TEXAS BBQ BRAISED BEEF BRISKET
Provided by Food Network Kitchen
Time 12h30m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- For the rub: Mix the paprika, 1 tablespoon each of salt and black pepper, the brown sugar, and the cayenne. Rub spice mixture all over brisket, wrap tightly, and refrigerate overnight.
- Soak the wood chips in water for at least 30 minutes before grilling. Prepare an outdoor grill with a medium to medium-low fire for indirect grilling.
- For the sauce: Mix the tomato puree, beer, celery, onion, 1/2 cup of the vinegar, the brown sugar, mustard, bacon, garlic, chiles, bay leaves, chili powder, 1 tablespoon salt, and black pepper to taste in a large disposable aluminum pan. Put brisket in the sauce.
- Throw a handful of drained wood chips on the hot coals, put the pan over the cooler side of the grill, and cover so the vent holes are directly over the brisket. Baste meat every 30 minutes, turning occasionally and adding water to the pan as necessary to keep meat partially submerged, until the meat is tender and an instant-read thermometer inserted in the thickest part registers 200 degrees F, about 3 3/4 hours. Replenish the charcoal as needed to maintain a medium to medium-low fire.
- Transfer the brisket to a cutting board, tent with foil, and let rest for 20 minutes. Skim the fat from the braising sauce and stir in the remaining 1/4 cup cider vinegar and salt to taste. Reheat if necessary. Thinly slice brisket across the grain and arrange on a serving platter. Spoon some sauce over the meat and pass the rest at the table.
SMOKED SAUSAGE IN BBQ SAUCE
Provided by Ree Drummond : Food Network
Categories appetizer
Time 15m
Yield 24 servings
Number Of Ingredients 4
Steps:
- Combine the sausage, barbecue sauce, jalapenos and their liquid and the hot sauce in a pot and warm with the lid on until bubbly. Transfer to a chafing dish for serving. Serve with toothpicks.
SMOKED BBQ BRISKET
Provided by Bobby Flay
Categories main-dish
Time 5h10m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Mix together the spices in a small bowl. Rub the entire brisket with the spice mixture, place on a baking sheet, cover and let stand in the refrigerator for at least 1 hour or up to 6 hours.
- Prepare the smoker according to manufacturer's directions. Place the brisket in the smoker, fat side down, and smoke for 4 to 5 hours or until extremely tender. Baste with the mop every 30 minutes.
- Place all ingredients in a medium saucepan, season with salt and pepper and cook over medium heat for 15 minutes. Remove from the heat and let cool slightly.
More about "pit smoked beef brisket and hot smoked sausage with texas barbecue sauce recipes"
AUTHENTIC TEXAS STYLE SMOKED BRISKET RECIPE AND …
Web Dec 4, 2015 For this smoked brisket recipe, I salt it the night before with 1/2 teaspoon of kosher salt per pound of meat, thicker on the …
From amazingribs.com
Category Dinner, Main CourseCalories 705 per serving
From amazingribs.com
Category Dinner, Main CourseCalories 705 per serving
- Trim. Trim off most of the fat cap but leave about 1/4". Until you get the hang of trimming fat, you might cut off some of the meat in the process. No harm, no foul. Some cooks attempt to remove some of the fat layer between the flat and the point by slicing them apart from both sides, but not slicing all the way through so they remain attached. Go for it, if you like. Either way, when you're done trimming fat, clean the meaty side of any silverskin, a shiny, thin, tough membrane. Set aside some fat for making burnt ends, described below. I always freeze some of the fat and grind it for my burgers if I think the meat needs more fat. I also render some fat over low heat in a pan, and freeze that too. I use beef fat to paint my steaks just before searing.
- Separate. You can remove the point at this stage, especially if you want to turn it into those luscious chunks of beef candy called burnt ends. Purists cry heresy, but separating the point and flat gives you a flat that is pretty uniform in thickness so it will cook more evenly. Plus, you can apply flavorful rub to all sides of the flat, and you will get an all-around smoke ring. You can cook the point and flat side by side.
- Inject (optional). I almost always inject briskets with beef broth. This meat takes so long to cook that the extra moisture helps keep it from dehydrating, and the salt helps the meat hold onto moisture and enhances flavor. Use broth only. No need to add spices, juices or other flavorings. All we want here is moisture. We don't want the fluid to mask the flavor of the meat. If you have a hypodermic syringe for injecting meat, now's the time to use it. Pump in about 1 ounce of beef broth per pound of raw meat by inserting the needle parallel to the grain in several locations about 1" apart and backing it out as you press the plunger. Do it in the sink, and be careful so you don't get squirted in the eye.
