Bar B Que Beef Brisket Recipes

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SLOW-COOKED BARBECUED BEEF BRISKET



Slow-Cooked Barbecued Beef Brisket image

"I enjoy fixing a sit-down meal for my husband and myself every evening, so this entree is often on the menu," writes Anita Keppinger from Philomath, Oregon. "It's fairly inexpensive and takes little effort to prepare. The tender beef tastes wonderful."

Provided by Taste of Home

Categories     Dinner

Time 4h10m

Yield 8 servings.

Number Of Ingredients 15

1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon celery seed
1/4 teaspoon pepper
1 fresh beef brisket (2-1/2 pounds), trimmed
SAUCE:
1/2 cup ketchup
1/2 cup chili sauce
1/4 cup packed brown sugar
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 to 1-1/2 teaspoons Liquid Smoke, optional
1/2 teaspoon ground mustard

Steps:

  • In a small bowl, combine the first six ingredients; rub over brisket. Place in a 3-qt. slow cooker. , In a large bowl, combine the sauce ingredients. Pour half over the brisket; set the remaining sauce aside. , Cover and cook on high for 4-5 hours or until meat is tender. Serve with the reserved sauce.

Nutrition Facts : Calories 242 calories, Fat 6g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 810mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 0 fiber), Protein 29g protein.

BBQ BEEF BRISKET



BBQ Beef Brisket image

Provided by Trisha Yearwood

Categories     main-dish

Time 4h45m

Yield 6 to 8 servings

Number Of Ingredients 32

One 4-pound brisket
1 tablespoon plus 1 teaspoon kosher salt
1 packed tablespoon light brown sugar
1 tablespoon dried shallots
2 teaspoons garlic powder
2 teaspoons smoked sweet paprika
1 teaspoon cayenne pepper
Buttered toasted buns or Buttermilk Cheddar Corn Cakes (recipe follows)
Crunchy Ranch Slaw (recipe follows), for serving
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
2 tablespoons unsalted butter, plus extra for cooking corn cakes
1 large egg
1 cup low-fat buttermilk
1/2 cup shredded sharp Cheddar
1/3 cup canned corn, rinsed and drained, optional
1 tablespoon dried chives
Serving suggestions: butter and maple syrup
1/2 cup mayo
1/4 cup chopped fresh dill
1 tablespoon granulated sugar
1 tablespoon white vinegar
1 teaspoon yellow mustard
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 small crown broccoli
1/4 green cabbage, thinly sliced (about 4 cups)
1 bulb fennel, fronds reserved and bulb thinly sliced (about 4 cups)

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!

BARBECUED BEEF BRISKET



Barbecued Beef Brisket image

A guest at the RV park and marina my husband and I used to run gave me this flavorful brisket recipe. It's become the star of countless meal gatherings, from potlucks to holiday dinners. Husband Ed and our five grown children look forward to it as much as our Christmas turkey. -Bettye Miller, Oklahoma City, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 2h35m

Yield 6 servings.

Number Of Ingredients 12

1/2 cup packed brown sugar
1/2 cup ketchup
1/4 cup water
1/4 cup cider vinegar
1/4 cup canola oil
3 tablespoons dark corn syrup
2 tablespoons prepared mustard
1 tablespoon prepared horseradish
1 garlic clove, minced
BRISKET:
2 tablespoons canola oil
1 fresh beef brisket (2 to 2-1/2 pounds), trimmed

Steps:

  • In a small saucepan, combine the first nine ingredients; cook and stir over medium heat 3-4 minutes or until brown sugar is dissolved. Transfer to a disposable foil pan., In a large skillet, heat oil over medium heat. Brown brisket on both sides. Place in foil pan, turning to coat with sauce. Cover pan tightly with foil., Place pan on grill rack over indirect medium heat. Grill, covered, 2 to 2-1/4 hours or until meat is tender., Remove from heat. Remove brisket from pan; tent with foil and let stand 10 minutes. Meanwhile, skim fat from sauce in pan. Cut brisket diagonally across the grain into thin slices; serve with sauce.

Nutrition Facts : Calories 437 calories, Fat 20g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 392mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 0 fiber), Protein 31g protein.

BAR-B-QUE BEEF BRISKET



Bar-B-Que Beef Brisket image

Thanks to cooking this low and slow, the meat was so tender it shredded in a snap. Before I even tasted a bite, I knew it was going to be good from the aroma coming from my oven. This BBQ sauce is amazing too. It may become a staple in my fridge. All the flavors work so well together in this dish. Great for a cookout,...

