Stovetop Smoked Brisket On Garlic Buns Recipes

FRENCH TOAST BUNS

Steps:

• In a shallow bowl, whisk together the milk and eggs until well combined. Dunk both sides of the buns in the egg mixture until completely saturated, about 20 seconds on each side.
• In a medium saucepan set over medium heat, melt the butter and place the buns on top. Using a spatula, lightly press down on the buns so they make contact with the hot butter. Cook until golden, about 5 minutes on each side.

CHELSEA BUNS

Steps:

• Pour the warm water into the bowl of a standing electric mixer, add the yeast and granulated sugar, and let the yeast proof until bubbly on the surface, about 10 minutes.
• Meanwhile, in a medium saucepan, heat the 2 cups of milk until very warm (120 to 130 degrees F).
• In another pan, melt the butter. Set aside 1/4 cup for brushing the pans.
• When the yeast is bubbly, fit the electric mixer with a dough hook or paddle. Add all of the flour, the brown sugar, warm milk, eggs, and the 1 1/4 cups melted butter and beat on low speed for 10 minutes.
• Oil a large bowl and place the dough in it, turning it in the bowl to coat on all sides. Cover and let rise in a warm, draft-free place until doubled in volume, about 1 1/2 hours.
• Brush two 8-inch springform pans, 2 inches deep, with the reserved 1/4 cup of melted butter.
• Make the filling: In a bowl, stir together the brown sugar, currants, and cinnamon.
• Once the dough has doubled, punch it down with your hands. Divide the dough into 2 equal portions. On a clean, dry, lightly floured surface, roll out each piece of dough into a rectangle 8 x 12 inches. Sprinkle half the filling over each piece of dough, leaving a 1-inch border on all sides. Starting with the long side of the dough closest to you, roll each piece of dough into a cylinder, pinching the seam closed. Cut each roll into 6 equal slices and place the slices, cut side up, with the sides touching, in the prepared springform pans. Brush the surface of the buns with the remaining 1/4 cup of milk. Let the buns rise in the pans until almost doubled in size, about 30 minutes.
• In the meantime, preheat the oven to 350 degrees F.
• Bake the buns for about 45 minutes, until golden and a toothpick inserted into the center of one of the buns comes out clean. Cool in the pans 10 minutes. Serve warm. To store, wrap the buns well in plastic, then store in the refrigerator for up to 3 days. To reheat, remove the plastic wrap; then wrap the buns in aluminum foil. Reheat in a preheated 350 degree F oven for about 10 minutes, or until heated through.

STOVETOP SMOKED PECANS

Steps:

• Place the pecans in a bowl. Pour the oil, sugar, paprika, salt and pepper over the pecans. Stir to combine.
• Place a heavy-bottomed pot on the stovetop, and have on hand a pasta pot insert or a steamer basket that fits inside this pot, and a tight-fitting lid. Line the bottom of the pot with heavy-duty aluminum foil. Fill the bottom with the drained wood chips. Top with the pasta pot insert or the steamer basket. Place the pecans in the insert. Turn the heat to medium-high. As soon as smoke is visible, place the lid on the pot and reduce the heat to low. Smoke the pecans for 20 minutes.
• Remove from the heat and pour the warm pecans on a serving platter. (Allow the wood chips to cool completely before discarding.) If making ahead, store the pecans in an airtight container.

GARLICKY BRISKET

Steps:

