Best Bar B Q Brisket Recipes

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OVEN BARBECUED BEEF BRISKET I



Oven Barbecued Beef Brisket I image

This is a great recipe for the family on the go as it needs very little attention. Choose a brisket that weighs between 4 and 5 pounds, depending on how many you are feeding.

Provided by JMOOSE

Categories     Main Dish Recipes

Time 5h10m

Yield 9

Number Of Ingredients 6

4 pounds beef brisket
salt to taste
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 cup barbecue sauce
1 cup water

Steps:

  • Preheat oven to 325 degrees F (160 degrees).
  • Sprinkle both sides of brisket with salt, pepper and garlic powder. Place in a large covered roasting pan.
  • Cook covered with no water at 325 degrees F (160 degrees C) allowing 1 hour per pound.
  • Before last hour of cooking, remove brisket and slice. Return slices to pan and add barbecue sauce mixed with water. Cover meat with sauce, cover, and cook 1 hour longer.

Nutrition Facts : Calories 672.3 calories, Carbohydrate 10.4 g, Cholesterol 147.2 mg, Fat 53.6 g, Fiber 0.3 g, Protein 34.2 g, SaturatedFat 21.6 g, Sodium 440 mg, Sugar 7.3 g

OVEN BBQ BEEF BRISKET RECIPE



Oven BBQ Beef Brisket Recipe image

This slow roasted BBQ Beef Brisket recipe is made in the oven or slow cooker for the most tender and juicy meat ever, with a sweet & smoky barbecue sauce! I'm sharing all my best tips for how to cook brisket for a crowd, since this is a great choice for large dinner parties. It's so good, no one will care the meat wasn't smoked for hours!

Provided by Amy Nash

Categories     Dinner

Time 5h10m

Number Of Ingredients 9

5-6 pounds brisket
3 Tablespoons Worcestershire sauce
3 teaspoons table salt
2 teaspoons celery salt
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons granulated sugar
20 ounces hickory-flavored barbecue sauce ((Sweet Baby Ray's is my favorite))
3/4 cup brown sugar

Steps:

  • The night before you plan to cook and serve the brisket, combine the salt, celery salt, garlic powder, onion powder and sugar in a small bowl and set aside. Place the brisket in a large roasting pan and trim the fat if it is thick, but leave at least a 1/4" layer. Moisten the brisket with all of the Worcestershire sauce, then sprinkle the top and bottom of the brisket with half of the mixed seasonings, reserving the other half. Cover tightly with foil and place in the refrigerator overnight.
  • The next day, preheat the oven to 250°F. Remove the brisket from the fridge and uncover. Sprinkle it with the remaining seasonings, then cover it with foil again and place it in the oven to roast for 5-6 hours (plan on approximately 1 hour per pound of meat).
  • Remove the brisket from the oven and remove the aluminum foil. Pour off the fat. In a medium bowl, stir together the brown sugar and barbecue sauce, then pour it over the brisket. Increase the oven temperature to 350°F, then return the brisket to the oven, uncovered, and roast an additional 30 minutes to an hour, or until the sauce is hot and the meat is tender. Remove from the oven and let the meat rest for 15 minutes, then slice into finger-width strips against the grain or chop and serve.

Nutrition Facts : Calories 868 kcal, Carbohydrate 69 g, Protein 79 g, SaturatedFat 10 g, Cholesterol 234 mg, Sodium 3299 mg, Sugar 60 g, Fat 28 g, Fiber 1 g, UnsaturatedFat 14 g, ServingSize 1 serving

BARBECUED BEEF BRISKET



Barbecued Beef Brisket image

A guest at the RV park and marina my husband and I used to run gave me this flavorful brisket recipe. It's become the star of countless meal gatherings, from potlucks to holiday dinners. Husband Ed and our five grown children look forward to it as much as our Christmas turkey. -Bettye Miller, Oklahoma City, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 2h35m

Yield 6 servings.

