AWARD WINNING BRISKET RUB RECIPE RECIPES

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EMERIL'S TEXAS-STYLE SMOKED BRISKET RECIPE | FOOD NETWORK



Emeril's Texas-Style Smoked Brisket Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 6 hours 8 minutes

Prep Time 30 minutes

Cook Time 5 hours 30 minutes

Number Of Ingredients 33

1 (4-pound) beef brisket, trimmed
2 tablespoons dark brown sugar
2 tablespoons chili powder
2 tablespoons paprika
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon cayenne
2 teaspoons dry mustard
2 teaspoons ground cumin
Mesquite wood chips
Barbecue Sauce, recipe follows
1/4 cup Worcestershire sauce
2 tablespoons vegetable oil
3 tablespoons hot red pepper sauce
2 teaspoons Essence, recipe follows
3/4 cup chopped yellow onions
1/2 teaspoon red pepper flakes, or more to taste
2 tablespoons chopped garlic
4 cups ketchup
1/2 cup dark brown sugar
2 tablespoons cane syrup
1/2 cup apple cider vinegar
1/2 cup yellow mustard
2 tablespoons garlic powder
1 tablespoon black pepper
2 1/2 tablespoons paprika
2 tablespoons salt
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • Set the brisket on a large sheet of plastic wrap. In a medium bowl combine the dark brown sugar, chili power, paprika, salt, garlic powder, onion powder, black pepper, cayenne, dry mustard, and cumin thoroughly. Rub the mixture onto the brisket and wrap tightly in the plastic wrap. Place on a baking sheet and let marinate refrigerated at least 6 hours or overnight. Remove the meat from the refrigerator and let come to room temperature.
  • Soak mesquite wood chips in a large bowl of water for 1 to 2 hours. Remove, drain and set aside.
  • Remove the meat from the refrigerator and let come to room temperature.
  • Prepare a smoker with charcoal and the wood chips according to the manufacturer's instructions to 180 to 200 degrees F. Place the water pan in the smoker and add water to the fill line, about 2/3 full. Place the unwrapped brisket on the lower rack off the direct heat, close the lid, and cook, regularly stoking the fire and adding additional chips, until an instant-read thermometer registers an internal temperature of 185 to 195 degrees F., or until the meat is tender, about 4 to 5 hours. Remove the meat from the grill and let rest for 20 minutes before carving the meat against the grain.
  • (Alternately, prepare a stove-top smoker according to the manufacturer's instructions. Place the unwrapped brisket on the rack over low heat. Close the lid and smoke for 1 hour. Preheat the oven to 275 degrees F. Remove the meat from the smoker and wrap in a large sheet of heavy aluminum foil. Place on a baking sheet and roast until tender and an instant-read thermometer registers an internal temperature of 185 to 195 degrees F., or until the meat is tender, about 2 to 3 hours. Remove the meat from the oven and let rest for 20 minutes before carving the meat against the grain.)
  • Serve with Barbecue Sauce on the side for dipping.
  • In a large pot, heat the oil over medium-high heat. Add the onions and cook, stirring, for 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the ketchup, brown sugar, cane syrup, vinegar, mustard, Worcestershire, hot sauce, Essence, and red pepper flakes and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened and the flavors marry, 15 to 20 minutes. Remove from the heat and let cool slightly before serving.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

BRISKET WITH CARROTS AND ONIONS RECIPE | INA GARTEN | FOOD ...



Brisket with Carrots and Onions Recipe | Ina Garten | Food ... image

Provided by Ina Garten

Categories     main-dish

Total Time 4 hours 10 minutes

Prep Time 10 minutes

Cook Time 4 hours 0 minutes

Yield 10 to 12 servings

Number Of Ingredients 10

6 to 7 pounds beef brisket
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon minced garlic (4 cloves)
2 teaspoons dried oregano leaves
1 pound carrots, peeled and cut into 2-inch chunks
8 stalks celery, cut into 2-inch chunks
6 yellow onions, peeled and sliced
6 fresh or dried bay leaves
1 (46-ounce) can tomato juice

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the brisket in a heavy roasting pan. In a small bowl, combine the salt, pepper, garlic, and oregano. Rub the mixture on the brisket. Pile the carrots, celery, onions, and bay leaves on the brisket and pour in enough tomato juice to come about 3/4 of the way up the meat and vegetables. Cover the top of the pan with 2 sheets of parchment paper, then with aluminum foil. (The tomato juice will react unpleasantly with the aluminum foil if they touch.)
  • Bake for 3 1/2 hours, or until the meat is tender. Remove the meat from the pan and keep it warm. Place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes, or until the sauce is thickened.
  • To serve, slice the meat across the grain. Serve with the vegetables.

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