Best 4 Kcs Smoked Brisket Recipes
**Smoked Brisket: A Texas BBQ Delicacy Explored**
Among the holy trinity of Texas barbecue meats, smoked brisket reigns supreme. This mouthwatering cut of beef, sourced from the chest of the steer, boasts a rich marbling that yields tender, flavorful meat when cooked low and slow over fragrant hardwood smoke. In this comprehensive guide, we'll take you on a culinary journey through the world of smoked brisket, from selecting the perfect cut to mastering the art of smoking and slicing. Along the way, we'll present a diverse collection of recipes that showcase the versatility of this iconic barbecue dish.
**Recipes:**
* **Classic Smoked Brisket:** This recipe provides a detailed roadmap for achieving the quintessential smoked brisket experience. With step-by-step instructions and expert tips, you'll learn how to select the right cut of meat, prepare the smoker, and achieve that perfect balance of smoke and flavor.
* **Brisket Burnt Ends:** These delectable morsels, made from the crispy, flavorful edges of the brisket, are a true Texas delicacy. Our recipe guides you through the process of creating these addictive treats, from trimming the brisket to achieving the perfect balance of caramelization and smokiness.
* **Brisket Tacos:** This recipe infuses the classic flavors of smoked brisket into a vibrant, handheld package. With tender brisket, tangy slaw, and a zesty avocado crema, these tacos are a surefire crowd-pleaser.
* **Smoked Brisket Chili:** This hearty and flavorful chili combines the rich smokiness of brisket with a medley of beans, spices, and vegetables. Our recipe provides detailed instructions for creating a chili that's both comforting and deeply satisfying.
* **Brisket Nachos:** These loaded nachos feature tender smoked brisket as the star ingredient, topped with a medley of melted cheese, tangy salsa, and your favorite nacho toppings. Our recipe offers tips for creating the ultimate nacho experience, from choosing the right chips to perfecting the layering technique.
With its bold flavors and versatility, smoked brisket is a barbecue staple that deserves a place in every meat lover's repertoire. Whether you're a seasoned pitmaster or a barbecue novice, this comprehensive guide and collection of recipes will empower you to create mouthwatering smoked brisket dishes that will impress your friends and family.
RATTAN DIRECT
Beef Brisket is the Holy Grail of barbecue, and it's a tricky meat for sure! There are many ways to cook brisket; you could pop it into the slow cooker overnight, but it becomes a different beast completely than when slow-smoked over coals. Getting the grill to behave like an oven is not easy, the amount of heat generated is dictated by the amount of coals. A new addition is the water bath! Placed underneath the meat, on the opposite side of the coals, it helps keep the thin flat muscle moist. Are you more a visual learner? Click here to see the how-to video! This recipe is courtesy of the chefs at Rattan Direct. For more recipes from Rattan Direct, click here.
Provided by By Rattan Direct | September 7, 2017 6:00 pm
Time 8h
Yield -
Number Of Ingredients 20
Steps:
- 1 Skin the meat and cover with the salt. Place in the fridge for at least 2 hrs. 2 Light the barbecue with about 12 briquettes on one side. 3 Place a tin of water on the other side and add a rack with an oven thermometer. The fire is ready at 225F. 4 Mix the rub ingredients together and rub the meat all over. Place the meat on the rack and close the lid. 5 This stage could take between 4 to 6 hours, until a meat thermometer reads 150F. 6 Wrap the meat in foil and place back on the rack. Close the lid once more. 7 Cook the meat this way until the thermometer reaches 203F, just beyond the red zone on the thermometer. It can take between 1 and 2 hours. 8 Make the sauce over the hot side of the barbecue, or indoors if you prefer. Heat the oil in a saucepan and add the shallots, garlic and salt. Stir until translucent. 9 Add the paprika and black pepper; stir. 10 Add the rest of the ingredients, stir, and simmer until thick. About 15 minutes. Leave aside to cool. 11 When the meat is up to temperature, push the rack to the hot side of the grill. Remove the foil and grill on each side for 5 or 10 minutes to crisp up the bark. 12 Serve thinly sliced with the sauce and any other barbecue sides such as corn, coleslaw, potato salad.
