THE BEST BEEF BRISKET YOU WILL EVER EAT
Let me ask you a few questions: Do you like beef brisket? Do you have a bit of time on your hands? We start with a dry rub the night before, and then fourteen hours on the grill, smoker or oven (I really recommend the grill), and you will have some awesome, melt-in-your-mouth beef brisket. In addition, I'm going to show...
Provided by Andy Anderson !
Categories Beef
Time 2h
Number Of Ingredients 5
Steps:
- 1. Trim the fat cap on the brisket down to about 1/4-inch.
- 2. Chef's Note: What's a Fat Cap? Untrimmed beef brisket, is referred to as a full packer brisket, and is made of at least two muscles. The flatter leaner portion is defined as the flat. Whereas the thicker more marbled portion is referred to as the point or the deckle. One side of the brisket is covered in a layer of fat called the fat cap.
- 3. Using a nice sharp knife cut a crosshatch pattern into the fat cap.
- 4. Rub about a tablespoon of kosher salt into the cuts in the fat cap.
- 5. Chef's Note: My dry rub does not include any salt; however, most commercial dry rubs do. So, if you are not using my rub, skip this step. I choose to add the salt separately for two reasons: One, it allows me to control the amount of salt. Two, by applying the salt separately, it gives the salt first crack at the beef.
- 6. Apply a generous portion of the dry rub, and rub it into the cuts.
- 7. Chef's Tip: The rub should look like sand on wet skin: Evenly distributed, but not clumped.
- 8. Wrap tightly in foil, and allow to rest in the refrigerator overnight. This gives the ingredients a chance to know each other.
- 9. In the morning (real early) remove the brisket from the fridge, and allow it to sit on your counter for about an hour. This will take the chill off the beef before placing it in the heat source.
- 10. Gas Grill: You don't want the brisket to be over a direct flame, so I usually turn off two of the three burners on the grill, and just heat the box with one burner. I'll then place the brisket over the unlit burners.
- 11. Electric Smoker: All electric smokers have their own set of instructions. Follow them, and keep the temp to 225f (107c).
- 12. Oven: Set the temp, and place the brisket in a baking tray, fitted with a wire rack. This will allow the rendered fat to drip into the bottom of the tray.
- 13. Chef's Tip: If you're using a charcoal or gas grill, and you want some of that smokey taste, simply soak some apple wood, or similar wood chips in water overnight. Then wrap in some aluminum foil, poke some hole in the foil and place over the hot portion of the grill. The chips will smoke and infuse the meat with their flavor.
- 14. Chef's Note: Fat cap up or down? Now that's a question that can start a bar fight, double quick. I've cooked briskets both ways; however, for this method, let's not argue and keep the fat cap up.
- 15. Chef's Note: You have two things to keep track of: The temperature of the box, and the temperature of the brisket. If you're using an electric smoker or an oven, the automatic settings should take care of the box temperature. If you're using a gas or charcoal grill, you'll need to keep a steady eye (both eyes when possible), on the temp. It will vary up and down, but try to keep it between 220f/230f (104c/110c).
- 16. For the first three hours, leave the brisket alone, and just make sure the temperature stays pretty much steady.
- 17. In the fourth hour begin taking the temperature of the brisket with a digital probe. We're looking for a temp of 150f (66c).
- 18. Chef's Note: The dreaded STALL: When the brisket hits about 150f (66c) moisture rises to the surface of the beef and cools it by the process of evaporation. What happens is that the temperature doesn't rise for hours, and this confuses a lot of novice cooks, who will panic, and begin trying to compensate by raising the temperature in the box. WRONG THING TO DO.
- 19. By the time the brisket's internal temperature hits 150f (66c), it should look something like this.
- 20. Chef's Tip: The Texas Crutch: When the brisket hits that magic number of 150f (66c), remove from the box, and tightly wrap in a double-layer of foil, along with a half a cup of liquid (beer, wine, broth), and then place back into the box.
- 21. Chef's Note: The Texas Crutch prevents the cooling of the brisket by evaporation, and speeds up the process quite a bit.
- 22. Watch the temperature of the brisket over the next few hours (about four hours), and when the temperature hits 200f/205f (93c/96c), remove from the heat.
- 23. Chef's Note: The final step: A faux Cambro.
- 24. Leave the brisket tightly wrapped, and place in an insulated box (like a Colman cooler), or you could leave it in an oven (wrapped) at about 175f (80c). For an hour or so (no more than 4 hours). The faux cambro, or holding helps tenderize the brisket by allowing carryover cooking which helps melt tough connective tissue.
- 25. Chef's Note: Using the faux cambro, or holding method allows you to remove the brisket from the box, and "hold" it until your guests are ready to eat.
- 26. Chef's Tip: When you're checking the internal temperature of the brisket after it's been wrapped in foil, choose a point near the top to insert the probe, and use that same hole each time you check. Putting the hole high up prevents the juices from leaking out, and maintains the integrity of the wrap throughout the cooking process.
- 27. When the guests are ready, remove from the cambro, unwrap, and cut nice thick slabs, always against the grain.
- 28. Chef's Tip: Serve with coleslaw, potatoes, or whatever sides you want. Plus you can use the accumulated juices from the foil wrap as an au jus. Enjoy.
- 29. Keep the faith, and keep cooking.
BRISKET MELT
Provided by Food Network
Categories main-dish
Time P1DT3h50m
Yield 10 to 12 servings
Number Of Ingredients 33
Steps:
- For the caramelized onions: Heat a large skillet over medium heat. Add oil and the onions. Cook until translucent, then add the brown sugar and stir in until combined. Add the salt and pepper and continue to cook until desired color is achieved.
