Wood Chicks Bbq Smoked Beef Brisket Recipes

Steps:

• For the hickory wood smoked brisket pho: Preheat oven to 350 degrees F.
• Sprinkle beef bones with salt and pepper, then spread on a small sheet pan and roast for 2 hours.
• Put beef bones in a large stockpot, then add chicken legs, garlic, chicken and beef base, green onions, carrots, white onions, ginger, 2 tablespoons salt and 1 tablespoon pepper.
• Heat a small skillet over medium heat. Swirl the star anise, cloves, fructis amomi seed, cinnamon stick, peppercorns, coriander, fennel seeds and cardamom around in the skillet until lightly toasty and fragrant. Add to the stockpot. Cover with 2 gallons water. Simmer over medium heat, stirring occasionally, for 3 hours. Strain through a fine colander into another pot. Add the brisket drippings and fish sauce. Adjust with salt and pepper to taste. Your broth is now ready.
• For the pho assembly: Bring pho broth to a rolling boil. Place a handful of rice noodles in each of 10 to 12 soup bowls. Lay a few slices of smoked brisket over the rice noodles. Ladle 2 to 3 cups boiling broth over each portion of brisket and noodles. Put some freshly grated ginger, toasted sesame oil and a small handful of very thinly sliced white onion over each portion. Sprinkle fresh green onions on top.
• Serve with each portion with its own aromatic plate of the following: Thai basil, 3 slices red radish, 3 slices jalapeno, 1/4 cup bean sprouts, 1/4 cup cilantro, a ramekin with 1 tablespoon chile sambal, a ramekin with 1 tablespoon hoisin sauce and a lime wedge.
• Light some charcoal in a smoker until coals are red.
• Blend together the kosher salt, coarse black pepper, chili powder and granulated garlic in a small bowl with a whisk. Trim brisket fat to a 1/4 inch with a sharp boning knife. Sprinkle seasoning blend all over the brisket.
• Add a few hickory chunks and more charcoal to the smoker. Bring temperature up to 265 degrees F. Use a wave affect by adding unlit coals to the other side of the burning charcoal continuously throughout the process. This will keep a steady temperature through the cooking process. Add 10 chunks charcoal and 2 chunks wood every 30 to 45 minutes.
• Place the brisket in the smoker and let cook, 3 hours. Spritz the brisket with apple cider vinegar, then continue to cook and spritz once an hour. Wrap the brisket tightly with butcher paper when it reaches 160 to 170 degrees F, at the eighth or ninth hour. Bring the smoker temperature down to 225 degrees F. Continue to cook until the brisket reaches 206 degrees F, 1 to 6 hours more. Let brisket rest for 1 hour at least. Your brisket is now ready for slicing!

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!

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.

Steps:

• 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.