BRISKET

 

 

PANHANDLE SMOKED BRISKET

1 beef brisket, about 8-10 pounds
For Rub:
1/2 cup ground cumin
1/2 cup minced cilantro
1/2 cup tomato paste
1/4 cup minced garlic
1/4 cup vegetable oil
2 tablespoons red pepper flakes
Preheat smoker and add wood chips of your choice. Clean and dry the brisket. Combine rub ingredients into a wet paste and apply onto brisket. Place brisket in smoker for 8-10 hours. Keep the smoker temperature at about 220 degrees. To increase tenderness, take the brisket out of the smoker, wrap in aluminum foil and place in oven at 180-200 degrees for the last two hours. Typically after 8-10 hours a piece of meat will have absorbed as much smoke as it can and additional smoking may impart a bitter flavor. Take brisket off of heat and allow to sit for 20 minutes before slicing.

SMOKED BRISKET WITH CHIPOTLE RUB

1 beef brisket, about 8-10 pounds
For Rub:
2 dried chipotle peppers (use 3 to heat it up a little)
3 tablespoons black pepper
2 tablespoons dried oregano
1 tablespoon dried cilantro leaves
1 bay leaf
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon ground dry orange peel (optional)
Preheat smoker and add wood chips of your choice. Clean and dry the brisket. Place rub ingredients into a coffee grinder or spice mill. Grind until mixture is fine and even. Apply rub onto brisket. Place brisket in smoker for 8-10 hours. Keep the smoker temperature at about 220 degrees. To increase tenderness, take the brisket out of the smoker, wrap in aluminum foil and place in oven at 180-200 degrees for the last two hours. Typically after 8-10 hours a piece of meat will have absorbed as much smoke as it can and additional smoking may impart a bitter flavor. Take brisket off of heat and allow to sit for 20 minutes before slicing.

BRISKET INJECTION
1 cup of Aunt Jamima Butter flavor syrup
1 cup Dr. Pepper
1/4 cup bourbon
1/4 cup orange juice
1 tablespoon Dijon mustard

HOT AND SPICY SMOKED BRISKET

1 beef brisket, about 8-10 pounds
For Rub:
1/2 cup paprika
1/4 cup black pepper
1/4 cup brown sugar
3 tablespoons salt
3 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon cayenne
Preheat smoker and add wood chips of your choice. Clean and dry the brisket. Combine rub ingredients and apply onto brisket. Place brisket in smoker for 8-10 hours. Keep the smoker temperature at about 220 degrees. To increase tenderness, take the brisket out of the smoker, wrap in aluminum foil and place in oven at 180-200 degrees F. for the last two hours. Typically after 8-10 hours a piece of meat will have absorbed as much smoke as it can and additional smoking may impart a bitter flavor. Take brisket off of heat and allow to sit for 20 minutes before slicing.

SMOKED BRISKET WITH SOUTHWESTERN WET RUB

1 beef brisket, about 8-10 pounds
For Rub:
3 tablespoons brown sugar
2 tablespoons cayenne
2 tablespoons Worcestershire sauce
1 tablespoon paprika
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon Tabasco
1 teaspoon powdered cumin
3 cloves garlic crushed
Preheat smoker and add wood chips (follow your instruction manual). Clean and dry the brisket. Combine rub ingredients and apply onto brisket. Place brisket in smoker for 8-10 hours. Keep the smoker temperature at about 220 degrees. To increase tenderness, take the brisket out of the smoker, wrap in aluminum foil and place in oven at 180-200 degrees for the last two hours. Typically after 8-10 hours a piece of meat will have absorbed as much smoke as it can and additional smoking may impart a bitter flavor. Take brisket off of heat and allow to sit for 20 minutes before slicing.

HERB AND CHILI SMOKED BRISKET

1 beef brisket, about 8-10 pounds
For Rub:
6 tablespoons dry mustard
3 tablespoons dried oregano leaves
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon black pepper, ground
1 tablespoon salt
Preheat smoker and add wood chips (follow your instruction manual). Clean and dry the brisket. Combine rub ingredients and apply onto brisket. Place brisket in smoker for 8-10 hours. Keep the smoker temperature at about 220 degrees F. To increase tenderness, take the brisket out of the smoker, wrap in aluminum foil and place in oven at 180-200 degrees F. for the last two hours. Typically after 8-10 hours a piece of meat will have absorbed as much smoke as it can and additional smoking may impart a bitter flavor. Take brisket off of heat and allow to sit for 20 minutes before slicing.