- For the brisket rub: In a large mixing bowl, stir together the brown sugar, granulated sugar, salt, paprika, chili powder, onion powder, black pepper, cayenne, garlic powder, celery seed and pink salt.
- For the garlic Parmesan butter: Combine butter, Parmesan and garlic in a bowl.
- For the BBQ sauce: In a medium saucepan over medium heat, add the tomato paste and cook for 5 minutes. Add the brown sugar, salt, mustard, celery seed and cayenne pepper. Cook for 2 minutes. Add the pineapple juice, vinegar, molasses and tamarind paste and simmer, stirring occasionally, for 1 1/2 hours.
- For the smoked brisket: Place brisket in a large pan and thoroughly rub both sides with 3 cups brisket rub (save the remainder for another use). Let the brisket marinade, refrigerated, overnight.
- Preheat a smoker to 250 degrees F.
- Smoke brisket until it has a developed crust, 14 to 16 hours.
- Preheat the oven to 350 degrees F.
- Place brisket in a pot with chicken stock and braise for 1 hour 30 minutes. Shred the meat. Reserve the au jus.
- Spread garlic Parmesan butter on Texas toast. Toast on a flattop.
- Melt 2 slices cheese on the other side of half of the toast.
- Heat 6 ounces brisket in a pan with reserved au jus until the au jus reduces by a quarter. Add BBQ sauce, then lay on the bottom slice of toast. Top with a handful of caramelized onions and close sandwich. Slice in half and serve. Repeat to make more sandwiches.
BEST BEEF BRISKET IN THE WORLD
The secret is marinating the brisket in wine and seasoning the night before and cooking it until just the right texture for slicing.
Provided by Timothy H.
Categories Roast Beef
Time P1DT3h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- 1-Place the brisket in a sealed plastic bag with 2 cups of the wine, Worcestershire sauce, 1 teaspoon of the garlic, 1teaspoon of the white pepper, paprika and bay leaf. Coat all the sides and allow to steep overnight in the refrigerator.
- 2-In a large, deep Dutch oven, heat 2 tablespoon of the oil and sauté the onions and carrots over medium heat until softened. Transfer the cooked vegetables to a bowl with a slotted spoon.
- 3-Drain off the marinade and reserve. Pat the onion soup mix, flour, and salt on the meat. Heat the remaining 2 tablespoons oil in the pan and brown the seasoned meat over high heat unit golden all over. Add the remaining 1-2 cups wine, beer, mushroom soup, ketchup, broth, remaining teaspoon garlic and reserved marinade and cooked vegetables. (Meat should be covered by the liquid) Bring to a boil, cover, reduce heat and simmer slowly for 1 hour.
- 4-Preheat the oven to 325°F.
- 5-Turn brisket in the sauce and place in the oven for 3-4 hours or until very tender.
- 6-When slightly cooled, remove the meat and slice it. Put it back in the gravy and refrigerate it overnight.
- 7-Skim the fat and reheat in the dish in the 325F oven until piping hot. Serve brisket and gravy accompanied by noodle pudding or mashed potatoes.
Nutrition Facts : Calories 309.9, Fat 20.1, SaturatedFat 8.1, Cholesterol 55.2, Sodium 107.3, Carbohydrate 3.9, Fiber 0.3, Sugar 1.1, Protein 13
MELT IN YOUR MOUTH BEEF BRISKET
This recipe produces the most wonderful tasting tender brisket with lots of flavor! Prep time is marinating time. Plan ahead, this brisket needs to marinate in the fridge overnight.
Provided by Kittencalrecipezazz
Categories Roast Beef
Time P1DT5h
Yield 1 brisket
Number Of Ingredients 9
Steps:
- In a large roaster, season brisket with salt and pepper.
- Cover bottom of roasting pan with sliced onions.
- Lay brisket on top of onions in roaster.
- In a bowl, mix the prepared BBQ sauce with minced garlic.
- In the roaster with the onions, pour the BBQ sauce all over brisket, making sure that brisket is coated well on all sides.
- Cover with foil; refrigerate for 24 hours.
- Remove from fridge.
- In a bowl, mix together wine, ketchup, brown sugar and soup.
- Pour over brisket; mix slightly to combine with BBQ sauce.
- Cover tightly with foil.
- Bake at 350 degrees for 4-1/2- 5 hours, or until brisket if fork-tender.
- Remove from oven; let stand 20 minutes before slicing.
- Slice thinly against the grain; serve with remaining sauce.
MELT IN YOUR MOUTH BRISKET OF BEEF
This meat comes out so tender and the basil makes the carrots and potatoes so sweet and delicious. All of the flavors meld together so well and it smells fabulous while cooking. This is an absolute Sunday Dinner family favorite.
Provided by Karen..
Categories One Dish Meal
Time 3h10m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Combine flour, salt and pepper and coat all sides of beef.
- Heat about 1/4" of oil in dutch oven or large pot and brown all sides of meat.
- Add water, onion and all spices.
- Cover and simmer for 2 hours and then turn over.
- Add carrots and potatoes and simmer an additional 30 to 45 minutes or until vegetables are tender.
Nutrition Facts : Calories 614.1, Fat 40.5, SaturatedFat 16.2, Cholesterol 110.4, Sodium 545.8, Carbohydrate 32.3, Fiber 5, Sugar 5.2, Protein 29.3
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- 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.
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