Oklahoma Joes Smoked Brisket Flat Recipes
OKLAHOMA JOE'S SMOKED BRISKET FLAT
This brisket rub and method makes a wonderful, juicy, brisket. I make this using my smoker-it has the directions for cooking it in a grill as well but I've never tried it this way. I always use about a 5 pound brisket when I make this. My brisket is usually done in about 6 hours. Be sure to use an instant read thermometer. I insert one in the thick part of the brisket when I feel it's getting close to being done and I just leave it in the meat till the desired temperature is reached. Instead of apple juice I mix 3/4 cup vegetable oil and 1/4 cup apple cider vinegar-it works just as well. I also put the rub on the night before, wrap it real good in plastic wrap and then with foil and leave it in the fridge all night. Since I do this in the smoker, I soak enough chips to fill up my wood box as opposed to the 4 cups you will need for the grill. You don't have to change the wood chips as the meat will only take on so much smoke. If your using a smoker just check the water pan everytime you open the smoker to baste. I got this from the foodnetwork website. Be sure to let this rest after cooking-it's a very important step. You won't be disappointed. I also prepare Neely's BBQ sauce for this and it's delicious!
Provided by msjill111
Categories Steak
Time 7h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Special equipment: spray bottle for apple juice.
- Combine all the spices in a bowl, mix well. Pat the spice rub onto the meat, making sure to heavily season the entire surface area of the brisket. Cover or wrap the brisket and let it sit at room temperature while getting the smoker or charcoal grill fired up. Do not leave at room temperature for longer than 1 hour.
- The grill is ready when when the charcoal has burned to white ash. If using a grill instead of a smoker, arrange the coals on 1 side of the grill, leaving an area large enough for the brisket to cook indirectly with no coals directly underneath the meat.
- When the grill has reached 200 to 225 degresF, scatter 1/4 of the wood chips over the coals, close the grate, put the bisket on the grill and close the lid.
- Maintain a 200 to 225 degrees cooking temperature (this goes for grill or the smoker) inside the grill, adding coals every 2 hours or as necessary. Add wood chips and spray the brisket with the apple juice everytime you add new coals. Try not to lift the lid of the grill (or door to smoker) at any other time.
- When the brisket reaches an internal temoerature of 165 to 170 degrees F on an instant read meat thermometer (after about 4-5 hours) remove it from the grill and double wrap in aluminum foil to keep the juices from leaking out. Return the brisket to the grill (or smoker). The brisket is finished cooking when it is very tender and reaches an internal temperature of 190 degreesF, about another 1-2 hours. Let rest for 45 minutes, then unwrap and slice. Serve with bbq sauce on the side.
Nutrition Facts : Calories 1156.1, Fat 43.4, SaturatedFat 14.9, Cholesterol 351.5, Sodium 8391.8, Carbohydrate 66.2, Fiber 5.2, Sugar 43.9, Protein 120.1
OKLAHOMA JOE'S SMOKED BRISKET FLAT
Provided by Food Network
Categories main-dish
Time 7h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Combine all the spices in a bowl, mix well. Pat the spice rub onto the meat, making sure to heavily season the entire surface area of the brisket. Cover or wrap the brisket and let it sit at room temperature while getting the smoker or charcoal grill fired up. Do not leave at room temperature for longer than 1 hour.
- The grill is ready when the charcoal has burned to a white ash. If using a grill instead of a smoker, arrange the coals on 1 side of the grill, leaving an area large enough for the brisket to cook indirectly with no coals directly underneath the meat.
- When the grill has reached 200 to 225 degrees F, scatter 1/4 of the wood chips over the coals, close the grate, put the brisket on the grill and close the lid.
- Maintain a 200 to 225 degree F cooking temperature inside the grill, adding coals every 2 hours or as necessary. Add wood chips and spray the brisket with apple juice every time you add new coals. Try not to lift the lid of the grill at any other time.
- When the brisket reaches an internal temperature of 165 to 170 degrees F on an instant read meat thermometer (after about 4 to 5 hours), remove it from the grill and double wrap in aluminum foil to keep the juices from leaking out. Return the brisket to the grill (or smoker) The brisket is finished cooking when it is very tender and reaches an internal temperature of 190 degrees F, about another 1 to 2 hours. Let rest for 45 minutes, then unwrap and slice. Serve with BBQ sauce on the side.
More about "oklahoma joes smoked brisket flat recipes"
BEST SMOKED BEEF BRISKET RECIPE | OKLAHOMA JOE’S AUSTRALIA
From oklahomajoes.com.au
- Trim the brisket – Separate the point from the flat or have your butcher do it. Trim the exterior fat from the point. Trim the exterior fat on the flat down to 60 mm. HOT TIP – Separating the flat from the point by following the fat seam with a sharp boning knife.
- Inject the brisket – Use a meat syringe to inject 1½ cups of the beef stock into the brisket flat and point. Inject the stock evenly across the cuts of meat in about a 2.5 cm grid pattern.
