Best 3 Wood Chicks Bbq Smoked Beef Brisket Recipes

Wood-fired smoked beef brisket is a classic barbecue dish that is sure to impress your friends and family. With its rich, smoky flavor and fall-apart tenderness, this dish is perfect for any special occasion. In this article, we will explore the best recipe for cooking wood-smoked beef brisket. We will provide detailed instructions on how to prepare the brisket, build the fire, and smoke the meat to perfection. We will also provide tips for choosing the right type of wood, as well as how to serve the finished dish. So, if you are ready to learn how to make the best wood-smoked beef brisket, then read on!

Here are our top 3 tried and tested recipes!

SMOKED BBQ BRISKET

Smoked BBQ Brisket image

Provided by Bobby Flay

Categories main-dish

Time 5h10m

Yield 10 to 12 servings

Number Of Ingredients 15

Ingredients

1/2 cup ancho chili powder
2 tablespoons paprika
1 tablespoon ground cumin
1 tablespoon dry mustard
1 tablespoon kosher salt
2 teaspoons cayenne
1 trimmed brisket with a layer of fat at least 1/4-inch thick, about 5 to 6 pounds
Dark Beer Mop, recipe follows
1 large red onion
4 cloves garlic
2 serrano chiles, chopped
4 bottles of dark beer
1/4 cup dark brown sugar
2 bay leaves
Salt and freshly ground pepper

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.

REAL TEXAS BRISKET (SMOKED) (SOUTHWEST)

Real Texas Brisket (Smoked) (Southwest) image

This is the real deal--it doesn't get any better than this. You'll need a smoker, that uses wood (not electric), and one that you can control the temperature on. A kettle BBQ pit (like a Webber) using indirect heat might work, but they tend to get too hot. A pit smoker with a separate fire box is best. For best results, use hickory or pecan. Mesquite is good too, but tends to be a little bitter when smoking for very long periods of time. Prep time does not include marinating over night or the time necessary to get the smoker going.

Provided by Pokey in San Antonio

Categories Roast Beef

Time 8h30m

Yield 12-16 serving(s)

Number Of Ingredients 9

Ingredients

8 lbs beef brisket (trimmed)
1/4 cup lemon juice
2 tablespoons lemon pepper
1 tablespoon dried oregano
3 teaspoons celery salt
1 teaspoon garlic salt
1 teaspoon seasoning salt
1/4 cup lemon juice
1 cup Worcestershire sauce

Steps:

Trim brisket leaving 1/2" layer of fat on top. Determine the direction of the grain of the meet and cut off a slice across the grain. This way when the meet is done, and covered with a dark brown crust, you'll be able to see which direction you should slice.
Brush with 1/4 cup of lemon juice (bottle juice is fine).
In a bowl, combine lemon pepper, oregano, celery salt, garlic salt, and seasoned salt.
Rub brisket with 1/2 of this mixture, cover with plastic wrap and chill overnight.
Remove brisket and let it come to room temp before cooking. Putting a cold piece of meat in a smoker is a sure fire recipe for disaster--the meet will be very bitter.
Prepare your smoker according to the manufacturer's direction. Heat the smoker to 225°F at the cooking level.
Place the brisket in the smoker, fat side up.
Keep the temperature as close to 200°F as you can for the first 2-3 hours by adjusting the air intake, and adding small pieces of wood every 30 minutes. Do not adjust the out vent, it should always remain full open. You know your cooking properly when there is very little smoke coming out of the smoker, and the hot air coming out of the top vent is clear for the first foot, then it turns to a grayish white smoke. If smoke is billowing out of every opening, the smoke is cold and the air flow is too low--your brisket will taste like tar. You can let the temperature creep up to 225°F , but not much over that.
In a small bowl, combine the Worcestershire sauce, and remaining lemon juice and rub mixture.
Mop on the sauce every hour as you turn the meat. Be sure to turn the meat over and also rotate to ensure even cooking. This should be the only time you open the cooking area.
Smoke 1 1/4 to 1 1/2 hours per pound, until the internal temperature is 190°F . If you go much past that, your brisket will not slice up, and you'll have pulled beef.
Remove and wrap in aluminum foil. Let the meat rest for about 1 hour.
Cut the point (the pyramid shaped portion) off following a natural fat layer between the point and the flat.
Trim off excess fat.
Slice the brisket across the grain, using the starter slice you should have done at the beginning as a guide. Slices should be 1/4" thick. If a portion of brisket is falling apart rather than slicing, don't despair. Save the shredded portions and the burnt ends. They will make the best BBQ beef sandwiches later, when chopped and mixed with BBQ sauce.

WOOD CHICK'S BRISKET BBQ SAUCE

Wood Chick's Brisket BBQ Sauce image

Make and share this Wood Chick's Brisket BBQ Sauce recipe from Food.com.

Provided by Punky Julster

Categories Sauces

Time 40m

Yield 4 cups

Number Of Ingredients 17

Ingredients

1/2 cup finely chopped onion
2 tablespoons butter
1 cup tomato sauce
1 cup ketchup
1/3 cup chili sauce
3/4 cup dark brown sugar
1/2 cup honey
1 cup white vinegar
1 teaspoon allspice
1 tablespoon dry mustard
2 teaspoons ground black pepper
2 teaspoons chili powder
3 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 tablespoon paprika
3 tablespoons lemon juice
3 tablespoons maple syrup

Steps:

In a medium to large saucepan, saute the onions in the butter over medium heat until soft.
Add remaining ingredients.
Bring mixture to a boil over medium high heat. Reduce heat to low and simmer for 20 minutes.

Nutrition Facts : Calories 536.7, Fat 7.6, SaturatedFat 3.9, Cholesterol 15.3, Sodium 1497, Carbohydrate 119.4, Fiber 4.8, Sugar 105.4, Protein 4.2

Tips:

Choose the right brisket: Look for a brisket that is well-marbled with fat, as this will help to keep the meat moist during the long cooking process.
Trim the brisket: Remove any excess fat from the brisket, leaving a layer of fat about 1/4 inch thick. This will help the brisket to cook evenly.
Season the brisket: Rub the brisket with a generous amount of your favorite BBQ rub. Be sure to cover all surfaces of the brisket.
Smoke the brisket: Preheat your smoker to 225 degrees Fahrenheit. Place the brisket on the smoker and cook for 8-12 hours, or until the internal temperature reaches 165 degrees Fahrenheit.
Wrap the brisket: Once the brisket reaches an internal temperature of 165 degrees Fahrenheit, wrap it tightly in aluminum foil. This will help to keep the brisket moist during the final cooking stage.
Cook the brisket until tender: Return the wrapped brisket to the smoker and continue to cook until the internal temperature reaches 200 degrees Fahrenheit. This will take an additional 2-3 hours.
Let the brisket rest: Once the brisket is finished cooking, remove it from the smoker and let it rest for at least 30 minutes before slicing and serving.

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 give it a try!