Provided by Suzanne Larsen

Categories     Beef

Time 5h

Number Of Ingredients 22

BRISKET INGREDIENTS
3 lb beef brisket
1/2 bottle liquid smoke
1/2 c vinegar, white
water to cover the brisket
onion seed
celery seed
BBQ SAUCE
1 1/4 c ketchup
3/4 c chili sauce
3/4 c brown sugar
3/4 c wine vinegar
1/2 c lemon juice, freshly squeezed
3/4 c water
1/4 c steak sauce
1/4 c mustard, yellow
1 Tbsp Worcestershire sauce
1 Tbsp soy sauce
1 dash(es) garlic salt
1 dash(es) Tabasco sauce
1 tsp celery seed
black pepper

Steps:

  • 1. MARINATE THE BEEF BRISKET: In a pan large enough to hold the entire brisket, add the liquid smoke, vinegar, onion, and celery seed. Mix well.
  • 2. Place the brisket in the pan and cover with enough water to cover HALF the brisket.
  • 3. Cover the pan with aluminum foil, stick it in the refrigerator, and keep it there for 24 hours.
  • 4. The next day, preheat the oven to 275 degrees F.
  • 5. Remove the brisket from the refrigerator, and drain the liquid.
  • 6. Place a baking rack inside a dish large enough to hold the brisket and bake for FIVE hours.
  • 7. Remove the brisket from the oven and trim off the excess fat.
  • 8. MAKE THE BBQ SAUCE: Place all the ingredients in a large saucepan.
  • 9. Turn on the stovetop to medium heat and cook the sauce for 30 minutes.
  • 10. FINIISHING THE BRISKET: Slice the beef brisket into thin slices and cover it with the BBQ sauce.
  • 11. If the brisket is very tender, shred the meat instead of slicing it and use it for sandwiches. Top off your sandwich with coleslaw, dill pickles, onion rings, or potato chips... or add them all!

BBQ BRISKET



BBQ Brisket image

Provided by Food Network Kitchen

Categories     main-dish

Time 11h5m

Yield 10 servings

Number Of Ingredients 18

1/4 cup sweet Hungarian paprika
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon light brown sugar
1 teaspoon cayenne pepper
4 to 5 pound piece beef brisket, preferably point cut
1 recipe Quick BBQ Sauce, recipe follows
3 tablespoons vegetable oil
1 large onion, chopped
12 cloves garlic (about 1 head), peeled and finely chopped
2 tablespoons tomato paste
1/4 teaspoon red pepper flakes
2 ham hocks
2 (28-ounce) cans crushed tomatoes
1 3/4 cups red wine vinegar
1 1/2 cups firmly packed light brown sugar
2 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Mix together the paprika, salt and pepper, sugar, and cayenne. Rub the spice mixture all over the brisket and refrigerate for 2 hours or overnight.
  • Preheat oven to 350 degrees F.
  • Place the brisket in a large casserole or Dutch oven and pour the sauce over the top, hocks and all. Cover and cook until brisket is fork tender and can easily be shredded, about 3 hours. Transfer the brisket to a platter. Skim and discard the fat from the top of the sauce. Shred or thinly slice the brisket. Serve.
  • Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
  • Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until tender, about 8 minutes. Stir in the garlic, tomato paste, and crushed pepper and cook until fragrant, about 2 minutes.
  • Add the ham hocks, tomatoes, vinegar, sugar, salt, and pepper. Bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and has thickened, about 20 to 25 minutes. Adjust seasoning salt with pepper. Sauce will keep covered in the refrigerator for up to 3 days or freeze for up to 1 month.
  • Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
  • Yield: about 8 cups
  • Prep Time: 10 minutes
  • Cook Time: 32 minutes
  • Inactive Prep Time: 25 minutes

OVEN BARBECUED BEEF BRISKET I



Oven Barbecued Beef Brisket I image

This is a great recipe for the family on the go as it needs very little attention. Choose a brisket that weighs between 4 and 5 pounds, depending on how many you are feeding.

Provided by JMOOSE

Categories     Main Dish Recipes

Time 5h10m

Yield 9

Number Of Ingredients 6

4 pounds beef brisket
salt to taste
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 cup barbecue sauce
1 cup water

Steps:

  • Preheat oven to 325 degrees F (160 degrees).
  • Sprinkle both sides of brisket with salt, pepper and garlic powder. Place in a large covered roasting pan.
  • Cook covered with no water at 325 degrees F (160 degrees C) allowing 1 hour per pound.
  • Before last hour of cooking, remove brisket and slice. Return slices to pan and add barbecue sauce mixed with water. Cover meat with sauce, cover, and cook 1 hour longer.

Nutrition Facts : Calories 672.3 calories, Carbohydrate 10.4 g, Cholesterol 147.2 mg, Fat 53.6 g, Fiber 0.3 g, Protein 34.2 g, SaturatedFat 21.6 g, Sodium 440 mg, Sugar 7.3 g

BAR-B-QUED BRISKET



Bar-B-Qued Brisket image

Prepare a day ahead for easier slicing. Be sure to slice across the grain. To reheat, place in microwaveable dish, top with sauce and heat on high for 3-5 minutes or till warmed, or warm in the oven @ 350 degrees till sauce is bubbly. NOTE: I have also used a bottom round roast in place of the brisket (see photo). Any flavor bar-b-que sauce works well but Kraft Honey is delish!

