Fork Tender Hickory Smoked Brisket Recipes

Steps:

• 1. Get you're smoker going, heat to 225 degrees. Maintain this temp throughout entire time. Add wood chips. Place apple juice in water pan, fill it up and keep it full.
• 2. Rub Recipe Ingredients 1 Cup Dark Brown Sugar 1/2 Cup Paprika 2-1/2 TBS Course (Salad Grind) Black Pepper 1-1/2 tsp Chili Powder 1-1/2 TBS Garlic Powder 1-1/2 TBS Onion Powder 1 tsp Cayenne (Red Pepper) 2 TBS Kosher Salt
• 3. Mix dark brown sugar and paprika together in a large bowl. Be sure to get rid of any lumps.
• 4. Using a fork, mix in dry ingredients - one at a time at a time. Again, make sure to work out any lumps.
• 5. Wash the brisket, then lay it with fat side up. Score it on the diagonal.
• 6. Rub brisket with prepared yellow mustard, then coat the meat with the rub. Wait 10 minutes, then turn it over so the meaty side is up. Repeat the mustard/rub step.
• 7. Place in smoker, fat side up at 225 degrees for about 6-7 hours. You're aiming for the internal meat temp to be 180 degrees. Remove, cover with foil and let rest for about 20 minutes.

Steps:

• Wash brisket and pat dry with paper towels. DO NOT TRIM THE FAT - It will baste your meat as it cooks.
• Mix together the MARINADE ingredients in an air tight container or zip lock bag, add the brisket and let marinate overnight in the refrigerator.
• In a small bowl combine the DRY RUB seasonings. (Liquid smoke is used later in the recipe.) One (1) hour before cooking generously rub both sides of the brisket with this seasoning mixture; let stand at room temperature for an hour or so.
• Place the beef brisket, fat side up, on a large piece of heavy duty aluminum foil. (Make sure it is a large enough piece of foil to securely wrap the brisket.).
• Sprinkle brisket with the liquid smoke; wrap well and set into your crock-pot. (Slow-cook fat side up.) Cover and cook on LOW 8 to 12 hours (HIGH: 4 to 6 hours). SLOW AND LOW IS BETTER, THE MEAT WILL SHRED NICELY WHEN COOKED FOR A LONG PERIOD OF TIME.
• When done cooking, let the brisket stand - wrapped in the foil - for 20 minutes before carving or shredding.
• Serve one of two ways: (1) thinly slice the brisket across the grain OR.
• (2) shred the brisket with a large, 2-pronged fork.
• Drizzle beef brisket with the meat juices; delicious over mashed potatoes, egg noodles or polenta.
• If desired, serve with your favorite barbecue sauce. Horseradish also goes well with this slow-cooked brisket.

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Coat the inside of an oven roasting bag with flour. Place brisket inside of bag. Pour liquid smoke over the brisket and sprinkle on garlic powder, dry onion soup mix, and ground black pepper. Seal bag. Using a fork, make two sets of holes in the top of the roasting bag.
• Lay bag in a broiling pan. Bake in a preheated oven for 6 to 8 hours.