BIGREDIOWAN Posted October 29, 2008 Share Posted October 29, 2008 Hey guys and gals, does anyone have a good BBQ Brisket recipe that doesn't take 2 days and has great flavor? Quote Link to comment
Roxy Posted October 30, 2008 Share Posted October 30, 2008 I think I have one..have to look to find it....however, I did email my friend Mo and asked her if she had one for you. Will let you know tomorrow if she gives me one. Quote Link to comment
BIGREDIOWAN Posted October 30, 2008 Author Share Posted October 30, 2008 Okay thanks! Quote Link to comment
Roxy Posted October 30, 2008 Share Posted October 30, 2008 My friend didn't have a brisket recipe. I found these for you and hope you find something that you like. found some of these recipes on a recipe board that I belong to. I haven't made these.. The comments are from the members who belong to the recipe site I belong to. This recipe is from a Southern Living mag a few years ago. Not only do you enjoy the smell while it is baking, but it is amazing Aunt Suzi's Brisket 3/4 Cup firmly packed brown sugar 3/4 cup chili sauce 3/4 cup ketchup 1/2-3/4 (1.4 oz) envelope dry onion soup mix (I used it all ) 1 1/2 pounds baby carrots 1 (12 oz.) beer 1 (3-4 pound) beef brisket 15 small red potatoes Preheat oven to 325 degrees. Stir together brown sugar, chili sauce, ketchup and onion soup mix; gently stir in beer. Place brisket, fat side up, in a large Dutch oven; pierce several times with a fork. Arrange potatoes and carrots evenly around brisket; then pour beer mixture evenly over brisket, potatoes and carrots. Bake, covered, at 325 degrees for 3-1/2 hours, basting occasionally with sauce. Remove brisket from pan, and cut into slices. Return slices to pan with potatoes and carrots. Bake, covered 30 minutes or until tender. My sister's barbecued brisket recipe...I haven't made this. Poke 5-lb. brisket and sprinkle with celery, onion and garlic salt. Add 1/2 bottle liquid smoke. Cover with foil and refrigerate overnight. Bake 5 hours in 275 degree oven. Slice and then pour barbecue sauce over it and bake 1/2 hour more. http://thepioneerwoman.com/cooking/2007/06/brisket_baby/ I have used this recipe from HEB. I used the Reynolds bag. It came out great. Brisket-In-A-Bag from Brenham Courtesy of H-E-B Cooking Connections Ingredients: 4 to 5 pounds beef brisket, trimmed to 1/8-inch fat thickness corn oil (omit when using a roasting bag) 3 tablespoons McCormick Montreal Steak Seasoning 3 tablespoons Fiesta Brisket Rub 1 large Reynold´s oven bag and shallow foil roasting pan or large brown paper sack, non-recycled Directions: 1. Heat grill or smoker for slow roasting. For gas grill: Heat one side of grill for 10 minutes with the lid closed. Reduce flame to low, place an oven thermometer on cool side of grill and regulate gas flame until grill chamber maintains 275 degrees with lid closed. For smoker: Build a charcoal and mesquite wood fire in fire box or end of grill opposite chimney. 2. Begin cooking, and monitor fire during cooking with an oven thermometer to maintain a temperature of 275 degrees with lid closed. 3. Brush brisket with oil if using paper sack. Blend seasonings; rub meat to coat all sides. 4. Place brisket inside oven bag or sack. Close bag or fold end of sack over twice to seal and staple closed. Press sack against brisket until oil soaked. Poke 20 small holes on top and side of sack. Keep closed during cooking. 4. Cook brisket on cool side of gas grill or smoker for 3 to 4 hours. Monitor temperature or add wood or charcoal as necessary. 