BBQ BEEF BRISKET
Provided by Trisha Yearwood
Categories main-dish
Time 4h45m
Yield 6 to 8 servings
Number Of Ingredients 32
Steps:
- Allow the brisket to come to room temperature for 30 minutes.
- Combine the salt, sugar, shallots, garlic powder, smoked paprika and cayenne in a small bowl to make a dry rub. Massage the rub into all sides of the meat, being sure to use it all. Lay the brisket on a sheet pan.
- Light a grill on low heat on one side, keeping the other side turned off; you should maintain a temperature of 250 to 300 degrees F the whole time you are grilling. Place the hickory chips in a foil pan. Cover with foil and cut slits in the top to release the smoke. Place the foil pan on the lit side of the grill. Place the brisket fat-side up on the turned-off side of the grill and close the cover. Cook, flipping a few times, until very tender but not falling apart and the center reaches about 200 degrees F, 3 to 4 hours. Let rest 5 to 10 minutes, then slice the brisket into thin slices across the grain. Serve over buttered toasted buns or with Corn Cakes and Crunchy Slaw.
- Whisk together the flour, cornmeal, granulated sugar, baking powder and salt in a mixing bowl.
- Melt the butter in a large nonstick skillet over medium heat. Set aside to cool slightly while you prepare the wet ingredients.
- Whisk together the egg and buttermilk in a large mixing bowl. While whisking, pour in the melted butter and stir until combined. Stir in the dry ingredients just until combined. (Be sure not to overwork the batter.) Fold in the Cheddar, corn, if using, and chives.
- Place the skillet over medium heat and add enough butter to coat the bottom. Ladle about 1/2 cup batter into the pan, spreading gently to form a thick circle. Cook until bubbles appear on the surface, 1 to 2 minutes. Flip over and cook until golden brown, about 1 to 2 minutes more. Melt a small pat of butter in the skillet in between each batch (this will help the corn cakes rise). Serve immediately, with more butter and maple syrup, if desired.
- Whisk together the mayo, dill, granulated sugar, vinegar, mustard, garlic powder, pepper and salt in a large bowl.
- Remove the stem from the broccoli and slice thinly, then add to the bowl. Cut the crown of the broccoli into small florets and add to the bowl, along with the cabbage and fennel. Toss until the vegetables are evenly coated in the dressing. Garnish with the fennel fronds.
- Serve immediately or store refrigerated in an airtight container. This recipe tastes even better the next day!
SMOKED BRISKET
This smoked brisket recipe is always a crowd favorite-it really melts in your mouth! -Jodi Abel, La Jolla, California
Provided by Taste of Home
Categories Dinner
Time 8h20m
Yield 20 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 252 calories, Fat 11g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 472mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
WOOD CHICK'S BBQ SMOKED BEEF BRISKET
Provided by Food Network
Categories main-dish
Time 15h55m
Yield 10 to 12 servings
Number Of Ingredients 33
Steps:
- Preheat charcoal smoker for half an hour. Soak the hickory chips for half an hour in water. Drain.
- Trim fat on brisket to 1/4-inch thickness. Sprinkle brisket generously with the dry rub. Wrap in plastic and refrigerate overnight.
- Remove the brisket from refrigerator 1 hour prior to cooking and let stand at room temperature. Mop the entire brisket with Mustard Sauce. Place brisket fat side up in a smoker at a preheated temperature of 200 to 225 degrees F. Add 3 handfuls of pre-soaked hickory chips to preheated charcoal (should be at the gray stage). After 3 hours, add another 3 handfuls of chips and mop with Beer Based Mop Sauce.
- After 2 more hours, place brisket on 2 pieces of heavy-duty foil and pour 1/4 cup Beer Based Mop Sauce on top of brisket and seal tightly. Continue to cook in smoker another 2 to 4 hours, or until internal temperature reaches 185 degrees F.
- Remove brisket from foil and let stand 15 minutes. Slice brisket against the grain into 1/4-inch thickness. Top with Brisket BBQ Sauce.
- Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes.
- Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes.
- In a medium to large saucepan, saute the onions in the butter over medium heat until soft. Add remaining ingredients. Bring mixture to a boil over medium high heat. Reduce heat to low and simmer for 20 minutes.
SMOKED BRISKET
Fire up the smoker for this flavourful slow-cooked brisket. Serve on a board with charred greens and salsa rossa so everyone can help themselves
Provided by David Carter
Categories Dinner
Time 13h20m
Number Of Ingredients 13
Steps:
- Gently toast the cumin, chilli flakes, peppercorns, fennel seeds and thyme in a pan over a low heat until aromatic. Grind to a fine dust with the demerara sugar using a spice blender or pestle and mortar. Tip into a bowl and mix in the remaining rub ingredients.
