Oklahoma Brisket Recipes

Steps:

• Combine all the spices in a bowl, mix well. Pat the spice rub onto the meat, making sure to heavily season the entire surface area of the brisket. Cover or wrap the brisket and let it sit at room temperature while getting the smoker or charcoal grill fired up. Do not leave at room temperature for longer than 1 hour.
• The grill is ready when the charcoal has burned to a white ash. If using a grill instead of a smoker, arrange the coals on 1 side of the grill, leaving an area large enough for the brisket to cook indirectly with no coals directly underneath the meat.
• When the grill has reached 200 to 225 degrees F, scatter 1/4 of the wood chips over the coals, close the grate, put the brisket on the grill and close the lid.
• Maintain a 200 to 225 degree F cooking temperature inside the grill, adding coals every 2 hours or as necessary. Add wood chips and spray the brisket with apple juice every time you add new coals. Try not to lift the lid of the grill at any other time.
• When the brisket reaches an internal temperature of 165 to 170 degrees F on an instant read meat thermometer (after about 4 to 5 hours), remove it from the grill and double wrap in aluminum foil to keep the juices from leaking out. Return the brisket to the grill (or smoker) The brisket is finished cooking when it is very tender and reaches an internal temperature of 190 degrees F, about another 1 to 2 hours. Let rest for 45 minutes, then unwrap and slice. Serve with BBQ sauce on the side.

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.

Steps:

• 1. Place brisket in dutch oven or slow cooker.
• 2. Add onions, bay leaves, and water to cover about 6 cup's.
• 3. Bring to boiling.
• 4. Reduce heat and simmer, covered for 3 1/2 hours or until tender.
• 5. Drain and save cooking liquid for soup stock
• 6. Place brisket and onions in a 2 quart rectanular baking dish.
• 7. FOR SAUCE: Stir together ketchup, worcestershire sauce,brown sugar, coffee granules, and 2 Tbsp. water
• 8. Spoon over brisket.
• 9. Bake uncovered in a 350 degree oven for 15 minutes.
• 10. Remove from oven let sit for 15 minutes
• 11. Thinly slice across the grain.
• 12. Serve on buns or rolls.
• 13. Put remaining sauce in a gravy boat for people to help themselves.

Steps:

• Place brisket in a dutch oven.
• Add onion, bay leaves, 1/2 teaspoon salt, 1/4 teaspoon pepper and water to cover (about 6 cups).
• Bring to boiling.
• Reduce heat and simmer, covered, for 3 1/2 hours or until tender.
• Drain, discarding cooking liquid.
• Place brisket and onion in a 2 quart rectangular baking dish.
• For suace, stir together catsup, worcestershire sauce, brown sugar, coffee granules and 2 tablespoons water.
• Spoon over brisket.
• Bake, uncovered, in a 350 oven for 15 minutes.
• Thinly slice across the grain.
• Serve on buns or rolls.
• Place remaining sauce in a gravy boat for people to help themselves!

Steps:

• Special equipment: spray bottle for apple juice.
• Combine all the spices in a bowl, mix well. Pat the spice rub onto the meat, making sure to heavily season the entire surface area of the brisket. Cover or wrap the brisket and let it sit at room temperature while getting the smoker or charcoal grill fired up. Do not leave at room temperature for longer than 1 hour.
• The grill is ready when when the charcoal has burned to white ash. If using a grill instead of a smoker, arrange the coals on 1 side of the grill, leaving an area large enough for the brisket to cook indirectly with no coals directly underneath the meat.
• When the grill has reached 200 to 225 degresF, scatter 1/4 of the wood chips over the coals, close the grate, put the bisket on the grill and close the lid.
• Maintain a 200 to 225 degrees cooking temperature (this goes for grill or the smoker) inside the grill, adding coals every 2 hours or as necessary. Add wood chips and spray the brisket with the apple juice everytime you add new coals. Try not to lift the lid of the grill (or door to smoker) at any other time.
• When the brisket reaches an internal temoerature of 165 to 170 degrees F on an instant read meat thermometer (after about 4-5 hours) remove it from the grill and double wrap in aluminum foil to keep the juices from leaking out. Return the brisket to the grill (or smoker). The brisket is finished cooking when it is very tender and reaches an internal temperature of 190 degreesF, about another 1-2 hours. Let rest for 45 minutes, then unwrap and slice. Serve with bbq sauce on the side.