5. Remove when a meat thermometer inserted in center reads 212 degrees. Reserve cooking juices for dipping or to mix with barbecue sauce, if desired. Slice brisket across the grain into 1/4-inch thick slices and serve. Brisket Recipe By :Love All Recipes Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method 1- 5 oz. bottle soy sauce 1 can connsome beef soup 1/4 cup lemmon juice 3 tablespoons liquid smoke flavoring 4 pieces garlic -- crushed 1 5 pound brisket -- (5 to 6) Mix marinate. Add meat. ( Trim any fat) Cover. Refrigerate for 24 hours,covered. Use marinate for meat to cook in do not discard. Bake in 325o oven covered with lid, five hours .Slice and enjoy!! Can be used as the entree or put on sandwiches. Save some juice to pour over meat like a gravy. There are two brisket cuts available in most supermarkets, and the labeling can often be confusing. If you prefer a more marbled piece of beef, look for the thicker end, known as the point half, which may be labeled the front, thick, second, or nose cut. The thinner, leaner end of the brisket is the flat half, sometimes called the first or thin cut. Active time: 25 min Start to finish: 4 1/2 hr Servings: Makes 8 servings. subscribe to Gourmet Ingredients1 (31/2- to 4-lb) boneless beef brisket, trimmed of excess fat 3/4 teaspoon salt 1/2 teaspoon black pepper 2 tablespoons olive oil 2 lb onions, halved lengthwise and thinly sliced lengthwise (6 cups) 1 Turkish or 1/2 California bay leaf 1 (12-oz) bottle beer (not dark) 1 dried-porcini bouillon cube (less than 1/2 oz) or 1 beef bouillon cube, crumbled 1 tablespoon balsamic vinegar PreparationPreheat oven to 350°F. Pat brisket dry and sprinkle with salt and pepper. Heat oil in a 6- to 8-quart wide heavy pot over moderately high heat until hot but not smoking, then brown meat well on all sides, about 10 minutes total. Transfer with tongs to a platter. Cook onions with bay leaf in fat remaining in pot over moderate heat, stirring occasionally, until golden, 10 to 12 minutes. Remove from heat and transfer half of onions to a bowl. Arrange brisket over onions in pot, then top with remaining onions. Add beer, bouillon cube, and vinegar (liquid should come about halfway up sides of meat) and bring to a boil. Cover pot and braise in middle of oven until meat is very tender, 3 to 3 1/2 hours. Cool in sauce, uncovered, 30 minutes. Transfer brisket to a clean cutting board. Skim off any fat from sauce, then season with salt and pepper. Slice meat across the grain and serve with sauce. Cooks' note: • Brisket improves in flavor if braised 2 days ahead. Cool in sauce, uncovered, then chill, surface covered with parchment paper or wax paper and pot covered with lid. Remove any solidified fat before reheating. Slice cold meat across the grain and reheat in oven with sauce in a shallow baking pan, covered, 45 minutes. I make this all the time and often add baby carrots and mushrooms. I always do mine in the oven. I just make my own teriyaki sauce and dilute it w/ beef broth. I slice up a whole bunch of onions to put the brisket on in the roasting pan, pour over the liquid, cover it...and cook forever. YUM!!! Busy Day Barbeque Brisket: 1 tablespoon dried thyme leaves 1 tablespoon paprika 2 teaspoons freshly ground black pepper 2 teaspoons salt 1 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cumin 3 pounds beef brisket, trimmed of fat 1/2 teaspoon liquid smoke flavoring 2 tablespoons Worcestershire sauce 1-1/2 cups barbeque sauce Combine thyme, paprika, pepper, salt, onion powder, garlic powder, cayenne, and cumin in a small bowl; set aside. Rub brisket all over with liquid smoke, then rub with spice mixture. Pour Worcestershire and barbeque sauces into a slow cooker; place beef on top. Cover, and cook on LOW 8 to 10 hours, until fork tender. Barbequed Brisket 1 (9-10lb) beef brisket 1 cup mustard sauce 1 cup barbeque seasoning or rub Yield: 30 servings Trim brisket fat to 1/8 to 1/4 inch; trim fat pockets flush with side of brisket. Coat fat side with some of the mustard sauce; sprinkle with some of the barbeque seasoning. Turn brisket. Repeat procedure with remaining mustard sauce and barbeque seasoning. Place brisket fat side up on grill rack in covered medium grill with a water pan. Arrange brisket with large end to the heat source. Cook at 230-250 degrees over indirect heat for 8-12 hours. Turn and mop brisket after 4-6 hours; rotate blade portion to heat. Turn and mop every 1 1/2 hours until cooked through. Brisket is done when you can insert a probe into the meat easily and remove without any resistance. I found the next recipe on a site...they