Bbq Beef Brisket Recipe Epicuriouscom

Steps:

• Allow the brisket to come to room temperature for 30 minutes.
• Combine the salt, sugar, shallots, garlic powder, smoked paprika and cayenne in a small bowl to make a dry rub. Massage the rub into all sides of the meat, being sure to use it all. Lay the brisket on a sheet pan.
• Light a grill on low heat on one side, keeping the other side turned off; you should maintain a temperature of 250 to 300 degrees F the whole time you are grilling. Place the hickory chips in a foil pan. Cover with foil and cut slits in the top to release the smoke. Place the foil pan on the lit side of the grill. Place the brisket fat-side up on the turned-off side of the grill and close the cover. Cook, flipping a few times, until very tender but not falling apart and the center reaches about 200 degrees F, 3 to 4 hours. Let rest 5 to 10 minutes, then slice the brisket into thin slices across the grain. Serve over buttered toasted buns or with Corn Cakes and Crunchy Slaw.
• Whisk together the flour, cornmeal, granulated sugar, baking powder and salt in a mixing bowl.
• Melt the butter in a large nonstick skillet over medium heat. Set aside to cool slightly while you prepare the wet ingredients.
• Whisk together the egg and buttermilk in a large mixing bowl. While whisking, pour in the melted butter and stir until combined. Stir in the dry ingredients just until combined. (Be sure not to overwork the batter.) Fold in the Cheddar, corn, if using, and chives.
• Place the skillet over medium heat and add enough butter to coat the bottom. Ladle about 1/2 cup batter into the pan, spreading gently to form a thick circle. Cook until bubbles appear on the surface, 1 to 2 minutes. Flip over and cook until golden brown, about 1 to 2 minutes more. Melt a small pat of butter in the skillet in between each batch (this will help the corn cakes rise). Serve immediately, with more butter and maple syrup, if desired.
• Whisk together the mayo, dill, granulated sugar, vinegar, mustard, garlic powder, pepper and salt in a large bowl.
• Remove the stem from the broccoli and slice thinly, then add to the bowl. Cut the crown of the broccoli into small florets and add to the bowl, along with the cabbage and fennel. Toss until the vegetables are evenly coated in the dressing. Garnish with the fennel fronds.
• Serve immediately or store refrigerated in an airtight container. This recipe tastes even better the next day!

Steps:

• Pat the brisket dry with a towel to remove any moisture. Generously rub the brisket with 1 cup of the BBQ Beef Coffee Cure , massaging all the spice into the meat; repeat with the remaining cure. The cure will soak up the liquid from the beef and form a crust. Place the meat on a large plate, cover with plastic wrap, and marinate in the refrigerator for at least 2 hours.
• Prepare a smoker for hot smoking. The standard cooking time for brisket is 1 hour per pound, smoked fat side up, under dry, indirect heat at a steady temperature of 225°F. Place the brisket on the center rack of the smoker and smoke for 12 hours. This is slow cooking at its easiest-there's no need to check the meat at intervals.
• After 12 hours, use a meat thermometer to check for an internal temperature of 185°F in the thickest side of the brisket. Once that temperature is reached, open the door of the smoker and let the meat rest for 30 minutes. This resting period allows the juices to settle. The internal temperature will continue to rise to 190°F.
• While the meat rests, make the tomato and molasses barbecue sauce: Combine the ketchup, tomatoes, tomato paste, vinegar, mustard, granulated garlic, salt, pepper, and brown sugar with 1 1/3 cups water in a large stockpot over medium heat. Simmer for 20 minutes, stirring, until the sauce thickens slightly. Whisk in the molasses last (it will burn if added too early) and blend with an immersion blender until smooth. Season to taste.
• Transfer the rested brisket to a cutting board, slice, and chop. The fully rested meat will have a distinct crust and will be tender and juicy inside. There should be a pink smoke ring beneath the crust.

