ALL RECIPES BRISKET 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

BEEF BRISKET RECIPE | TYLER FLORENCE | FOOD NETWORK



Beef Brisket Recipe | Tyler Florence | Food Network image

For dinner tonight, serve Tyler Florence's Beef Brisket recipe from Food Network with crispy potato latkes.

Provided by Tyler Florence

Categories     main-dish

Total Time 4 hours 35 minutes

Prep Time 20 minutes

Cook Time 4 hours 0 minutes

Yield 10 servings

Number Of Ingredients 22

4 large garlic cloves, smashed
1/2 teaspoon kosher salt, plus more for seasoning
4 sprigs fresh rosemary, needles striped from the stem and chopped
1/4 cup extra-virgin olive oil
1 (4 pound) beef brisket, first-cut
Coarsely ground black pepper
4 large carrots, cut in 3-inch chunks
3 celery stalks, cut in 3-inch chunks
4 large red onions, halved
2 cups dry red wine
1 (16-ounce) can whole tomatoes, hand-crushed
1 handful fresh flat-leaf parsley leaves
3 bay leaves
1 tablespoon all-purpose flour (optional)
Potato Pancakes, recipe follows
4 medium russet potatoes, peeled
2 medium onions
Kosher salt and freshly ground black pepper
2 egg whites, lightly beaten
1/4 cup finely chopped chives
Vegetable oil, for frying
Serving suggestion: applesauce

Steps:

  • Preheat the oven to 325 degrees F.
  • On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat-side of a knife into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.
  • Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
  • Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm. Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2. (If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy).
  • Slice the brisket across the grain (the muscle lines) at a slight diagonal. Serve with potato pancakes.
  • Using a box grater or food processor, coarsely grate the potatoes and onions. Put the grated potatoes and onions together in cheesecloth or a tea towel and twist it to squeeze out the excess liquid. Put the dry potatoes and onions in a bowl and season with salt and pepper. Fold in the egg whites and chives to bind the mixture together.
  • Heat a large non-stick skillet over medium heat and coat with 1/4-inch of oil. For each pancake, take about 2 tablespoons of the potato mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy. Fry for 3 to 4 minutes on each side, until golden. Remove to paper towels to drain; season with salt while the potato pancakes are still hot. Continue frying, adding more oil as needed, until all of the mixture is used up. Serve immediately with apple sauce, if desired.

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