SMOKED BBQ BRISKET
Provided by Bobby Flay
Categories main-dish
Time 5h10m
Yield 10 to 12 servings
Number Of Ingredients 15
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.
THE BEST TEXAS BRISKET RUB
For those who love grilling, smoking, and the flavor of the outdoors, there is never a bad time for a Texas-sized hunk of meat packed with savory spices. A delectable, carefree meat for summer hosting, while also warm and hearty for crisp autumn or winter afternoons.
Provided by cavetools
Categories Side Dish
Number Of Ingredients 8
Steps:
- Firstly, you're going to pick your brisket. Emphasis on PICK.
- The three options for good meat is Prime, Choice, and Select.
- It's good to remember that, depending on the fat to meat ratio, the brisket will shrink some during cooking.
- Try to opt for beef briskets that are well marbled, so the flavor and juices from the melting fat absorbs evenly.
- You won't have to hassle with uneven chops, and the raw fat will keep the meat moist.
- Choose your dry rub ingredients from the selection above - Texas-Style, Traditional, or Chuck Wagon.
- Mix the ingredients together in a plastic container or a medium bowl (each recipe is suitable for a brisket between 5-10 lbs.)
- Scatter the mixture over the meat, using a spatula to pack into the meat. Cooking time may vary.
- While not ideal for rugged meats, it comes in handy for those rainy days you didn't bank on, when you've got your meat thawed and in danger of spoiling.
- Begin with a 350 degree oven, and cook time until your meat is savory and brown.
- Safely wrap your brisket in foil, and stow away in a 150 degree oven or roaster until ready to serve.
Nutrition Facts : Calories 21 kcal, ServingSize 100 g
AWESOME BEEF BRISKET DRY RUB
Anyone planning on doing a nice beef brisket for the holidays? Here's an easy peasy dry rub for a beef brisket that I wrestled from a friend of mine who is a professional competitor in Texas and California and has won many awards for his wares. So, you ready... let's get into the kitchen.
Provided by Andy Anderson !
Categories Beef
Time 12h5m
Number Of Ingredients 7
Steps:
- 1. Mix all the ingredients together... I told you this was easy.
- 2. Chef's Tip: You can make this rub days or even weeks ahead of time, and store in a clean dry container.
- 3. Chef's Note: The day before you cook your brisket, use a sharp knife and cut a cross-hatch pattern in the fat cap, and then put several tablespoons of this rub on and massage it into the cuts. It should look like wet sand on skin, but don't clump.
- 4. Chef's Note: Wrap and allow to rest in the fridge overnight. Remove about ninety minutes before placing on the grill and allow the brisket to get to room temperature. Grill or oven bake using your favorite method. Mine is low and slow.
- 5. Chef's Note: There is no salt in this rub. I rub a tablespoon of kosher salt into the fat cap, and then I add the spice rub. I left it out of the dry rub because a lot of people like to control their salt intake.
- 6. Keep the faith and keep cooking.
BEST ODDS BRISKET RUB
This traditional brisket rub is most commonly used Texas. Though simple to make, this rub contains what you need to make a delicious smoked barbecue brisket.
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Combine all ingredients and mix well. Work into the surface of the brisket, especially over the exposed meat. This rub may be stored in an airtight container in a cool, dark place.
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