Bbq Brisket Recipes

Slow Roasted Barbecue Brisket Valerie's Kitchen

WEBNov 27, 2012 · Place the meat fat side or trimmed side up. Pour 2 tablespoons of Worcestershire sauce over the surface of the brisket …

Rating: 5/5(1)
1. Preheat oven to 300 degrees F.
2. If you've got a good knife and a steady hand, trim the fat from the brisket. If not, go ahead and move ahead with recipe and we'll come back to this later.
3. Mix all spices together in a small bowl and set aside. Place brisket in a large baking pan pour spice mixture over. Use your hands to rub over both sides of brisket.
4. Place brisket fat side or trimmed side up in pan and pour Worcestershire sauce and BBQ sauce over the top, spreading the sauce with a knife to cover surface of meat.

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Texas Style Smoked Beef Brisket Hey Grill, Hey

WEBJun 11, 2019 · Square the edges and ends of the flat. Flip the brisket over and trim the top fat cap to about 1/4 of an inch thickness across the …

1. Store your brisket in the refrigerator until you are ready to start trimming. Cold briskets are much easier to work with. Flip your brisket over so the point end is underneath. Remove any silver skin or excess fat from the flat muscle. Trim down the large crescent moon shaped fat section until it is a smooth transition between the point and the flat. Trim and excessive or loose meat and fat from the point. Square the edges and ends of the flat. Flip the brisket over and trim the top fat cap to about 1/4 of an inch thickness across the surface of the brisket.
2. In a mixing bowl or empty spice container, mix the salt, pepper, and garlic. Share over the brisket to evenly distribute the spices on all sides.
3. Preheat your smoker to 225 degrees F using indirect heat and hardwood smoke. Place the brisket on the smoker with the point end facing your main heat source. This is a thicker part of the brisket and it can handle the additional heat. Close the lid and smoke until and internal thermometer reads 165 degrees F (usually takes around 8 hours).
4. On a large work surface, roll out a big piece of butcher paper (or foil) and center your brisket in the middle. Wrap the brisket by folding edge over edge, creating a leak proof seal all the way around. Return the wrapped brisket to the smoker, seam side down so the weight from the brisket crimps the edges of the paper wrap down tight.

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Easiest Oven Baked BBQ Beef Brisket 101 Cooking For …

WEBJan 17, 2023 · Pat dry the brisket. Place in pan fat side up. Cover the top of the meat with a generous amount of liquid smoke—about 3-4 …

1. Turn on oven to 300°—no need to preheat.
2. Pat dry the brisket. Place in pan fat side up. Cover top of meat with a generous amount of liquid smoke 3-4 tablespoons.
3. Cover tightly with aluminum foil sealed on all edges.
4. Place in oven until "fork-tender" and at least 190° (200° to 205° preferred.) Usually about 1 hour per pound. If you don't "get" fork-tender, just use the internal temperature. It may take over 6-8 hours if frozen or large. NEVER COOK BY TIME ALONE, you must check the temperature.

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