Best Another Great Smoked Brisket Recipe Southwest Recipes
SOUTHWESTERN BEEF BRISKET
This recipe makes the beef so tender that it comes apart with a fork. When served with mashed potatoes and a vegetable, it makes a hearty meal. -Lois McAtee, Oceanside, California
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Season beef with salt and pepper. In a Dutch oven, heat oil; brown beef on both sides. Meanwhile, combine the next 11 ingredients. Pour over meat. Cover and bake at 325° for 2 hours. Add red peppers and carrots; bake 1 hour longer or until meat is tender. Remove meat from the pan; allow to stand 15 minutes before cutting. To thicken juices, bring to a boil. Cook, uncovered, 13-15 minutes or until thickened, stirring occasionally.
Nutrition Facts : Calories 188 calories, Fat 7g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 389mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
REAL TEXAS BRISKET (SMOKED) (SOUTHWEST)
This is the real deal--it doesn't get any better than this. You'll need a smoker, that uses wood (not electric), and one that you can control the temperature on. A kettle BBQ pit (like a Webber) using indirect heat might work, but they tend to get too hot. A pit smoker with a separate fire box is best. For best results, use hickory or pecan. Mesquite is good too, but tends to be a little bitter when smoking for very long periods of time. Prep time does not include marinating over night or the time necessary to get the smoker going.
Provided by Pokey in San Antonio
Categories Roast Beef
Time 8h30m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Trim brisket leaving 1/2" layer of fat on top. Determine the direction of the grain of the meet and cut off a slice across the grain. This way when the meet is done, and covered with a dark brown crust, you'll be able to see which direction you should slice.
- Brush with 1/4 cup of lemon juice (bottle juice is fine).
- In a bowl, combine lemon pepper, oregano, celery salt, garlic salt, and seasoned salt.
- Rub brisket with 1/2 of this mixture, cover with plastic wrap and chill overnight.
- Remove brisket and let it come to room temp before cooking. Putting a cold piece of meat in a smoker is a sure fire recipe for disaster--the meet will be very bitter.
- Prepare your smoker according to the manufacturer's direction. Heat the smoker to 225°F at the cooking level.
- Place the brisket in the smoker, fat side up.
- Keep the temperature as close to 200°F as you can for the first 2-3 hours by adjusting the air intake, and adding small pieces of wood every 30 minutes. Do not adjust the out vent, it should always remain full open. You know your cooking properly when there is very little smoke coming out of the smoker, and the hot air coming out of the top vent is clear for the first foot, then it turns to a grayish white smoke. If smoke is billowing out of every opening, the smoke is cold and the air flow is too low--your brisket will taste like tar. You can let the temperature creep up to 225°F , but not much over that.
- In a small bowl, combine the Worcestershire sauce, and remaining lemon juice and rub mixture.
- Mop on the sauce every hour as you turn the meat. Be sure to turn the meat over and also rotate to ensure even cooking. This should be the only time you open the cooking area.
- Smoke 1 1/4 to 1 1/2 hours per pound, until the internal temperature is 190°F . If you go much past that, your brisket will not slice up, and you'll have pulled beef.
- Remove and wrap in aluminum foil. Let the meat rest for about 1 hour.
- Cut the point (the pyramid shaped portion) off following a natural fat layer between the point and the flat.
- Trim off excess fat.
- Slice the brisket across the grain, using the starter slice you should have done at the beginning as a guide. Slices should be 1/4" thick. If a portion of brisket is falling apart rather than slicing, don't despair. Save the shredded portions and the burnt ends. They will make the best BBQ beef sandwiches later, when chopped and mixed with BBQ sauce.
SMOKED BRISKET
This smoked brisket recipe is always a crowd favorite-it really melts in your mouth! -Jodi Abel, La Jolla, California
Provided by Taste of Home
Categories Dinner
Time 8h20m
Yield 20 servings.
Number Of Ingredients 15
Steps:
- Brush olive oil over brisket. Combine rub ingredients; rub over both sides of beef. Place brisket on a rimmed baking sheet. Cover and refrigerate overnight or up to 2 days. Meanwhile, in a small saucepan, combine mop sauce ingredients. Simmer 15 minutes, stirring occasionally. Refrigerate until ready to grill., Soak hickory and mesquite chips or pellets; add to smoker according to manufacturer's directions. Heat to 225°. Uncover brisket. Place brisket in smoker fat side up; smoke 2 hours. Brush generously with mop sauce; turn meat. Smoke 2 more hours; brush generously with mop sauce again. Wrap brisket securely in heavy-duty aluminum foil; smoke until a thermometer inserted in beef reads 190°, 4-5 more hours., Let beef stand 20-30 minutes before slicing; cut diagonally across the grain into thin slices.