Number Of Ingredients 12

1/2 cup packed brown sugar
1/2 cup ketchup
1/4 cup water
1/4 cup cider vinegar
1/4 cup canola oil
3 tablespoons dark corn syrup
2 tablespoons prepared mustard
1 tablespoon prepared horseradish
1 garlic clove, minced
BRISKET:
2 tablespoons canola oil
1 fresh beef brisket (2 to 2-1/2 pounds), trimmed

Steps:

  • In a small saucepan, combine the first nine ingredients; cook and stir over medium heat 3-4 minutes or until brown sugar is dissolved. Transfer to a disposable foil pan., In a large skillet, heat oil over medium heat. Brown brisket on both sides. Place in foil pan, turning to coat with sauce. Cover pan tightly with foil., Place pan on grill rack over indirect medium heat. Grill, covered, 2 to 2-1/4 hours or until meat is tender., Remove from heat. Remove brisket from pan; tent with foil and let stand 10 minutes. Meanwhile, skim fat from sauce in pan. Cut brisket diagonally across the grain into thin slices; serve with sauce.

Nutrition Facts : Calories 437 calories, Fat 20g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 392mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 0 fiber), Protein 31g protein.

SMOKED BBQ BRISKET



Smoked BBQ Brisket image

Provided by Bobby Flay

Categories     main-dish

Time 5h10m

Yield 10 to 12 servings

Number Of Ingredients 15

1/2 cup ancho chili powder
2 tablespoons paprika
1 tablespoon ground cumin
1 tablespoon dry mustard
1 tablespoon kosher salt
2 teaspoons cayenne
1 trimmed brisket with a layer of fat at least 1/4-inch thick, about 5 to 6 pounds
Dark Beer Mop, recipe follows
1 large red onion
4 cloves garlic
2 serrano chiles, chopped
4 bottles of dark beer
1/4 cup dark brown sugar
2 bay leaves
Salt and freshly ground pepper

Steps:

  • Mix together the spices in a small bowl. Rub the entire brisket with the spice mixture, place on a baking sheet, cover and let stand in the refrigerator for at least 1 hour or up to 6 hours.
  • Prepare the smoker according to manufacturer's directions. Place the brisket in the smoker, fat side down, and smoke for 4 to 5 hours or until extremely tender. Baste with the mop every 30 minutes.
  • Place all ingredients in a medium saucepan, season with salt and pepper and cook over medium heat for 15 minutes. Remove from the heat and let cool slightly.

BAR-B-QUE BEEF BRISKET



Bar-B-Que Beef Brisket image

Thanks to cooking this low and slow, the meat was so tender it shredded in a snap. Before I even tasted a bite, I knew it was going to be good from the aroma coming from my oven. This BBQ sauce is amazing too. It may become a staple in my fridge. All the flavors work so well together in this dish. Great for a cookout,...

Provided by Suzanne Larsen

Categories     Beef

Time 5h

Number Of Ingredients 22

BRISKET INGREDIENTS
3 lb beef brisket
1/2 bottle liquid smoke
1/2 c vinegar, white
water to cover the brisket
onion seed
celery seed
BBQ SAUCE
1 1/4 c ketchup
3/4 c chili sauce
3/4 c brown sugar
3/4 c wine vinegar
1/2 c lemon juice, freshly squeezed
3/4 c water
1/4 c steak sauce
1/4 c mustard, yellow
1 Tbsp Worcestershire sauce
1 Tbsp soy sauce
1 dash(es) garlic salt
1 dash(es) Tabasco sauce
1 tsp celery seed
black pepper

Steps:

  • 1. MARINATE THE BEEF BRISKET: In a pan large enough to hold the entire brisket, add the liquid smoke, vinegar, onion, and celery seed. Mix well.
  • 2. Place the brisket in the pan and cover with enough water to cover HALF the brisket.
  • 3. Cover the pan with aluminum foil, stick it in the refrigerator, and keep it there for 24 hours.
  • 4. The next day, preheat the oven to 275 degrees F.
  • 5. Remove the brisket from the refrigerator, and drain the liquid.
  • 6. Place a baking rack inside a dish large enough to hold the brisket and bake for FIVE hours.
  • 7. Remove the brisket from the oven and trim off the excess fat.
  • 8. MAKE THE BBQ SAUCE: Place all the ingredients in a large saucepan.
  • 9. Turn on the stovetop to medium heat and cook the sauce for 30 minutes.
  • 10. FINIISHING THE BRISKET: Slice the beef brisket into thin slices and cover it with the BBQ sauce.
  • 11. If the brisket is very tender, shred the meat instead of slicing it and use it for sandwiches. Top off your sandwich with coleslaw, dill pickles, onion rings, or potato chips... or add them all!