• Preheat oven to 475 degrees F. Make small slits all over both pieces of the brisket. Insert the garlic slivers into the slits, 1 piece at a time. Place 1 piece of meat into a roasting pan, uncovered, and place in oven for about 15 minutes. Turn meat and roast for another 15 minutes, searing the sides. Repeat same process with the second piece of brisket.
• Remove meat from the roasting pan and set aside. Put the chopped onions on the bottom of the pan. Put both of the briskets back into the roasting pan on top of the onions. Sprinkle the meat very generously all over with the paprika and lightly dust with pepper. (No salt is needed if kosher meat is used). Add 1 cup of hot water, cover the roasting pan and return to oven. Reduce heat to 350 degrees. Roast for approximately 11/2 hours, basting every 15 minutes. Check the level of liquid, and add more water if necessary. Remove pan from oven and spread 3 to 4 tablespoons of ketchup over each piece of brisket. Baste with more liquid from pan. Add more water if necessary. Cover and put brisket back into the oven. Baste every 15 to 20 minutes and continue to add water as necessary. Roast until meat is fork tender, approximately 1 to 1 1/2 hours. Transfer briskets into a baking pan to cool. Reserve the gravy in a separate container. Slice briskets once cool. The meat can be frozen or refrigerated until ready to serve.
• Reheat both meat and gravy separately, before serving.

BEEF BRISKET ON BUNS

Steps:

• Combine the ginger and mustard; rub over brisket. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2 hours. , Let stand for 20 minutes. Thinly slice meat across the grain. Place in a foil-lined 13x9-in. baking dish. In a bowl, combine the water, ketchup, Worcestershire sauce, brown sugar, Liquid Smoke if desired and chili powder; pour over meat. Cover tightly with foil; bake 3 hours longer or until tender. Serve on buns if desired.

STOVE TOP SMOKER BRISKET IN BEER

Steps:

• Marinade beef in beer for 3 - 4 hours.
• Season well with Salt Pepper and Garlic.
• Prepare smoker using the 4 tablespoons of Hickory wood chips and cook the brisket for 3 ¾ hours on medium heat on the stovetop.
• Remove from the stove, remove the lid of the smoker and cover in BBQ Sauce.
• Pour ½ cup of beer into the drip tray and cover the smoker with some aluminum foil.
• Place in the oven for 1 hour at 325 degrees.
• Should have a great smoked flavor and just fall apart.

STOVE TOP SMOKER NEW BEEF BRISKET & BBQ SAUCE RECIPE

Steps:

• Mix all ingredients and rub onto brisket. Place on a large sheet of plastic wrap, and wrap tightly. Place on a baking sheet and chill for 6 -8 hours.
• Remove meat from refrigerator and bring to room temperature.
• Prepare the smoker with the mesquite and apple wood chips. Line drip tray with foil, and place the meat on the rack.
• Preheat the stovetop. Place smoker on stove top and smoke for 1 ½ hours at a medium to low heat setting.
• Preheat oven to 275 degrees.
• Remove meat from smoker and place in a covered roasting pan or wrap in heavy foil.
• Bake for 3 hours. Remove meat from the oven and carve against the grain.
• Serve with BBQ Sauce on the side for dipping.
• Barbecue Sauce:.
• ½ Tbsp vegetable oil.
• ½ cup chopped yellow onion.
• 1 tsp chopped garlic.
• 1 cup ketchup.
• 2 Tbsp dark brown sugar.
• 1 ½ tsp molasses.
• 2 Tbsp apple cider vinegar.
• 1 Tbsp each lemon juice, orange juice, dry mustard, Worcestershire sauce, hot red sauce.
• In a large saucepan, heat oil over a medium high heat, add onions, cook till soft, stirring - 4 minutes. Add garlic and cook for 1 minute. Add the rest of the ingredients and bring to boil - lower the heat to simmer and cook - stirring occasionally until sauce thickens - 15 - 20 minutes. Cool slightly before serving. Enjoy!

STOVE TOP SMOKER BRISKET - MORE COMPLEX.

Steps:

• Wipe meat with cloth soaked in vinegar, then sprinkle with flour.
• Heat oil in sauté pan and brown brisket on all sides.
• Peel and crush the garlic, and rub brisket with a mixture of garlic, salt, pepper, bay leaves, green beans(Crushed) and prunes(Crushed).
• Place in smoker with hickory wood chips and smoke for 3 ½ hours on medium heat.
• Mix beer honey, water and nutmeg.
• Approximately every hour open the smoker and pour a small portion of the mixture over the brisket.
• Serve with your favorite vegetables.