BBQ BOB'S CORNED BEEF BRISKET
BBQ Bob's delicious Corned Beef Brisket recipe using BBQ Guru products including cooking temperatures, sauces, cooking times, and probe placements.
Provided by Katie O'Malley
Categories entree
Time 5h
Yield 6
Number Of Ingredients 16
Steps:
- Place the water and all ingredients into a large stock pot and bring to a boil stirring often to dissolve the salts and sugar. Cool the brine down to 45° F or less before adding the beef brisket.
- Place the brisket into a large zip lock bag or shallow container with a lid and pour the brine over the brisket to submerge.
- Store the brining brisket in the fridge for 8-10 days checking periodically to make sure the brisket is totally submerged.
- After 8-10 days, remove the brisket from the brine and rinse with cold water.
- Once the corned beef brisket has been properly cured and rinsed, it is ready for the smoker.
- Use an indirect set -up (do not place directly over the coals)
- Set smoker temperature to 275°F and use your favorite flavor smoke wood. I like Pecan and Apple.
- Once your smoker is up to temperature, place 1 small chunk of apple and pecan smoke wood into the coals about 15 minutes before you place the brisket in the smoker. This will allow the smoke to mellow out and give you a sweeter flavor.
- Dust the brisket on all sides with coarse black pepper and BBQ Bob's Alpha BBQ Rub. Let sit for 30 minutes
- Place the brisket in the smoker and allow it to cook for about 4 hours on the rack.
- After 4 hours, place the brisket into heavy duty aluminum foil and place back into the smoker to continue cooking until the internal temperature reaches approx. 200°F or it is fork tender.
- Let the brisket rest in a dry cooler for approx. 1 hour before slicing
Nutrition Facts :
BAKED CORNED BEEF BRISKET
OMG, this rocked my world! Baking is the best way to retain all the flavors of a corned beef. I was raised on boiled corned beef. This by far blows that method "out of the water"! I don't think there is any turning back to the old way after this! This is a combination of recipes that I have previously posted. Corned beef needs to be baked long and at a low temperature in order to break down the connective tissue. *Please note: if your corned beef does not come with a flavor packet there are additional seasonings needed, as notes in step #2 below. I thank my good friend BBQGuru for his inspiration and making me see the light. Sorry I got lazy and had to improvise but it was damned good anyway ;^P. Recipe #254973 and Recipe#15843
Provided by Chicagoland Chef du
Categories St. Patrick's Day
Time 4h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 275°.
- NOTE: 3/14 This will be salty. If you would like to reduce the saltiness of your corned beef before baking, please follow this recipe recommendations recipe#361142.
- NOTE: *If your corned beef does not include a flavor packet add 2 T peppercorns and 1/2 T coriander seeds to the dried seasonings listed above.
- Combine the flavor packet with other dried ingredients. Using a spice grinder or a mortar and pestle, grind to desired texture. I prefer medium or med-fine. Set aside.
- Rinse corned beef brisket well with cold water. Pat dry.
- Get out your 9 x 13 baking dish.
- Tear off a large sheet of HEAVY aluminum foil, enough to wrap, tent and enclose the corned beef.
- Place the corned beef on the foil, in a baking dish, fat side up.
- Sprinkle with seasoning mix and pat into the brisket.
- Bring the foil up & around the corned beef, do not close up the foil.
- Bake, unwrapped, for 2 hours.
- After 2 hours, wrap the brisket tightly and tenting the foil but sealing it for the remainder of the time, an additional 2 hours. Feel free to check and make sure there is moisture in the foil, re-wrap and continue baking. Approximate baking time is 1 1/5 hours per pound. It may take longer depending on desired level of tenderness.
- Bake to an internal temperature of 185°. Check for tenderness. Continue baking until the brisket is fork tender. It may take additional time depending on the thickness of the brisket.
- Allow the meat to rest before slicing. Cut against the grain.
- I prefer to use an electric knife to get nice thin slices.
- Serve with horseradish, a hearty rye bread, Colleen's Colcanon potatoes, and Irish Soda bread (see suggestions in the intro).
- Enjoy!
