SMOKED BRISKET RUB RECIPES

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OKLAHOMA JOE'S SMOKED BRISKET FLAT RECIPE | FOOD NETWORK



Oklahoma Joe's Smoked Brisket Flat Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 7 hours 30 minutes

Prep Time 30 minutes

Cook Time 6 hours 0 minutes

Yield 4 to 6 servings

Number Of Ingredients 15

1/4 cup kosher salt
1/4 cup sugar
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons Spanish paprika
2 tablespoons chili powder
1 tablespoon celery salt
1 tablespoon lemon pepper
1 tablespoon freshly ground black pepper
1 teaspoon freshly ground white pepper
1 teaspoon cayenne pepper
1 (5 to 8 pound) beef brisket (flat cut)
4 cups oak or hickory wood chips, soaked in water for 30 minutes, drained
1 cup apple juice
1 1/2 cups your favorite BBQ sauce, for serving

Steps:

  • Combine all the spices in a bowl, mix well. Pat the spice rub onto the meat, making sure to heavily season the entire surface area of the brisket. Cover or wrap the brisket and let it sit at room temperature while getting the smoker or charcoal grill fired up. Do not leave at room temperature for longer than 1 hour.
  • The grill is ready when the charcoal has burned to a white ash. If using a grill instead of a smoker, arrange the coals on 1 side of the grill, leaving an area large enough for the brisket to cook indirectly with no coals directly underneath the meat.
  • When the grill has reached 200 to 225 degrees F, scatter 1/4 of the wood chips over the coals, close the grate, put the brisket on the grill and close the lid.
  • Maintain a 200 to 225 degree F cooking temperature inside the grill, adding coals every 2 hours or as necessary. Add wood chips and spray the brisket with apple juice every time you add new coals. Try not to lift the lid of the grill at any other time.
  • When the brisket reaches an internal temperature of 165 to 170 degrees F on an instant read meat thermometer (after about 4 to 5 hours), remove it from the grill and double wrap in aluminum foil to keep the juices from leaking out. Return the brisket to the grill (or smoker) The brisket is finished cooking when it is very tender and reaches an internal temperature of 190 degrees F, about another 1 to 2 hours. Let rest for 45 minutes, then unwrap and slice. Serve with BBQ sauce on the side.

OKLAHOMA JOE'S SMOKED BRISKET FLAT RECIPE | FOOD NETWORK



Oklahoma Joe's Smoked Brisket Flat Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 7 hours 30 minutes

Prep Time 30 minutes

Cook Time 6 hours 0 minutes

Yield 4 to 6 servings

Number Of Ingredients 15

1/4 cup kosher salt
1/4 cup sugar
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons Spanish paprika
2 tablespoons chili powder
1 tablespoon celery salt
1 tablespoon lemon pepper
1 tablespoon freshly ground black pepper
1 teaspoon freshly ground white pepper
1 teaspoon cayenne pepper
1 (5 to 8 pound) beef brisket (flat cut)
4 cups oak or hickory wood chips, soaked in water for 30 minutes, drained
1 cup apple juice
1 1/2 cups your favorite BBQ sauce, for serving

Steps:

  • Combine all the spices in a bowl, mix well. Pat the spice rub onto the meat, making sure to heavily season the entire surface area of the brisket. Cover or wrap the brisket and let it sit at room temperature while getting the smoker or charcoal grill fired up. Do not leave at room temperature for longer than 1 hour.
  • The grill is ready when the charcoal has burned to a white ash. If using a grill instead of a smoker, arrange the coals on 1 side of the grill, leaving an area large enough for the brisket to cook indirectly with no coals directly underneath the meat.
  • When the grill has reached 200 to 225 degrees F, scatter 1/4 of the wood chips over the coals, close the grate, put the brisket on the grill and close the lid.
  • Maintain a 200 to 225 degree F cooking temperature inside the grill, adding coals every 2 hours or as necessary. Add wood chips and spray the brisket with apple juice every time you add new coals. Try not to lift the lid of the grill at any other time.
  • When the brisket reaches an internal temperature of 165 to 170 degrees F on an instant read meat thermometer (after about 4 to 5 hours), remove it from the grill and double wrap in aluminum foil to keep the juices from leaking out. Return the brisket to the grill (or smoker) The brisket is finished cooking when it is very tender and reaches an internal temperature of 190 degrees F, about another 1 to 2 hours. Let rest for 45 minutes, then unwrap and slice. Serve with BBQ sauce on the side.

