Competition Smoked Brisket Recipe Texas

Listing Results Competition Smoked Brisket Recipe Texas

Web ResultJun 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 …

Rating: 5/5(153)
Calories: 282 per serving
Category: Main Dish
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.

Preview

See Also: Beef Recipes, Brisket RecipesShow details

Web ResultJan 12, 2024 · Trim the fat cap to about ¼ inch thickness, remove the deckle (hard fat), and trim off any excessively thin edges. Mix …

Rating: 5/5(1)
Category: BBQ
Cuisine: American
Calories: 303 per serving

Preview

See Also: Brisket RecipesShow details

Web ResultJul 10, 2021 · Wrap the Brisket. When the internal temperature of the brisket reaches 180°F at the point, and 170°F at the flat, …

Rating: 4.5/5(4)
Total Time: 15 hrs 20 mins
Category: Main Course
Calories: 493 per serving

Preview

See Also: Beef Recipes, Brisket RecipesShow details

Web ResultJun 21, 2018 · Place the pan on the smoker or the indirect side of the grill for approximately 5 minutes to set the sauce. Remove the …

Rating: 3.9/5(111)
Category: Main Course
Cuisine: American
1. Prep. Combine the Kosmos Q Brisket Mop, beef broth, and BBQ sauce in a jar with a tight fitting lid and shake until combined. Refrigerate for a least two days before smoking the brisket.
2. Prepare the brisket by separating the point from the flat (learn more about the anatomy of a whole brisket here) then removing as much of the fat and tough silverskin as possible.
3. Prepare the injection by combining the Kosmos Q Reserve Blend Brisket Injection, water, and white pepper in a large bowl and blend well.
4. Pour the injection mix into a narrow container so that it is easy to suck the liquid up with the injector (learn more about injectors and injecting here). Place the brisket flat in a full sized aluminum pan. Fill the injector with liquid and insert the needle into one side of the brisket flat, pushing it as close to the center of the brisket as possible. Slowly push the plunger while gradually easing the needle out of the brisket. Continue injecting the brisket every 1 1/2 inches, then repeat on the opposite side, filling it with as much of the injection liquid as possible (at least 12 ounces or 1 1/2 cups). Inject the brisket point all over with as much liquid as possible, at least 4 ounces (1/2 cup). Let the brisket rest for 30 minutes before adding the rub.

Preview

See Also: Brisket RecipesShow details

Web ResultMay 14, 2021 · Prepare the rub: add the ingredients for the rub into a small bowl. Stir to combine, then add into a large shaker, or use a spoon to evenly spread the rub all over the brisket, both sides. …

Preview

See Also: Brisket RecipesShow details

Web ResultDec 4, 2015 · When the meat in this smoked brisket recipe hits an internal temperature of 200 or 205°F (83 or 96°C) in the flat, hold the wrapped brisket in a 170°F (77°C) oven or wrap it with towels or …

Preview

See Also: Brisket RecipesShow details

Web ResultJun 10, 2021 · Smoke the Brisket: Heat your smoker to 250°F and place an heat-safe pan full of water (like a cast iron loaf pan) on the cooking rack in between the heat source and the meat. Place the …

Preview

See Also: Brisket RecipesShow details

Web ResultOct 24, 2023 · Reheating on the Smoker/Grill: Preheat your smoker or grill to a low temperature, around 225°F-250°F. Wrap any leftover brisket with foil and place on the smoker or grill for about 30-40 …

Preview

See Also: Brisket RecipesShow details

Web ResultJun 12, 2023 · A whole beef brisket, often referred to as a “packer” brisket, typically weighs anywhere from 8 to 20 pounds. Remember, this is a low and slow cook, …

Preview

See Also: Beef Recipes, Brisket RecipesShow details

Web ResultApr 20, 2023 · Place the water pan in the smoker so that the moisture from the water will hit the brisket, or place in a couple of big scoops of beef tallow to smoke. Face the point of the brisket

Preview

See Also: Brisket RecipesShow details

Web ResultSep 28, 2023 · Smoking the Brisket. Start by pre-heating your smoker to 300 degrees Fahrenheit. Then, place the meat in a clean aluminum baking pan, place …

Preview

See Also: Brisket RecipesShow details

Web ResultPreheat your smoker to 225°F (107°C) using indirect heat. In a bowl, mix together the kosher salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper, …

Preview

See Also: Bbq Recipes, Brisket RecipesShow details

Web ResultJun 27, 2023 · Trim your brisket, removing any hard fat from the surface. Shave the soft fat down to about 1/4” thickness across the fat cap. Trim any fat and silver …

Preview

See Also: Barbecue Recipes, Brisket RecipesShow details

Web ResultMay 23, 2016 · Trim fat to ¼” on brisket. Mix Salt and Pepper together in a shaker bottle or dredge. Season all sides of brisket with Salt/Pepper mixture. Prepare smoker for indirect heat 250⁰. Place …

Preview

See Also: Brisket RecipesShow details

Web ResultStep 2. Season the brisket: Place the brisket on a rimmed sheet pan and generously season the top, bottom and sides with salt, pepper and, if you like …

Preview

See Also: Brisket RecipesShow details

Web ResultJun 10, 2013 · Light only 1 grill burner to medium (if using a 3-burner grill, light burner on either end). Make sure drip tray is empty, as a lot of fat will render. Place …

Preview

See Also: Brisket RecipesShow details

Web ResultAug 31, 2017 · After taking off the smoker while in the foil separate the point from the flat. Cube the point up in 1/2 inch chunks and place in a aluminum ( disposable ) …

Preview

See Also: Barbecue Recipes, Brisket RecipesShow details

Most Popular Search