Nutrition Facts : Calories 252 calories, Fat 11g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 472mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
ANOTHER GREAT SMOKED BRISKET RECIPE (SOUTHWEST)
Smoked another brisket last weekend using this recipe for my brother-in-law's birthday. It was so good, I was lucky to get a piece for myself. Prep time does not include the marinating time.
Provided by Pokey in San Antonio
Categories Roast Beef
Time 8h30m
Yield 10-15 serving(s)
Number Of Ingredients 16
Steps:
- Marinade: In a bowl, whisk all the ingredients until well blended.
- Rub: Combine all in a bowl. Triple or quadruple the recipe and keep the rest in a zip lock bag for future briskets.
- Brisket Prep: Cut a hole in the top of the vacuum pack and drain out the blood.
- Using a funnel, pour in the marinade, working it around until all of the brisket is covered. You should still have about 1/2 the marinade left. That will be used as a basting sauce when you smoke the brisket.
- Patch the whole with duct tape.
- Marinate in the refrigerator for up to 2 days--overnight as a minimum.
- Remove the brisket from the bag, pat dry.
- Determine the direction of the grain and slice a piece across the grain. This will help you later when it comes time to slice and serve--it's more difficult to tell later when the brisket is cooked.
- Coat brisket generously with the rub.
- Allow the brisket to come to room temperature before putting in the smoker. I place the brisket in a low oven (200 degrees F) while I get the smoker going.
- Smoking the brisket: Fire up the smoker according to the manufacture's instructions. Bring it up to 225 degrees F.
- Place brisket in smoker at the level of the thermometer, be sure there is not direct heat hitting the brisket.
- For the first two or three hours it is best to keep the heat between 190 to 220 degrees. It can gradually get hotter up to a max of 250, but lower for longer is always better. It will take approximately 8-10 hours.
- Turn, rotate, and baste every hour. Add wood to smoker every 30 min (as required) to keep the heat at a constant temperature. I use hickory or pecan.
- Check the internal temperature, at the thickest part of the brisket after about 8 hours.
- When brisket has an internal temperature of 190 degrees F. it's done. If you go much beyond that, the brisket will shred rather than slice. Remove and wrap in aluminum foil. Let rest for at least 1 hour before slicing.
- Slice the point off the brisket. There is a natural division of fat between the point and the flat to slice along.
- Working with the flat, slice 1/4 inch slices across the grain starting at the starter slice you made before smoking.
- Determine the direction of the grain on the point, and slice across the grain just as before.
Nutrition Facts : Calories 1655.6, Fat 148, SaturatedFat 45.3, Cholesterol 264.9, Sodium 943.1, Carbohydrate 3.6, Fiber 0.4, Sugar 1, Protein 61.8
SOUTHWESTERN BEEF BRISKET
This recipe produces a very tender, wonderful, slightly spicy tasting brisket, serve with mashed potatoes on the side.... great sliced for sandwiches the second day
Provided by Kittencalrecipezazz
Categories Meat
Time 3h25m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 325 degrees.
- Season beef brisket with salt and pepper.
- In a Dutch oven heat oil over medium-high heat.
- Brown beef on both sides; drain.
- Combine the next 10 ingredients; pour over meat.
- Cover tightly and bake for 2 hours at 325 degrees F.
- Add the red peppers and carrots; bake 1 hour longer or until meat is tender.
- Remove meat and veggies to a serving platter.
- Skim the fat from top.
- Reduce the pan juices for gravy.
- Slice the meat thinly across the grain.
- Serve with veggies and the pan juices.
