Best Fork Tender Hickory Smoked Brisket Recipes
BEST BARBECUE HICKORY-SMOKED BRISKET
This original recipe was printed in the insert cookbook that came with my crock pot many years ago. I adjusted it to suit our taste. This brisket is often requested for potlucks and during our football booster club days, it was prepared and sold at all home games. It can be served on buns with sliced onions and dill pickles or by itself. The cooking time reflects the marinade and cooling time.
Provided by PaulaG
Categories Meat
Time P1DT12h30m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Place brisket on large piece of foil.
- Sprinkle with onion seasoning and pour liquid smoke over, fold brisket in half if needed to make a compact packet that will fit in the crock pot.
- Seal foil, place brisket in refrigerator overnight.
- In the morning, place brisket in the crock pot on low heat, cook 8 hours.
- Remove brisket, strain broth into glass jar.
- Place brisket and broth in refrigerator and allow to cool completely.
- Skim fat from broth and mix 1 1/2 cups broth with barbecue sauce.
- Return the sliced brisket to crock pot and pour sauce over.
- Turn on low and allow to cook for 4 to 6 hours.
Nutrition Facts : Calories 418.2, Fat 16.8, SaturatedFat 5.9, Cholesterol 140.6, Sodium 781.4, Carbohydrate 15.9, Fiber 0.5, Sugar 9.9, Protein 47.3
FORK TENDER HICKORY-SMOKED BRISKET
LET YOUR CROCK-POT DO ALL THE WORK! This moist, mouth-watering brisket will feed 12-14 hungry appetities. Even if you don't have that large of a crowd, the leftovers make great sandwiches. WORD OF WARNING: The delicious aroma of beef, hickory smoke, herbs and spices could ensue a stamped to the dinner table!
Provided by Feast Your Eyes
Categories Roast Beef
Time 12h15m
Yield 12-14 serving(s)
Number Of Ingredients 16
Steps:
- Wash brisket and pat dry with paper towels. DO NOT TRIM THE FAT - It will baste your meat as it cooks.
- Mix together the MARINADE ingredients in an air tight container or zip lock bag, add the brisket and let marinate overnight in the refrigerator.
- In a small bowl combine the DRY RUB seasonings. (Liquid smoke is used later in the recipe.) One (1) hour before cooking generously rub both sides of the brisket with this seasoning mixture; let stand at room temperature for an hour or so.
- Place the beef brisket, fat side up, on a large piece of heavy duty aluminum foil. (Make sure it is a large enough piece of foil to securely wrap the brisket.).
- Sprinkle brisket with the liquid smoke; wrap well and set into your crock-pot. (Slow-cook fat side up.) Cover and cook on LOW 8 to 12 hours (HIGH: 4 to 6 hours). SLOW AND LOW IS BETTER, THE MEAT WILL SHRED NICELY WHEN COOKED FOR A LONG PERIOD OF TIME.
- When done cooking, let the brisket stand - wrapped in the foil - for 20 minutes before carving or shredding.
- Serve one of two ways: (1) thinly slice the brisket across the grain OR.
- (2) shred the brisket with a large, 2-pronged fork.
- Drizzle beef brisket with the meat juices; delicious over mashed potatoes, egg noodles or polenta.
- If desired, serve with your favorite barbecue sauce. Horseradish also goes well with this slow-cooked brisket.
Nutrition Facts : Calories 583.9, Fat 42.7, SaturatedFat 16.9, Cholesterol 122.5, Sodium 861.8, Carbohydrate 13.1, Fiber 0.9, Sugar 8.5, Protein 27.2
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