Best 4 Holiday Brisket In Barbecue Sauce Recipes

Indulge in the delectable flavors of Holiday Brisket in Barbecue Sauce, an exceptional dish that blends the richness of slow-cooked beef with the tangy sweetness of homemade barbecue sauce. This culinary masterpiece is perfect for festive gatherings, offering a tender and juicy brisket that melts in your mouth. Whether you prefer a classic Southern-style sauce or a spicy and smoky variation, this recipe collection has something for every palate. Explore the diverse selection of accompanying recipes, including creamy mashed potatoes, roasted vegetables, and a refreshing coleslaw, each adding a unique dimension to the overall dining experience. Prepare to tantalize your taste buds and create a memorable holiday feast with this comprehensive guide to Holiday Brisket in Barbecue Sauce.

Here are our top 4 tried and tested recipes!

SMOKED BBQ BRISKET

Smoked BBQ Brisket image

Provided by Bobby Flay

Categories main-dish

Time 5h10m

Yield 10 to 12 servings

Number Of Ingredients 15

Ingredients

1/2 cup ancho chili powder
2 tablespoons paprika
1 tablespoon ground cumin
1 tablespoon dry mustard
1 tablespoon kosher salt
2 teaspoons cayenne
1 trimmed brisket with a layer of fat at least 1/4-inch thick, about 5 to 6 pounds
Dark Beer Mop, recipe follows
1 large red onion
4 cloves garlic
2 serrano chiles, chopped
4 bottles of dark beer
1/4 cup dark brown sugar
2 bay leaves
Salt and freshly ground pepper

Steps:

Mix together the spices in a small bowl. Rub the entire brisket with the spice mixture, place on a baking sheet, cover and let stand in the refrigerator for at least 1 hour or up to 6 hours.
Prepare the smoker according to manufacturer's directions. Place the brisket in the smoker, fat side down, and smoke for 4 to 5 hours or until extremely tender. Baste with the mop every 30 minutes.
Place all ingredients in a medium saucepan, season with salt and pepper and cook over medium heat for 15 minutes. Remove from the heat and let cool slightly.

SMOKED BRISKET WITH ORIGINAL BBQ SAUCE

Smoked Brisket with Original BBQ Sauce image

Provided by Food Network

Categories main-dish

Time 13h25m

Yield 10 to 12 servings

Number Of Ingredients 17

Ingredients

1/4 cup cayenne pepper
Kosher salt and freshly ground black pepper
One 10- to 12-pound beef brisket, some fat trimmed off to expose a quarter of the meat
Original BBQ Sauce, recipe follows
8 ounces granulated sugar
1 ounce ancho powder
1 ounce celery seeds
1 ounce chili powder
1 ounce cumin seeds, toasted and ground
1 ounce garlic powder
1/2 ounce Bourbon Barrel brand bourbon-smoked paprika
Kosher salt
16 ounces apple cider vinegar
8 ounces dark beer
1 tablespoon liquid smoke
1/3 teaspoon freshly squeezed lemon juice
2 quarts ketchup

Steps:

Mix together the cayenne, 2 cups salt and 2 cups pepper. Rub the brisket all over with the spice mix and let rest at room temperature, 1 hour.
Meanwhile, prepare the smoker for cooking at 215 degrees F. Place the brisket in the smoker and cook, adding wood chunks throughout the cooking and maintaining the temperature at 215 degrees F, until an instant-read thermometer inserted into the brisket registers 175 to 190 degrees, about 12 hours. Slice against the grain and serve with the Original BBQ Sauce.
Place the sugar, ancho powder, celery seeds, chili powder, cumin seeds, garlic powder, bourbon smoked paprika and 1 1/2 ounces salt into a large bowl.
Pour the cider vinegar, beer, liquid smoke and lemon juice over the spices and whisk well to combine. Pour the ketchup into the bowl and whisk until fully incorporated.

TEXAS-STYLE BARBECUED BRISKET

Texas-Style Barbecued Brisket image

Editor's note: The recipe and introductory text below are from The Barbecue! Bible 10th Anniversary Edition, by Steven Raichlen. To read more about Raichlen and BBQ, go to our feature The Best Barbecue in the U.S.A.

