Hickory Smoked Brisket Recipes

Steps:

• 1. Have your brisket slices ready.
• 2. Grate your cheese.
• 3. Spray skillet bottom of tortilla with non stick spray, place that side down in hot skillet, the spray will help the tortilla to brown and crisp up. https://www.justapinch.com/recipes/bread/flatbread/flour-tortillas-sodium-free-low-sodium-opt.html?p=1
• 4. Spread Thai chili paste on one side of your flour tortilla's, better yet, spread it on one side of all your flour tortilla's.
• 5. Cook about 3-5 min, then with spatula flip over, cook another 3-5 min or till cheese is melted. Enjoy a mouth watering recycled treat.

Steps:

• Soak wood chips in water for at least 1 hour.
• Preheat a smoker to 225 to 250 degrees F (107 to 121 degrees C) according to manufacturer's instructions. Maintain temperature for 15 to 20 minutes.
• Meanwhile, combine rosemary, paprika, pepper, garlic flakes, and salt. Rub mixture over brisket.
• Drain wood chips and place on coals. Place a water pan on the smoker and add water to the depth of the fill line. Place brisket on the lower cooking grate and cover with the smoker lid.
• Smoke brisket, maintaining the smoker's internal temperature at 225 to 250 degrees F (107 to 121 degrees F) until an instant-read thermometer inserted into the thickest part registers at least 165 degrees F (74 degrees C), about 3 hours.
• Remove brisket from the smoker and place on a sheet of heavy-duty aluminum foil. Wrap tightly and return to the smoker. Smoke until an instant-read thermometer registers between 195 and 205 degrees F (91 and 96 degrees C), about 2 hours.

Steps:

• Brush olive oil over brisket. Combine rub ingredients; rub over both sides of beef. Place brisket on a rimmed baking sheet. Cover and refrigerate overnight or up to 2 days. Meanwhile, in a small saucepan, combine mop sauce ingredients. Simmer 15 minutes, stirring occasionally. Refrigerate until ready to grill., Soak hickory and mesquite chips or pellets; add to smoker according to manufacturer's directions. Heat to 225°. Uncover brisket. Place brisket in smoker fat side up; smoke 2 hours. Brush generously with mop sauce; turn meat. Smoke 2 more hours; brush generously with mop sauce again. Wrap brisket securely in heavy-duty aluminum foil; smoke until a thermometer inserted in beef reads 190°, 4-5 more hours., Let beef stand 20-30 minutes before slicing; cut diagonally across the grain into thin slices.

Steps:

• Place brisket on large piece of aluminum foil.
• Sprinkle generously with ¼ c of liquid smoke and ½ teaspoon each: Celery salt, garlic salt and onion powder.
• Wrap well and put into Crock-Pot.
• Cover; cook on Low 8 to 12 hours (High: 4 to 6 hours).
• Serve warm with juices over each slice.

Steps:

• Place brisket on large piece of foil.
• Sprinkle with onion seasoning and pour liquid smoke over, fold brisket in half if needed to make a compact packet that will fit in the crock pot.
• Seal foil, place brisket in refrigerator overnight.
• In the morning, place brisket in the crock pot on low heat, cook 8 hours.
• Remove brisket, strain broth into glass jar.
• Place brisket and broth in refrigerator and allow to cool completely.
• Skim fat from broth and mix 1 1/2 cups broth with barbecue sauce.
• Return the sliced brisket to crock pot and pour sauce over.
• Turn on low and allow to cook for 4 to 6 hours.