoking the brisket over a mixture of oak, pecan, and hickory, switching to apple wood halfway through; if you don't want to do that, just use oak.
- Trim the outer layer of fat on the brisket so only ¼ inch remains; if there is a pocket of fat between the flat and cap, cut it out and discard.
- Place brisket in a foil or ceramic roasting pan.
- To make the seasoning paste: add brown sugar, mustard, and garlic to a nonreactive mixing bowl; stir in enough apple juice to obtain a thick paste (how thick? like wallpaper paste).
- Spread half of the paste over both sides of the brisket using a rubber spatula.
- Let sit for 15 minutes; spread the remaining paste over the brisket (both sides) and let sit for another 15 minutes.
- To make the rub: Add all the rub ingredients to a small bowl; stir to mix or use your fingers to mix the rub.
- Sprinkle rub all over the brisket (both sides), patting it onto the meat with your fingers.
- Let the brisket cure in the refrigerator, covered, for 2-4 hours.
- To make the mop sauce: Add apple juice, vinegar, and salt to a large nonreactive bowl; whisk until salt dissolves.
- Set up grill for indirect grilling and preheat to low;**if using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then decrease heat to low; **if using a charcoal grill, place a large drip pan in the center, preheat the grill to low, the toss 1 cup of wood chips on the coals; **if using a smoker, fire it up according to manufacturer's instructions.
- When ready to cook, place the brisket in the center of the hot grate, fat side up, over the drip pan and away from the heat; cover the grill.
- Cook the brisket 3 ½-4 hours, until handsomely browned.
- Use an instant read thermometer to determine when it is time to wrap it in foil; internal temperature should be about 165°.
- Mop or baste the meat every hour with some of the mop sauce.
- **If using a charcoal grill, every hour you will need to add 12 fresh coals and ½ cup of wood chips to each side.
- Generously brush the brisket on both sides with the barbecue sauce and tightly wrap it in heavy duty foil; return the wrapped meat to the grate, cover the grill, and continue cooking the brisket until very tender, another 3 ½ to 4 hours, for a total of 7-8 hours.
- **This will be easy in a smoker, it is a little more challenging to maintain such a low heat in a gas or charcoal grill.
- Partially unwrap the brisket to test for doneness, taking care not to spill the juices; the meat should be very dark and very tender and have an internal temperature of about 190°.
- Open the foil wrapping at one end and pour the meat juices into a bowl.
- Transfer the brisket to a cutting board; let rest 20 minutes.
- Thinly slice the meat across the grain; spoon the reserved juices over the brisket; serve immediately.
- You may accompany the meat with your favorite bbq sauce, but serve it on the side.
Nutrition Facts : Calories 1593.9, Fat 122.6, SaturatedFat 48.8, Cholesterol 331.1, Sodium 2858.4, Carbohydrate 38.9, Fiber 3.5, Sugar 28.7, Protein 79.6
CLAY B'S RED RIVER VALLEY BRISKET
Make and share this Clay B's Red River Valley Brisket recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 9h
Yield 10-12 serving(s)
Number Of Ingredients 25
Steps:
- Make the barbecue sauce: in a heavy nonreactive saucepan, add the ketchup, vinegar, mustard, Worcestershire sauce, lemon, onion, brown sugar, chili powder, garlic salt, black pepper, ginger, cayenne, and 1 cup water; slowly bring to a boil over medium heat.
- Decrease heat to medium and let the sauce simmer gently until thick and full-flavored, about 30 minutes, adding a little more water if it gets too thick.
- Taste for seasoning, adding more brown sugar, garlic salt, and/or even vinegar, as necessary, to taste.
- Strain the sauce before serving, if desired; transfer the sauce to clean jars and refrigerate until serving.
- Make the rub: combine the rub ingredients in a bowl; use your fingers to mix the rub; set aside roughly 1/3 of the rub.
- Trim the outer layer of fat on the brisket so that about ¼ inch remains; if there is a pocket of fat between the flat and the cap, cut it out and discard it.
- Cut the meat into 3 equal-size pieces; sprinkle 2/3 of the rub all over both sides of the pieces of brisket, dividing it evenly among them and patting it into the meat with your fingers.
- Wrap meat in plastic wrap and let cure 12 hours in the refrigerator.
- Pour the cider into a spray bottle; set aside.
- Set up grill for indirect grilling and preheat to low; **if using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then decrease heat to low; **if using a charcoal grill, place a large dip pan in the center, preheat grill to low, then toss 1 cup of wood chips on coals; **if using a smoker, fire it up according to manufacturers directions.
- When ready to cook, place the brisket in the center of the hot grate, fat side up, over the drip pan and away from heat; cover the grill.
- Cook brisket until handsomely browned, about 3 hours.
- Spray the meat every hour with apple cider.
- Turn over the meat and cook 1 more hour.
- **If using a charcoal grill, every hour you will need to add 12 fresh coals and ½ cup of wood chips to each side.
- Spray each piece of meat one more time with apple cider; sprinkle the reserved rub all over the pieces of meat, dividing it evenly among them, then wrap each piece in heavy foil.
- Return the wrapped meat to the grate, cover the grill, and continue cooking the brisket until very tender, 3-4 hours; **if using a charcoal grill, you will need to add 12 fresh coals to each side every hour, no more chips are necessary.
- Partially unwrap one of the briskets to test for doneness-should be very dark and tender and have an internal temperature of 190°.
- Transfer brisket to a cutting board; let rest for 20 minutes.
- You can serve brisket right away-slice it thinly across the grain; or you can refrigerate it overnight and reheat it in a 350° oven for about 1 hour.
- Can be served in a bun with barbecue sauce.
Nutrition Facts : Calories 1782.9, Fat 123.6, SaturatedFat 49.2, Cholesterol 331.1, Sodium 1432.2, Carbohydrate 82.7, Fiber 3.6, Sugar 57.4, Protein 83.3
SMOKED BRISKET
This smoked brisket recipe is always a crowd favorite-it really melts in your mouth! -Jodi Abel, La Jolla, California
Provided by Taste of Home
Categories Dinner
Time 8h20m
Yield 20 servings.
Number Of Ingredients 15
Steps:
- Brush olive oil over brisket. Combine rub ingredients; rub over both sides of beef. Place brisket on a rimmed baking sheet. Cover and refrigerate overnight or up to 2 days. Meanwhile, in a small saucepan, combine mop sauce ingredients. Simmer 15 minutes, stirring occasionally. Refrigerate until ready to grill., Soak hickory and mesquite chips or pellets; add to smoker according to manufacturer's directions. Heat to 225°. Uncover brisket. Place brisket in smoker fat side up; smoke 2 hours. Brush generously with mop sauce; turn meat. Smoke 2 more hours; brush generously with mop sauce again. Wrap brisket securely in heavy-duty aluminum foil; smoke until a thermometer inserted in beef reads 190°, 4-5 more hours., Let beef stand 20-30 minutes before slicing; cut diagonally across the grain into thin slices.
Nutrition Facts : Calories 252 calories, Fat 11g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 472mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
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