SMOKED FOUR-PEPPER BEEF BRISKET
Serve this smoker-cooked brisket with your favorite homemade or purchased barbecue sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 5h30m
Yield 12
Number Of Ingredients 7
Steps:
- Cover wood chips with water; soak 30 minutes.
- Drain wood chips. Prepare and heat smoker using wood chips. (For charcoal smoker, use 5 pounds charcoal briquettes.)
- In small bowl, mix black pepper, white pepper, red pepper and lemon pepper. Rub pepper mixture into all sides of beef.
- Brush smoker rack with vegetable oil. Place beef on rack. Cover and smoke beef about 4 hours. Brush beef with barbecue sauce. Smoke about 1 hour longer or until meat thermometer reads 160°F.
Nutrition Facts : Calories 230, Carbohydrate 4 g, Cholesterol 80 mg, Fiber 0 g, Protein 31 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 180 mg
SALT AND PEPPER BRISKET
Provided by Food Network
Categories main-dish
Time 8h10m
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- Preheat a smoker to 225 degrees F using your preferred heating method. Then add the woodchips.
- Mix the salt and pepper to make the seasoning rub. Apply the rub to the brisket.
- Place the brisket on the smoker. Add more woodchips as necessary to supply smoke throughout cooking. Cook the brisket until it reaches and internal temperature of 170 degrees F, 4 to 5 hours.
- Carefully wrap the brisket in foil or butcher paper and return to the smoker. Continue cooking until the brisket reaches an internal temperature of 190 degrees F, 1 to 2 more hours.
- Rest the meat, still wrapped, for 30 minutes to 1 hour.
- Unwrap the brisket and slice the meat against the grain to serve.
SMOKED BEEF BRISKET
Provided by Food Network
Time 10h10m
Yield 14 servings
Number Of Ingredients 5
Steps:
- Make a dry rub by mixing the salt, pepper, garlic and cayenne in a small bowl.
- Trim the brisket fat and season liberally with the dry rub. Put into a preheated 250 degree smoker and smoke it for 8 to 10 hours. Shift the position of the brisket every 2 hours. Remove when the brisket is tender which is determined by poking it with a toothpick. Transfer to a cutting board and slice. Arrange on a serving platter and serve.
DR. PEPPER SMOKED BRISKET RECIPE - (3.9/5)
Provided by hcardall
Number Of Ingredients 5
Steps:
- Pierce the brisket and pour either Dr. Pepper over brisket, enough to cover the brisket and marinade in the Dr. Pepper overnight. Take out in the morning, and rub canola oil on the brisket and rub the brisket with the rub seasoning of your choice. Make sure the brisket is fully covered in the rub and well-oiled. Let the meat rest and come to room temperature. Heat your smoker up to 250°F. Once preheated, place the brisket in the smoker, and cook fat-side-up, low and slow at 250°F for 8 hours. Remove, wrap in tin foil and place in a cooler for 30 minutes or until ready to eat. You can also wrap in foil and heavy towel and place in microwave if you don't have a cooler. Don't turn microwave on.
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- If needed, trim excess fat off the brisket. Some briskets come with more fat than others, so you may or may not need to do this, depending on your brisket cut. Sprinkle the entire brisket with the 3 Tablespoons of salt and place it on a cooling rack. Place the meat in the fridge, uncovered, overnight (8-12 hours). Once chilled overnight, before you begin coating the brisket, begin preheating your pellet smoker to 225°F.Then, spread the tallow around the entire brisket and rub it in well.
- Combine the pepper, remaining salt, paprika, and garlic powder, in a large bowl and whisk well. Pour the rub over the entire brisket and rub it on until every outer portion of the brisket is covered.
- Place some apple cider vinegar in a spray bottle and have it near the smoker throughout the cooking process. Place the brisket in the smoker and smoke for 4-6 hours or until the internal temperature reaches 165 degrees, spritzing the entire brisket with the apple cider vinegar every hour.
- Once it reaches 165 degrees, remove the brisket and tightly wrap it in tin foil. Place it back in the smoker for another 4-6 hours or until the internal temperature reaches 205 degrees.Allow the brisket to rest for at least 10 minutes and no more than 2 hours. Slice against the grain, serve, and enjoy!
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