Fork Tender Hickory Smoked Brisket Recipes

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FORK TENDER HICKORY-SMOKED BRISKET



Fork Tender Hickory-Smoked Brisket image

LET YOUR CROCK-POT DO ALL THE WORK! This moist, mouth-watering brisket will feed 12-14 hungry appetities. Even if you don't have that large of a crowd, the leftovers make great sandwiches. WORD OF WARNING: The delicious aroma of beef, hickory smoke, herbs and spices could ensue a stamped to the dinner table!

Provided by Feast Your Eyes

Categories     Roast Beef

Time 12h15m

Yield 12-14 serving(s)

Number Of Ingredients 16

4 lbs well-marbled beef brisket
1 cup balsamic salad dressing (bottled)
1/2 cup dry sherry (or dry red wine)
2 tablespoons dark brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon kosher salt
1 tablespoon fresh coarse ground black pepper
1 tablespoon celery seed
1 tablespoon cayenne pepper
3 tablespoons dark brown sugar
1/4 cup hickory liquid smoke

Steps:

  • Wash brisket and pat dry with paper towels. DO NOT TRIM THE FAT - It will baste your meat as it cooks.
  • Mix together the MARINADE ingredients in an air tight container or zip lock bag, add the brisket and let marinate overnight in the refrigerator.
  • In a small bowl combine the DRY RUB seasonings. (Liquid smoke is used later in the recipe.) One (1) hour before cooking generously rub both sides of the brisket with this seasoning mixture; let stand at room temperature for an hour or so.
  • Place the beef brisket, fat side up, on a large piece of heavy duty aluminum foil. (Make sure it is a large enough piece of foil to securely wrap the brisket.).
  • Sprinkle brisket with the liquid smoke; wrap well and set into your crock-pot. (Slow-cook fat side up.) Cover and cook on LOW 8 to 12 hours (HIGH: 4 to 6 hours). SLOW AND LOW IS BETTER, THE MEAT WILL SHRED NICELY WHEN COOKED FOR A LONG PERIOD OF TIME.
  • When done cooking, let the brisket stand - wrapped in the foil - for 20 minutes before carving or shredding.
  • Serve one of two ways: (1) thinly slice the brisket across the grain OR.
  • (2) shred the brisket with a large, 2-pronged fork.
  • Drizzle beef brisket with the meat juices; delicious over mashed potatoes, egg noodles or polenta.
  • If desired, serve with your favorite barbecue sauce. Horseradish also goes well with this slow-cooked brisket.

Nutrition Facts : Calories 583.9, Fat 42.7, SaturatedFat 16.9, Cholesterol 122.5, Sodium 861.8, Carbohydrate 13.1, Fiber 0.9, Sugar 8.5, Protein 27.2

BEST BARBECUE HICKORY-SMOKED BRISKET



Best Barbecue Hickory-Smoked Brisket image

This original recipe was printed in the insert cookbook that came with my crock pot many years ago. I adjusted it to suit our taste. This brisket is often requested for potlucks and during our football booster club days, it was prepared and sold at all home games. It can be served on buns with sliced onions and dill pickles or by itself. The cooking time reflects the marinade and cooling time.

Provided by PaulaG

Categories     Meat

Time P1DT12h30m

Yield 10 serving(s)

Number Of Ingredients 4

5 -6 lbs beef brisket, well trimmed
1 (1 1/4 ounce) envelope commercial onion soup mix (I use Onion Seasoning Mix Onion Seasoning Mix)
2 ounces bottled liquid smoke
1 1/2 cups barbecue sauce

Steps:

  • Place brisket on large piece of foil.
  • Sprinkle with onion seasoning and pour liquid smoke over, fold brisket in half if needed to make a compact packet that will fit in the crock pot.
  • Seal foil, place brisket in refrigerator overnight.
  • In the morning, place brisket in the crock pot on low heat, cook 8 hours.
  • Remove brisket, strain broth into glass jar.
  • Place brisket and broth in refrigerator and allow to cool completely.
  • Skim fat from broth and mix 1 1/2 cups broth with barbecue sauce.
  • Return the sliced brisket to crock pot and pour sauce over.
  • Turn on low and allow to cook for 4 to 6 hours.

Nutrition Facts : Calories 418.2, Fat 16.8, SaturatedFat 5.9, Cholesterol 140.6, Sodium 781.4, Carbohydrate 15.9, Fiber 0.5, Sugar 9.9, Protein 47.3

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