Smoked Brisket With Original Bbq Sauce Recipes

SPICED BEEF BRISKET WITH SMOKEY BBQ SAUCE (TEXAS)

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F.
• For the rub: In small bowl, combine the sugar, chili powder, smoked paprika, salt and pepper.
• Pour the beef broth into a 9- by 13-inch baking dish. Using a paring knife, score the surface of the meat all over. Massage the rub into the meat. Cover the dish tightly with foil and roast until very tender, 3 1/2 to 4 hours, adding water 1/2 cup at a time if the roasting juices start to dry up.
• For the sauce: In a food processor, combine the garlic, celery, onion, tomato sauce, vinegar, maple syrup, mustard, smoked paprika, chili powder and salt. Blend for 1 to 2 minutes until smooth, scraping the side of the food processor bowl as needed with a spatula. Transfer the sauce to a medium saucepan. Bring the mixture to a simmer over medium heat. Cook, stirring occasionally, until thick, about 30 minutes.
• Brush 1/3 cup of the sauce over the surface of the brisket.
• Slice the brisket into 3/4-inch pieces and arrange on a serving platter. Serve the extra sauce alongside.

SMOKED BBQ BRISKET

Steps:

• Mix together the spices in a small bowl. Rub the entire brisket with the spice mixture, place on a baking sheet, cover and let stand in the refrigerator for at least 1 hour or up to 6 hours.
• Prepare the smoker according to manufacturer's directions. Place the brisket in the smoker, fat side down, and smoke for 4 to 5 hours or until extremely tender. Baste with the mop every 30 minutes.
• Place all ingredients in a medium saucepan, season with salt and pepper and cook over medium heat for 15 minutes. Remove from the heat and let cool slightly.

SMOKED BBQ BRISKET

Steps:

• Marinate brisket for 24 hours.
• Wipe extra marinade from brisket with paper towel.
• Rub spices into brisket, wrap in plastic wrap, and "marinate" for at least 6 hours.
• Smoke brisket at 200-225 degrees F for 1 1/2 hours per pound + 30 minutes, until the internal temperature is 190 degrees. For the last 2 1/2 hours, spray with red wine vinegar (optional) and seal the brisket in foil.
• Let rest 15 to 20 minutes before slicing.
• While resting, heat sauce ingredients over medium low heat.
• Serve with BBQ sauce.

A SMOKED BEEF BRISKET WITH RUB AND A TEXAS BBQ SAUCE

Steps:

• RUB:.
• Mix rub the ingredients together in a mortar and pestle grinding till nicely combined but leaving some nice pieces of pepper and salt.
• Lightly oil the meat with vegetable oil.
• Spread the rub generously on beef brisket. Let it marinate on the meet overnight. Bring brisket to room temperature for 30 minutes before putting in the smoker.
• Beer Mop Sauce:.
• Mix ingredients in a pot and simmer for 20 minutes.
• Fire up the smoker:.
• Start up the smoker with your favorite wood.
• Add water in the bottom which helps keep meat moist.
• Place brisket in a 225 degree prepared smoker fat side down. Mop a nice amount of the mop sauce on and smoke for 1 hour.
• Flip the brisket carefully not piercing the meat. Mop with more sauce.
• After that, turn the brisket about every two hours and mop it every time you turn it." Keeping it moist.
• It`ll be done when you give it a taste test. The outside of the meat will look charred. Don't worry. It's supposed to look that way.
• There should be a pretty smoke ring. This could take anywhere from 6-12 hours. Repeat the mopping and flipping until the brisket reaches 180 degrees for slicing or 195 degrees for pulling and remove from smoker.
• It which point you can let rest before cooking or wrap it tightly in a foil pan with the heat off for 3-4 hours as it father tenderizes.
• BBQ Sauce:.
• Mix all ingredients in a pot and simmer till nice a thick about 1 hour. Can be made the day before.
• Slice the brisket thick and against the grain if it is fairly tender or if it is a little tough slice it against the grain only in thinner slices. Serve with BBQ Sauce or make pulled beef mixed with the BBQ sauce.

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.