BEST SMOKED BEEF BRISKET RECIPE | OKLAHOMA JOE’S AUSTR…
Expertly smoked beef brisket is a thing of beauty. The relaxed slices of smoky, tender beef almost melt in your mouth. The burnt ends are one of the best bites in barbecue. If possible, trim, inject, and season the brisket 12 hours before smoking, keeping it refrigerated.
Provided by Oklahoma Joe’s
Prep Time 20 minutes
Cook Time 480 minutes
Yield 10-12
Number Of Ingredients 14
Steps:
- 1. Trim the brisket – Separate the point from the flat or have your butcher do it. Trim the exterior fat from the point. Trim the exterior fat on the flat down to 60 mm. HOT TIP – Separating the flat from the point by following the fat seam with a sharp boning knife. 2. Inject the brisket – Use a meat syringe to inject 1½ cups of the beef stock into the brisket flat and point. Inject the stock evenly across the cuts of meat in about a 2.5 cm grid pattern. 3. Season the brisket – Pat the surfaces of the brisket pieces dry. Wipe the surface with a thin coat of high temperature cooking oil. 4. Set up the smoker – Place a water pan in your Oklahoma Joe’s® Smoker filled three-fourths full. Stack 6 small wood splits in the fire box. Pour a chimney starter full of lit charcoal on top of and around the wood. Preheat to 135°C at the level of the cooking grate. 5. Smoke the brisket – Place the brisket pieces on the smoker and monitor the internal temperature with a remote probe thermometer. Put a half cup of beef stock in a spray bottle and spritz the brisket at the start and every hour until wrapped. Smoke the brisket until it is at least 70°C internally AND has a dark, almost black, exterior. This can take anywhere from 5 – 8 hours depending on the size of your brisket. 6. Wrap the brisket – Place the flat on two sheets of foil. Place the butcher paper on top of this. Roll the foil and paper edges together towards the flat, sealing it up in a delicious meat cocoon as shown below. Wrap the point in a single sheet of foil. Place both back into the smoker to finish cooking. 7. Rest the flat – When the flat has an internal temperature above 95°C AND is tender like butter when inserting a probe or toothpick, take the flat off of the smoker and let it rest for 1 hour in a warm cooler or a hot-box. You can use an empty microwave in a pinch. 8. Make the burnt ends – When the point has an internal temperature above 95°C AND is tender like butter when inserting a temp probe or toothpick, it is ready to make into burnt ends. Cut the point into 2.5 cm cubes. Season the cubes with more beef rub and place them in a small pan, such as a half-sized steam pan. Pour 1 cup of beef stock into the pan and put this back into the smoker for 30-45 minutes. 9. Sauce the burnt ends – Mix any stock left in the pan with an equal amount of Texas style BBQ sauce and brush it onto the burnt ends. Put them back into the smoker for 15-20 minutes when you slice the brisket flat. 10. Slice brisket flat – Use a long sharp knife to slice against the grain of the brisket flat, cutting it into pencil-width sized slices. Serve with burnt ends.
PRESSURE COOKER BEEF BRISKET RECIPE - MEALTHY.COM
Our pressure cooker recipe for tender, juicy beef brisket is prepared with a flavorful homemade rub. What would traditionally take hours to tenderize and cook is ready in just over an hour in the MultiPot Pressure Cooker. Black pepper, salt, paprika, chili powder, garlic salt and onion powder come together in the brisket rub. If you have a favorite blend, give that a try instead! You can even turn this succulent dish into brisket sliders by serving them on top of small buns with a store-bought or homemade coleslaw for crunch.
Provided by Marrekus and Krysten Wilkes
Total Time 1 hours 25 minutes
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix pepper, salt, paprika, chili powder, garlic salt, and onion powder together in a bowl; rub onto brisket pieces to coat. Lay brisket in pressure cooker. Pour water and Worcestershire sauce over the meat. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 60 minutes on High pressure. Once the cooking cycle has completed allow pressure to release naturally for 15 minutes, then set steam vent to Venting to quick-release remaining pressure. Remove brisket to a cutting board. Drain liquid from the pot through a fine-mesh strainer; discard fat and solids. Slice brisket 1-inch thick. Drizzle pan liquid over brisket to serve.
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- Slice the flat portion across the grain to ¼”, then cut the point into cubes. Then drizzle with some of the reserved foil liquid. Sprinkle the cut meat lightly with Beef & Game Pit Rub.
PRESSURE COOKER BEEF BRISKET RECIPE - MEALTHY.COM
Our pressure cooker recipe for tender, juicy beef brisket is prepared with a flavorful homemade rub. What would traditionally take hours to tenderize and cook is ready in just over an hour in the MultiPot Pressure Cooker. Black pepper, salt, paprika, chili powder, garlic salt and onion powder come together in the brisket rub. If you have a favorite blend, give that a try instead! You can even turn this succulent dish into brisket sliders by serving them on top of small buns with a store-bought or homemade coleslaw for crunch.
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- Mix pepper, salt, paprika, chili powder, garlic salt, and onion powder together in a bowl; rub onto brisket pieces to coat. Lay brisket in pressure cooker. Pour water and Worcestershire sauce over the meat. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 60 minutes on High pressure. Once the cooking cycle has completed allow pressure to release naturally for 15 minutes, then set steam vent to Venting to quick-release remaining pressure. Remove brisket to a cutting board. Drain liquid from the pot through a fine-mesh strainer; discard fat and solids. Slice brisket 1-inch thick. Drizzle pan liquid over brisket to serve.
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