BRAISED CORNED BEEF BRISKET
You have never had corned beef like this and if you try it, I truly believe you will never go back to the traditionally 'boiled' beef. This recipe was given to my mother-in-law during WWII by her Jewish boarding house owner and it has become a treasured family recipe. Unlike the commonly boiled corned beef, this is a slow braise that is tender, flavorful, and has a caramelized surface when it's done. I serve it with colcannon, steamed cabbage wedges, braised carrots, and parsnips. It is our favorite St. Patrick's/Jewish dinner, but we love it so much that I cook it year around.
Provided by mauigirl
Categories World Cuisine Recipes European UK and Ireland Irish
Time 6h30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Discard any flavoring packet from corned beef. Brush brisket with browning sauce on both sides. Heat vegetable oil in a large skillet over medium-high heat and brown brisket on both sides in the hot oil, 5 to 8 minutes per side.
- Place brisket on a rack set in a roasting pan. Scatter onion and garlic slices over brisket and add water to roasting pan. Cover pan tightly with aluminum foil.
- Roast in the preheated oven until meat is tender, about 6 hours.
Nutrition Facts : Calories 455.1 calories, Carbohydrate 5.4 g, Cholesterol 162 mg, Fat 33.7 g, Fiber 0.7 g, Protein 30.6 g, SaturatedFat 10.9 g, Sodium 1877.4 mg, Sugar 1.7 g
GUINESS BAKED CORN BEEF BRISKET
This recipe is from an ol' friend, Kevin The BBQGURU at RecipeGoldmine.com. Be sure to read Kevin's tips before you start. * The process needs to be started the night before. Oven time is estimated depending on the size of the brisket used. Wonderful with Recipe#254973, fresh rye bread, horseradish and Recipe#15843. March 2012 UPDATE: by the photo you can see the beauty of this corned beef brisket. I decided to add a 1/2 bottle of Guinness Draught before closing up the foil and braising for the final few hours. You might like to try this too! The flavor. with or without the beer will knock your socks off, even if you are not wearing any! Soaking the brisket in water makes a huge difference and you will not miss the salty flavor. The rub will more than make up for it. Man oh man, this is good stuff!
Provided by Chicagoland Chef du
Categories Meat
Time P1DT5h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- TIPS in Kevin's own words: Please read first. Process begins the night before the actual baking. Please plan accordingly.
- Here is a recipe that has the proper spice mixture. You will need to soak the corned beef! Between 2 and 4 hours and change the water every 30 minutes. The reason you never hear people talk about this is because it is usually boiled.which takes the salt out. But roasting is a whole different technique. I would leave it UNFOILED for the first couple of hours. This will create a nice bark -- the outside area that will be intensely flavored. Then you can foil and finish cooking.
- Cook it to an internal temperature over 185º. Unless you have a meat slicer and can slice VERY thin, cooking it to 150º will result in a VERY tough piece of meat. The connective tissue needs to breakdown and that takes much time and occurs around 170+º. To test for doneness, use a meat thermometer or simply poke the meat -- use a fork and twist it -- it should offer no resistance.OK, that's about it! Enjoy!
- BEGIN DIRECTIONS:.
- Soak corned brisket for 2-4 hours, changing water every 30 minutes.
- Grind peppercorns and coriander seeds. Add remaining ingredients.
- Remove brisket from water, pat dry and Rub spice mixture on the corned beef brisket.
- Wrap tightly in plastic wrap and let sit overnight in the refrigerator.
- Preheat oven to 250-275°.
- Slow cook brisket uncovered for the first 2 hours. (At this point I add approximately 4 oz of beer) , then cover with foil. You will be slow baking for an additional 1 1/2 hours per pound until done.
- Internal meat temperature needs to be near 185º or above when done. It is important to use a thermometer for this part. If it is above this temperature, now worries. Just recover and keep warm until ready to eat.
- Allow meat to rest before slicing. Be sure to cut against the grain of the meat.
- My personal note: I personally like to use an electric knife for slicing. Slice and thin or thick as you like.
- In the photo: I served with boiled yukon gold potatoes (or baby reds), cabbage and carrots, the dump on the melted parsley butter (melt butter and add chopped parsley).
- Enjoy!
Nutrition Facts : Calories 873.4, Fat 64.9, SaturatedFat 21.6, Cholesterol 333.2, Sodium 3858.2, Carbohydrate 6.3, Fiber 1.8, Sugar 0.2, Protein 62.6
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