This Festive Season Beef Brisket Recipes Are a Must
Sep 22, 2010 Recipes
With Christmas fast approaching it’s a good time to be gathering some tasty recipes for holiday meals. Of course the roast ham and turkey have their places reserved at the dinging table, but it’s great to have some other options up one’s sleeve.
A few of my favorites are as follows:
Texas Smoked Beef Brisket
Ingredients
8-10 pound untrimmed brisket – you want a nice piece with a layer of fat on one side.
Half a cup of chili marinade
2 tablespoons hot chili powder
1 teaspoon cayenne
1 teaspoon fresh ground pepper
6 cloves of crushed garlic
2 teaspoons lemon juice
Wood for smoking – I recommend a mixture of oak or fruit wood and small amount of hickory for extra flavour.
Preparation
Heat up your smoker and add wood, follow your instruction manual as this will differ depending on our make and model.
Make your chilli marinade
Simply mix all the marinade ingredients together – this can be prepared earlier and stores fine in the fridge.
Prepare the Brisket
Take your Brisket and rub a half cup of your marinade all over it. Place beef brisket in smoker fat side up ( this is important to increase tenderness and flavour of your beef brisket ) up for 8-10 hours at around 220 degrees Fahrenheit.
You may open the smoker and baste the brisket with more of your chilli marinade once or twice during this period if you wish. Finally take the brisket from the smoker and place in your over for the final two hours of cooking.Your oven should be approximately the same temperature as your smoker.
Cook for 10 hours
Another great one is Beef Brisket with BBQ Sauce
Ingredients:
3/4 cup water
1/4 cup Worcestershire sauce
1 tablespoon vinegar
1 teaspoon beef bouillon granules
1/2 teaspoon dry mustard
1/2 teaspoon chili powder
1/4 teaspoon ground red pepper
2 garlic cloves, minced
2 1/2 pounds beef brisket
For the Sauce
1/2 cup ketchup
2 tablespoons brown sugar
2 tablespoons butter or margarine
Directions:
For cooking liquid, in a bowl combine water, Worcestershire sauce, vinegar, bouillion granules, mustard, chili powder, red pepper, and garlic; reserve 1/2 cup liquid for sauce.
Trim fat from brisket. If necessary, cut brisket to fit into cooker; place in a 3 1/2 or 4-quart crockery cooker. Pour remaining liquid over brisket.
Cover; cook on low-heat setting for 10 to 12 hours or high-heat setting for 5 to 6 hours.
For sauce, in a small saucepan combine 1/2 cup reserved liquid, catsup, brown sugar, and margarine. Heat through. Pass sauce with meat.
References:
Tags: Beef Brisket, Texas BBQ