Steps:

• 1. Rinse the brisket under cold running water and blot it dry with paper towels.
• 2. Combine the salt, chili powder, sugar, pepper, and cumin in a bowl and toss with your fingers to mix. Rub the spice mixture on the brisket on all sides. If you have time, wrap the brisket in plastic and let it cure, in the refrigerator, for 4 to 8 hours (or even overnight), but don't worry if you don't have time for this-it will be plenty flavorful, even if you cook it right away.
• 3. Set up a charcoal grill for indirect grilling and preheat it to low. No drip pan is necessary for this recipe.
• 4. When ready to cook, toss 1 1/2 cups of the wood chips on the coals (3/4 cup per side). Place the brisket, fat side up, in an aluminum foil pan (or make a pan with a double sheet of heavy duty aluminum foil). Place the pan in the center of the hot grate, away from the heat. Cover the grill.
• 5. Smoke cook the brisket until tender enough to shred with your fingers; 6 hours will likely do it, but it may take as long as 8 (the cooking time will depend on the size of the brisket and heat of the grill). Baste the brisket from time to time with the fat and juices that accumulate in the pan. You'll need to add 10 to 12 fresh coals to each side every hour and toss more wood chips on the fresh coals; add about 3/4 cup chips per side every time you replenish the coals during the first 3 hours.
• 6. Remove the brisket pan from the grill and let rest for 15 minutes. Transfer the brisket to a cutting board and thinly slice it across the grain, using a sharp knife, electric knife, or cleaver. Transfer the sliced meat to a platter, pour the pan juices on top, and serve at once.
• Barbecue Sauce, the Texas Way
• The best Texas-style barbecue sauce combines the sweetness of Kansas City-style tomato sauces with the mouth-puckering tartness of a North Carolina vinegar sauce. I've come up with my own version-mix together equal parts of the Basic Barbecue Sauce and the North Carolina Vinegar Sauce . Serve this with barbecued brisket. For a really good sauce, add some meat drippings or a little chopped brisket.

Steps:

• Preheat oven to 375°F.
• In a Dutch oven or other heavy baking pan large enough to hold brisket heat 1 tablespoon oil in oven 10 minutes. Pat brisket dry and season with salt and pepper. Roast brisket in pan, uncovered, 30 minutes.
• While brisket is roasting, in a large heavy skillet cook onions in remaining 2 tablespoons oil over moderately high heat, stirring, until softened and beginning to turn golden. Reduce heat and cook onions, stirring occasionally and reducing heat if necessary, until deep golden, about 20 minutes more. Stir in garlic, paprika, salt, and pepper and cook 1 minute. Stir in 3 cups water and bring to a boil.
• Spoon onion mixture over brisket and bake, covered, with lid 1/2 inch ajar, 3 1/2 hours, or until brisket is tender. (Check pan every hour and if necessary add more water.) Remove brisket from oven and let cool in onion mixture 1 hour.
• Remove brisket from pan, scraping onion mixture back into pan, and chill, wrapped in foil, overnight. Spoon onion mixture into a 1-quart measure and chill, covered, overnight.
• Preheat oven to 350°F.
• Discard fat from onion mixture, add enough water to mixture to measure 3 cups total, and in a blender blend gravy until smooth. Slice brisket against the grain (thick or thin, as you prefer). In a large ovenproof skillet heat gravy until hot, add brisket, and heat in oven 30 minutes.

Steps:

• Sprinkle meat with seasonings. Place in a shallow baking pan. Spoon liquids over meat. Marinate for as long as possible. Bake, covered at 325 for 3 to 3.5 hours. Slice thin and serve with sauce. For Sauce: Combine 1st 10 ingredients, mixing well. Bring to a boil. Reduce heat and simmer for 15 - 20 minutes. Stir in Worcestershire sauce and ketchup. Heat to simmer. Makes 2 cups.

