SMOKED BRISKET RECIPE
Pure and simple, melt in your mouth and packed with flavor, this smoked beef brisket is seasoned with salt and pepper, then smoked low and slow with oak.
Provided by Justin McChesney-Wachs
Categories Main
Time 15h30m
Number Of Ingredients 4
Steps:
- Combine the Kosher salt and freshly ground black pepper in a small bowl or spice shaker, then evenly season the brisket on all sides. Let the brisket sit out at room temperature for 1 hour.
- While the brisket comes to room temperature, prepare the smoker according to the manufacturer's instructions for indirect cooking with a water-filled drip pan in place. Bring the temperature between 250 and 275° F. Add 3 to 5 fist-size oak, mesquite or your favorite wood chunks for smoke.
- Place the brisket in the smoker with the thicker tip closest to the heat. Leave the lid closed for at least 3 hours. Cook for a total of 6 to 8 hours until dark brown bark is formed and the internal temperature reaches 165° F after the stall (when the temp stops rising for hours around 150° F).
- Remove the brisket from the smoker and tightly wrap it with uncoated butcher paper (or aluminum foil). Place it back in the smoker and continue cooking until the internal temperature of the flat (thinner side) reaches between 200 and 205° F, about 6 to 8 more hours.
- Carefully transfer the brisket (still wrapped in the butcher paper) to a cooler to rest for at least 1 and preferably 2 hours or until the internal temp drops to 140 to 145° F. You can line the cooler with a towel to further insulate the brisket if you prefer.
- Separate the point from the flat muscle. Slice against the grain (which is different for each muscle) into 1/4" slices just before serving. Enjoy!
Nutrition Facts : Calories 582 kcal, Carbohydrate 5 g, Protein 76 g, Fat 27 g, SaturatedFat 10 g, Cholesterol 225 mg, Sodium 4061 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 14 g, ServingSize 1 serving
WHOLE SMOKED BRISKET AND BURNT ENDS
A whole smoked brisket is a labor a love and a serious topic of discussion for any seasoned or burgeoning pitmaster. There are many opinions on what temperature to smoke at, how to season the meat and whether to wrap your brisket mid-cook (we say, yes, to help it retain heat). This recipe designed for a pellet grill is a foolproof way to introduce anyone to the joys of smoking your own meat. While we love a simple salt and black pepper seasoning, the extra spices in the rub here bring a punch of flavor without being overwhelming. We mist the brisket as it smokes, which helps keep the edges from getting too crispy. For those seeking crisp bits, we provide simple directions to turn the fatty part of the brisket (aka the point or deckle) into burnt ends. These flavorful pieces of meat originated in Kansas City and were initially a way to use up the fatty parts that were left over from slicing a brisket. They're so delicious they've become desirable in their own right as a standalone dish. If you don't want to make the burnt ends just slice and serve the whole brisket.
Provided by Food Network Kitchen
Categories main-dish
Time 14h
Yield 10 to 12 servings
Number Of Ingredients 30
Steps:
- Stir together the brown sugar, salt, black pepper, chili powder, smoked paprika, cumin, granulated garlic, onion powder and cayenne pepper in a small bowl. Combine the apple cider and 1 cup water in a food-safe spray bottle. Set both aside.
- Trim the excess fat and silver skin from the brisket, leaving a 1/4-inch layer of fat on the top side of the brisket (the side with the fat cap). As you trim, make sure to remove any hard pieces of fat found throughout the meat since it will not render off during the cooking process. Transfer the brisket to a rimmed baking sheet; sprinkle it evenly all over with the spice rub then use your hands to rub the spices into the meat. Let sit at room temperature for 1 hour to let the seasoning penetrate.
- Preheat a pellet grill to 225 degrees F (see Cook's Note).
- Place the brisket, fat-side-up, directly on the grill grates. Insert a temperature probe if you have one, otherwise you will need an instant-read thermometer to check the temperature regularly. Close the lid and cook for 2 hours. At that point, mist the brisket with the apple cider mixture. Close the lid and cook, misting with the apple cider mixture every hour, until the internal temperature reaches 165 degrees F, about 6 hours more. Transfer the brisket to a rimmed baking sheet or cutting board then wrap the meat completely in aluminum foil.
- Return the wrapped brisket to the grill and re-insert the temperature probe. Close the lid and continue to cook until the internal temperature reaches 203 degrees F, about 3 hours.
- Remove the brisket from the grill and let rest, wrapped, for 30 minutes. Unwrap the brisket and transfer to a cutting board. Slowly separate the point cut (the thick fatty part) from the flat cut (the thinner, leaner part) by running a sharp knife through the fat that separates the two muscles. The flat cut can be sliced thinly and served immediately.