BROWN SUGAR AND CHILI SMOKED BRISKET

1 beef brisket, about 8-10 pounds
For Rub:
1/3 cup brown sugar
1/3 cup salt (coarse salt works best)
1/3 cup paprika 1/3 cup chili powder
1/3 cup ground black pepper
Preheat smoker and add wood chips (follow your instruction manual). Clean and dry the brisket. Apply brisket rub evenly. Place brisket in smoker for 8-10 hours. Keep the smoker temperature at about 220 degrees. To increase tenderness, take the brisket out of the smoker, wrap in aluminum foil and place in oven at 180-200 degrees for the last two hours. Typically after 8-10 hours a piece of meat will have absorbed as much smoke as it can and additional smoking may impart a bitter flavor. Allow brisket to sit for 20-30 minutes before slicing it.

BACON AND ONION STUFFED BRISKET

1 beef brisket, about 8-10 pounds
3 slices bacon
1 medium white onion, sliced
2 cloves garlic, crushed
3 tablespoons brown sugar
1 tablespoon kosher salt
1/2 tablespoon black pepper, ground
2 teaspoons paprika
1-2 bamboo skewers
Prepare Brisket as normal. Cut into the brisket along the side making a pocket as big as you can without cutting through the other sides. Combine brown sugar, salt, paprika, and black pepper a small amount of the rub to the inside of the brisket. Stuff the brisket with the onion, bacon (uncooked), and minced garlic. Close pocket with bamboo skewers. Rub spice rub onto the outside brisket. Prepare smoker. You will want the brisket to smoke for about 8-10 hours at 200-225 degrees F. Place on smoker and cook until the internal temperature reaches 185 degrees F. Remove brisket from smoker and wrap tightly in aluminum foil. Let set for 20-30 minutes before slicing.

SMOKED SANGRIA BEEF BRISKET

1 4 pound beef brisket
1 cup zinfandel
1/4 onion, finely chopped
4 cloves garlic, minced
2 canned chipotle chilies, minced
3 tablespoons triple sec
2 tablespoons chili powder
3 tablespoons water
1 teaspoon orange zest
1/2 teaspoon black pepper, ground
Combine all ingredients, except brisket, in a large mixing bowl. Place brisket in large container, pour over marinade, cover and allow to marinate for 2-3 hours. Remove brisket from marinade making sure to reserve it for later. Prepare smoker. You will want it to smoke for about 4-5 hours at 220-230 degrees F. Place brisket on smoker and cook until the internal temperature reaches 165 degrees F. Remove brisket from smoker and wrap tightly in aluminum foil. Let set for thirty minutes. Place reserved marinade in saucepan and bring to a boil. Reduce heat and simmer until sauce begins to thicken. Serve sangria sauce over sliced brisket. 

SMOKED BEEF BRISKET WITH SAUERKRAUT AND DUMPLINGS

2 tablespoons Carolina BBQ Rub
2 tablespoons butter or other fat
1 large onion, sliced
3 pound brisket of beef
salt and pepper to taste
1 1/2 quarts sauerkraut
For Dumplings:
2 cups flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon butter
milk
Rub the brisket with the Carolina BBQ Rub and let sit for 1 hour. Prepare smoker for a 2 hour smoked with cherry and maple woods. Smoke Brisket for 2 hours. Melt butter in a large pan and brown onion slices. Add brisket and sauerkraut. Cover with boiling water and put in the oven at a low temperature for 2 hours or until the meat is tender. To prepare dumplings, sift together the flour, baking powder and salt. Using a pastry blender or two knives cut in the butter. Quickly stir in enough milk to make a soft dough. On a floured surface, roll dough 1/2 inch thick. Cut into 12 squares. Put the squares on top of the simmering beef and kraut. Cover tightly and simmer 20 minutes without removing the cover. Serve immediately.