want you to buy their seasoning..substitute these from the grocery store if you like. Nana’s Barbequed Brisket 5-6 lbs boneless brisket 1 teaspoon TexJoy celery salt 1 teaspoon TexJoy onion salt 1 teaspoon TexJoy garlic salt 1 tablespoon TexJoy steak seasoning 1 teaspoon TexJoy black pepper 3 oz. liquid smoke ¼ cup Worcestershire sauce ½ cup water ¾ cup barbeque sauce Rub celery, onion and garlic salts, steak seasoning and black pepper into both sides of brisket. Pour liquid smoke over both sides; place in metal baking pan, cover with foil. Refrigerate overnight. Prior to baking, pour Worcestershire sauce and water over meat. Cover again, bake in 275 degree F. oven 4-5 hours. (Wrap in foil tightly.) Remove from oven, uncover, and pour barbeque sauce over meat. Replace in oven, uncovered, cook 1 additional hour. Yield” 8 – 10 servings Brisket Rub: INGREDIENTS: Two tablespoons kosher salt One tablespoon coarse ground black pepper Two teaspoons brown sugar Two teaspoons sweet paprika One teaspoon mild chili powder One teaspoon onion powder One teaspoon dried oregano One teaspoon ground cumin One half teaspoon garlic powder One quarter teaspoon cayenne pepper (optional) Combine all of the ingredients, seasoning the brisket 12 to 24 hours before cooking on the grill or in the smoker. To help the dry rub adhere, I lightly rub the meat with a little olive oil or other vegetable oil before shaking on the rub. This dry rub mix will keep for several weeks in an airtight container. Beef Brisket Recipe Print Options Print (no photos) Print (with photos) Preparation time: 10 minutes. Cooking time: 3 hours. Ingredients 3 to 4 lbs of a brisket cut of beef 3/4 cup barbeque sauce 1/4 cup soy sauce 1 cup of water Method Preheat oven to 350ºF. Mix barbeque sauce, soy sauce, and water. Spread generously over meat. Wrap the roast in aluminum foil and place on baking pan. Bake 1 hour per 1 lb of meat. OR Place sauce and meat in oven roasting bag. Put a teaspoon of flour in the bag. Poke a couple small holes in the bag. Cooking time may be faster with this method (or you can reduce the temperature to 325º). Serves 8. Site from the Rachael Ray show.. http://www.rachaelrayshow.com/food/recipes...-sweet-polenta/ BARBECUE BRISKET Crock Pot Recipe First, make a batch of homemade BBQ Sauce: 1 TBS liquid smoke 1 TBS crushed garlic 1 large onion chopped 2 TBS cider vinegar 1 TBS loose brown sugar 3 TBS fresh squeezed lemon juice 1-14 oz. bottle of ketchup 1/2 tsp chili powder 4 TBS worchestershire 1 TBS dry mustard powder 1 cup water or red wine 1 tsp salt 1/8 tsp black pepper 1 TBS honey Mix together and heat on range. Then prep the brisket by removing all silver skin if the butcher didn't already do this, place it in the Crock Pot, pour the homemade sauce over it and let it go on low. The length of time cooking will depend on how large your brisket is. When done, remove lid from and using two forks shred the brisket. Terrific served on rolls or buns. It's also good served like tacos with all the trimmings in soft or regular taco shells. Barbequed Beef Brisket Posted: Jun 2, 2007 3:38 PM Reply A wonderful treat for family or guests during the summer. 1- trimmed beef brisket, 5-7 lbs., if not trimmed-remove all but maybe a 1/2" of fat. 1- Bottle of your favorite barbeque sauce * your favorite spice rubbed on both sides (I use a little chili powder) Smoked: some recipes say 18-22 hours. Since this is not always convenient, smoke 6-7hrs., remove. I usually cut the thinner edges away into chunks (burnt ends) and mix with barbeque sauce in baking dish. Then slice remaining brisket thinly. Place in baking dish, cover and brush-in sauce, cover with lid or foil, and bake at 250 degrees for another 2-3 hours. Stir burnt ends occasionally. Oven: Rub and cover in baking dish. We usually bake for 4-6 hours at 300 degrees, remove and slice. Return to oven with sauce for another 1-2 hours at 250. Serves 8 Good with your favorite slaw, potato salad, and baked beans with cut-up brisket added. Barbequed Beef Brisket Number of Servings: 20+ Ingredients: 1 6-8lb Beef