SMOKED BRISKET IN OVEN RECIPES

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SLOW COOKER TEXAS SMOKED BEEF BRISKET RECIPE | ALLRECIPES



Slow Cooker Texas Smoked Beef Brisket Recipe | Allrecipes image

This is a wonderful and very easy recipe to throw in the slow cooker on those really busy days. It can be increased for a large group or downsized for 2 people. It reminds me of summers in Texas.

Provided by Sandy Clark Gerhardt

Categories     Roasts

Total Time 6 hours 40 minutes

Prep Time 10 minutes

Cook Time 6 hours 0 minutes

Yield 4 servings

Number Of Ingredients 12

3 tablespoons smoked paprika
2 tablespoons ground black pepper
2 tablespoons kosher salt
1 tablespoon brown sugar
1 tablespoon chili powder
1 teaspoon ground cumin
1 ½ pounds beef brisket
¾ cup barbeque sauce
¼ cup water
1 tablespoon Worcestershire sauce
¼ teaspoon liquid smoke flavoring
½ onion, sliced into rings

Steps:

  • Mix paprika, pepper, salt, brown sugar, chili powder, and cumin together in a bowl; rub evenly over the surface of the brisket. Put brisket in a large, resealable plastic bag; refrigerate 30 minutes to overnight.
  • Stir barbeque sauce, water, Worcestershire sauce, and liquid smoke together in the bottom of a slow cooker. Lay brisket into the sauce mixture. Arrange onions atop the brisket.
  • Cook on Low until brisket is very tender, 6 to 7 hours. Rest brisket 10 minutes before slicing or shredding; serve with sauce from the slow cooker.

Nutrition Facts : Calories 341.8 calories, CarbohydrateContent 28.7 g, CholesterolContent 69.1 mg, FatContent 16.1 g, FiberContent 4 g, ProteinContent 21.5 g, SaturatedFatContent 5.8 g, SodiumContent 3520.5 mg, SugarContent 17.2 g

SOUS VIDE SMOKED BRISKET - SOUS VIDE RECIPES



Sous Vide Smoked Brisket - Sous Vide Recipes image

Depending on the temperature you set your water bath to and the amount of time you leave the meat in it, you can achieve a wide range of textures in the finished brisket.At 135°F / 57°C, brisket will never achieve the fall-apart texture of a traditionally barbecued brisket. Instead, it will soften while still retaining its structure. At 12 hours it's still quite tough. At 24, it it as tender as a New York strip steak. At 36 hours, it's even more tender, and by 72 hours, you'll have brisket that you can cut with a spoon, while still giving you a meaty bite and juicy texture.At 145°F / 63°C, the meat will just barely start to separate into a traditional brisket grain, but it will be a little dryer than at 135°F / 57ºC. This is sort of a temperature dead zone for me: too cool to significantly break down muscle fibers to the point that they shred like traditional brisket, but hot enough that the meat will dry out as it cooks. The fall-apart texture of brisket at 155°F / 68ºC for 36 hours. At 155°F / 68°C, we get much better results than at 145°F / 63ºC. Yes, the brisket will expel a lot of moisture as it cooks, but what it loses in water it gains in tenderness and moisture in the form of more connective tissue breaking down and fat rendering. For me, 155°F / 68ºC for between 24 and 36 hours is ideal.Recommended Sous Vide Barbecue Brisket Temperatures135°F / 57ºC for 36 to 72 hours - firm and meaty, like a tender steak155°F / 68ºC for 24 to 36 hours - extra moist with traditional texture

Provided by J. Kenji López-Alt

Total Time 24 hours 00 minutes

Prep Time 020 minutes

Yield Ingredients for 10

Number Of Ingredients 7

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  • Trim the brisket fat and season liberally with the dry rub. Put into a preheated 250 degree smoker and smoke it for 8 to 10 hours. Shift the position of the brisket every 2 hours. Remove when the brisket is tender which is determined by poking it with a toothpick. Transfer to a cutting board and slice. Arrange on a serving platter and serve.
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SOUS VIDE SMOKED BRISKET - SOUS VIDE RECIPES
Depending on the temperature you set your water bath to and the amount of time you leave the meat in it, you can achieve a wide range of textures in the finished brisket.At 135°F / 57°C, brisket will never achieve the fall-apart texture of a traditionally barbecued brisket. Instead, it will soften while still retaining its structure. At 12 hours it's still quite tough. At 24, it it as tender as a New York strip steak. At 36 hours, it's even more tender, and by 72 hours, you'll have brisket that you can cut with a spoon, while still giving you a meaty bite and juicy texture.At 145°F / 63°C, the meat will just barely start to separate into a traditional brisket grain, but it will be a little dryer than at 135°F / 57ºC. This is sort of a temperature dead zone for me: too cool to significantly break down muscle fibers to the point that they shred like traditional brisket, but hot enough that the meat will dry out as it cooks. The fall-apart texture of brisket at 155°F / 68ºC for 36 hours. At 155°F / 68°C, we get much better results than at 145°F / 63ºC. Yes, the brisket will expel a lot of moisture as it cooks, but what it loses in water it gains in tenderness and moisture in the form of more connective tissue breaking down and fat rendering. For me, 155°F / 68ºC for between 24 and 36 hours is ideal.Recommended Sous Vide Barbecue Brisket Temperatures135°F / 57ºC for 36 to 72 hours - firm and meaty, like a tender steak155°F / 68ºC for 24 to 36 hours - extra moist with traditional texture
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