CIDER MUSHROOM BRISKET
Apple juice and gingersnaps give an autumn feel to this tender, slow-cooked brisket. It's quick to prep, and the mouthwatering aroma will linger for hours.-Colleen Weston, Denver, Colorado
Provided by Taste of Home
Categories Dinner
Time 6h10m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Cut brisket into thirds; place in a 5- or 6-qt. slow cooker. In a large bowl, combine the gravy, cider, soup mix and cookie crumbs; pour over beef. Cover and cook on low for 6-8 hours or until meat is tender., Thinly slice meat across the grain. Skim fat from cooking juices; thicken if desired.
Nutrition Facts : Calories 336 calories, Fat 11g fat (4g saturated fat), Cholesterol 101mg cholesterol, Sodium 566mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 47g protein. Diabetic Exchanges
SMOKED CIDER BRISKET
Provided by Patrick and Gina Neely : Food Network
Time 10h20m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Soak the hickory chips in water for 1 hour before grilling.
- For the brine: Combine the apple cider and water in a large, oval Dutch oven. Add the salt and sugar and stir until it dissolves. Add the black peppercorns and bay leaves. Add the brisket and let soak in the brine solution for up to 3 hours in the refrigerator.
- For the rub: Combine the salt, paprika, pepper, sugar, and onion powder together in a bowl.
- For the sauce: Add all the ingredients to a saucepan and simmer for 5 minutes so the butter can melt and the flavors can marry.
- For the brisket: Set up your smoker with charcoal and hickory chips using indirect heat. Heat the grill to 275 degrees F.
- Remove the brisket from the fridge. Drain from the brine and pat dry with paper towels. Place on a rimmed sheet tray. Rub the brisket with the spice mixture.
- Place the seasoned brisket fat cap side up on the grill and smoke for 2 hours with the grill lid covered. (Starting with the fat cap side up allows the fat to melt into the brisket, adding moisture and flavor.) Flip and smoke 2 more hours. Check and refill charcoal levels and hickory chips throughout the smoking process, keeping the temperature at a constant 275 degrees F.
- Remove the brisket from the grill and wrap in a double layer of heavy-duty aluminum foil. Place back on the grill for 1 1/2 more hours.
- Remove the brisket from the grill, unwrap the foil, brush the brisket with sauce (or serve on the side), tent with foil, and let rest for 30 minutes before slicing across the grain. Drizzle more sauce when serving.
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