SMOKED MINI-BRISKET

4 pound beef brisket, trimmed
1 cup red wine vinegar
1 cup water
1 onion, sliced
2 cloves garlic, minced
8 whole cloves
1 tablespoon parsley
2 bay leaves
1 teaspoon celery seeds
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/2 teaspoon basil
Place brisket in a shallow pan laying flat. Combine other ingredients and pour over brisket. Cover and refrigerate for 24 hours. Turn occasionally. Remove from refrigerator and allow to reach room temperature. Prepare smoker. You will want to smoke for about 4-5 hours at 220-240 degrees F. If you are using a water smoker you can put the remaining marinade in the water pan to add flavor. Place brisket on smoker and cook until the internal temperature reaches 180 degrees F. Remove and slice across grain.

SLOW COOKER BARBECUE BRISKET

5 1/2 pounds beef brisket
1 3/4 cup barbecue sauce
2 tablespoons brown sugar
2 teaspoon Worcestershire sauce
2 teaspoon black pepper
1 teaspoons garlic salt
1 teaspoon seasoned salt
1/2 teaspoon onion powder
1/2 teaspoon dry mustard
Combine all ingredients, coating the brisket well. Marinate overnight. Place brisket and marinade in in crock-pot on low for 9 to 10 hours. Slice into thin strips, across the grain and serve on rolls or buns.

APPLE BARBECUE BRISKET

1 brisket of beef, trimmed (2-1/2 pounds)
3 1/2 cup apple cider
1/2 cup white wine
1/3 cup honey
1/4 cup soy sauce
1/4 cup molasses
1/4 cup cider vinegar
2 tablespoon yellow mustard
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
salt and pepper to taste
Mix Wine, vinegar, Cider, Honey, mustard, soy sauce, molasses, garlic, salt, pepper, ginger root in Dutch oven or heavy roasting pan. Add the brisket. Cover and place in oven. Be sure to preheat oven to 375 degrees F and cook for 50 minutes. Remove brisket from cooking liquid, cover and set aside. Transfer liquid to a pan and cook over medium heat until reduced to a glaze and fairly thick. Use covered grill get coals and either hickory, apple, or mesquite going and smoke brisket 1 hour. Turn the meat & brush on glaze of sauce every 20 minutes. Be sure to keep the coals going!

OVEN BARBECUE BRISKET

1 4 to 5 pound beef brisket, trimmed
1/2 cup packed brown sugar
3 tablespoons Worcestershire Sauce
4 cloves garlic, minced
2 tablespoon chili powder
2 tablespoon ground black pepper
1 tablespoon yellow mustard
1 teaspoon salt
1 teaspoon cumin
1/4 teaspoon nutmeg
Combine everything but the brisket in a bowl. Mix well. Rub over the surface of the brisket and wrap tightly in aluminum foil. Refrigerate overnight. Preheat oven to 300 degrees F. Place brisket in a roasting pan on a roasting rack and poke a couple of holes in the foil on the top. Cook for 4 hours. Remove from foil and let sit for about 10 minutes before carving and serving.

WALTER JETTON'S BEEF BRISKET

6 pounds beef brisket
2 quarts bone stock
3 bay leaves
salt and pepper
This is made out of beef brisket, which is one of the tastiest cuts but the least thought of by the average housewife, unless she sometimes buys it as corned beef. It starts out pretty tough, but if you nurse it right, it's delicious. Put the bay leaves in about a cup of water and bring to a boil. Let it simmer 10 minutes or so, then remove the leaves and add the bay tea to the bone stock, along with the salt and pepper. Put the brisket in your Dutch oven and add the stock mixture to cover it about a quarter of the way. Cover and cook over the fire, turning the brisket about every half hour until it's done. (This can be determined by forking). Mop it and lay it on the grill to finish cooking, being sure to turn it and to mop it every 20 minutes or so. To make a good natural gravy, add a little Worcestershire sauce and maybe a dash of chili powder to the liquid you cooked the brisket in. You can also serve this with barbecue sauce.