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Exploring the Flavors of the Southwest with the Best Brisket Recipe
Smoked brisket is a staple of southern barbecue and an all-time favorite of meat lovers everywhere. The southwest region of the United States has a unique approach to brisket, adding bold and spicy flavors that make it stand out from the rest. With a delicious blend of seasonings and spices, smoked brisket southwestern-style is a culinary delight that you don't want to miss.Ingredients
As with any great smoked brisket recipe, the key to making the perfect southwestern-style brisket is in choosing the right ingredients. The following are some of the ingredients you'll need to make a killer brisket:The Brisket
Choose a prime grade packer brisket that has a nice layer of fat on top. A 12 to 14-pound brisket is perfect for feeding a crowd.The Rub
To make the perfect rub, you'll need the following spices: cumin, chili powder, garlic powder, onion powder, smoked paprika, salt, and black pepper.The Sauce
To make a flavorful sauce for your smoked brisket, you'll need ketchup, Worcestershire sauce, apple cider vinegar, molasses, honey, and hot sauce.Preparation
Preparing the Rub
To prepare the rub, combine all the spices and mix them well. Take the brisket and apply the rub generously on all sides, making sure to cover every inch of meat. Wrap the brisket in plastic wrap and refrigerate for 12 to 24 hours.Prepping the Smoker
To prep the smoker, you can use a wood smoker or a pellet smoker. Fill the smoker with your choice of wood, such as hickory or mesquite, and preheat to 225°F.Smoking the Brisket
Place the brisket fat side up in the smoker and smoke for 6 to 8 hours or until the internal temperature reaches 160°F. Once it reaches this temperature, remove the brisket from the smoker, wrap it in foil, and return it to the smoker. Smoke for another 4 to 6 hours or until the internal temperature reaches 200°F.Making the Sauce
To make the sauce, combine all the ingredients in a small saucepan and bring to a boil. Reduce the heat and let simmer for 10 to 15 minutes or until the sauce has thickened.Serving the Brisket
Once the brisket is done, remove it from the smoker and let it rest for 30 minutes before slicing. To serve, slice the brisket against the grain and drizzle with the sauce. Serve with your favorite sides, such as cornbread, coleslaw, or potato salad.Conclusion
In conclusion, smoked brisket southwestern-style is a recipe you don't want to miss. The bold and spicy flavors of the southwest will take your taste buds on an unforgettable journey. With the right ingredients, preparation, and cooking, you'll have a delicious and juicy brisket that your family and friends will love. So fire up your smoker, grab your ingredients, and get ready to experience the best brisket recipe southwest-style.
Smoked brisket is a staple in the Southwest cuisine. It is a delicious and tender meat that melts in your mouth. If you are looking to make another great smoked brisket recipe, then you have come to the right place. In this article, we will share some valuable tips that will help you create the perfect smoked brisket. From choosing the right cut of meat to smoking and seasoning, we will cover everything you need to know.
Choosing the Right Brisket:
The first step in making a great smoked brisket recipe is to choose the right cut of meat. There are two types of brisket – the flat and the point. The flat is leaner and easier to slice, while the point is fattier and has more flavor. You can choose either of these cuts depending on your preference. However, make sure that the meat is fresh and of high quality. Look for marbling, which is the white streaks of fat in the meat. This ensures that the meat stays tender and juicy.
Preparing the Brisket:
Once you have chosen the right brisket, it is time to prepare it for smoking. Start by trimming the excess fat from the meat. Leave a thin layer of fat on top to keep it moist during smoking. You can also remove the hard fat at the bottom of the brisket. This will help the meat cook evenly.
Next, season the brisket with your favorite dry rub. You can use a store-bought rub or make your own. Make sure to cover every part of the meat with the seasoning. Let it sit for an hour or two to allow the flavors to penetrate the meat.
Smoking the Brisket:
Smoking a brisket is a slow process that requires patience and dedication. It can take anywhere from 8 to 14 hours to smoke a brisket. Make sure to use a good smoker that maintains a constant temperature. The ideal temperature for smoking brisket is between 225°F and 250°F.
Start by adding wood chips to the smoker. You can use mesquite, hickory, apple, or any other type of wood chips. Make sure to soak the wood chips in water for at least 30 minutes before adding them to the smoker. This will prevent them from burning too quickly.
Place the seasoned brisket on the smoker and let it smoke for about 5 hours. After that, wrap the brisket in foil or butcher paper to keep it moist. This is called the Texas crutch method and helps the brisket cook faster. Place the brisket back on the smoker and let it smoke for another 3-5 hours, depending on the size of the brisket. The internal temperature of the brisket should be around 200°F when it is done.
Resting the Brisket:
Once the brisket is done, remove it from the smoker and let it rest for at least 30 minutes. This allows the juices to redistribute and ensures that the meat stays juicy. You can wrap the brisket in foil or a towel to keep it warm. Do not cut the brisket immediately, as this will cause the juices to spill out and the meat to become dry.
Serving the Brisket:
Finally, it is time to serve the brisket. Slice the brisket against the grain to ensure that it stays tender. You can serve it with your favorite side dishes, such as coleslaw, potato salad, or baked beans. You can also serve it on a bun with some barbecue sauce for a classic pulled brisket sandwich.
Conclusion:
In conclusion, making a great smoked brisket recipe requires patience, dedication, and attention to detail. Choose the right cut of meat, season it well, and smoke it at the right temperature for the perfect result. Whether you are a seasoned smoker or a beginner, these tips will help you create the perfect smoked brisket every time. So fire up the smoker and get ready to impress your friends and family with your delicious smoked brisket.