1ST CUT BRISKET RECIPES

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SMOKED CORNED BEEF BRISKET - LEARN TO SMOKE MEAT WITH JEFF …



Smoked Corned Beef Brisket - Learn to Smoke Meat with Jeff … image

Why not make smoked corned beef brisket this New Years day and it's so easy you'll probably find yourself doing this throughout the rest of the year as well.

Provided by Jeff Phillips

Categories     Entree

Prep Time 10 minutes

Cook Time 360 minutes

Yield 6

Number Of Ingredients 5

3-4 lb Corned beef brisket flat
Horseradish mustard (((Dijon, etc.)))
Jeff's original rub
Jeff's original barbecue sauce
Stainless steel or foil pan

Steps:

  • Remove the corned beef brisket from the package.
  • To remove extra salt, soak the meat in cold water in the fridge, changing out the water every 30 minutes.
  • Three to four hours should be plenty of soak time to remove the extra salt.
  • Remove any excess fat on the non fat cap side of the brisket.
  • Coat the entire corned beef brisket with horseradish mustard then apply Jeff's original rub liberally to all sides.
  • Pat the rub down as it is applied rather than massaging it in.
  • Set up smoker for cooking at 225°F with hickory smoke.
  • Place the corned beef brisket on the smoker grate and smoke cook for 3 hours or until it reaches 140°F in the center of the thickest part.
  • Make a mustard sauce by mixing equal parts of Jeff's original barbecue sauce with horseradish mustard such as Dijon or Grey Poupon.
  • Create a pad of mustard in the bottom of a pan and lay the meat on the pad fat cap side up.
  • Brush more of the mustard sauce onto the fat cap and cover tightly with foil.
  • Place the meat back into the smoker at 225°F and continue cooking until it reaches 195°F in the thickest part.
  • Let the meat rest under foil for 30 minutes then slice pencil thick and serve.

SMOKED CORNED BEEF BRISKET - LEARN TO SMOKE MEAT WITH JEFF …



Smoked Corned Beef Brisket - Learn to Smoke Meat with Jeff … image

Why not make smoked corned beef brisket this New Years day and it's so easy you'll probably find yourself doing this throughout the rest of the year as well.

Provided by Jeff Phillips

Categories     Entree

Prep Time 10 minutes

Cook Time 360 minutes

Yield 6

Number Of Ingredients 5

3-4 lb Corned beef brisket flat
Horseradish mustard (((Dijon, etc.)))
Jeff's original rub
Jeff's original barbecue sauce
Stainless steel or foil pan

Steps:

  • Remove the corned beef brisket from the package.
  • To remove extra salt, soak the meat in cold water in the fridge, changing out the water every 30 minutes.
  • Three to four hours should be plenty of soak time to remove the extra salt.
  • Remove any excess fat on the non fat cap side of the brisket.
  • Coat the entire corned beef brisket with horseradish mustard then apply Jeff's original rub liberally to all sides.
  • Pat the rub down as it is applied rather than massaging it in.
  • Set up smoker for cooking at 225°F with hickory smoke.
  • Place the corned beef brisket on the smoker grate and smoke cook for 3 hours or until it reaches 140°F in the center of the thickest part.
  • Make a mustard sauce by mixing equal parts of Jeff's original barbecue sauce with horseradish mustard such as Dijon or Grey Poupon.
  • Create a pad of mustard in the bottom of a pan and lay the meat on the pad fat cap side up.
  • Brush more of the mustard sauce onto the fat cap and cover tightly with foil.
  • Place the meat back into the smoker at 225°F and continue cooking until it reaches 195°F in the thickest part.
  • Let the meat rest under foil for 30 minutes then slice pencil thick and serve.

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From chicagojewishnews.com
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From foodfirefriends.com
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DELICIOUS WAGYU BEEF RECIPES | FIRST LIGHT
Wagyu recipes. Delicious flavours from our kitchen. ... Grass-fed wagyu steaks cut from the top sirloin are tender, full of flavour and excellent when fast-cooked on the char-grill. ... Cook your First Light Wagyu brisket …
From firstlight.farm
See details


CHOWHOUND
Thank you for making Chowhound a vibrant and passionate community of food trailblazers for 25 years. We wish you all the best on your …
From chowhound.com
See details


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Cut the bisquick back to 1 1/4 cups, increase the cornmeal to 1/2 cup, and lower the vanilla to 1 teaspoon or even 1/2 teaspoon. I thought the sugar amount was perfect. You can even sprinkle …
From allrecipes.com
See details


BBQ COUNTRY STYLE RIBS RECIPE | ALLRECIPES
It is fantastic. For those of you who may not know the difference, "country style ribs" refers to the cut of meat not the manner of preparation. There are three types of "ribs". Spare ribs which come from the belly, baby back which come from the loin, and country style which are no actually ribs and are cut …
From allrecipes.com
See details


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Jan 26, 2021 · Preheat oven to 350°F. Mash bananas in mixing bowl. Add sugar, eggs and oil, mixing well each time. Sift dry ingredients together and add to banana mixture.
From cooks.com
See details


DELICIOUS WAGYU BEEF RECIPES | FIRST LIGHT
Wagyu recipes. Delicious flavours from our kitchen. ... Grass-fed wagyu steaks cut from the top sirloin are tender, full of flavour and excellent when fast-cooked on the char-grill. ... Cook your First Light Wagyu brisket …
From firstlight.farm
See details


CHOWHOUND
Thank you for making Chowhound a vibrant and passionate community of food trailblazers for 25 years. We wish you all the best on your …
From chowhound.com
See details


BEST EVER CORN MUFFINS RECIPE | ALLRECIPES
Cut the bisquick back to 1 1/4 cups, increase the cornmeal to 1/2 cup, and lower the vanilla to 1 teaspoon or even 1/2 teaspoon. I thought the sugar amount was perfect. You can even sprinkle …
From allrecipes.com
See details


BBQ COUNTRY STYLE RIBS RECIPE | ALLRECIPES
It is fantastic. For those of you who may not know the difference, "country style ribs" refers to the cut of meat not the manner of preparation. There are three types of "ribs". Spare ribs which come from the belly, baby back which come from the loin, and country style which are no actually ribs and are cut …
From allrecipes.com
See details


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