- Season. If you have not injected salt, salt the meat about 12 to 24 hours in advance so it can work its way in, 2 to 4 hours minimum. If you have injected a salt solution, do not salt the meat.Notice the direction of the grain of the flat and remember this so you can carve the cooked brisket perpendicular to the grain. The grain will be hard to find under the bark when it is done, so some people mark it with a slice in the surface or cut off a slice to show them the way to cut later. After salting, sprinkle the Big Bad Beef Rub liberally on all areas of the meat and rub it in. Keep the meat chilled until just before you cook it. Chilled meat attracts more smoke. I strongly recommend you use a remote digital thermometer and insert the probe with the tip centered in the thickest part of the meat furthest from the heat.
TEXAS HOT LINKS (AKA TEXAS HOT GUTS): BIGGER, BETTER …
Web Feb 10, 2020 Mix them with the rest of the black pepper, paprika, garlic powder, salt, sage, and chile powder in a small bowl. Remove the seeds …
From amazingribs.com
4.1/5 (100)Category Main CourseCuisine American
From amazingribs.com
4.1/5 (100)Category Main CourseCuisine American
- Prep. Put the whole black peppercorns into a plastic bag and smash the heck outta them with a small frying pan until you have chunks of cracked peppercorns. Mix them with the rest of the black pepper, paprika, garlic powder, salt, sage, and chile powder in a small bowl. Remove the seeds and stems from the jalapeno and mince it into tiny bits. Peel the onion and garlic and mince them too. Now, go to our article on the Science of Making Sausage and follow steps (1) through (16).
- Smoke. Set up your grill or smoker and maintain a steady 225ºF. Smoke the sausages at 225°F until they hit 160°F internal temperature, about 1 to 2 hours. As long as they hit that internal temp, you can experiment with the time to get your preferred level of smoke on the sausage.
- Serve. You can serve Hot Guts nekkid on a plate with some saltine crackers and hot sauce (traditional Texas style) or with some potatoes and a salad, or on a bun, or incorporate them into a dish like German Potato Salad or Choucroute Garnie, the classic Alsatian hot dish of sauerkraut, potatoes, various charcuterie, and mustard.
TEXAS STYLE SMOKED BEEF BRISKET - HEY GRILL, HEY
Web Mar 5, 2020 Square the edges and ends of the flat. Flip the brisket over and trim the top fat cap to about 1/4 of an inch thickness across the …
From heygrillhey.com
5/5 (126)Calories 282 per servingCategory Main Dish
From heygrillhey.com
5/5 (126)Calories 282 per servingCategory Main Dish
- Store your brisket in the refrigerator until you are ready to start trimming. Cold briskets are much easier to work with. Flip your brisket over so the point end is underneath. Remove any silver skin or excess fat from the flat muscle. Trim down the large crescent moon shaped fat section until it is a smooth transition between the point and the flat. Trim and excessive or loose meat and fat from the point. Square the edges and ends of the flat. Flip the brisket over and trim the top fat cap to about 1/4 of an inch thickness across the surface of the brisket.
- In a mixing bowl or empty spice container, mix the salt, pepper, and garlic. Share over the brisket to evenly distribute the spices on all sides.
- Preheat your smoker to 225 degrees F using indirect heat and hardwood smoke. Place the brisket on the smoker with the point end facing your main heat source. This is a thicker part of the brisket and it can handle the additional heat. Close the lid and smoke until and internal thermometer reads 165 degrees F (usually takes around 8 hours).
- On a large work surface, roll out a big piece of butcher paper (or foil) and center your brisket in the middle. Wrap the brisket by folding edge over edge, creating a leak proof seal all the way around. Return the wrapped brisket to the smoker, seam side down so the weight from the brisket crimps the edges of the paper wrap down tight.
