BARBECUED BEEF BRISKET
A guest at the RV park and marina my husband and I used to run gave me this flavorful brisket recipe. It's become the star of countless meal gatherings, from potlucks to holiday dinners. Husband Ed and our five grown children look forward to it as much as our Christmas turkey. -Bettye Miller, Oklahoma City, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, combine the first nine ingredients; cook and stir over medium heat 3-4 minutes or until brown sugar is dissolved. Transfer to a disposable foil pan., In a large skillet, heat oil over medium heat. Brown brisket on both sides. Place in foil pan, turning to coat with sauce. Cover pan tightly with foil., Place pan on grill rack over indirect medium heat. Grill, covered, 2 to 2-1/4 hours or until meat is tender., Remove from heat. Remove brisket from pan; tent with foil and let stand 10 minutes. Meanwhile, skim fat from sauce in pan. Cut brisket diagonally across the grain into thin slices; serve with sauce.
Nutrition Facts : Calories 437 calories, Fat 20g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 392mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 0 fiber), Protein 31g protein.
TWICE COOKED BARBECUE BRISKET
This is a recipe by John Folse that we love to eat. It is very spicy and good. It is a tender and tasty dish. If you like Cajun flavor, you will love it too.
Provided by Damar12
Categories Weeknight
Time 3h15m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In a large stock pot, combine brisket with 1 tbsp salt, 1 tbsp black pepper, onions, garlic, bay leaves and crab boil.
- Add cold water to cover brisket by 6 inches.
- Bring to a rolling boil, reduce to a simmer and cook until brisket is fork tender, but not falling apart, approximately 1 1/2 to 2 hours depending on the size of meat.
- When tender, remove from stock pot and cool.
- This may be done one day in advance of grilling.
- When ready to grill, place coals on one side of the barbecue pit.
- This will leave the other side of grill to place the brisket during smoking.
- Soak an ample supply of your favorite smoke wood in water and set aside.
- In a small bowl, combine the remaining salt, chile powder, black pepper, cumin and granulated garlic.
- Blend well to create a seasoning rub.
- Place the brisket on a large cookie sheet and coat each side in the Worcestershire sauce.
- Spread the seasoning mixture evenly over each side of the brisket.
- Using a pair of tongs, place the seasoned brisket directly over the white hot coals to sear the meat and set the flavor, approximately 3 to 5 minutes on each side.
- When the meat has been seared and browned, remove it to the cool side of the pit and place a few handfuls of smoke wood over the hot coals.
- Close the lid and allow the brisket to smoke off of the direct heat until full flavored and heated thoroughly, approximately 1 hour.
- Slice and serve with your favorite barbecue sauce.
Nutrition Facts : Calories 737, Fat 60.5, SaturatedFat 24.3, Cholesterol 165.6, Sodium 1617.9, Carbohydrate 6.9, Fiber 1, Sugar 1.8, Protein 39.3
TEXAS BARBECUE BRISKET
Take your barbecue beyond the burger with this brilliant beef brisket
Provided by Good Food team
Categories Buffet, Dinner, Main course, Supper
Time 6h30m
Number Of Ingredients 17
Steps:
- To make the barbecue sauce, heat the oil in a frying pan, then cook onion and garlic for a few mins until soft. Add the rest of the sauce ingredients to the pan with a good pinch of salt and simmer for 20 mins. Use a hand blender or food processor to whizz to a smooth purée.
- Heat oven to 150C/130C fan/gas 2. Make the rub by mixing all the ingredients together with a pinch of salt. Rub the mix all over the beef and set aside.
- In a large roasting tin, mix the beef stock and ½ the barbecue sauce. Add the brisket to the tin, cover tightly with foil, then cook for 4-5 hrs until the meat is really tender when you push a fork into it. The beef can be prepared the night before - just leave it to cool in the tin covered with foil, but don't refrigerate.
- To finish the beef, get a barbecue fired up and wait until the coals are completely ashen - you want a low, not fierce, heat. Lift the beef out of the roasting tin and place on the barbecue to char. If your barbecue has a lid, close it now. Cook for about 20 mins, turning it carefully with tongs, until lightly charred all over and heated through. Lift onto a board and serve sliced with the remaining barbecue sauce on the side.
Nutrition Facts : Calories 958 calories, Fat 59 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Protein 94 grams protein, Sodium 1.2 milligram of sodium
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