BARBECUE BRISKET GRILL RECIPES

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BEGINNER BRISKET | RED MEAT RECIPES | WEBER GRILLS



Beginner Brisket | Red Meat Recipes | Weber Grills image

Beginner Brisket

Provided by Jamie Purviance

Categories     Red Meat

Total Time 12 hours 30 minutes

Prep Time 30 minutes

Cook Time 12 hours

Yield 10 servings

Number Of Ingredients 5

12 pounds/5.5 kilograms 1 each untrimmed whole beef brisket, including both flat and point sections
¼ cup/70 grams salt
¼ cup/25 grams coarsely ground black pepper
2 cups/475 milliliters favorite barbecue sauce
10 hamburger buns, split

Steps:

  • Using a very sharp knife, trim the fat on the fatty side of the brisket so it is a scant 1/4 inch thick, making sure it is no thinner than that. On the meatier side, remove the web-like membrane so the coarsely grained meat underneath is visible. Make sure to cut away and discard any hard clumps of fat on both sides of the brisket.
  • In a small bowl stir together the salt and pepper. Coat the entire surface of the brisket evenly with the seasoning. Put the brisket on a plate and refrigerate until ready to smoke (you can do this up to 12 hours in advance).
  • Prepare the water smoker for indirect cooking over very low heat (200° to 250°F). Brush the top cooking grate clean.
  • Spray the brisket on both sides with water to wet the surface. Add 3 or 4 large mesquite and/or oak chunks to the smoker. When smoke appears, place the brisket, fat side down, on the top cooking grate, and cook over indirect very low heat, with the lid closed, until a nice dark crust forms on the surface, about 4 to 5 hours, adding the remaining wood chunks to the smoker after the first hour. The surface color of the brisket is important as it indicates you have created a good “bark” and the brisket will no longer absorb much smoke. While color is the primary indication, you should also check the internal temperature of the brisket with an instant-read thermometer inserted in the thickest part; it should register between 150° and 160°F.
  • Remove the brisket from the smoker and spray it again on both sides with water. Spray a large sheet of parchment paper with water to dampen it, then wrap the brisket in the parchment, covering it completely. Now wrap the brisket in heavy-duty aluminum foil, again enclosing it completely.
  • Place the wrapped brisket, fat side down, on the top cooking grate and continue cooking over indirect very low heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the brisket registers 200° to 203°F and the meat is so tender than when you press it with your fingers through the foil it feels like a giant marshmallow, 5 to 7 hours or longer. Tenderness is a more important indicator of doneness than temperature, as timing can vary according to the beef breed and characteristics of the meat.
  • Transfer the brisket, still wrapped in parchment and foil, to a dry, insulated cooler, close the lid, and let the meat rest for 2 to 4 hours.
  • Unwrap the brisket and place it on a cutting board, being careful to keep the precious juices trapped in the wrappings. Pour the barbecue sauce into a medium saucepan and warm over medium heat on the stove until hot, about 5 minutes.
  • While the sauce heats, cut the brisket across the grain into thin slices. Serve the slices with as much or as little of the sauce as you like. You can either drizzle the reserved meat juices over the slices or add them to the sauce. If the meat from the flat portion of the brisket is a little dry, coarsely chop it and mix it with as much sauce as you like.
  • Serve the brisket warm on the buns.

Nutrition Facts : Calories calories

SLOW COOKER BARBECUE BEEF BRISKET RECIPE: HOW TO MAKE IT



Slow Cooker Barbecue Beef Brisket Recipe: How to Make It image

I enjoy fixing a sit-down meal for my husband and myself every evening, so this slow cooker barbecue beef brisket is often on the menu. It is fairly inexpensive and takes little effort to prepare. Let's not forget the wonderful flavor, too! —Anita Keppinger, Philomath, Oregon

Provided by Taste of Home

Categories     Dinner

Total Time 04 hours 10 minutes

Prep Time 10 minutes

Cook Time 04 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 15

1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon celery seed
1/4 teaspoon pepper
1 fresh beef brisket (2-1/2 pounds), trimmed
SAUCE:
1/2 cup ketchup
1/2 cup chili sauce
1/4 cup packed brown sugar
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 to 1-1/2 teaspoons liquid smoke, optional
1/2 teaspoon ground mustard

Steps:

  • In a small bowl, combine the first six ingredients; rub over brisket. Place in a 3-qt. slow cooker. , In a large bowl, combine the sauce ingredients. Pour half over the brisket; set the remaining sauce aside. , Cover and cook on high for 4-5 hours or until meat is tender. Serve with the reserved sauce.

Nutrition Facts : Calories 242 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 60mg cholesterol, SodiumContent 810mg sodium, CarbohydrateContent 16g carbohydrate (14g sugars, FiberContent 0 fiber), ProteinContent 29g protein.

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BEGINNER BRISKET | RED MEAT RECIPES | WEBER GRILLS
Beginner Brisket
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SLOW COOKER BARBECUE BEEF BRISKET RECIPE: HOW TO MAKE IT
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