Steps:

• Lay brisket on large piece of aluminum foil. 1/4 Apply of the Tony's to each side of the brisket and rub in. Apply 2 tbsp (30 ml) mustard to one side and then apply another 1/4 of the Tony's over the mustard and rub in. Turn brisket over and repeat mustard and Tony's to the other side. 1/2 Apply of the brown sugar so that it completely covers one side with a layer that is about 1/4 inch thick. Flip meat over and repeat on other side. With fat side of the meat facing up, pour entire bottle of Italian salad dressing over the brisket and seal tightly in the aluminum foil. While it can be cooked inside an oven, best results are obtained by cooking outside in a smoker. Cook at 400 degrees (200 C.) F for approx. 4 hours, or until done. Loosen foil and allow to "smoke" for last 30 minutes of cooking. This is also great for pork ribs!

Steps:

• 1 Order the brisket You'll have to special-order your brisket ahead of time (the brisket already sold at the meat counter is typically not whole). You should be able to do this at almost any butcher shop or at a grocery store meat counter. Ask for a brisket that is as evenly thick as possible, with the surrounding fat trimmed to 1/4" thick (this protects the meat from drying out while cooking).
• 2 Season the meat An hour before preparing the grill, place brisket on a rimmed baking sheet. Mix salt and pepper in a small bowl and season the meat all over (it should look like sand stuck to wet skin but without being cakey). Let meat sit at room temperature for 1 hour.
• 3 Prepare your grill Meanwhile, soak 6 cups wood chips in a bowl of water for at least 30 minutes or overnight. Leave in water throughout the cooking process. Keep remaining 2 cups chips dry. Light only 1 grill burner to medium (if using a 3-burner grill, light burner on either end). Make sure drip tray is empty, as a lot of fat will render. Place smoker box over the lit burner, add 1/2 cup soaked wood chips to box, and close grill. Adjust heat as needed to keep temperature at 225-250°F. We recommend using a stand-alone thermometer, even if your grill has one, to ensure an accurate reading. Stick it through the gap between the lid and base of the grill (or set it on the grill's upper shelf, though this is not ideal, as it requires opening the lid more frequently). The wood chips should begin to smolder and release a steady stream of smoke. How long this takes depends on how wet your chips are and the heat of your grill. To get more smoke without increasing grill heat, add a few dry chips to the soaked ones.
• 4 Maintain the heat Place brisket, fatty side up, on grill grate as far away from lit burner as possible. Cover grill and smoke meat, resisting the urge to open grill often, as this will cause the temperature to fluctuate. Adjust heat as needed to keep temperature steady at 225-250°F. Check wood chips every 45 minutes or so, and add soaked chips by 1/2-cupfuls as needed to keep smoke level constant.
• 5 Know when it's done Keep smoking the brisket, rotating every 3 hours and flipping as needed if top or bottom is coloring faster than the other, until meat is very tender but not falling apart and an instant-read thermometer inserted into the thickest part of meat registers 195-205°F, 10-12 hours total.*
• *Need a cheat? If you just don't want to spend your whole day at the grill, here's a fail-safe, Aaron Franklin- endorsed alternate method that will deliver similarly glorious results: Smoke brisket on grill until an instant-read thermometer inserted into the thickest part of meat registers 150-170°F, 5-6 hours. Wrap brisket in foil, place on a baking sheet, and cook in a 250°F oven until meat reaches the same 195-205°F internal temperature, 4-6 hours longer. What's important is getting that smoky flavor into the meat, and 5-6 hours on the grill should do it. After that point, you're simply getting the meat cooked through.
• DO AHEAD: Brisket is best shortly off the grill, but you can still get good results smoking it up to 3 days ahead. Let cool for an hour before wrapping in foil and chilling. To serve, reheat meat, still wrapped, in a 325°F oven until warmed through.
• 6 Dig in Transfer brisket to a carving board and let rest at least 30 minutes. Slice brisket against the grain 1/4" thick.
• Serve it with: Coleslaw, potato salad, and pinto beans.