Brisket (size of Brisket may vary-may use two) For Sauce: 1 Large Onion 1 cup Ketchup 1/2 Jar Horseradish 3 cloves Garlic chopped (or garlic from jar) 1 Jar Instant Beef Boullion Granules 2 Cups Water Instructions: Combine all ingredients for sauce(if needed, double sauce so that it covers the meat completely) Put meat into a deep baking pan, pour sauce over meat. SEAL TIGHTLY WITH ALUMINUM FOIL Bake at 325° for 1 hour per pound Serve as is(meat will be very tender) or cool and slice, then return to juices and refridgerate. Perfect to reheat the next day for GREAT BBQ-Beef sandwiches. https://secwa0200s.sweetbaysupermarket.com/..._barbeque.shtml Barbecued Brisket Trim any excess fat from 1 flat brisket. Rub both sides of brisket thoroughly with Dry Rub. Cover and refrigerate overnight. The next day prepare a grill so that it will smoke slowly for about 6 hours or about 1 hour per pound. Start brisket on grill with the fattest side up. Cover grill. Mop with Mop Sauce frequently during grilling. Turn brisket about every hour. Serve with warm Barbecue Sauce.Barbecued Brisket 1 (4 to 5 pound) fresh beef brisket 1 (5 ounce) bottle liquid smoke 3 teaspoons garlic salt 2 teaspoons onion salt 2 teaspoons celery salt 1 (18 ounce) bottle barbecue sauce Heavy-duty aluminum foil Line a 12 x 9-inch or larger baking dish with heavy-duty aluminum foil, allowing enough foil to cover meat. Turn brisket fat-side down and pour entire bottle of liquid smoke over meat. Sprinkle the 3 salts over meat. Turn brisket over (fat side on top) and seal with foil. Marinate overnight. Next morning pour off marinade; bake in a 225 degree F oven for 5 hours. Let cool. Pour off gravy and refrigerate until cold. Slice meat with meat slicer on a thin setting or use an electric knife. Layer in casserole dish the brisket and barbecue sauce; repeat several times. Cook an additional 30 to 45 minutes in a 300 degree F oven until warm. Yields 8 to 10 servings. Dry Rub 2 tablespoons salt 2 tablespoons chili powder 2 tablespoons meat tenderizer 1 tablespoon pepper 1/2 tablespoon garlic powder Mix all ingredients in small bowl. Mop Sauce 1 (10 1/2 ounce) can beef consommé 1 can water 1/3 cup vinegar 3/4 cup Worcestershire sauce 1/3 cup vegetable oil 1 1/2 teaspoons meat tenderizer 1 1/2 teaspoons dry mustard 1/2 teaspoon garlic powder 1 teaspoon chili powder 1/2 teaspoon paprika 1 bay leaf Bring beef consommé and water to boil in medium-size saucepan. Turn down heat. Add remaining ingredients. Stir until thoroughly mixed. Remove from heat. Barbecue Sauce 1 1/2 cups Worcestershire sauce 1/4 cup vinegar 1/4 cup steak sauce 1/4 cup granulated sugar 1 cup catsup Place all ingredients in small saucepan. Bring to boil. Remove from heat. Barbecued Brisket 1 (4 to 5 pound) fresh beef brisket 1 (5 ounce) bottle liquid smoke 3 teaspoons garlic salt 2 teaspoons onion salt 2 teaspoons celery salt 1 (18 ounce) bottle barbecue sauce Heavy-duty aluminum foil Line a 12 x 9-inch or larger baking dish with heavy-duty aluminum foil, allowing enough foil to cover meat. Turn brisket fat-side down and pour entire bottle of liquid smoke over meat. Sprinkle the 3 salts over meat. Turn brisket over (fat side on top) and seal with foil. Marinate overnight. Next morning pour off marinade; bake in a 225 degree F oven for 5 hours. Let cool. Pour off gravy and refrigerate until cold. Slice meat with meat slicer on a thin setting or use an electric knife. Layer in casserole dish the brisket and barbecue sauce; repeat several times. Cook an additional 30 to 45 minutes in a 300 degree F oven until warm. Yields 8 to 10 servings. BRISKET FLATS Recipe courtesy Lynn and Richard Kancel 1 (4-pound) brisket Barbecue Rub 2 cups BBQ sauce, your favorite Prepare brisket with heavier coating of rub. Don’t trim fat (gives meat flavor and tenderness). Prepare Smoker the same way you did for the ribs. When the smoker reaches 220 degrees, place your brisket inside and cook until the internal temperature reaches 160 degrees, about 4 hours, or when brisket is almost black. Wrap the brisket in foil. Don’t