Spicy Shredded Brisket Recipes

SPICED BEEF BRISKET WITH SMOKEY BBQ SAUCE (TEXAS)

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F.
• For the rub: In small bowl, combine the sugar, chili powder, smoked paprika, salt and pepper.
• Pour the beef broth into a 9- by 13-inch baking dish. Using a paring knife, score the surface of the meat all over. Massage the rub into the meat. Cover the dish tightly with foil and roast until very tender, 3 1/2 to 4 hours, adding water 1/2 cup at a time if the roasting juices start to dry up.
• For the sauce: In a food processor, combine the garlic, celery, onion, tomato sauce, vinegar, maple syrup, mustard, smoked paprika, chili powder and salt. Blend for 1 to 2 minutes until smooth, scraping the side of the food processor bowl as needed with a spatula. Transfer the sauce to a medium saucepan. Bring the mixture to a simmer over medium heat. Cook, stirring occasionally, until thick, about 30 minutes.
• Brush 1/3 cup of the sauce over the surface of the brisket.
• Slice the brisket into 3/4-inch pieces and arrange on a serving platter. Serve the extra sauce alongside.

SPICY SMOKED BEEF BRISKET

Steps:

• Bring brisket to room temperature early in the morning, about 1 hour.
• Whisk paprika, salt, sugar, black pepper, chili powder, cumin, garlic, cayenne pepper, and cinnamon for dry rub together in a small bowl. Apply rub liberally to the complete brisket and leave at room temperature while you prepare the smoker.
• Preheat a smoker for indirect heat to 225 to 250 degrees F (107 to 121 degrees F) according to manufacturer's instructions. Add wood chips to the charcoal and place a small cast iron pan of water over the fire.
• Lay brisket, fat-side up, about 8 inches away from the fire and smoke for 1 hour, maintaining the smoker's internal temperature at 200 to 225 degrees F (93 to 107 degrees F). Add 12 to 15 charcoal briquettes, replenish wood chips, and add more water to the pan; smoke for 1 more hour. Wrap brisket in aluminum foil, replenish charcoal, wood chips, and water, and smoke for 1 more hour.
• Meanwhile, mix hot chili sauce, beer, brown sugar, and onion for finishing sauce until well combined. Remove brisket from the smoker and place on a second sheet of aluminum foil. Unwrap brisket, being careful of the hot steam, and pour finishing sauce over the meat. Re-wrap brisket tightly with both pieces of foil and return to the smoker.
• Smoke brisket, until an instant-read thermometer inserted into the thickest part registers at least 160 degrees F (71 degrees C), about 1 more hour.
• Remove brisket from the smoker and let it rest in the foil for 45 minutes. To serve, slice it against the grain.

SPICY SHREDDED BRISKET

Steps:

• Brown brisket in hot oil in a large Dutch oven.
• Add 1 quart water and next 4 ingredients; bring to a boil.
• Cover, reduce heat, and simmer 2 hours or until meat is very tender.
• (You can put this in a crockpot instead and cook it on low for 7-8 hours, checking water.) Drain, reserving 1 1/4 cups drippings in pan.
• Shred meat into bite-size pieces.
• Whisk flour and next 3 ingredients into reserved drippings; cook mixture, whisking constantly, over medium heat until thickened.
• Stir in salsa and green chiles; simmer, stirring occasionally, 15 minutes or until thoroughly heated.
• Stir in meat; cook, stirring occasionally, just until thoroughly heated.
• Yield: 6 1/2 cups.