Best 4 Oklahoma Brisket Recipes
**Savor the Succulent Flavors of Oklahoma Brisket: A Culinary Journey through Two Distinct Recipes**
Oklahoma brisket, a barbecue delicacy steeped in tradition, tantalizes taste buds with its smoky, tender, and juicy goodness. This article presents two extraordinary recipes that capture the essence of this iconic dish, each offering a unique flavor profile to satisfy every palate. The first recipe, Oklahoma Traditional Brisket, embodies the classic approach, utilizing a simple rub of salt, pepper, and garlic to enhance the natural flavors of the beef. The second recipe, Oklahoma Sweet & Spicy Brisket, adds a delightful twist with a blend of brown sugar, chili powder, and cayenne pepper, creating a delectable balance of sweet heat. Both recipes provide step-by-step instructions, ensuring pitmasters of all skill levels can achieve barbecue perfection. So, fire up your grills and embark on a culinary journey that will leave you craving more.
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.
OKLAHOMA BRISKET
This is absolutely fabulous and so easy. Brisket that isn't dried out can be so good. The bar-b-que sauce is also wonderful and can be used for other meat dishes.
Provided by Susan
Categories Main Dish Recipes Roast Recipes
Time 4h30m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Season the brisket all over with seasoned salt, and place in a roasting pan. Pour the apple juice over it, and cover tightly with aluminum foil.
- Roast the brisket for 3 hours in the preheated oven. Don't peek.
- Prepare a grill for low heat. In a small bowl, stir together the honey and soy sauce, and season with seasoned salt.
- When the roast comes out of the oven, place it on the preheated grill. Grill for 30 minutes, turning frequently and basting with the honey sauce.
- Meanwhile, in a saucepan over low heat, make a barbeque sauce by combining the ketchup, brown sugar, Worcestershire sauce, cider vinegar, seasoned salt, and garlic powder. Cook and stir over low heat for 15 minutes without allowing the sauce to boil. If you boil the sauce, it becomes very vinegary.
- Let the brisket rest for about 10 minutes after it comes off the grill. Slice and serve with the barbeque sauce.
Nutrition Facts : Calories 615.5 calories, Carbohydrate 35.6 g, Cholesterol 116.6 mg, Fat 39.2 g, Fiber 0.2 g, Protein 30 g, SaturatedFat 15.4 g, Sodium 798.8 mg, Sugar 33.4 g
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 STYLE BRISKET SANDWICHES
Easy! Easy! Easy! The Kitchen Crew and I were so pleased with this cooking technique. It can sometimes be difficult to get brisket to just the right tenderness, and Eddie's recipe sure does do the trick. These sandwiches would be a great choice for the big game or your next potluck.
Provided by Eddie Jordan
Categories Sandwiches
Time 4h10m
Number Of Ingredients 9
Steps:
- 1. Place brisket in dutch oven or slow cooker.
- 2. Add onions, bay leaves, and water to cover about 6 cup's.
- 3. Bring to boiling.
- 4. Reduce heat and simmer, covered for 3 1/2 hours or until tender.
- 5. Drain and save cooking liquid for soup stock
- 6. Place brisket and onions in a 2 quart rectanular baking dish.
- 7. FOR SAUCE: Stir together ketchup, worcestershire sauce,brown sugar, coffee granules, and 2 Tbsp. water
- 8. Spoon over brisket.
- 9. Bake uncovered in a 350 degree oven for 15 minutes.
- 10. Remove from oven let sit for 15 minutes
- 11. Thinly slice across the grain.
- 12. Serve on buns or rolls.
- 13. Put remaining sauce in a gravy boat for people to help themselves.
Tips:
- Choose the Right Brisket: Select a brisket that is well-marbled with a nice layer of fat. This will help keep the meat moist during the long cooking process.
- Prepare the Brisket Properly: Trim excess fat from the brisket, leaving about 1/4 inch. This will help the rub and smoke penetrate the meat more easily.
- Use a Good Rub: A good rub will help to flavor the brisket and create a nice crust. Experiment with different rubs to find one that you like.
- Smoke the Brisket Low and Slow: The ideal temperature for smoking brisket is between 225°F and 250°F. Cook the brisket for 1-2 hours per pound, or until the internal temperature reaches 200°F.
- Wrap the Brisket in Foil: Once the brisket reaches an internal temperature of 165°F, wrap it in foil. This will help to keep the meat moist and prevent it from drying out.
- Let the Brisket Rest: Once the brisket is cooked, let it rest for at least 30 minutes before slicing. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful brisket.
Conclusion:
Making Oklahoma brisket is a labor of love, but it's definitely worth the effort. By following these tips, you can create a delicious and flavorful brisket that will be the star of your next cookout.
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