spritz the brisket with apple juice. Place the brisket back into the smoker and continue cooking until the internal temperature reaches 180 degrees, about 2 more hours. ***Cook meat around 1 1/2 hours per pound. (For a 4 pound flat, cook for about 6 hours). Let cool slightly and trim any fat. Then brush on room temperature BBQ sauce, slice and serve. Source: www.bbqguide.com BARBECUED TEXAS BEEF BRISKET Recipe courtesy Gourmet magazine Dry Rub: 1/2 cup paprika 3 tablespoons ground black pepper 3 tablespoons coarse salt 3 tablespoons sugar 2 tablespoons chili powder 1 (7 1/2 to 8-pound) untrimmed whole beef brisket Mop: 12 ounces beer 1/2 cup cider vinegar 1/2 cup water 1/4 cup vegetable oil 2 tablespoons Worcestershire sauce 2 tablespoons minced jalapeno chilies 1 cup purchased barbecue sauce (such as Bull's-Eye) 1 tablespoon chili powder Dry Rub: Mix first 5 ingredients in small bowl to blend. Transfer 1 tablespoon dry rub to another small bowl and reserve for mop. Spread remaining dry rub all over brisket. Cover with plastic; chill overnight. Mop: Mix first 6 ingredients plus reserved dry rub in heavy medium saucepan. Stir over low heat 5 minutes. Pour 1/2 cup mop into bowl; cover and chill for use in sauce. Cover and chill remaining mop. Preheat oven to 375 degrees. Place brisket, fat side up, in a Dutch oven or other heavy baking pan large enough to hold the brisket. Roast brisket in pan for 3 to 4 hours, basting with mop every 20 minutes, until tender. Transfer brisket to platter; let stand 15 minutes. (Can be made 1 day ahead. Cool 1 hour. Wrap in foil; chill. Before continuing, reheat brisket, still wrapped, in 350 degree oven about 45 minutes.) Combine barbecue sauce and chili powder in heavy small saucepan. Add any accumulated juices from brisket and bring to boil, thinning sauce with some of reserved 1/2 cup mop, if desired. Thinly slice brisket across grain. Serve Yield: 12 servings Prep Time: 10 minutes Cooking Time: 4 hours 25 minutes Source: www.bbqguide.com BARBEQUE BRISKET Recipe Courtesy of Rita's Burgers 3 large carrots, diced 2 large onions, diced 8 ribs celery, diced 2 quarts plum tomatoes 1 pint water 1-10 pound brisket, trimmed of most fat 1 cup barbeque sauce Preheat oven to 350 degrees. Fill bottom of roasting pan with carrots, onion and celery. Add half of tomatoes and water. Place the brisket on top. Cover brisket with the other half of the tomatoes. Cover pan with aluminum foil and slow roast in oven for 2-1/2-3 hours. When brisket is tender, remove from oven. Remove vegetables and tomatoes and add to barbeque sauce, puree. Slice the brisket, place it in the puree and place back in oven for 15-20 minutes. Remove from oven and serve Source: www.bbqguide.com BRISKET ROASTED WITH RED WINE, LEEKS, TOMATO AND PEPPERCORNS (recipe courtesy of Ann Volkwein and Lynn Kearney) 1 (5-pound) brisket or shoulder roast 1 to 2 tablespoons olive oil 2 tablespoons minced fresh rosemary 2 tablespoons plus fresh thyme leaves 4 cloves garlic, minced 3 whole leeks, cleaned and cut into ½-inch rings 3 cups red wine 1 (16-ounce) can tomatoes, whole 2 tablespoons whole peppercorns Whole thyme leaves Preheat oven to 325 degrees. In a heavy pot or Dutch oven heat olive oil and sear the brisket until lightly browned on all sides. Remove meat from pan and let cool for several minutes. In a small bowl, combine rosemary, 2 tablespoons thyme and garlic. Rub the seared brisket all over with the herb mixture. Place leeks in the bottom of the Dutch oven and place brisket on top. Pour wine and tomatoes around brisket and sprinkle with peppercorns. Bake, covered, for 3 hours, basting frequently. Make sure the meat is fork tender when you remove it from the oven. Cool, place in refrigerator overnight and remove congealed fat from surface. To make sauce: Remove meat. Reduce the liquid in the Dutch oven by half. Strain the liquid into a saucepan and heat to a simmer. Whisk in fresh thyme leaves and salt and pepper, to taste. Return brisket to sauce and reheat before serving. Serve over egg noodles or potato latkes. Yield: 8 