KANSAS CITY-STYLE BURNT ENDS
Provided by Food Network
Categories main-dish
Time 10h50m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Sift the brown sugar, granulated sugar, salt, chili powder, paprika, black pepper, cumin, garlic powder, onion powder and cayenne pepper into a medium bowl and mix well. Set aside.
- Trim all the hard fat from the brisket. Trim all the soft fat to 1/4 inch. Prepare a smoker or a grill, following the manufacturer's directions. Stabilize the temperature at 220 degrees F. Use a mild wood such as hickory or cherry for the smoke flavor. Generously cover all sides of the brisket with the rub and gently massage it in. Reserve the leftover rub. Smoke the meat until an instant-read thermometer registers 170 to 185 degrees F when inserted into the flat part of the brisket, about 1 hour per pound. For example, a 10-pound brisket may need to smoke for about 10 or more hours. Monitor the internal temperature.
- Separate the point of the meat from the flat. At this time you can slice the flat part off the brisket and eat. Trim the visible fat from the brisket point and coat it with the reserved rub. Return the meat to the smoker and continue cooking until the internal temperature of the brisket point reaches 200 degrees F. Remove the brisket from the smoker to a cutting board and let it sit for 10 to 20 minutes. Cut into chunks and transfer them to a serving platter. Serve it hot with your favorite sauce on the side.
KANSAS CITY BBQ RIB/BRISKET RUB
This is an amazing rub that came for the Food Network website on Emeril's page. It give any kind a meat a really good flavor.
Provided by Gabe6309
Categories < 15 Mins
Time 5m
Yield 1 serving(s)
Number Of Ingredients 14
Steps:
- Combine all ingredients in a medium bowl and stir to combine breaking up any lumps that appear. Use for any meat that you want to grill, rotisserie, or smoke (i.e. Beef Brisket, Pork Loin, Salmon, Steak, etc). Rub meat with Olive Oil on all sides. Sprinkle rub on all sides of the meat and rub it inches
- Store left over rub in an airtight container.
Nutrition Facts : Calories 725, Fat 6.4, SaturatedFat 1, Sodium 28030.9, Carbohydrate 175.5, Fiber 16.3, Sugar 145.7, Protein 8.2
KANSAS CITY BEEF BRISKET
I'm formerly from Kansas City and they are the KINGS OF BRISKET! This is a great recipe. [I have used this recipe and I'm not positive on the servings; it depends how hungry your crowd is! I am guessing at 4-6]
Provided by MilanzMom
Categories Meat
Time 5h5m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- The night before cooking, sprinkle brisket with tenderizer, Liquid Smoke, salt, pepper, celery salt, onion salt and garlic salt. Wrap in aluminum foil and refrigerate overnight.
- The next day add nutmeg, paprika, brown sugar and Worcestershire. Wrap well with aluminum foil - this is important. Cook 5 hours at 275 degrees F.
- Slice thin on the diagonal. Serve with homemade barbecue sauce and buns.
Nutrition Facts : Calories 1824.6, Fat 150.7, SaturatedFat 60.7, Cholesterol 413.9, Sodium 1531.3, Carbohydrate 14, Fiber 0.3, Sugar 13.4, Protein 96.2
Tips:
- Choose a high-quality brisket: Look for a brisket that is well-marbled with fat, as this will help to keep the meat moist during the long cooking process.
- Trim the brisket: Remove any excess fat from the brisket, leaving a layer of about 1/4 inch. This will help the brisket to cook evenly.
- Season the brisket: Season the brisket generously with salt, pepper, and your favorite spices. You can also add a rub made from brown sugar, garlic powder, and onion powder.
- Smoke the brisket: Smoke the brisket over indirect heat at 225 degrees Fahrenheit for about 8-10 hours, or until the internal temperature reaches 205 degrees Fahrenheit.
- Wrap the brisket in foil: Once the brisket has reached an internal temperature of 165 degrees Fahrenheit, wrap it in foil and continue to cook until the internal temperature reaches 205 degrees Fahrenheit. This will help to keep the brisket moist and tender.
- Let the brisket rest: Once the brisket is cooked, let it rest for at least 30 minutes before slicing. This will help the juices to redistribute throughout the meat.
Conclusion:
Smoked brisket is a delicious and flavorful dish that is perfect for any occasion. By following these tips, you can make a perfect smoked brisket that everyone will enjoy. Serve it with your favorite sides, such as mashed potatoes, green beans, and coleslaw.
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