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.
HOME AGAIN HONEY GLAZED BRISKET
Provided by Robert Irvine : Food Network
Categories main-dish
Time 6h10m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Rinse brisket and dry well with paper towels. Prepare a rub by combining Smokey Rotisserie Seasoning, garlic powder, salt and black pepper in a small bowl and rubbing over entire surface of brisket. Follow manufacturer's instructions for the smoker. General rule of thumb is to maintain a temperature range of 255 to 300 degrees F (indirect heat), and smoke for 1 to 1 1/2 hours per pound of meat (4 to 6 hours for a 4-pound brisket). Towards the end of the smoking time, combine the barbecue sauce and brown sugar in a small bowl and spread on the brisket.
- Just before serving, glaze with honey and serve family style.
THE ONE AND ONLY BARBECUED BRISKET
Anyone can master a "real" barbecued brisket. I think that beef brisket was the reason the barbecue process was invented. We have some great BBQ joints in Texas and I think this recipe is as good as any of them. Cook time is for 1 1/4 hours per pound of a 12 lb. brisket.
Provided by Miss Annie
Categories Meat
Time 14h24m
Yield 1 brisket
Number Of Ingredients 2
Steps:
- The day before serving pat the dry rub into every pore on the brisket and place in a large bag, or wrap tightly in plastic wrap, to marinate overnight.
- Early in the morning take brisket out of refrigerator and bring to room temperature while you start your fire and heat to 210ºF.
- Place brisket on opposite side from the firebox with the fat side up, so juices will help baste the meat.
- Maintain pit temperature between 180º and 220º and smoke 1 hour to 1 1/4 hours per pound.
- Every hour or so, if you have to use mop sauce you may do so.
- (The fat is going to keep the meat moist.) Remove brisket and let sit for 20 minutes.
- Cut the fatty top section away from the top section and the second section.
- Slice both brisket sections across the grain.
- Serve the barbeque sauce on the side, not on the meat.
Nutrition Facts : Calories 11321.9, Fat 963.1, SaturatedFat 387.9, Cholesterol 2649, Sodium 2322.4, Protein 614.7
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