More about "smoked brisket rub recipes"

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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Reviews 4.1
Total Time 24 hours 00 minutes
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SMOKED BEEF BRISKET RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 110 minutes
  • 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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Aug 19, 2020 · The dry rub that I used on this smoked brisket is this one: Sweet & Smoky Dry Rub for Ribs. The key here is mastering the smoking process to ensure a perfectly smoked (and properly cooked) brisket. Look at how beautifully tender and delicious this smoked brisket …
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May 18, 2021 · Then, spread the tallow around the entire brisket and rub it in well. Combine the pepper, remaining salt, paprika, and garlic powder, in a large bowl and whisk well. Pour the rub over the entire brisket and rub it on until every outer portion of the brisket …
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SMOKED BRISKET DRY RUB RECIPES SEASON BRISKETS WITH …
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SMOKED BEEF BRISKET WITH TEXAS RUB | OKLAHOMA JOE'S®
Paprika and cayenne powder give this tender Smoked Beef Brisket with a Texas Rub its signature flavor. Follow this recipe to a relaxing all-day smoke and when the sun goes down, chow down on some melt-in-your-mouth brisket that’s well worth the wait. While cooking a tender beef brisket …
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Mar 29, 2020 · Texas Style Smoked Brisket Rub. Image Credits: Shoutingforha. Next, we have one of my all-time favorite rubbing recipes. The Texas-Style brisket dry rub is a great way to enhance the flavors of the brisket without too much effort. On the original Texas-style brisket …
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Mar 21, 2018 · Generously season all sides of the brisket with rub. Put brisket in the smoker, fat side up and smoke until internal temperature reaches 165 degrees F (about 8-10 hours). Remove from grill or smoker and wrap brisket …
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Sep 23, 2021 · Leftover Brisket Inspiration. So you smoked a whole brisket. Chances are there will be leftovers. The good news is that there are so many things you can make. Make brisket sandwiches and omg good brisket ragu over pasta, tacos, breakfast brisket …
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Start with a high quality packer brisket. Trim and remove excess fat from the fat cap. Season generously with dry rub. Heat smoker to a temperature between 225˚and 235˚. Place the brisket on the smoke rack fat side down and maintain steady temperature until the brisket …
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Once the brisket hits an internal temperature of 170 degrees, remove it from the grill and place it in a metal baking dish. Drizzle the glaze over top of the brisket and cover with foil. Put it back into the smoker. Cook the brisket …
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Nov 03, 2021 · This rub comes with all the ingredients you would expect in a standard BBQ rub (brown sugar, smoked paprika, salt, pepper, etc), and then gives it a herby twist with rosemary, thyme, …
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PELLET GRILL SMOKED BRISKET RECIPE | MYRECIPES
If you want tender, succulent, and flavorful beef, our Pellet Grill Smoked Brisket is the way to go. Pre-seasoning imparts serious flavor on the brisket and helps it form a nice bark, especially on the bottom. More experienced smokers will even be able to tell the brisket…
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BRISKET RUB - HEY GRILL, HEY
Jul 19, 2019 · This Brisket Rub is a beautiful salt and pepper based rub that has 4 added seasonings to bring out the richness of the beef while amplifying the overall flavor of your perfectly smoked brisket. Smoked Brisket Rub. This rub is a great savory rub when you are looking to kick things up a notch when smoking brisket.
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Once the brisket hits an internal temperature of 170 degrees, remove it from the grill and place it in a metal baking dish. Drizzle the glaze over top of the brisket and cover with foil. Put it back into the smoker. Cook the brisket …
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Dec 31, 2020 · Rub the seasonings on all sidesof the brisket. Place the brisket on the grill grate, fat side down. Cook the brisket until it reaches an internal temperature of 160 °F(about 3 to 4 hours). When brisket …
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