Best 4 Barbecued Beef Brisket For A Charcoal Grill Recipes
**Title: Indulge in the Delectable Flavors of Barbecued Beef Brisket: A Culinary Journey on a Charcoal Grill**
Prepare to embark on a tantalizing culinary adventure as we explore the art of creating a succulent and smoky barbecued beef brisket on a charcoal grill. This mouthwatering dish, often considered a Texan specialty, is a true testament to the harmonious blend of flavors and textures that can be achieved through the careful selection of ingredients and the mastery of cooking techniques.
**Introduction:**
In this comprehensive guide, we present two exceptional recipes that will guide you through the process of crafting a perfect barbecued beef brisket. The first recipe, "Classic Charcoal-Grilled Brisket," takes you on a traditional journey, utilizing a classic rub of spices and a low-and-slow cooking method to achieve fall-off-the-bone tenderness. The second recipe, "Brisket with a Spicy Twist," adds a zesty kick to the classic, incorporating a blend of bold spices and a spicy rub to create a dish that is sure to tantalize your taste buds.
**Recipe 1: Classic Charcoal-Grilled Brisket**
This recipe embodies the essence of traditional Texas-style barbecue. The brisket is generously coated in a rub made from a combination of salt, pepper, garlic, and paprika, providing a savory base for the long cooking process. Once placed on the charcoal grill, the brisket is cooked low and slow, allowing the smoke and heat to penetrate deep into the meat, resulting in a tender and succulent texture. The result is a classic barbecued beef brisket that is sure to satisfy even the most discerning palate.
**Recipe 2: Brisket with a Spicy Twist**
For those who crave a more adventurous flavor profile, this recipe takes the classic brisket and adds a spicy twist. The rub incorporates a blend of chili powder, cayenne pepper, and cumin, creating a zesty and flavorful crust. The brisket is then cooked on the charcoal grill using the same low-and-slow method, allowing the spices to meld and infuse the meat with a delightful and fiery kick. This recipe is perfect for those who enjoy a bit of heat in their barbecue.
**Additional Tips for Barbecuing Beef Brisket:**
1. **Choose the Right Brisket:** Select a brisket that is well-marbled, as the fat content will help keep the meat moist during the long cooking process.
2. **Prepare the Charcoal Grill:** Ensure that the charcoal is evenly distributed and burning at a consistent temperature.
3. **Maintain a Steady Temperature:** Aim for a cooking temperature between 225°F and 250°F to achieve a tender and smoky brisket.
4. **Monitor the Internal Temperature:** Use a meat thermometer to monitor the internal temperature of the brisket. The brisket is done when it reaches an internal temperature of 200°F.
5. **Let the Brisket Rest:** Once the brisket is cooked, remove it from the grill and let it rest for at least 30 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender brisket.
With these recipes and tips in hand, you're sure to create a mouthwatering barbecued beef brisket that will leave your friends and family craving for more.
BBQ BEEF BRISKET
Provided by Trisha Yearwood
Categories main-dish
Time 4h45m
Yield 6 to 8 servings
Number Of Ingredients 32
Steps:
- Allow the brisket to come to room temperature for 30 minutes.
- Combine the salt, sugar, shallots, garlic powder, smoked paprika and cayenne in a small bowl to make a dry rub. Massage the rub into all sides of the meat, being sure to use it all. Lay the brisket on a sheet pan.
- Light a grill on low heat on one side, keeping the other side turned off; you should maintain a temperature of 250 to 300 degrees F the whole time you are grilling. Place the hickory chips in a foil pan. Cover with foil and cut slits in the top to release the smoke. Place the foil pan on the lit side of the grill. Place the brisket fat-side up on the turned-off side of the grill and close the cover. Cook, flipping a few times, until very tender but not falling apart and the center reaches about 200 degrees F, 3 to 4 hours. Let rest 5 to 10 minutes, then slice the brisket into thin slices across the grain. Serve over buttered toasted buns or with Corn Cakes and Crunchy Slaw.
- Whisk together the flour, cornmeal, granulated sugar, baking powder and salt in a mixing bowl.
- Melt the butter in a large nonstick skillet over medium heat. Set aside to cool slightly while you prepare the wet ingredients.
- Whisk together the egg and buttermilk in a large mixing bowl. While whisking, pour in the melted butter and stir until combined. Stir in the dry ingredients just until combined. (Be sure not to overwork the batter.) Fold in the Cheddar, corn, if using, and chives.
- Place the skillet over medium heat and add enough butter to coat the bottom. Ladle about 1/2 cup batter into the pan, spreading gently to form a thick circle. Cook until bubbles appear on the surface, 1 to 2 minutes. Flip over and cook until golden brown, about 1 to 2 minutes more. Melt a small pat of butter in the skillet in between each batch (this will help the corn cakes rise). Serve immediately, with more butter and maple syrup, if desired.
- Whisk together the mayo, dill, granulated sugar, vinegar, mustard, garlic powder, pepper and salt in a large bowl.
- Remove the stem from the broccoli and slice thinly, then add to the bowl. Cut the crown of the broccoli into small florets and add to the bowl, along with the cabbage and fennel. Toss until the vegetables are evenly coated in the dressing. Garnish with the fennel fronds.
- Serve immediately or store refrigerated in an airtight container. This recipe tastes even better the next day!