- For the burnt ends, increase the pellet grill temperature to 275 degrees F and dice the point cut into 1/2-inch cubes. Transfer to a disposable aluminum tray or rimmed baking sheet lined with foil. Toss with the BBQ sauce and return to the pellet grill. Close the lid and cook, tossing occasionally, until the meat is caramelized all over and dark around the edges, 1 1/2 to 2 hours.
- Heat the oil in a medium saucepan over medium heat. Stir in the garlic, chili powder, tomato paste, paprika, crushed red pepper, allspice and cloves; cook, stirring, until the paste is dark brick red, about 3 minutes. Add the ketchup, vinegar, molasses, brown sugar, salt, soy sauce, Worcestershire, mustard, black pepper, bay leaf and 1 cup water. Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes. Remove and discard the garlic cloves and bay leaf; let the sauce cool to room temperature. The sauce can be refrigerated in an airtight container for up to 1 week.
SMOKED BRISKET
Fire up the smoker for this flavourful slow-cooked brisket. Serve on a board with charred greens and salsa rossa so everyone can help themselves
Provided by David Carter
Categories Dinner
Time 13h20m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 696 calories, Fat 50 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 57 grams protein, Sodium 1 milligram of sodium
More about "smoked cider brisket recipes"
BBQ BRISKET RECIPE | OLIVEMAGAZINE
From olivemagazine.com
THE NO-FAIL WAY TO MAKE SMOKED BRISKET
From girlscangrill.com
THE BEST EASY SMOKED BRISKET RECIPE
From sweetcsdesigns.com
6 SMOKED BRISKET RECIPES
From allrecipes.com
TEXAS STYLE SMOKED BEEF BRISKET - HEY GRILL, HEY
From heygrillhey.com
5/5 (122)Calories 282 per servingCategory Main Dish
- Store your brisket in the refrigerator until you are ready to start trimming. Cold briskets are much easier to work with. Flip your brisket over so the point end is underneath. Remove any silver skin or excess fat from the flat muscle. Trim down the large crescent moon shaped fat section until it is a smooth transition between the point and the flat. Trim and excessive or loose meat and fat from the point. Square the edges and ends of the flat. Flip the brisket over and trim the top fat cap to about 1/4 of an inch thickness across the surface of the brisket.
- In a mixing bowl or empty spice container, mix the salt, pepper, and garlic. Share over the brisket to evenly distribute the spices on all sides.
- Preheat your smoker to 225 degrees F using indirect heat and hardwood smoke. Place the brisket on the smoker with the point end facing your main heat source. This is a thicker part of the brisket and it can handle the additional heat. Close the lid and smoke until and internal thermometer reads 165 degrees F (usually takes around 8 hours).
- On a large work surface, roll out a big piece of butcher paper (or foil) and center your brisket in the middle. Wrap the brisket by folding edge over edge, creating a leak proof seal all the way around. Return the wrapped brisket to the smoker, seam side down so the weight from the brisket crimps the edges of the paper wrap down tight.
HOW TO SMOKE A BRISKET | GRILLING AND SUMMER HOW-TOS, …
From foodnetwork.com
Author Food Network Kitchen
HOW TO SMOKE BRISKET (SMOKED BRISKET RECIPE) - SAVORING THE …
From savoringthegood.com
AUTHENTIC TEXAS STYLE SMOKED BRISKET RECIPE AND TECHNIQUES
From amazingribs.com
THE ULTIMATE BRISKET MOP | DERRICK RICHES
From derrickriches.com
RECIPE: SMOKED BRISKET - TASTINGTABLE.COM
From tastingtable.com
THE BEST SMOKED BRISKET RECIPE - THE BEARDED BUTCHERS
From beardedbutchers.com
BEGINNER'S SMOKED BEEF BRISKET RECIPE | TRAEGER GRILLS
From traeger.com
SMOKED BRISKET - FOOD & WINE
From foodandwine.com
SMOKED BRISKET RECIPE - TRAEGER GRILLS®
From traeger.com
SMOKED BRISKET - OVER THE FIRE COOKING
From overthefirecooking.com
SIZZLE, SMOKE & FLAVOR: 18 WEEKEND GRILLING RECIPES THAT WILL
From msn.com
SMOKED BRISKET | BEST BEEF RECIPES
From bestbeefrecipes.com
15 BEST SLOW COOKER BRISKET RECIPE - SELECTED RECIPES
From selectedrecipe.com
SMOKED BRISKET | OKLAHOMA JOE'S®
From oklahomajoes.com
PLUS THE MOST COMMON LIQUIDS FOR SMOKING MEAT - MEAT …
From meatsmokinghq.com
PERFECT SMOKED BRISKET RECIPE (ON A TRAEGER!) - OH SWEET BASIL
From ohsweetbasil.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love