Time 2h20m Yield 12 servings. Number Of Ingredients 8 Steps:
In a large saucepan, combine the first seven ingredients. Bring to a boil, stirring constantly. Reduce heat; simmer for 5 minutes, stirring occasionally. Remove from the heat., Place the brisket in a shallow roasting pan; pour sauce over the top. Cover and bake at 350° for 2 to 2-1/2 hours or until meat is tender. Let stand for 5 minutes. Thinly slice meat across the grain.
Time 11h Yield 8 to 10 servings Number Of Ingredients 27 Steps:
Make the rub by placing the salt, brown sugar, paprika, chili powder, pepper, onion powder, and oregano in a small bowl and stir to mix. If your brisket has a thick layer of fat, trim it to a thickness of 1/4-inch. Place the brisket in a roasting pan and generously sprinkle both sides with the rub, using about 3 tablespoons per side and patting it into the meat with your fingertips. The leftover rub can be stored for several months in a jar. You can cook the brisket right away, but it will taste better if you let it cure in the refrigerator covered for at least 4 to 24 hours. Set up the grill for indirect grilling and preheat to medium-low. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke then reduce the heat to medium-low. If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium-low, then toss 1 cup of the wood chips on the coals. When ready to cook, place the brisket in the center of the hot grate, fat side up, over the drip pan and away from the heat. Drape the bacon slices over the top of the meat, and then cover the grill. Cook the brisket until very tender, 5 to 6 hours or until the internal temperature reaches about 190 degrees F. Generously mop or baste the meat on both sides with the mop sauce. Wrap the brisket in aluminum foil, and continue cooking until done. If using a charcoal grill, every hour you’ll need to add 12 fresh coals and 1/2 cup wood chips to each side. Transfer the grilled brisket to a cutting board and let rest for 10 minutes. Thinly slice across the grain, using an electric knife or sharp carving knife. Transfer the sliced meat to a platter. Spoon the barbecue sauce over the meat or, better yet, serve it on the side. Place all ingredients in a non-reactive bowl and whisk to mix. Taste for seasoning, adding more salt, if necessary. Combine the barbecue sauce, salsa, and vinegar in a non-reactive saucepan over medium heat, bring to a simmer, and let cook until thick and flavorful, 5 to 8 minutes. Season with salt and pepper. The sauce can be served hot or at room temperature and may be refrigerated, covered, for up to 48 hours. Bring to room temperature before serving.
Time 3h20m Yield 4 servings Number Of Ingredients 35 Steps:
Preheat the oven to 300 degrees F. Coat the brisket on all sides with the spice rub. In a roasting pan add the onion, garlic and beer. Arrange the brisket in the roasting pan, loosely cover with foil and put it in the oven for 2 1/2 to 3 hours. Combine all the mop ingredients in a medium pot. Bring to a simmer over medium-low heat and let cook for 5 minutes. Remove from the heat and set aside. Preheat a grill or grill pan over medium-high heat. Remove the brisket from the oven and put it on the grill. Add the liquid from the roasting pan to the mop sauce. Brush the brisket generously with the mop sauce and grill until the brisket develops a nice crust about 5 minutes per side. Make sure to brush the brisket about every 2 minutes with the mop sauce. Transfer the brisket from the grill to a cutting board and let rest 5 minutes before slicing. Cut the meat, against the grain, into 1/4-inch thick slices. Top with a bit of the tangy mop sauce and arrange on a serving platter. In a small bowl add all of the spice rub ingredients. Stir together with a fork until well blended. Reserve 3 tablespoons of the rub for another use. Sprinkle the remaining spice rub over the chicken parts until well coated. Preheat a grill pan over medium-high heat. Add the chicken and cook for 8 to 10 minutes per side. If using an outdoor grill, heat the grill on low. Arrange the chicken on the grill, cover and grill over indirect heat until cooked through about 10 to 15 minutes per side. While the chicken is grilling add all the barbeque sauce ingredients to a small pan and stir well to combine. Bring to a simmer over low heat and let cook for 5 minutes. Brush the chicken with the barbeque sauce. Cook for 3 minutes, flip and brush the other side of the chicken with remaining sauce and cook and additional 3 minutes. Let rest for 5 minutes before serving. Reserve 2 thighs for another use. Arrange the chicken on a serving platter and keep warm. Brush the squash with the canola oil and sprinkle with salt and pepper. Put on the grill and cook for 3 to 4 minutes per side over direct heat. Remove from the grill to a cutting board and cut into 1/2-inch thick slices. Transfer to a serving bowl and serve with the chicken.