- Season the brisket – Pat the surfaces of the brisket pieces dry. Wipe the surface with a thin coat of high temperature cooking oil.
- Set up the smoker – Place a water pan in your Oklahoma Joe’s® Smoker filled three-fourths full. Stack 6 small wood splits in the fire box. Pour a chimney starter full of lit charcoal on top of and around the wood. Preheat to 135°C at the level of the cooking grate.
SMOKED PASTRAMI RECIPE | OKLAHOMA JOE’S NEW ZEALAND SMOKERS
From oklahomajoes.co.nz
- Bring water to a boil in a medium-size pot. Reduce heat to a heavy simmer. Add salt, brown sugar, curing salt, coriander seed, black and green peppercorns, garlic, red pepper, dry mustard, allspice, ginger, bay leaves and cinnamon stick. Simmer for 10 minutes. Remove from heat and rest for 15 minutes. Add ice, place in the refrigerator and chill until the brine reaches 4°C.
- Place the brisket in a non-reactive container large enough to hold the brisket flat. Pour the chilled brine over the brisket and cover. Place in the refrigerator for 5 ½ days, flipping the brisket once a day. Remove and rinse the brine off. Pat the brisket dry with paper towels. HOT TIP – A non-reactive container is made from plastic, ceramic, glass, stainless steel or anodized aluminium NOT regular aluminium for use when brining to prevent the container from dissolving, leaching or causing contamination.
- Preheat smoker to 135°C and toss wood chunks onto hot charcoal. Place a water pan in your smoker, if desired. HOT TIP – Using a water pan to add moisture to the smoke chamber is optional and can increase condensation under the smoker lid. Adding spices, beer or wine to the water pan can be used to infuse an added layer of flavour into your food.
- Crush the coriander, mustard and fennel seeds together with a mortar and pestle or place them in a zip top bag and crush with a tenderizing mallet. Add pepper and garlic to the crushed seeds. Lightly apply oil over the entire brisket flat. Season the top and bottom with pastrami rub.
BEST SMOKED CORNED BEEF RECIPE | OKLAHOMA JOE’S AUSTRALIA
From oklahomajoes.com.au
Servings 4-6
OKLAHOMA JOE'S SMOKED BRISKET FLAT : RECIPES : COOKING ...
From cookingchanneltv.com
Cuisine AmericanCategory Main-DishServings 4-6Total Time 7 hrs 30 mins
BRISKET ON THE OKLAHOMA JOE'S HIGHLAND - YOUTUBE
From youtube.com
SMOKED CORNED BEEF RECIPE | OKLAHOMA JOE’S NZ
From oklahomajoes.co.nz
OKLAHOMA JOES BRONCO/BRISKET ON THE OKLAHOMA JOES …
From youtube.com
SMOKED BRISKET ON THE OKLAHOMA JOE'S HIGHLAND - AN ...
From youtube.com
HOW TO SMOKE BBQ BRISKET ON AN OFFSET SMOKER OKLAHOMA JOE ...
From youtube.com
TEXAS SMOKED BRISKET FLAT - YOUTUBE
From youtube.com
SMOKED BEEF BRISKET | OKLAHOMA JOE'S®
From oklahomajoes.com
3.8/5 (6)Servings 10-12Cuisine AmericanCategory Entree
SMOKED BEEF BRISKET WITH TEXAS RUB | OKLAHOMA JOE'S®
From oklahomajoes.com
3.8/5 (9)Servings 4-6Cuisine AmericanCategory Entree
SMOKED CORNED BEEF | OKLAHOMA JOE'S®
From oklahomajoes.com
4.4/5 (29)Servings 4-6Cuisine AmericanCategory Entree
OKLAHOMA JOE'S SMOKED BRISKET FLAT | RECIPE | BRISKET FLAT ...
From pinterest.com
4.7/5 (46)Servings 4-6
SMOKED BRISKET | OKLAHOMA JOE'S®
From oklahomajoes.com
4.8/5 (6)Servings 8-10Cuisine AmericanCategory Entree
OKLAHOMA JOES SMOKED BRISKET FLAT RECIPE
From crecipe.com
OKLAHOMA JOE PELLET GRILL RECIPES
From tfrecipes.com
RECIPES | OKLAHOMA JOE'S®
From oklahomajoes.com
4 LB SMOKED BRISKET RECIPES
From tfrecipes.com
SMOKING AN 8 POUND BRISKET RECIPES
From tfrecipes.com
BRISKET SMOKE RECIPES
From tfrecipes.com
OKLAHOMA BRISKET RECIPE
From crecipe.com
OKLAHOMA JOE PELLET SMOKER RECIPES
From tfrecipes.com
OKLAHOMA JOE'S SMOKED BRISKET FLAT RECIPE | FOOD NETWORK
From crecipe.com
SMOKED BRISKET TIP RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love