SMOKY BRISKET HOAGIES
Make and share this Smoky Brisket Hoagies recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 10h20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Put the onions and green bell pepper in a 4 quart slow cooker.
- Cut the brisket across the grain into 3 pieces.
- Put the brisket on top of the vegetables (overlap to fit if needed).
- Mix together the barbecue sauce, chili sauce, and garlic in a bowl.
- Pour sauce over the brisket.
- Cover and cook on LOW for 8-10 hours.
- Remove brisket from slow cooker to a cutting board.
- Using 2 forks, shred the beef.
- Return beef to the slow cooker; stir into the sauce.
- Using a slotted spoon, spoon the beef onto the hoagie buns.
- Have lots of napkins handy.
Nutrition Facts : Calories 678.6, Fat 43.5, SaturatedFat 16.8, Cholesterol 111.5, Sodium 634.9, Carbohydrate 36.9, Fiber 2.4, Sugar 2.9, Protein 32.5
SMOKED BBQ BRISKET
Provided by Bobby Flay
Categories main-dish
Time 5h10m
Yield 10 to 12 servings
Number Of Ingredients 15
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.
SMOKEHOUSE BRISKET SANDWICH
Provided by Food Network
Time 5h5m
Yield 1 hoagie
Number Of Ingredients 37
Steps:
- Cook onions in hot oil until caramelized. Add jalapeño. Add brisket and BBQ sauce, stirring, until incorporated and warm. Gather onions, jalapeños and brisket into a mound, then place Gouda on top and cover until cheese melts. Toast hoagie roll on hot griddle until crisp. Place all of the filling on hoagie roll.
- For the Smokehouse brisket rub: Combine the mesquite powder, brown sugar, smoked paprika, salt, au jus powder, granulated sugar, chili powder, cumin, garlic powder, mustard powder, onion powder and black pepper in a large bowl until thoroughly incorporated.
- For the brisket: Preheat oven to 350 degrees F.
- Trim excess fat from the brisket, leaving a good layer for flavor. Spread a thick layer of rub over entire brisket in a heavy-duty baking pan, and work rub into the layer of fat. Add liquid smoke and 1/2 cup water, then cover tightly with aluminum foil. Braise in oven until tender, about 4 hours.
- To a large heavy-duty cooking pot over low heat, add, in order and whisking vigorously until incorporated, the coffee, brown sugar, molasses, Worcestershire, vinegar, honey, hot sauce, ketchup, liquid smoke, mustard, garlic powder, onion powder, cayenne, chili powder, mustard flour and black pepper. Continue to cook on low heat, stirring every 5 minutes, for 30 minutes.
SMOKY BRAISED BRISKET
This cheap, flavourful cut of meat is perfect for the smoky flavours of American and South American barbecue, ideal comfort food for a cold winter's night
Provided by Rosie Birkett
Categories Dinner, Main course
Time 4h5m
Number Of Ingredients 24
Steps:
- Rub the brisket with the sugar and 1 tbsp sea salt and let sit for 5 mins. Mix the spices and 1 tbsp pepper, then rub all over the brisket. Leave to marinate in the fridge for at least 1 hr, or preferably more.
- Take the meat out of the fridge 30 mins before cooking. Rehydrate the chipotle in hot water. Heat oven to 140C/120C fan/gas 1. Heat a heavy-bottomed flameproof casserole over a medium-high heat and add the dripping or oil. Brown the meat on all sides, then transfer to a plate.
- Add the onion, carrot, garlic, thyme and bay leaf to the casserole and fry over a medium-high heat for 6-8 mins until aromatic, softened and starting to char and colour. Drain and chop the chipotle and add to the pot along with the brisket, star anise, lemon zest and stock. Bring the stock to a gentle simmer, then cover with a lid and put in the oven for 3 hrs or until tender.
- Remove the brisket from the casserole and wrap in foil to keep warm while you finish making the spicy gravy. Put the casserole on the hob over a high heat and reduce for about 20 mins until beginning to thicken. Stir the flour and butter into a paste and add to the casserole. Stir until the paste has dissolved and the sauce is smooth and pourable. Season with salt and honey until you're happy with the flavour.
- Mix the chives and soured cream with a squeeze of lemon juice. Unwrap and slice the brisket and reheat the slices briefly in the warm gravy, then serve with crispy, salt-roasted jacket potatoes, buttered kale and the soured cream.
Nutrition Facts : Calories 552 calories, Fat 34 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 4.5 milligram of sodium
SMOKY BEEF BRISKET
A friend and I first ate this brisket at a restaurant, then came home and duplicated it with great success. Leftovers make terrific sandwiches.-Sue McQueen, Cameron, Missouri
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine the liquid smoke, pepper and salt; add the brisket. Seal bag and turn to coat; refrigerate for at least 4 hours or overnight., Drain and discard marinade. Combine the brown sugar, celery salt, garlic salt, onion salt, nutmeg and paprika; rub over meat. Wrap in a large sheet of heavy-duty foil; seal tightly. Place in an ungreased 15x10x1-in. baking pan. Bake at 325° for 4 hours or until meat is tender., Remove brisket to a warm serving platter; skim fat from pan juices. In a saucepan over medium heat, combine 1 cup pan juices with barbecue sauce; cook and stir until thickened. Thinly slice meat across the grain; serve with sauce.
Nutrition Facts :
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SMOKED BRISKET SANDWICHES WITH PICKLED VEGETABLES
From foodandwine.com
4.8/5 (5)Category Dinner, Entree, SandwichCuisine AmericanTotal Time 8 hrs 30 mins
- Light a charcoal grill and set it up for indirect cooking by raking the hot coals to one side. Close the grill and, using the air vents to control the heat, bring the temperature to 300°.
- Scatter 1 cup of the wood chips over the hot coals. Set the brisket fat side up on the grill opposite the coals. Close the grill and smoke the meat at 275° to 300° for about 4 hours. Add hot coals as necessary to maintain the temperature. Each hour, add 1/2 cup of the wood chips to the coals and turn the brisket over. Cook until an instant-read thermometer inserted in the thickest part of the meat registers 160°.
- Wrap the brisket tightly in a double layer of heavy-duty foil and set on the grill opposite the coals. Close the grill and cook the brisket at 275° to 300° for 2 hours longer, until an instant-read thermometer inserted in the meat registers 190°; add coals as necessary to maintain the heat. Remove the brisket from the heat and let rest in the foil for 30 minutes.
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