GRILLED BRISKET

1 5-pound brisket
1 large onion chopped
1 cup water
7 ounce of beer
1 stick of butter
1/3 cup cider vinegar
6 cloves garlic minced
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons black pepper
2 tablespoons cayenne
2 tablespoons paprika
2 tablespoons brown sugar
1/2 tablespoon Worcestershire sauce
1 teaspoon chili powder
salt and pepper
Trim excess fat from Brisket and season with garlic powder, onion powder, black pepper, cayenne and paprika. Place on rotisserie and put on preheated grill. Prop the lid a little and let cook. Meanwhile prepare sauce. Melt butter in a sauce pan and sauté onion and garlic for about 5 minutes. Add water, cider vinegar, brown sugar, Worcestershire sauce, chili powder and a little salt and pepper to taste. Let simmer for 10-15 minutes. Add beer. Baste over brisket about every 30 minutes. Cook brisket on low for about 4-5 hours. Remove brisket from grill and slice thinly.

TEXAS STYLE SMOKED BRISKET

8-10 pound untrimmed brisket
1/2 cup Texas Style Brisket Rub
wood chips (oak, fruit wood, hickory)
Preheat smoker and add wood chips (follow your instruction manual). Rinse and dry the brisket. Apply texas style brisket rub. Place brisket in smoker for 8-10 hours. Keep the smoker temperature at about 225 to 250 degrees F. To increase tenderness, take the brisket out of the smoker once it reaches 170 degrees F., wrap in aluminum foil and place back in the smoker or in an oven at 180-200 degrees for the last two hours or until the internal temperature reaches 190 degrees F. Typically after 8-10 hours a piece of meat will have absorbed as much smoke as it can and additional smoking may impart a bitter flavor.

FRENCH ONION BEEF BRISKET SANDWICHES

1 3-pound beef brisket, trimmed
1 1/2 cups beef broth
3 large onions, thinly sliced
1/4 cup apple juice
3 cloves garlic, minced
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
10 large buns
10 slices Swiss cheese
a 13 by 9 inch disposable aluminum pan
Preheat grill for a medium high heat and indirect grilling. Place beef brisket on direct side for about 10 minutes per side or until well browned. While, layer onions in aluminum pan. Combine beef broth, apple juice, garlic, brown sugar, and Worcestershire sauce. Pour over onions. Place pan on indirect side of grill. When brisket is browned place it in the pan on top of the onions. Close lid. You want a grill temperature between 325 and 350 degrees F. Let brisket cook until it reaches and internal temperature around 170 degrees F. This will take about 2 1/2 hours. When done, remove pan from grill (carefully). Slice brisket against the grain into thin slices. Serve on buns, topped with onions and Swiss cheese and pan drippings on the side.

BRISKET BENEDICT

4 english muffins, split and toasted
8 slices smoked beef brisket, cut in half and warmed
8 eggs poached
2 cups cheesy bechamel sauce
hot sauce (optional)
Place english muffins on a plate. Top with two pieces of beef brisket. Add one poached egg per muffin and pour over 1/4 cup of cheesy bechamel sauce. Add a few dashes of hot sauce if so desired.

BARBECUE BEEF BRISKET

1 beef brisket flat (5-6 pounds)
1 tablespoon beef bullion base (this paste is found in grocery stores with the soup stock)
1 cup beef broth
Dry Rub:
1/2 tablespoon salt
1/2 tablespoon paprika
1/2 teaspoon black pepper
1/2 tablespoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon oregano
1/8 teaspoon ground coriander
Build a charcoal fire with Kingsford charcoal for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. Cover the entire brisket with the beef bullion paste. In a small bowl, mix the dry rub ingredients and coat the brisket with the dry rub. When the cooker reaches 225 F, place the beef brisket on the void side of the grill and close the lid. Cook for 4 hours until the internal temperature of the brisket reaches 160 F to 170 F. Remove the brisket from the grill and place in a shallow baking dish or disposable aluminum pan. Pour beef broth over the brisket and cover the pan with aluminum foil. Place the baking dish in the cooker for an additional 1-2 hours, until the internal temperature of the brisket reaches 185 F. Remove the backing dish from the grill and let the meat rest undisturbed for 20-30 minutes. Slice the brisket across the grain and serve.