servings, with leftovers Prep Time: 8 hours 0 minutes Cooking Time: 3 hours 15 minutes Source: www.bbqguide.com CHAR'S CAJUN BEEF BRISKET Things you will need: 1 Beef brisket (about 5#) 1 small bottle of liquid smoke 1 can of 7-up or Sprite Cajun Seasoning (enough to cover both sides of brisket) 1 large onion, chopped (for stove top only) 1 large bell pepper, chopped (for stove top only) 2 TB minced/chopped garlic (for stove top only) 1 gallon sized zip lock bag 1 TB garlic butter (Land O' Lake roasted garlic butter) (for stove top only) Place brisket (thawed) in bag with Cajun seasoning, 7-up/Sprite, and liquid smoke. Zip and shake well. Marinade 48 hours in fridge, turning every few hours to ensure flavorings to seep in. There are two ways I cook this -- one is baking it -- just place the brisket and liquid in a baking dish and slow bake at 325 till meat is fork tender -- the other is stove top or electric pot. Brown just the meat in 1 TB garlic butter, add water as needed. Add veggies and simmer till brisket is fork tender. Slice and enjoy! Note: BBQ Cajun Brisket: Prepare for baking as above, leave out fluid, add veggies. Cover with 1 jar of Kraft's Thick and Spicy Honey BBQ sauce. Follow same baking directions. Delicious! Source: www.bbqguide.com Below is a transcript of a posting on a BBQ message group, in part: All messages are transcribed verbatum. I do not use water or steam only the natural juces in the brisket. Here is my method of doing a brisket. Step 6 keeps the meat moist try this method and your brisket will come out tender. To smoke a brisket that melts in your mouth there are 5 steps that you need to take; 1. When you buy your brisket make sure that it is fresh and has not been frozen, check date of packing. 2. Get your brisket with at least 1-1/2 inch of fat on backside, (more on this later). Brisket weight is a matter of opinion, I try to limit size to no more than 10 pounds this will feed 8-10 people with leftovers that your guests will try to take home, don't let them brisket sandwiches with sliced onion is to die for. I always do at least 2 when I cook. 3. Remove brisket from vacuum pack and rinse in cold water to remove all coagulated blood (will taste better after cooking). 4. Apply a generous amount of dry rub to brisket coating all surfaces, I use a dry rub that I make myself consisting of salt, paprika, sugar(go light on the sugar will burn on brisket), black pepper and red pepper, Garlic or you can buy a commercialized dry rub Williams Food Products P.O. Box 1370 Cleveland, Texas 77327 Ph. 409-767-8462 is one that I highly recommend. Place brisket in pan and cover with saran wrap overnight minimum of 6 hours. 5. Start fire in BB-Q pit I use a homemade indirect smoker with the firebox located off to one side (you can control the heat better) you can buy a good smoker from New Braunfels smokers are one of the better brands and usually under $200.00. I use hickory, pecan, oak, and a sometimes mesquite caution do not use mesquite as your main wood only use during the last 15-20 minutes and only one or two SMALL pieces of cooking or you will have a piece of meat the dog will not eat, and guaranteed to forever taint all that you cook in the future with your pit) I Know I did it. Cook the brisket fat side up for approximately 1-1/2 hours per pound at 300 to 325 degrees F. do not turn over mess with poke with a fork etc. just drink beer and maintain temperature. 6. The last 2 hours prior to being done remove brisket and wrap in industrial strength tin foil and return to smoker for 1 hour remember to leave fat side up. After time is up remove from tin foil and cook for additional 1 hour, you can use a sauce if to baste if you want, don't use one that has a lot of sugar in it. I don't baste but prepare a sauce and let my guests put on their own. 7. Remove and let cool for 15-20 minutes if you can, cut brisket across the grain in thin slices. (Keep all guests away during this operation as they will eat it all up prior to serving and could possibly lead to a fight later on between you your significant