Best 6 Tender Barbecued Brisket Recipes
**Discover the Art of Smoking with Tender Barbecued Brisket: A Journey of Flavor and Technique**
Prepare to embark on a culinary adventure with our collection of tender barbecued brisket recipes, meticulously crafted to tantalize your taste buds and elevate your barbecue skills. From the classic Texas-style brisket, renowned for its rich, smoky flavor, to the Carolina-style, known for its tangy vinegar-based sauce, we've got you covered. Dive into the world of smoked brisket, where patience meets passion, as we guide you through each step of the process, from selecting the perfect cut of meat to achieving the ideal smoke ring. Along the way, discover the secrets of proper seasoning, precise temperature control, and the art of "low and slow" cooking. Whether you're a seasoned pitmaster or just starting your barbecue journey, our recipes will empower you to create a brisket that will steal the show at your next gathering. So, fire up your smoker, gather your ingredients, and let's embark on a journey of flavor and technique.
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.
OH SO TENDER BRISKET
Brisket - tender, tasty and oh so easy!
Provided by BREVEAL
Categories Main Dish Recipes Roast Recipes
Time 6h15m
Yield 7
Number Of Ingredients 7
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Coat the inside of an oven roasting bag with flour. Place brisket inside of bag. Pour liquid smoke over the brisket and sprinkle on garlic powder, dry onion soup mix, and ground black pepper. Seal bag. Using a fork, make two sets of holes in the top of the roasting bag.
- Lay bag in a broiling pan. Bake in a preheated oven for 6 to 8 hours.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 6.2 g, Cholesterol 79.9 mg, Fat 33.7 g, Fiber 0.5 g, Protein 20.8 g, SaturatedFat 11.5 g, Sodium 405.5 mg, Sugar 0.2 g
OVEN BARBECUED BEEF BRISKET
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees.
- Combine all of the seasoning ingredients in a bowl and rub the mix into the beef. Place the brisket in a roasting pan. Slowly cook the beef for 1 hour, turn the beef and cook one hour more before covering with a tight fitting lid. Continue to cook with the lid tightly in place for 2 1/2 to 3 hours more. This will render most of the fat. Carefully pour off and discard the fat. Allow the beef to rest for 20 to 30 minutes before serving.
TEXAS-STYLE BARBECUED BRISKET
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
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.
OVEN BARBECUED BEEF BRISKET I
This is a great recipe for the family on the go as it needs very little attention. Choose a brisket that weighs between 4 and 5 pounds, depending on how many you are feeding.
Provided by JMOOSE
Categories Main Dish Recipes
Time 5h10m
Yield 9
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (160 degrees).
- Sprinkle both sides of brisket with salt, pepper and garlic powder. Place in a large covered roasting pan.
- Cook covered with no water at 325 degrees F (160 degrees C) allowing 1 hour per pound.
- Before last hour of cooking, remove brisket and slice. Return slices to pan and add barbecue sauce mixed with water. Cover meat with sauce, cover, and cook 1 hour longer.
Nutrition Facts : Calories 672.3 calories, Carbohydrate 10.4 g, Cholesterol 147.2 mg, Fat 53.6 g, Fiber 0.3 g, Protein 34.2 g, SaturatedFat 21.6 g, Sodium 440 mg, Sugar 7.3 g
BUSY DAY BARBEQUE BRISKET
Brisket is rubbed with spices and liquid smoke and then cooked in a slow cooker with barbeque sauce until tender and juicy. This calls for just enough barbecue sauce for that smoky flavor while still allowing the flavor of the meat to come through. Hint: It's even better if you marinate it in the dry rub overnight.
Provided by Shannon :)
Categories Main Dish Recipes Roast Recipes
Time 8h10m
Yield 8
Number Of Ingredients 12
Steps:
- Combine thyme, paprika, pepper, salt, onion powder, garlic powder, cayenne, and cumin in a small bowl; set aside. Rub brisket all over with liquid smoke, then rub with spice mixture.
- Pour Worcestershire and barbeque sauces into a slow cooker; place beef on top. Cover, and cook on LOW 8 to 10 hours, until fork tender.
Nutrition Facts : Calories 370.1 calories, Carbohydrate 19.4 g, Cholesterol 69.9 mg, Fat 24.1 g, Fiber 1 g, Protein 17.8 g, SaturatedFat 9.3 g, Sodium 1194.2 mg, Sugar 12.9 g
Tips:
- Choose the Right Brisket: Select a well-marbled brisket with a good amount of fat throughout. This will ensure that the meat stays moist and flavorful during the long cooking process.
- Proper Trimming: Trim excess fat from the brisket, leaving about 1/4 inch of fat on the surface. This will help the meat cook evenly and prevent it from becoming too greasy.
- Seasoning is Key: Generously season the brisket with a flavorful rub of your choice. A combination of salt, pepper, garlic powder, onion powder, and smoked paprika is a classic option. Be sure to rub the seasoning into the meat evenly.
- Low and Slow Cooking: Barbecue the brisket at a low temperature (around 225-250°F) for several hours, or until the internal temperature reaches 200-205°F. This low and slow cooking method allows the collagen in the brisket to break down, resulting in tender and flavorful meat.
- Patience is a Virtue: Brisket takes time to cook properly, so be patient and don't rush the process. The longer you cook it, the more tender and flavorful it will become.
Conclusion:
Tender Barbecued Brisket is a delicious and flavorful dish that is perfect for special occasions or casual gatherings. With careful preparation and a bit of patience, you can create a mouth-watering brisket that will impress your friends and family. Whether you prefer a classic Texas-style brisket or a more modern take with a sweet and tangy glaze, there is sure to be a recipe in this article that will satisfy your craving. So fire up your grill or smoker, grab a cold drink, and enjoy the smoky goodness of perfectly cooked brisket.
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