BAR-B-QUE BRISKET (WESTERN STYLE)



Bar-B-Que Brisket (Western Style) image

This is a large 10-12 lb Bar-B-Que brisket that will serve a large crowd - it's always a favorite with everyone. It is very tender with a heavy delicious bar-b-que flavor. I serve this with potatoe salad and western style baked beans (see my recipe) Freeze any left-over meat slices for sandwiches or future meals.

Provided by George Clement

Categories     Meat

Time 5h

Yield 20-25 serving(s)

Number Of Ingredients 10

1 (10 -12 lb) beef brisket
16 fluid ounces Worcestershire sauce
3 tablespoons liquid smoke
2 tablespoons salt
1 tablespoon pepper
1 tablespoon celery seed
1 cup chopped onion
1/2 cup brown sugar
3 cups kc masterpiece barbecue sauce
1 quart water

Steps:

  • Rub salt and pepper well into the brisket, cover completely with aluminum foil and set into a large turkey type roasting pan.
  • In a large bowl, mix worcestershire sauce, liquid smoke, celery seed, onions, and brown sugar. Stir well and pour mixture into the roasting pan then add enough water to fill the pan with liquid.
  • Bake at 350 for four hours or until tender, keep and eye on the liquid level, adding water as necessary.
  • Remove from oven and allow to cool.
  • Drain, remove foil,place brisket in a baking dish and refrigerate over night.
  • Before serving, slice brisket and pour bar-b-que sauce over the meat. Warm in oven at 250 for 20 minutes.

Nutrition Facts : Calories 780.1, Fat 61, SaturatedFat 24.4, Cholesterol 165.6, Sodium 1418.3, Carbohydrate 16.6, Fiber 0.7, Sugar 9.8, Protein 39.3

BBQ BRISKET



BBQ Brisket image

Provided by Food Network Kitchen

Categories     main-dish

Time 11h5m

Yield 10 servings

Number Of Ingredients 18

1/4 cup sweet Hungarian paprika
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon light brown sugar
1 teaspoon cayenne pepper
4 to 5 pound piece beef brisket, preferably point cut
1 recipe Quick BBQ Sauce, recipe follows
3 tablespoons vegetable oil
1 large onion, chopped
12 cloves garlic (about 1 head), peeled and finely chopped
2 tablespoons tomato paste
1/4 teaspoon red pepper flakes
2 ham hocks
2 (28-ounce) cans crushed tomatoes
1 3/4 cups red wine vinegar
1 1/2 cups firmly packed light brown sugar
2 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Mix together the paprika, salt and pepper, sugar, and cayenne. Rub the spice mixture all over the brisket and refrigerate for 2 hours or overnight.
  • Preheat oven to 350 degrees F.
  • Place the brisket in a large casserole or Dutch oven and pour the sauce over the top, hocks and all. Cover and cook until brisket is fork tender and can easily be shredded, about 3 hours. Transfer the brisket to a platter. Skim and discard the fat from the top of the sauce. Shred or thinly slice the brisket. Serve.
  • Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
  • Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until tender, about 8 minutes. Stir in the garlic, tomato paste, and crushed pepper and cook until fragrant, about 2 minutes.
  • Add the ham hocks, tomatoes, vinegar, sugar, salt, and pepper. Bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and has thickened, about 20 to 25 minutes. Adjust seasoning salt with pepper. Sauce will keep covered in the refrigerator for up to 3 days or freeze for up to 1 month.
  • Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
  • Yield: about 8 cups
  • Prep Time: 10 minutes
  • Cook Time: 32 minutes
  • Inactive Prep Time: 25 minutes

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