Best 2 Oklahoma Joes Smoked Brisket Flat Recipes

Oklahoma Joe's Smoked Brisket Flat is a classic American barbecue dish that is sure to impress your friends and family. This succulent, smoky beef brisket is cooked low and slow until it is fall-apart tender and bursting with flavor. The key to a perfect Oklahoma Joe's Smoked Brisket Flat is to use a good quality brisket and to smoke it for a long time at a low temperature. With a little patience and effort, you can create a mouthwatering brisket that will be the star of any gathering.

Check out the recipes below so you can choose the best recipe for yourself!

OKLAHOMA JOE'S PULLED PORK

Oklahoma Joe's Pulled Pork image

Provided by Food Network

Categories main-dish

Time 7h50m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1/4 cup salt
1/4 cup firmly packed light brown sugar
2 tablespoons sugar
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons Spanish paprika
2 tablespoons chili powder
1 tablespoon celery salt
1 tablespoon freshly ground black pepper
1 teaspoon freshly ground white pepper
1 teaspoon dried thyme
1 (4 to 7 pound) bone-in pork shoulder (Boston butt) roast
1 cup apple juice
1 1/2 cups your favorite BBQ sauce
4 cups oak or hickory wood chips, soaked in water for 30 minutes

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. Cover or wrap the pork 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 pork 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 pork 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 pork with apple juice every time you add new coals. Try not to lift the lid of the cooker at any other time.
When the pork 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 pork to the grill (or smoker) The pork is finished cooking when it pulls apart easily and reaches an internal temperature of 190 to 195 degrees F, about another 1 to 2 hours. Let rest for 1 hour, then unwrap the pork butt and pull the bone out. "Pull" the pork by hand, shredding it and discarding any large pieces of fat. Serve with your favorite BBQ sauce.

OKLAHOMA JOE'S SMOKED BRISKET FLAT

Oklahoma Joe's Smoked Brisket Flat image

This brisket rub and method makes a wonderful, juicy, brisket. I make this using my smoker-it has the directions for cooking it in a grill as well but I've never tried it this way. I always use about a 5 pound brisket when I make this. My brisket is usually done in about 6 hours. Be sure to use an instant read thermometer. I insert one in the thick part of the brisket when I feel it's getting close to being done and I just leave it in the meat till the desired temperature is reached. Instead of apple juice I mix 3/4 cup vegetable oil and 1/4 cup apple cider vinegar-it works just as well. I also put the rub on the night before, wrap it real good in plastic wrap and then with foil and leave it in the fridge all night. Since I do this in the smoker, I soak enough chips to fill up my wood box as opposed to the 4 cups you will need for the grill. You don't have to change the wood chips as the meat will only take on so much smoke. If your using a smoker just check the water pan everytime you open the smoker to baste. I got this from the foodnetwork website. Be sure to let this rest after cooking-it's a very important step. You won't be disappointed. I also prepare Neely's BBQ sauce for this and it's delicious!

Provided by msjill111

Categories Steak

Time 7h

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

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 fresh ground black pepper
1 tablespoon fresh ground white pepper
1 teaspoon cayenne pepper
1 (5 -8 lb) beef brisket (flat cut)
4 cups oak chips or 4 cups hickory chips
1 cup apple juice
1 1/2 cups your favorite barbecue sauce

Steps:

Special equipment: spray bottle for apple juice.
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 when the charcoal has burned to 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 degresF, scatter 1/4 of the wood chips over the coals, close the grate, put the bisket on the grill and close the lid.
Maintain a 200 to 225 degrees cooking temperature (this goes for grill or the smoker) inside the grill, adding coals every 2 hours or as necessary. Add wood chips and spray the brisket with the apple juice everytime you add new coals. Try not to lift the lid of the grill (or door to smoker) at any other time.
When the brisket reaches an internal temoerature of 165 to 170 degrees F on an instant read meat thermometer (after about 4-5 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 degreesF, about another 1-2 hours. Let rest for 45 minutes, then unwrap and slice. Serve with bbq sauce on the side.

Nutrition Facts : Calories 1156.1, Fat 43.4, SaturatedFat 14.9, Cholesterol 351.5, Sodium 8391.8, Carbohydrate 66.2, Fiber 5.2, Sugar 43.9, Protein 120.1

Tips for Making the Best Oklahoma Joe's Smoked Brisket Flat:

Choose the right brisket: Look for a brisket flat that is at least 12 pounds, with a good amount of marbling. This will ensure that your brisket is juicy and flavorful.
Trim the brisket: Remove any excess fat from the brisket, leaving a layer of about 1/4 inch. This will help the brisket to cook evenly.
Season the brisket: Generously season the brisket with your favorite rub. Be sure to cover all sides of the brisket, including the bottom.
Smoke the brisket: Preheat your smoker to 225 degrees Fahrenheit. Place the brisket on the smoker grate and smoke for 8-10 hours, or until the internal temperature reaches 200 degrees Fahrenheit.
Wrap the brisket: Once the brisket has reached an internal temperature of 165 degrees Fahrenheit, wrap it tightly in aluminum foil. This will help to keep the brisket moist during the remainder of the cooking process.
Cook the brisket until tender: Continue to smoke the brisket for another 2-3 hours, or until the internal temperature reaches 205 degrees Fahrenheit. The brisket is done when it is tender and easily pierced with a fork.
Let the brisket rest: Remove the brisket from the smoker and let it rest for at least 30 minutes before slicing. This will allow the juices to redistribute throughout the brisket, resulting in a more tender and flavorful meat.

Conclusion:

Oklahoma Joe's Smoked Brisket Flat is a delicious and impressive dish that is perfect for any special occasion. By following the tips in this article, you can create a brisket that is juicy, flavorful, and fall-apart tender. So fire up your smoker and get started on your own Oklahoma Joe's Smoked Brisket Flat today!