Steps:

• Lay the potatoes across the bottom of the insert of the slow cooker.
• Heat 1 tablespoon of the oil in a large sauté pan over medium-high heat. Brown the brisket well on all sides. Place the browned meat in the slow cooker insert. Add more oil, if needed, and sauté the onions until soft, about 4 minutes. Add the garlic and cook 2 minutes more. Scrape the vegetables into the insert.
• Pour the beer and broth into the sauté pan and bring to a boil, scraping up the meat bits in the pan with a wooden spoon. Pour over the meat. Add the celery, tomato paste, stewed tomatoes, bay leaves, brown sugar, mustard, vinegar, molasses, soy sauce, and paprika to the insert. Cover and cook for 8 hours on LOW or 5 to 6 hours on HIGH, or until the meat is fork-tender.
• Remove the meat to a cutting board and slice it thinly against the grain. Skim any fat from the cooking liquid, discard the bay leaves, taste for seasoning, and add salt and pepper. Transfer the meat and potatoes to a serving platter or serve them on individual plates. Spoon the cooking liquid on top or on the side.

Steps:

• 1. For Spicy Chili Rub: Mix all ingredients in small bowl. 2. Apply dry rub liberally to all sides of brisket; wrap tightly in plastic wrap. Refrigerate for at least 2 and up to 48 hours. 3. For Brisket: About 1 hour prior to cooking, remove the brisket from the refrigerator, unwrap, and let it come up to room temperature. Soak the wood chips in cold water to cover for 30 minutes and drain. Place them in a foil tray. 4. Place the tray on top of the primary burner. Light all the burners and turn to high, cover, and heat until the chips are smoking heavily, about 20 minutes. Scrape the cooking grate clean with a grill brush. Turn the primary burner down to medium and turn off the other burner(s). Position the brisket, fat side up, over the cooler part of the grill. Cover and barbecue for 2 hours. (The temperature inside the grill should be a constant 275 degrees; adjust the lit burner as necessary.) 5. Adjust an oven rack to the middle position and heat the oven to 300 degrees. Attach 2 pieces of heavy-duty foil, 4 feet long, by folding the long edges together 2 or 3 times, crimping tightly to seal well, to form an approximately 4 by 3 foot rectangle. Position the brisket lengthwise in the center of the foil. Bring the short edges over the brisket and fold down, crimping tightly to seal. Repeat with the long sides of the foil to seal the brisket completely. Place the brisket on a rimmed baking sheet. Bake until the meat is fork-tender, 3 to 3 1/2 hours. 6. Remove the brisket from the oven, loosen the foil at one end to release steam, and let rest for 30 minutes. If you like, drain the juices into a bowl and defat the juices in a gravy skimmer. 7. Unwrap the brisket and place it on a cutting board. Separate the meat into two sections and carve it on the bias across the grain into long, thin slices. Serve with plain barbecue sauce or with barbecue sauce that has been flavored with 1 cup of defatted brisket juices.

Steps:

• 1. Place brisket in large nonreactive roaster with snug-fitting lid (I used one measuring 15 1/2 inches long, 12 inches wide, and 4 inches deep). Pour Coca-Cola evenly over brisket, cover, and refrigerate 24 hours, turning brisket once or twice in Coca-Cola marinade.
• 2. When ready to proceed, preheat oven to 325°F. Lift brisket from roaster and pat dry. Line large fine sieve with coffee filter and set over medium-size bowl. Pour in Coca-Cola marinade and let drip through.
• 3. Rub brisket well on both sides with salt and pepper. Heat oil in very large (15-inch) heavy skillet about 1 minute over high heat until ripples appear on pan bottom. Add brisket and brown 3 to 4 minutes on each side. Return brisket to roaster, now rinsed and dried.
• 4. For Gravy: Combine 2 cups filtered Coca-Cola marinade, soup mix, tomato sauce, and ketchup and pour over brisket. Scatter sliced onions on top and drop in bay leaves. Note: If you use fresh bay leaves, crinkle them a bit as you drop them into the roaster to release their flavor.
• 5. Cover roaster, slide into lower third of oven, and braise brisket 4 hours. Check roaster at half time and if liquid seems skimpy-not likely-add a little more filtered Coca-Cola marinade, or beef broth, or water.
• 6. Remove roaster from oven and set on trivet on counter. Remove lid and cool brisket at least 30 minutes to allow juices to settle and meat to firm up. Note: Some cooks bring the brisket to room temperature before serving. Discard bay leaves and remaining Coca-Cola marinade.
• 7. To serve, lift brisket to cutting board and slice about 1/4 inch thick-across the grain and slightly on the bias. Overlap brisket slices on large platter and smother with pan gravy and onions. The best accompaniment? For me nothing beats a tart and creamy coleslaw.