Provided by Steven Raichlen

Categories Graduation Backyard BBQ Kwanzaa Dinner Brisket Spring Summer Tailgating Grill Grill/Barbecue

Yield Makes 10 to 12 servings

Number Of Ingredients 13

Ingredients

Grilling Method
Indirect grilling
Advance preparation
4 to 8 hours for curing the meat (optional); also, allow yourself about 6 hours cooking time
Special equipment
6 cups hickory or mesquite chips or chunks, soaked for 1 hour in cold water to cover and drained
Ingredients
1 beef brisket (5 to 6 pounds), with a layer of fat at least 1/4 inch thick, preferably 1/2 inch thick
1 tablespoon coarse salt (kosher or sea)
1 tablespoon chili powder
2 teaspoons sugar
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin

Steps:

1. Rinse the brisket under cold running water and blot it dry with paper towels.
2. Combine the salt, chili powder, sugar, pepper, and cumin in a bowl and toss with your fingers to mix. Rub the spice mixture on the brisket on all sides. If you have time, wrap the brisket in plastic and let it cure, in the refrigerator, for 4 to 8 hours (or even overnight), but don't worry if you don't have time for this-it will be plenty flavorful, even if you cook it right away.
3. Set up a charcoal grill for indirect grilling and preheat it to low. No drip pan is necessary for this recipe.
4. When ready to cook, toss 1 1/2 cups of the wood chips on the coals (3/4 cup per side). Place the brisket, fat side up, in an aluminum foil pan (or make a pan with a double sheet of heavy duty aluminum foil). Place the pan in the center of the hot grate, away from the heat. Cover the grill.
5. Smoke cook the brisket until tender enough to shred with your fingers; 6 hours will likely do it, but it may take as long as 8 (the cooking time will depend on the size of the brisket and heat of the grill). Baste the brisket from time to time with the fat and juices that accumulate in the pan. You'll need to add 10 to 12 fresh coals to each side every hour and toss more wood chips on the fresh coals; add about 3/4 cup chips per side every time you replenish the coals during the first 3 hours.
6. Remove the brisket pan from the grill and let rest for 15 minutes. Transfer the brisket to a cutting board and thinly slice it across the grain, using a sharp knife, electric knife, or cleaver. Transfer the sliced meat to a platter, pour the pan juices on top, and serve at once.
Barbecue Sauce, the Texas Way
The best Texas-style barbecue sauce combines the sweetness of Kansas City-style tomato sauces with the mouth-puckering tartness of a North Carolina vinegar sauce. I've come up with my own version-mix together equal parts of the Basic Barbecue Sauce and the North Carolina Vinegar Sauce . Serve this with barbecued brisket. For a really good sauce, add some meat drippings or a little chopped brisket.

BRISKET WITH BBQ SAUCE

Brisket with BBQ Sauce image

After growing up in West Texas for 30 years where barbecue is the best, I found this recipe which is so tender and absolutely delicious. Leftovers, if you have any, make really great sandwiches. You can increase the liquid smoke to 4 tablespoons for really smoky flavor.

Provided by Cathy G.

Categories 100+ Everyday Cooking Recipes

Time 14h10m

Yield 10

Number Of Ingredients 13

Ingredients

4 pounds lean beef brisket
2 tablespoons liquid smoke flavoring
1 tablespoon onion salt
1 tablespoon garlic salt
1 ½ tablespoons brown sugar
1 cup ketchup
3 tablespoons butter
¼ cup water
½ teaspoon celery salt
1 tablespoon liquid smoke flavoring
2 tablespoons Worcestershire sauce
1 ½ teaspoons mustard powder
salt and pepper to taste

Steps:

Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.
Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.
In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.
Pour sauce over meat slices in pan. Cover and bake for 1 more hour.

Nutrition Facts : Calories 560.1 calories, Carbohydrate 9.3 g, Cholesterol 132.5 mg, Fat 42.3 g, Fiber 0.2 g, Protein 34.1 g, SaturatedFat 16.4 g, Sodium 1612.5 mg, Sugar 7.8 g

Tips:

Use a good quality, well-marbled beef brisket. This will help ensure that the meat is tender and flavorful.
Trim the fat from the brisket to about 1/4 inch thick. This will help the meat cook evenly and prevent it from becoming too greasy.
Rub the brisket all over with a mixture of spices, including salt, pepper, garlic powder, onion powder, and paprika. This will help to create a flavorful crust on the meat.
Braise the brisket in a covered pot with a little bit of liquid, such as beef broth or water. This will help to keep the meat moist and tender.
Cook the brisket on low heat for several hours, or until it is fall-apart tender. This will take at least 6 hours, but may take longer depending on the size of the brisket.
Remove the brisket from the pot and let it rest for at least 30 minutes before slicing. This will help the juices to redistribute throughout the meat.
Serve the brisket with your favorite sides, such as mashed potatoes, green beans, or coleslaw.

Conclusion:

Holiday brisket in barbecue sauce is a delicious and festive dish that is perfect for any special occasion. With its tender, flavorful meat and rich, tangy sauce, this brisket is sure to be a hit with everyone at your table. So next time you're looking for a special dish to serve, give this holiday brisket a try.