other, dog houses are not fun to sleep in. THE REASON FOR LEAVING THE FAT SIDE UP DURING COOKING IS THAT THE GREASE WILL KEEP THE MEAT MOIST and will not dry out. REMEMBER WHEN YOU TO COOK MAINTAIN THE TEMPERATURE BY USING THE DAMPER. AND DON'T SCREW WITH THE BRISKET BY OPENING THE DOOR MOVING, POKING, OF MESSING WITH THE BRISKET. a REPLY to this post: Your selection of the brisket and lots of time is what it takes to get it tender. Try to pickup untrimmed whole brisket 10-13 pound class. You want fat cat that at least 1/4" thick. Cook in the 225-250* range for 16 to 18 hours and it will be tender. Cooking a pork butt over the top of it will also work well to baste the brisket and pork fat is good on everything. AND: Try marinating your brisket in Apple Cider Vinegar overnight in a non-aluminum pan. The citric acid in the AC Vinegar will start breaking down the tough connective tissue (this is what makes the brisket tough). Also remember slow and low (time and heat) is the important part of doing great brisket. If you need to monitor the temperature better, I suggest 4-6 hours in the smoker then wrap in foil and finish in the oven @ 200 degrees for approx 6 hours, depending on size of brisket. Basting the brisket with the AC vinegar with smoking will help also. Good Luck! Source: www.bbqguide.com How to Smoke a Brisket By Aaron Ralston A brisket is known to be the toughest cut of meat from a cow, though when prepared and cooked correctly it can be the best tasting and most tender meat you will ever eat. In this section, I will teach you how to choose, prepare, and barbeque a brisket, Texas style, to achieve the best results possible. Please notice the other smoker recipes located in the index on the right side of the page. Choosing A Good Brisket To Smoke A brisket is composed of two parts, the flat and the point. The flat section usually has less fat on it while the point should have considerably more. The fat on top of the brisket is called the "fat cap" and should be white in color. The thickness of fat on top should be at least 1/4 of an inch thick, and thicker is ok. When purchasing a brisket, make sure the meat is a deep red color, which will represent freshness, and make sure it has plenty of fat incorporated throughout the meat, not just on top. The combination of the deep red color and the white fat of a brisket is called marbling, and it is the key to choosing a good brisket to bbq. Since the brisket is such a thick cut of meat, the fat located throughout the meat will help to keep the brisket moist while smoking. Make sure the brisket has not been frozen. A frozen brisket will not display a deep red color, the fat may be darker instead of white, and the brisket will not turn out as tender and juicy as a fresh one after smoking it. When I choose a brisket, I lift the brisket in the middle to see how limber it is. I have seen briskets that are stiff as a board, and some that bend over each side of my hand. The stiff ones more than likely have been frozen, and I have noticed that they may not always be as tender as a brisket that is more limber. Some people disagree with this test, but I am a firm believer because of the results I get. The weight of the brisket should be between 8 and 11 pounds. A larger brisket takes longer to cook, and the flat may become tougher or stringy because of the longer cooking time. Preparing The Brisket After choosing the perfect brisket, I start my preparation process the night before I want to smoke the brisket. First, make sure you have plenty of work space and a clean area to prepare the brisket on. The brisket should have fat on it no more than 1/4 inch thick. Thicker fat will not allow the smoke to penetrate into the meat located under the fat. If the fat is too thick, trim it down until you reach the 1/4- inch thickness. After trimming the brisket, I rub the brisket down with mustard. The mustard creates a sticky substance on the meat for the rub to stick to, and it also adds a great flavor when combined with the rub. Massage the mustard into every portion of the meat, including