Food Network Recipes Smoked Brisket

SlowCooked Brisket with Carolina BBQ Sauce Food …

WebDec 10, 2020 · Sear the brisket fat-side down until a deep golden crust forms, 5 to 7 minutes. Flip and sear other side until deep golden brown, …

Rating: 5/5(1)
1. Preheat the oven to 300 degrees F.
2. For the brisket: Add the olive oil to a large Dutch oven over medium-high heat. Sprinkle the brisket with Miss Brown's House Seasoning. Sear the brisket fat-side down until a deep golden crust forms, 5 to 7 minutes. Flip and sear other side until deep golden brown, another 5 minutes. Remove to a sheet tray.
3. Add the onions and bay leaves and season with salt and pepper. Stir until coated in fat. Add the beer and bring to a boil. Put the brisket on top of the onions, cover and place in the oven for 3 hours.
4. For the BBQ sauce: While the brisket cooks, add the vinegar, brown sugar, brown mustard, whole-grain mustard, yellow mustard, onion, garlic, bourbon and cayenne to a medium saucepan over medium-high heat. Bring to a boil and cook until the onion becomes slightly translucent, about 5 minutes. Remove from the heat, add to a blender (or use an immersion blender) and puree until smooth, being careful of hot steam. Pour back into the pan and simmer over medium-low until slightly thickened and reduced by 1/4, about 30 minutes.

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SlowCooker Brisket Recipe Food Network Kitchen

WebNov 16, 2016 · Cover with a lid and cook on low heat until a meat thermometer reads an internal temperature of 185 to 200 degrees F in …

Rating: 3.8/5(22)
1. Whisk the bourbon, mustard, chili powder, paprika, sugar, granulated garlic, onion powder, cumin, 1 tablespoon salt and 1 teaspoon pepper together in the insert of a 6-quart slow cooker. Use a fork to pierce deeply all over the brisket, then place in the slow cooker and rub all over with the paste. Cover with a lid and cook on low heat until a meat thermometer reads an internal temperature of 185 to 200 degrees F in the thickest part, about 4 hours.
2. Turn the heat off and remove the insert from the slow cooker. Cool the brisket for at least 15 minutes in the cooking liquid.
3. Transfer the brisket from the cooking liquid to a large plate or baking sheet, and pat dry with paper towels. Reserve the cooking liquid. In a large cast-iron pan set over medium-high heat, add the oil and heat until it starts to shimmer. Add the brisket, fat-side down, and sear until browned and slightly crispy, 2 to 3 minutes. Use tongs or two metal spatulas to carefully flip the brisket. Cook until browned and slightly crispy on all sides, 1 to 2 minutes.
4. Transfer to a cutting board and slice the brisket against the grain. Serve hot with the cooking liquid.

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