Provided by dojemi

Categories     Weeknight

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 5

5 lbs beef brisket or 5 lbs boneless bottom round roast
1 (18 ounce) bottle barbecue sauce
18 ounces orange juice
4 large onions (cut into 1/2-inch slices)
2 tablespoons oil

Steps:

  • Sear brisket on all sides in a small amount of oil.
  • Add the onions and cook till onions are browned (careful not to burn).
  • Pour bottle of bar-b-que sauce over the roast.
  • Fill empty sauce bottle with orange juice and pour over top of roast.
  • Turn heat down to low and cook till knife goes through easily (approximately 4 hours for a 5# roast).

BARBECUED BEEF



Barbecued Beef image

This dish is zesty and yummy! It is very easy to make, as well as very deserving of 3 exclamation points!!! Spoon meat onto toasted sandwich buns, and top with additional barbecue sauce.

Provided by CORWYNN DARKHOLME

Categories     100+ Everyday Cooking Recipes

Time 10h20m

Yield 12

Number Of Ingredients 10

1 ½ cups ketchup
¼ cup packed brown sugar
¼ cup red wine vinegar
2 tablespoons prepared Dijon-style mustard
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke flavoring
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
1 (4 pound) boneless chuck roast

Steps:

  • In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.
  • Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.
  • Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.

Nutrition Facts : Calories 275.8 calories, Carbohydrate 13.5 g, Cholesterol 65.4 mg, Fat 16.2 g, Fiber 0.1 g, Protein 18.7 g, SaturatedFat 6.3 g, Sodium 562.3 mg, Sugar 11.6 g

BEEF BRISKET BAR-B-Q



Beef Brisket Bar-b-q image

From "Philadelphia, Main Line Classics" recipe book. I've made this many times; once for a party at the house. I made a 5 lb. brisket assuming that with everything else I was serving(I had set up a buffet), that amount would be sufficient. I ran out of brisket which wouldn't have been bad except that a guest that decided to wait to eat didn't get any and several guests raved about how good it was.I think those guests had several helpings which is the advantage of a buffet for the guests but in this case, a disadvantage for the host. lol

Provided by ckambic

Categories     Roast Beef

Time P1DT3h30m

Yield 8-10 serving(s)

Number Of Ingredients 9

4 lbs beef brisket
1/3 bottle liquid smoke
1 teaspoon salt
1 cup ketchup
1/4 cup Worcestershire sauce
1 teaspoon chili powder
1 cup water
1 teaspoon celery seed
1 cup brown sugar

Steps:

  • Best if this is done the day before serving: Rub brisket with liquid smoke and salt.
  • Preheat oven to 325 degrees.
  • Bake covered for 3 hours.
  • Do not rush, as this will insure the meat tender.
  • Cool and refrigerate several hours until firm (or overnight).
  • This makes it easy to slice. (I usually do up to this step the day before).
  • Slice meat very thinly and cover with sauce.
  • For sauce: Combine all ingredients in saucepan and simmer for 5 minutes.
  • Place meat in baking dish and cover with sauce.
  • Preheat oven to 325 degrees. Bake until heated through about 30 minutes.

Nutrition Facts : Calories 848.1, Fat 60.4, SaturatedFat 24.3, Cholesterol 165.6, Sodium 869.3, Carbohydrate 36.2, Fiber 0.2, Sugar 34.2, Protein 39

BAR-B-QUE BRISKET (WESTERN STYLE)



Bar-B-Que Brisket (Western Style) image

This is a large 10-12 lb Bar-B-Que brisket that will serve a large crowd - it's always a favorite with everyone. It is very tender with a heavy delicious bar-b-que flavor. I serve this with potatoe salad and western style baked beans (see my recipe) Freeze any left-over meat slices for sandwiches or future meals.

Provided by George Clement

Categories     Meat

Time 5h

Yield 20-25 serving(s)

Number Of Ingredients 10

1 (10 -12 lb) beef brisket
16 fluid ounces Worcestershire sauce
3 tablespoons liquid smoke
2 tablespoons salt
1 tablespoon pepper
1 tablespoon celery seed
1 cup chopped onion
1/2 cup brown sugar
3 cups kc masterpiece barbecue sauce
1 quart water

Steps:

  • Rub salt and pepper well into the brisket, cover completely with aluminum foil and set into a large turkey type roasting pan.
  • In a large bowl, mix worcestershire sauce, liquid smoke, celery seed, onions, and brown sugar. Stir well and pour mixture into the roasting pan then add enough water to fill the pan with liquid.
  • Bake at 350 for four hours or until tender, keep and eye on the liquid level, adding water as necessary.
  • Remove from oven and allow to cool.
  • Drain, remove foil,place brisket in a baking dish and refrigerate over night.
  • Before serving, slice brisket and pour bar-b-que sauce over the meat. Warm in oven at 250 for 20 minutes.

Nutrition Facts : Calories 780.1, Fat 61, SaturatedFat 24.4, Cholesterol 165.6, Sodium 1418.3, Carbohydrate 16.6, Fiber 0.7, Sugar 9.8, Protein 39.3

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