the fat, so that it covers the brisket nicely. You do not want the mustard layer to be too thick; it should be just enough to create a paste for the rub to stick to. I choose to use a rub on my briskets instead of a marinade because I have found that marinades penetrate only about 1/2 inch deep into the meat. You should use whichever method you like best, but I am going to describe the rub method. Marinade and rub recipes can be found by clicking on either of the links. After fully covering the brisket in mustard, apply the rub on the brisket. When done correctly, the rub should form an evenly distributed layer of seasoning on the brisket. Wrap the prepared brisket in Cling wrap, or a similar material to seal it, and then refrigerate it overnight. Barbeque Time Take the brisket out of the refrigerator one hour before you want to put it on the smoker. Place the brisket fat side up on the smoker. The fat will release oils into the brisket to help keep it moist while cooking. I use a wood smoker with a firebox to provide indirect heat for outdoor cooking. I have found this method to be the best, but there are many more smokers available to choose from such as water smokers, propane smokers, and charcoal smokers. I use mesquite for smoking briskets because it provides a delicious smoke flavor, burns hotter so less wood is used, and that is how we do it in Texas. Many people do not use mesquite, which is fine, and I have included a section for wood selection to provide you with information about the different types of wood that are good to use for smoking purposes. To achieve the best results, I cook the brisket at 225 degrees for about 1 hour and 15 minutes per pound. Many variables also affect cooking time and temperature such as how many times the smoker is opened, how close the brisket is to the fire box, etc, but sticking to 225 degrees/1 hr. 15 min. will work. Many people believe that when the internal temperature of the brisket reaches 180 degrees, it is done. This is both true and false. When the internal temperature of the brisket is around 180, the fat in the brisket really begins to marbleize. The brisket will maintain this temperature for a while, and this adds to the tenderness of the brisket. I always use a mop sauce to baste the brisket while it is smoking. This will keep the outside of the brisket moist and tender. It is important to keep the lid closed while smoking the brisket to reduce heat loss, so I baste the brisket with the mop sauce about every 45 minutes to 1 hour. A great way to keep briskets moist while smoking them is to use a mop consisting of apple juice mixed with olive oil. It gives the brisket a great flavor, which is not overpowering, while keeping the brisket moist from the oil. An easy way to apply this mop is to put it in a spray bottle and simply squirt it on the brisket. After 7 hours a brisket usually will not absorb much more smoke. An option for finishing a brisket is to wrap it in aluminum foil, and place it in an oven at 225 degrees for the remaining cook time. I rarely use this method because I enjoy smoking the brisket for the full time, but I have used it, and it works. SLICING THE BRISKET ALWAYS slice the brisket against the grain. Doing this will make the cuts of meet very tender. To do this, remove some fat from the top of the brisket to see the direction of the grain in the meat, and slice against it. I separate the point from the flat before I slice the brisket because the grain generally runs the same direction in the flat, and it is easier to see when it is separated. The point is a little harder to correctly slice because the grain in it runs in different directions. After some practice at carving the brisket, you will know which direction the grain runs, and you will find it much easier. Add your favorite barbeque sauce. Perfect your smoking techniques, and you will win a barbeque competition in no time! HAVE A GREAT BARBEQUE! http://bbq.about.com/od/rubrecipes/Rub_Rec...ds_of_meats.htm Quote Link to comment
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