Brisket With Coriander Black Pepper And Brown Sugar Recipes

BRISKET RUB RECIPE

Steps:

• Mix all of the ingredients together. Stir in an airtight container until ready to use.
• Brisket rub keeps for up to 4 months in an airtight container when stored in a cool, dry place.

BRISKET RUB

Steps:

• Combine. Mix all ingredients in a bowl. Use a fork to crush any clumps of seasonings.
• Use or store. This rub can be stored in an airtight container for up to a month.

SMOKED BEEF BRISKET

Steps:

• For the rub, add brown sugar, chili flakes, nutmeg, dried thyme, oregano, ground cinnamon, ground ginger, coriander, dried mustard powder, and ground black pepper to a medium-sized bowl, and stir to combine. Rub vigorously all over beef brisket.
• For the marinade, add apple cider, apple cider vinegar, beef broth, hot sauce, dried mustard powder, salt, ground black pepper, onion powder, and melted butter to a small bowl and mix well.
• Using a barbeque injector needle, fill injector with marinade and inject the brisket in multiple places (follow manufactures instructions).
• Cover brisket with plastic wrap and refrigerate overnight or up to 24 hours.
• Soak 8 cups (1.9 L) of apple wood chips in water.
• Build a smoke pouch by squeezing the excess water from 2 cups (480 ml) of wet wood chips and place on a large piece of aluminum foil. Place 1 cup (240ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Using a fork, puncture holes in both sides of the foil pack to allow the smoke to flow through and infuse the meat. Repeat 3 more times to make a total of 4 pouches.
• Prepare barbeque for indirect cooking by placing drip pan under one side of grill. Place smoke pouch on the opposite side. Turn heat under the smoke pouch to 220 F (105 C). Leave side under drip pan off. Close lid and wait for smoke.
• Place brisket over the drip pan. Close lid. Smoke brisket for 10 hours, changing smoke pouches when smoke dissipates (approximately every 2 hours).
• Internal temperature of the brisket should read 145 F (63 C).
• Remove beef brisket from heat, cover with aluminum foil and rest for 15 minutes.
• Carve brisket against the grain and serve on crusty buns with mustard and pickles.
• Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.

BRISKET WITH CORIANDER, BLACK PEPPER AND BROWN SUGAR

Steps:

• Rinse the brisket under cold water and pat dry. Season with the coriander, salt, pepper, paprika and cayenne.
• Heat the oil in a roasting pan until just smoking. (Make sure area is well-ventilated). Sear the brisket until browned on all sides. Remove to platter, cover, and let stand about 20 minutes.
• Meanwhile, arrange 2 long overlapping sheets of aluminum foil that are large enough to envelop the brisket on a work surface.
• Preheat the oven to 300 deg F.
• Mix the brown sugar and mustard in a small bowl to make a small paste. Rub the brisket with the paste and place on top of the foil sheets.
• Tightly wrap the brisket in the foil so that no mustard paste can escape.
• Place the brisket on a roasting rack set in a roasting pan and cook for 10 hours; when done, a paring knife should pierce the meat with ease. Let cool slightly.
• Unwrap the brisket, slice and serve with mashed potatoes.
• Leftover brisket can be wrapped tightly in plastic wrap and stored in the refrigerator for up to 1 week.
• Note: I made this last weekend with beef ribs - just the rub, not the paste. I sectioned the ribs and rubbed with the spice mixture, then threw into the slow cooker for about ten hours on low. Very tender and flavorful. So, another option.