Steps:

• Mix ingredients in bowl to make rub. Pat brisket dry with paper towel. Massage rub into brisket. Cover with plastic wrap and refrigerate for 2 hours. Prepare grill at 225 degrees. Place brisket, fat side up, in center of grill. Use smoking wood as you wish. Cook for 1 hour per pound. After cooking prescribed length, insert a meat thermometer into thickest part of brisket. It should read 185 degrees. Remove meat, let rest for 30 minutes. Carve.

Steps:

• 1. Preheat charcoal smoker for half an hour. 2. Sprinkle brisket generously with the dry rub. Wrap in plastic and refrigerate overnight. 3. Remove the brisket from refrigerator 1 hour prior to cooking and let stand at room temperature. Mop the entire brisket with Mustard Sauce. Place brisket fat side up in a smoker at a preheated temperature of 200 to 225 degrees F. Add 3 handfuls of pre-soaked hickory chips to preheated charcoal (should be at the gray stage). After 3 hours, add another 3 handfuls of chips and mop with Beer Based Mop Sauce. 4. After 2 more hours, place brisket on 2 pieces of heavy-duty foil and pour 1/4 cup Beer Based Mop Sauce on top of brisket and seal tightly. Continue to cook another 2 to 4 hours, or until internal temperature reaches 185 degrees F. 5. Remove from foil and let stand 15 minutes. Slice brisket against the grain into 1/4-inch thickness. Top with Brisket BBQ Sauce. Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes. Wood Chick's Beer Based Mop Sauce: 3/4 cup cider vinegar 12 ounces beer 1/4 cup water 1/4 cup vegetable oil 1 tbl BBQ dry rub 2 tbl Worcestershire sauce 1 tsp coarsely ground black pepper Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes. Wood Chick's Brisket BBQ Sauce: 1/2 cup finely chopped onions 2 tabl butter 1 cup tomato sauce 1 cup ketchup 1/3 cup chili sauce 3/4 cup dark brown sugar 1/2 cup honey 1 cup white vinegar 1 tsp allspice 1 tbl dry mustard 2 tsp ground black pepper 2 tsp chili powder 3 tbl Worcestershire sauce 1 tsp garlic powder 1 tbl paprika 3 tbl lemon juice 3 tbl maple syrup In a medium to large saucepan, saute the onions in the butter over medium heat until soft. Add remaining ingredients. Bring mixture to a boil over medium high heat. Reduce heat to low and simmer for 20 minutes.

Steps:

• HEAT the oven to 250°F.
• SCATTER the onion and garlic in the middle of a sheet of heavy-duty aluminum foil large enough to generously wrap around the meat. Lay the brisket on top and rub all sides with the dry rub. Pour the bottled smoke and Worcestershire over the meat.
• SEAL the foil around the meat. Carefully place the foil pack in a large roasting pan. Roast the brisket for 7 to 9 hours, until the internal temperature is at least 190°F and the meat is pull-apart tender.
• REMOVE the brisket from the oven. Open the foil and allow the juices to collect in the pan. Move the brisket to a cutting board and thinly slice it against the grain. Serve with the warm meat juices.