Mustard Beef Brisket Recipes

SMOKED BRISKET RECIPE

Steps:

• To prepare your brisket, first rub your mustard on both sides of the meat.
• Make sure to adequately cover all portions of the brisket and rub the vinegar-based sauce thoroughly into the meat.
• After preparing your brisket with a good coat of mustard, rub your homemade dry rub into your cut of meat.
• Spend a good ten minutes on this step to ensure that the spices properly penetrate your brisket.
• Some individuals choose to smoke their brisket right after this step.
• If you want to use the dry rub as a sort of marinade, wrap your brisket in foil and let it rest in the fridge for four hours.
• Marinating in mustard and dry rub can produce a tangy flavor profile.
• After marinating, you can proceed to the next step.
• After choosing your smoking wood and setting up your grill, prepare the grill to a low heat of about 250 degrees.
• Wrap your seasoned brisket in foil to maintain moisture.
• Then, smoke your brisket fat side down for about an hour per pound of meat.
• When you are smoking the brisket, try to reach the ideal internal temperature of a properly smoked brisket at 195 degrees.
• Once your thermometer reads this temperature, you can remove the brisket and let it rest for about ten minutes.
• After resting your cut of meat, it is time to serve!
• A large butcher knife is appropriate for slicing a brisket.
• When cutting, to along the side and cut against the grain.
• The long fibers in this cut of meat produces tough pieces of meat if not cut correctly.

THE WORLD'S BEST OVEN ROASTED DIJON BRISKET

Steps:

• Preheat oven to 350°. Using a pastry brush, slather the Dijon Mustard all around the Brisket. Season liberally with the Salt,Pepper,and Garlic.
• Place in a foil lined roasting pan, and roast uncovered for one hour.
• After the hour is up, take the brisket out of the oven and drop the oven temperature to 300° . Add the Beef stock to the roasting pan, cover with foil and continue roasting for 3 more hours or until an internal temperature of 175°
• Let rest 10 mins before slicing and enjoy

HOLLY'S TEXAS BRISKET

Steps:

• Preheat grill for medium-low heat or 270 degrees F (132 degrees C), and lightly oil the grate.
• Whisk chili powder, brown sugar, salt, garlic powder, onion powder, ground black pepper, and dry mustard together in a small bowl to create the dry rub.
• Pierce fatty side of the brisket with a knife about 50 times. Sprinkle 1/2 the dry rub generously over the lean side of the brisket. Turn meat over and sprinkle remaining 1/2 the dry rub over the fatty side, rubbing into the pierced fat.
• Cook brisket, uncovered and fatty-side up, on the preheated grill for 4 hours. Transfer brisket to a roasting pan and cover pan tightly with aluminum foil.
• Preheat oven to 270 degrees F (132 degrees C).
• Cook in the preheated oven until meat is tender and pulls easily away from the side of the brisket, about 8 more hours. Let meat rest 30 minutes before slicing.

MUSTARD SAUCE FOR BRISKET

Steps:

• Mix all together and slather onto a brisket.
• Bake at 325F for 25 minutes per pound, or 32-35 minutes for well done!

BEEF BRISKET WITH SPICY MUSTARD SAUCE

Steps:

• Remove excess fat from brisket; place in a non aluminum baking pan.
• Combine the next 8 ingredients in a bowl; pour over brisket.
• Cover and marinate 4-5 hours or overnight, turning once.
• Remove brisket from refrigerator 1 hour before roasting.
• Preheat oven to 350°F.
• Roast in marinade, covered, for 2 hours, basting several times.
• Place onion rings on top of brisket and baste again.
• Roast, covered, until meat is tender, about 1 hour longer.
• Make mustard sauce: In a small bowl, stir the sugar with the vinegar until sugar is dissolved.
• Stir in remaining ingredients and mix well.
• Cover and chill; serve at room temperature.
• Remove brisket from pan and let stand 10 minutes before carving.
• Slice brisket thinly across the grain and serve immediately with Spicy Mustard Sauce.

MUSTARD BEEF BRISKET

Steps:

• Start by trimming excess fat from brisket and rubbing the dry rub generously into the meat, put this in a plastic bag and refigerate overnight. Next day preheat charcoal grill or smoker to two hundred twenty degrees and soak the wood chips in water. Remove brisket from fridge one hour before cooking and rub with the mustard sauce over all sides.Place the brisket in the grill not over the coals and add three hands full of the wood chips to the fire, close the lid and resist peeking for three hours. After this time you might need to add more coals to your fire to maintain your heat, also this is when you can take your first look at the brisket and mop with the beer based sauce and add more wood chips to the fire. After two more hours place the brisket on some heavy foil, add one quarter cup beer based sauce and wrap tightly. Continue to cook another two hours untill internal temp reaches one hundred eighty five degrees. Remove from grill and let stand for fifteen minutes.Slice brisket against the grain into quarter inch thick pieces,top with BBQ sauce and enjoy!Can also be served on a bun and topped with BBQ sauce.