Time 2h45m Yield 10-12 serving(s) Number Of Ingredients 8 Steps:
Combine the first 7 ingredients in a large saucepan and bring to a boil; stirring constantly. Reduce heat and simmer for 5 minutes, stirring occasionally; remove from heat. Place the brikset in a shallow rosting pan; pour sauce over. Cover and bake at 350 degrees for 2 to 2 1/2 hours or until meat is tender. Let stand 5 minutes before slicing thinly across the grain.
Time 12h20m Yield 8 serving(s) Number Of Ingredients 19 Steps:
Make the rub by placing the salt, brown sugar, paprika, chili powder, pepper, onion powder, and oregano in a small bowl and stir to mix. If your brisket has a thick layer of fat, trim it to a thickness of 1/4-inch. Place the brisket in a roasting pan and generously sprinkle both sides with the rub, using about 3 tablespoons per side and patting it into the meat with your fingertips. The leftover rub can be stored for several months in a jar. You can cook the brisket right away, but it will taste better if you let it cure in the refrigerator covered for at least 4 to 24 hours. When ready to cook, place the brisket in the center of the hot grate, fat side up, over the drip pan and away from the heat. Drape the bacon slices over the top of the meat, and then cover the grill. Cook the brisket until very tender, 5 to 6 hours or until the internal temperature reaches about 190 degrees F. Generously mop or baste the meat on both sides with the mop sauce. Wrap the brisket in aluminum foil, and continue cooking until done. Transfer the grilled brisket to a cutting board and let rest for 10 minutes. Thinly slice across the grain, using an electric knife or sharp carving knife. Transfer the sliced meat to a platter. Serve with favorite BBQ sauce.
Time 10m Yield 1/2 cup, 20-30 serving(s) Number Of Ingredients 33 Steps:
RUB:. Mix rub the ingredients together in a mortar and pestle grinding till nicely combined but leaving some nice pieces of pepper and salt. Lightly oil the meat with vegetable oil. Spread the rub generously on beef brisket. Let it marinate on the meet overnight. Bring brisket to room temperature for 30 minutes before putting in the smoker. Beer Mop Sauce:. Mix ingredients in a pot and simmer for 20 minutes. Fire up the smoker:. Start up the smoker with your favorite wood. Add water in the bottom which helps keep meat moist. Place brisket in a 225 degree prepared smoker fat side down. Mop a nice amount of the mop sauce on and smoke for 1 hour. Flip the brisket carefully not piercing the meat. Mop with more sauce. After that, turn the brisket about every two hours and mop it every time you turn it." Keeping it moist. It`ll be done when you give it a taste test. The outside of the meat will look charred. Don’t worry. It’s supposed to look that way. There should be a pretty smoke ring. This could take anywhere from 6-12 hours. Repeat the mopping and flipping until the brisket reaches 180 degrees for slicing or 195 degrees for pulling and remove from smoker. It which point you can let rest before cooking or wrap it tightly in a foil pan with the heat off for 3-4 hours as it father tenderizes. BBQ Sauce:. Mix all ingredients in a pot and simmer till nice a thick about 1 hour. Can be made the day before. Slice the brisket thick and against the grain if it is fairly tender or if it is a little tough slice it against the grain only in thinner slices. Serve with BBQ Sauce or make pulled beef mixed with the BBQ sauce.