- Season the brisket generously with the rub and leave to stand at room temperature for up to an hour. Prepare the smoker for indirect cooking at 120-130C. Once ready, place the seasoned brisket on the smoker, fat-side up. Leave for 10 hrs or until the outside is a dark, mahogany colour. Top up the smoker as needed.
- Remove the brisket and wrap in butcher paper. Return to the smoker and continue to cook for 2-3 hrs until the meat reaches 93-94C when probed with a thermometer. Allow to rest for 40 mins before slicing and serving with charred greens and salsa rossa.
Nutrition Facts : Calories 696 calories, Fat 50 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 57 grams protein, Sodium 1 milligram of sodium
BARBECUE BEEF BRISKET
This is a great recipe for your Dutch oven. My family loves it and it comes out as tender as a roast in a crock pot. If you have the time play with the B.B.Q sauce recipes it can be made the way you like you B.B.Q sauce sweet,smokey or spicy.
Provided by Tayous1
Categories Roast Beef
Time P1DT3h
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Advance Preparation: The day before cooking, place the brisket in a large flat bottomed plastic or glass container. Sprinkle the garlic, salts, pepper and 3 Tbs. of the liquid smoke over both sides of the beef, then hand rub over all. Return to fat side up, then arrange the onion slices over the top. Seal the container with an air tight lid or with plastic wrap and place in the refrigerator to marinade overnight (24 hours).
- In a 10" Dutch oven combine chili sauce, brown sugar, beer, the remaining liquid smoke, and Worcestershire sauce. Heat using 8-10 briquettes bottom and let simmer until all sugar has been dissolved.
- Place the beef brisket in a 12" Dutch oven and arrange onions back over the top. Pour 1/2 of the prepared sauce over the brisket then cover and bake using 6-8 briquettes bottom and 8-10 briquettes top for 5 hours.
- When beef is tender remove from the oven and allow to rest for 5 minutes. Slice brisket across the grain in thin slices and make sandwiches using the remaining barbecue sauce, reheated.
- Note: For those of you who like to cook over a campfire this recipe works very well when the oven is buried in hot ashes and allowed to slow cook all day.
Nutrition Facts : Calories 801.1, Fat 60.7, SaturatedFat 24.5, Cholesterol 166.4, Sodium 367.6, Carbohydrate 21.3, Fiber 1.2, Sugar 14.2, Protein 39.6
SUPER EASY BEEF BRISKET
Make and share this Super Easy Beef Brisket recipe from Food.com.
Provided by Hippie2MARS
Categories Meat
Time 5h5m
Yield 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Top a cookie sheet with a long length of heavy duty foil.
- Place brisket fat side down in the middle of the foil.
- Sprinkle brisket with soup mix, then top with BBQ sauce.
- Fold aluminum foil over brisket and fold closed, then seal ends tightly.
- Bake in 275 degree oven for five hours.
- There is no need to baste, turn or check on the brisket.
- Remove from oven and allow meat to rest for 15 minutes before serving.
Nutrition Facts : Calories 1098.4, Fat 91.1, SaturatedFat 36.5, Cholesterol 248.6, Sodium 830.9, Carbohydrate 6.7, Fiber 0.7, Sugar 2.1, Protein 58.5
BARBECUE BEEF BRISKET
Every time I make this brisket recipe my family raves how delicious it tastes. The meat is tender enough to be cut with a fork. Even my very young children eat it! Perfect for leftovers!
Provided by aviva
Categories Meat
Time 3h45m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- In roasting pan, spread garlic and onion.
- Place brisket on top.
- Mix all other ingredients in bowl.
- Pour over brisket.
- Brisket is most tender if it cooks while covered in the gravy.
- Cover tightly with foil.
- Bake at 350 degrees F until tender.
- Cook approximately 1 1/2 hours for 1-2 pounds, 2 1/2 hours for 3-4 pounds, 3 1/2 hours for 5-6 pounds, or 4 1/2 hours for 8-9 pounds.
- Once cooked, remove meat from pan and refrigerate in separate container from gravy.
- Pour gravy in jars so the next day you can skim off the fat.
- The next day slice meat in thin strips.
- Place meat in pan or casserole dish.
- Cover meat with gravy and warm in oven or on top of stove.
Nutrition Facts : Calories 474.2, Fat 16.9, SaturatedFat 5.9, Cholesterol 140.6, Sodium 712, Carbohydrate 30.1, Fiber 0.7, Sugar 24.7, Protein 47.9
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