BARBECUED BEEF BRISKET
A guest at the RV park and marina my husband and I used to run gave me this flavorful brisket recipe. It's become the star of countless meal gatherings, from potlucks to holiday dinners. Husband Ed and our five grown children look forward to it as much as our Christmas turkey. -Bettye Miller, Oklahoma City, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, combine the first nine ingredients; cook and stir over medium heat 3-4 minutes or until brown sugar is dissolved. Transfer to a disposable foil pan., In a large skillet, heat oil over medium heat. Brown brisket on both sides. Place in foil pan, turning to coat with sauce. Cover pan tightly with foil., Place pan on grill rack over indirect medium heat. Grill, covered, 2 to 2-1/4 hours or until meat is tender., Remove from heat. Remove brisket from pan; tent with foil and let stand 10 minutes. Meanwhile, skim fat from sauce in pan. Cut brisket diagonally across the grain into thin slices; serve with sauce.
Nutrition Facts : Calories 437 calories, Fat 20g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 392mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 0 fiber), Protein 31g protein.
BARBECUED BEEF BRISKET FOR A CHARCOAL GRILL
Steps:
- 1. Rub: Mix all ingredients in small bowl. 2. Apply dry rub liberally to all sides of brisket; wrap tightly in plastic wrap. Refrigerate for at least 2 and up to 48 hours. 3. For Brisket: About 1 hour prior to cooking, remove the brisket from the refrigerator, unwrap, and let it come up to room temperature. Soak the wood chunks in cold water to cover for 1 hour and drain. 4. Meanwhile, light a large chimney starter filled a bit less than halfway with charcoal briquettes (2 1/2 quarts, or about 45 briquettes) and allow to burn. Put the cooking grate in place, open the grill lid vents completely, and cover, turning the lid so that the vents are opposite the wood chunks to draw smoke through the grill. Let the grate heat up for 5 minutes and then scrape the grate clean with a grill brush. 5. Position the brisket, fat side up, on the side of the grill opposite the fire. Barbecue, without removing the lid, for 2 hours. 6.Adjust an oven rack to the middle position and heat the oven to 300 degrees. Attach 2 pieces of heavy-duty foil, 4 feet long, by folding the long edges together 2 or 3 times, crimping tightly to seal well, to form an approximately 4 by 3 foot rectangle. Position the brisket lengthwise in the center of the foil crimping tightly to seal. Place the brisket on a rimmed baking sheet. Bake until the meat is fork-tender, 3 to 3 1/2 hours. 7. Remove the brisket from the oven, loosen the foil at one end to release steam, and let rest for 30 minutes.
BEEF BRISKET ON THE GAS GRILL
Steps:
- 1. For Spicy Chili Rub: Mix all ingredients in small bowl. 2. Apply dry rub liberally to all sides of brisket; wrap tightly in plastic wrap. Refrigerate for at least 2 and up to 48 hours. 3. For Brisket: About 1 hour prior to cooking, remove the brisket from the refrigerator, unwrap, and let it come up to room temperature. Soak the wood chips in cold water to cover for 30 minutes and drain. Place them in a foil tray. 4. Place the tray on top of the primary burner. Light all the burners and turn to high, cover, and heat until the chips are smoking heavily, about 20 minutes. Scrape the cooking grate clean with a grill brush. Turn the primary burner down to medium and turn off the other burner(s). Position the brisket, fat side up, over the cooler part of the grill. Cover and barbecue for 2 hours. (The temperature inside the grill should be a constant 275 degrees; adjust the lit burner as necessary.) 5. Adjust an oven rack to the middle position and heat the oven to 300 degrees. Attach 2 pieces of heavy-duty foil, 4 feet long, by folding the long edges together 2 or 3 times, crimping tightly to seal well, to form an approximately 4 by 3 foot rectangle. Position the brisket lengthwise in the center of the foil. Bring the short edges over the brisket and fold down, crimping tightly to seal. Repeat with the long sides of the foil to seal the brisket completely. Place the brisket on a rimmed baking sheet. Bake until the meat is fork-tender, 3 to 3 1/2 hours. 6. Remove the brisket from the oven, loosen the foil at one end to release steam, and let rest for 30 minutes. If you like, drain the juices into a bowl and defat the juices in a gravy skimmer. 7. Unwrap the brisket and place it on a cutting board. Carve it on the bias across the grain into long, thin slices. Serve with plain barbecue sauce or with barbecue sauce that has been flavored with up to 1 cup of the defatted brisket juices.
Tips:
- Choose the right brisket: Select a brisket that is well-marbled with fat, as this will help keep the meat moist and flavorful during cooking.
- Trim the brisket: Remove any excess fat from the brisket, leaving a thin layer of fat on top. This will help the brisket cook evenly and prevent flare-ups.
- Season the brisket: Rub the brisket all over with a dry rub made from your favorite spices. This will help create a flavorful crust on the outside of the brisket.
- Smoke the brisket: Place the brisket on the smoker and cook it over indirect heat at a temperature of 225-250°F (107-121°C) for 8-12 hours, or until the internal temperature reaches 200°F (93°C).
- Wrap the brisket: Once the brisket reaches an internal temperature of 165°F (74°C), wrap it tightly in aluminum foil. This will help the brisket cook more evenly and prevent it from drying out.
- Let the brisket rest: Once the brisket is cooked, remove it from the smoker and let it rest for at least 30 minutes before slicing. This will help the juices redistribute throughout the meat and make it more tender.
Conclusion:
Barbecued beef brisket is a delicious and flavorful dish that can be enjoyed by people of all ages. By following these simple tips, you can create a perfect brisket that will be the star of your next barbecue.
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