SMOKER FOR BRISKET RECIPES
BEST SMOKED BRISKET RECIPE | SOUTHERN LIVING
Looking for a new and delicious dish for your football tailgate parties? The search is over. This is the best smoked brisket recipe, and your friends and family are sure to love it. Iron Chef winner David Bancroft joined the Southern Living test kitchen director, Robby Melivn, to talk all things BBQ beef, and the results were mouthwatering tasty.The secret is to get a high-quality brisket; with a simple dry rub, the meat provides the flavor. With simple ingredients like chili powder, cumin, thyme, and garlic powder, the brisket is truly the shining star. Have you ever wondered how long to smoke a brisket or what sauce pairs perfectly with the dish? Chef David Bancroft answers these burring questions and more. Whether you serve your smoked brisket on sliders, as a topping, or simply on its own, this recipe is sure to be a hit. Give it a try; we guarantee you'll make it again and again.
Provided by Southern Living
Yield Serves 6 to 8
Number Of Ingredients 9
Steps:
- 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 reaches 150°. Remove brisket and wrap fat side up tightly in heavy duty aluminum foil.
- Return brisket to smoker or indoor oven at 225°to 235°. Continue cooking until internal temp of brisket reaches 200° to 205°. Remove the brisket from the heat and store in a cooler for 1 to 2 hours. After the brisket rests, remove it from the foil. Heat the smoker between 250° and 260° and return the brisket fat side up for about 25 to 30 minutes before serving.
SMOKED BBQ BRISKET RECIPE | BOBBY FLAY | FOOD NETWORK
Provided by Bobby Flay
Categories main-dish
Total Time 5 hours 10 minutes
Prep Time 10 minutes
Cook Time 5 hours 0 minutes
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Mix together the spices in a small bowl. Rub the entire brisket with the spice mixture, place on a baking sheet, cover and let stand in the refrigerator for at least 1 hour or up to 6 hours.
- Prepare the smoker according to manufacturer's directions. Place the brisket in the smoker, fat side down, and smoke for 4 to 5 hours or until extremely tender. Baste with the mop every 30 minutes.
- Place all ingredients in a medium saucepan, season with salt and pepper and cook over medium heat for 15 minutes. Remove from the heat and let cool slightly.
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SMOKED BRISKET RECIPE: HOW TO MAKE IT - TASTE OF HOME
This smoked brisket recipe is always a crowd favorite—it really melts in your mouth! —Jodi Abel, La Jolla, California
From tasteofhome.com
Total Time 08 hours 20 minutes
Category Dinner
Cuisine North America, Southern
Calories 252 calories per serving
From tasteofhome.com
Total Time 08 hours 20 minutes
Category Dinner
Cuisine North America, Southern
Calories 252 calories per serving
- Brush olive oil over brisket. Combine rub ingredients; rub over both sides of beef. Place brisket on a rimmed baking sheet. Cover and refrigerate overnight or up to 2 days. Meanwhile, in a small saucepan, combine mop sauce ingredients. Simmer 15 minutes, stirring occasionally. Refrigerate until ready to grill., Soak hickory and mesquite chips or pellets; add to smoker according to manufacturer's directions. Heat to 225°. Uncover brisket. Place brisket in smoker fat side up; smoke 2 hours. Brush generously with mop sauce; turn meat. Smoke 2 more hours; brush generously with mop sauce again. Wrap brisket securely in heavy-duty aluminum foil; smoke until a thermometer inserted in beef reads 190°, 4-5 more hours., Let beef stand 20-30 minutes before slicing; cut diagonally across the grain into thin slices.
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Preheat smoker to 250°F. In a medium bowl, combine paprika, garlic powder, onion powder, oregano, salt, black pepper and cayenne pepper. Coat beef brisket evenly with dry rub mixture. Smoke for 3 to 5 hours or until internal temperature reaches 180°F. Check internal temperature halfway through smoking. Master it.
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SMOKED BEEF BRISKET RECIPE | FOOD NETWORK
Make a dry rub by mixing the salt, pepper, garlic and cayenne in a small bowl. Trim the brisket fat and season liberally with the dry rub. Put into a preheated 250 degree smoker and smoke it for 8 ...
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Aug 24, 2017 · Dry Rubbed Smoked Brisket Recipe with Potato Salad. Smoked Brisket. This recipe is for a 12 pound brisket. Cook time will vary depending on the size of the beef. A good rule of thumb is 50 to 60 minutes per pound at 225°F. For a 6 pound brisket, cut the cook time and rub ingredient amounts in half.
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Sep 23, 2021 · Prep your smoker to use indirect heat cooking and bring the temperature between 250° F to 275° F with post oak (or your preferred type of wood) and set a water drip pan in place. Smoke it - Place the brisket in the smoker and cook with the lid closed.
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SMOKED BRISKET RECIPE - HOW TO SMOKE THE PERFECT BRISKET
Prepare your smoker to 225 degrees F. Set the meat out and allow it to come to room temperature. Once the grill comes to a steady temperature for at least 15 minutes, add the wood chips. Put your brisket on the smoker and let smoke for 5 hours or until the internal temp reaches 170 degrees F.
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HOW TO COOK BEEF BRISKET ON A PELLET SMOKER - PIONEER ...
The Smoking Process. Get the smoker ready and filled with wood pellets. Turn on the pellet smoker and raise the temperature to 225 degrees. Place the seasoned beef brisket in the smoker, fat side down, or at least where you trimmed it from. Close the smoker and begin the smoke.
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Dec 04, 2015 · Behold the best smoked brisket recipe ever! Texas style brisket is more than a recipe, it is a concept and a goal. It all begins by selecting the right meat, trimming it, seasoning it, smoking it, slicing it, and more. Follow this easy BBQ brisket guide for mouthwatering results!
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1. Start with a cold brisket fat cap facing up and pat the brisket dry with a paper towel. Trim fat cap until you have an even 1/4-inch layer. Flip brisket over and trim off all fat and silver skin from the top. Remove the large chunk of hard fat found where the flat and point connect.
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SMOKED BRISKET RECIPE - ALTON BROWN
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HOW TO SMOKE A BRISKET IN A MASTERBUILT SMOKER - PIONEER ...
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