Best 3 Bangin Smokey Beef Brisket Recipes
Unleash your inner barbecue maestro and satisfy your taste buds with our culinary journey to create the ultimate "bangin' smokey beef brisket". Embark on an adventure of flavor as we delve into the secrets of selecting the perfect cut of beef, mastering the art of seasoning and rubbing, and exploring various cooking methods to achieve the most succulent, tender, and downright delicious brisket you've ever tasted. Get ready to tantalize your senses with a symphony of smoky, rich, and addictive flavors that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
BANGIN' SMOKEY BEEF BRISKET
Marinated for 24 hours, then slow-cooked in the oven with beer. YUM! For leftover sandwiches, just add a really good BBQ sauce, (not too much... just enough to bind) to the brisket and put it on a really good toasted roll and top with coleslaw! Serve with your favorite beer.
Provided by Micki
Categories Roasts
Time P1DT5h5m
Yield 20
Number Of Ingredients 11
Steps:
- Whisk together the beef broth, 2 tablespoons of liquid smoke, 1/4 cup Worcestershire sauce, garlic salt, and onion powder in a bowl, and pour into a resealable plastic bag. Add the brisket, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 hours. Turn the bag over a few times to ensure the meat is evenly marinated.
- Preheat an oven to 275 degrees F (135 degrees C). Place the garlic, 1 tablespoon liquid smoke, and 1 tablespoon Worcestershire sauce in a 9x13-inch baking dish. Pour in the beer.
- Remove the brisket from the marinade, and shake off excess. Place the brisket into the baking dish, and top with onion rings. Cover the dish tightly with aluminum foil, and discard the remaining marinade.
- Bake in the preheated oven until very tender, about 5 hours. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
Nutrition Facts : Calories 230.9 calories, Carbohydrate 3.6 g, Cholesterol 46.6 mg, Fat 17.8 g, Fiber 0.4 g, Protein 12.2 g, SaturatedFat 6.5 g, Sodium 682.1 mg, Sugar 1.1 g
SMOKY BEEF BRISKET
A friend and I first ate this brisket at a restaurant, then came home and duplicated it with great success. Leftovers make terrific sandwiches.-Sue McQueen, Cameron, Missouri
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine the liquid smoke, pepper and salt; add the brisket. Seal bag and turn to coat; refrigerate for at least 4 hours or overnight., Drain and discard marinade. Combine the brown sugar, celery salt, garlic salt, onion salt, nutmeg and paprika; rub over meat. Wrap in a large sheet of heavy-duty foil; seal tightly. Place in an ungreased 15x10x1-in. baking pan. Bake at 325° for 4 hours or until meat is tender., Remove brisket to a warm serving platter; skim fat from pan juices. In a saucepan over medium heat, combine 1 cup pan juices with barbecue sauce; cook and stir until thickened. Thinly slice meat across the grain; serve with sauce.
Nutrition Facts :
BANGIN' SMOKEY BEEF BRISKET
Marinated for 24 hours, then slow-cooked in the oven with beer. YUM! For leftover sandwiches, just add a really good BBQ sauce, (not too much... just enough to bind) to the brisket and put it on a really good toasted roll and top with coleslaw! Serve with your favorite beer.
Provided by Micki
Categories Roasts
Time P1DT5h5m
Yield 20
Number Of Ingredients 11
Steps:
- Whisk together the beef broth, 2 tablespoons of liquid smoke, 1/4 cup Worcestershire sauce, garlic salt, and onion powder in a bowl, and pour into a resealable plastic bag. Add the brisket, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 hours. Turn the bag over a few times to ensure the meat is evenly marinated.
- Preheat an oven to 275 degrees F (135 degrees C). Place the garlic, 1 tablespoon liquid smoke, and 1 tablespoon Worcestershire sauce in a 9x13-inch baking dish. Pour in the beer.
- Remove the brisket from the marinade, and shake off excess. Place the brisket into the baking dish, and top with onion rings. Cover the dish tightly with aluminum foil, and discard the remaining marinade.
- Bake in the preheated oven until very tender, about 5 hours. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
Nutrition Facts : Calories 230.9 calories, Carbohydrate 3.6 g, Cholesterol 46.6 mg, Fat 17.8 g, Fiber 0.4 g, Protein 12.2 g, SaturatedFat 6.5 g, Sodium 682.1 mg, Sugar 1.1 g
Tips:
- Choose the right cut of beef brisket. Look for a brisket that is well-marbled with fat, as this will help to keep the meat moist during cooking.
- Trim the brisket of excess fat. This will help to reduce the amount of shrinkage during cooking and make it easier to slice the brisket.
- Season the brisket generously with a rub of your choice. This will help to flavor the meat and create a delicious crust.
- Smoke the brisket over indirect heat at a low temperature (225-250 degrees Fahrenheit) for several hours. This will help to render the fat and collagen in the meat, making it tender and flavorful.
- Baste the brisket with a mixture of beef broth and apple cider vinegar every few hours. This will help to keep the meat moist and prevent it from drying out.
- Cook the brisket until it reaches an internal temperature of 200-205 degrees Fahrenheit. This will ensure that the meat is cooked through and tender.
- Let the brisket rest for at least 30 minutes before slicing. This will help to redistribute the juices and make the meat easier to slice.
Conclusion:
Smoking a beef brisket is a great way to enjoy a delicious and flavorful meal. By following these tips, you can ensure that your brisket turns out perfect every time. So fire up your smoker and get started!
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