BEEF BRISKET BARBECUE – BBQ PIT BOYS
Web Dec 11, 2015 1. Allow Rub to Marinate on Brisket For At least 2 Hours 2. Allow Brisket To Cook For 10hrs Low And Slow 3. Drip/Water Pan: Just Add Water 4. Rub Mustard And Worcestershire Sauce On Both Sides 5. …
From bbqpitboys.com
From bbqpitboys.com
HOW TO MAKE SMOKED BEEF SAUSAGE - GIRLS CAN GRILL
Web Sep 22, 2019 Pull the ground beef out of the fridge, and blend in the spices and some ice cold water (or beer or juice). Work quickly, so the fat doesn’t melt too much. Throw it all back in the freezer for another 10 …
From girlscangrill.com
From girlscangrill.com
THE PERFECT MOP SAUCE FOR TRUE TEXAS BEEF BARBECUE
Web Feb 29, 2012 Method. Prep. Finely chop the onion, mince the garlic, and chop the bell pepper. Mix the paprika, black pepper, American chili powder, and cumin in a small bowl. Cook. In a small saucepan, melt the butter or …
From amazingribs.com
From amazingribs.com
TOP 10 BARBECUE BRISKET SAUCE RECIPES - THE SPRUCE EATS
Web Mar 16, 2020 Beef Mains Recipes By Region American Food BBQ Food 10 Brisket Barbecue Sauces for Your Next Barbecue By Derrick Riches Updated on 03/16/20 There are few things better than barbecue …
From thespruceeats.com
From thespruceeats.com
TEXAS-STYLE SMOKED BRISKET RECIPE - THE SPRUCE EATS
Web Aug 24, 2021 Preheat smoker and add wood chips (follow your instruction manual). Rinse and dry the brisket. Apply Texas-style brisket rub. Place brisket in the smoker for 8 to 10 hours. Keep the smoker temperature …
From thespruceeats.com
From thespruceeats.com
HOW TO SMOKE BRISKET WITH BARBEQUE PITMASTER AARON …
Web May 4, 2023 Place the brisket in your smoker with the point closest to the fire source and shut the lid. Leave undisturbed for the first three hours of the cook time, maintaining a constant temperature of 255°F and clean, light …
From masterclass.com
From masterclass.com
BARBECUE BEEF BRISKET - CANADIAN BEEF | CANADA BEEF
Web Jun 23, 2015 Place roast, fat-side up, on grill over pan. Close lid. Maintain constant temperature and cook, turning every 2 hours, basting with marinade occasionally, for 5 to 6 hours, until meat thermometer inserted …
From canadabeef.ca
From canadabeef.ca
HOW TO COOK A PIG IN A PIT - THE SPRUCE EATS
Web Sep 27, 2019 How to Cook a Pig in a Pit. It's one of the oldest methods of cooking. Dig a hole in the ground, fill it with fire, add a large animal, cover and cook. Most people …
From thespruceeats.com
From thespruceeats.com
PIT BOSS BRISKET RECIPE: SMOKING A BEEF BRISKET ON PIT BOSS
Web Apr 7, 2023 Beef Brisket Recipe | Pit Boss Smoker Brisket Recipe. We tried to make a simple rub for this first beef brisket. Most likely, you already have the ingredients in your …
From fidoscourtyard.com
From fidoscourtyard.com
SMOKED BRISKET POINT IN THE PIT BOSS PELLET SMOKER
Web For this smoked Brisket point, I'm seasoning it with Kosmo's Q Texas Beef Rub and a li... Oct 19, 2021 - Today I’m cooking a brisket point on Pit boss Vertical Pellet Smoker! ...
From pinterest.com
From pinterest.com
HOW TO SMOKE A BRISKET | GRILLING AND SUMMER HOW-TOS, RECIPES …
Web Jul 27, 2022 Trim the fat and silver skin from the brisket leaving a ¼-inch layer of fat. Step 2 Remove any hard pieces of fat, as they won't render during the cooking process. How …
From foodnetwork.com
From foodnetwork.com
BRISKET & CHEDDAR SMOKED SAUSAGE | ALL THINGS BARBECUE
Web Aug 10, 2021 Recipe Purchase Items in this Recipe Brisket & Cheddar Smoked Sausage Yield: About 40 servings Ingredients 10 lb Creekstone Farms Prime Brisket 8 oz beef …
From atbbq.com
From atbbq.com
SMOKED BEEF SAUSAGE RECIPE | BBQ HERO
Web Apr 5, 2023 Cover the bowl and refrigerate the meat for 24 hours. Pack the meat into a sausage stuffer and slide the casings onto the tube. Place the links on a rack-lined sheet …
From bbqhero.com
From bbqhero.com
BRISKET SMOKED SAUSAGE - OUT GRILLING
Web Oct 6, 2020 Using your hands, mix ground brisket with dry rub, bell pepper, jalapeño and vegetable oil until well combined. Run mixture back through the grinder on the large …
From outgrilling.com
From outgrilling.com
TEXAS BEEF BRISKET – BBQ PIT BOYS
Web Dec 14, 2015 Maintain temperature of the smoker or grill at around 225f for up to 14 hours, or until the internal temp. of the meat reaches 190f. Remove, let rest for at least …
From bbqpitboys.com
From bbqpitboys.com
PIT SMOKED BEEF BRISKET AND HOT SMOKED SAUSAGE WITH TEXAS …
Web Step 1. Mix all the ingredients together, saving 1/4 cup, and rub the brisket vigorously. Store brisket well sealed overnight in a shallow pan.; Step 2
From recipenet.org
From recipenet.org
PIT SMOKED BEEF BRISKET AND HOT SMOKED SAUSAGE WITH TEXAS …
Web Place the brisket in the smoker, fat side down, and smoke for 4 to 5 hours or until extremely tender. Baste with the mop every 30 minutes. Place all ingredients in a …
From findrecipes.info
From findrecipes.info
You'll also love