Best Maple Whiskey Glazed Beef Brisket Recipes

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AWESOME GLAZED OVEN ROASTED BEEF BRISKET



Awesome Glazed Oven Roasted Beef Brisket image

I'm making a brisket for a client, so I thought I would show you how I do an oven-baked brisket with a really tasty sweet glaze. It's actually quite simple, and the results are always mouthwatering good. If you keep an eye on the temperature, you can't go wrong. So, you ready... let's get into the kitchen.

Provided by Andy Anderson !

Categories     Beef

Time 4h20m

Number Of Ingredients 13

THE DRY RUB
2 Tbsp salt, kosher variety
1 Tbsp black pepper, freshly ground
2 Tbsp chili powder. i prefer mexene, but pick your favorite
2 tsp ground cumin
1 Tbsp paprika, sweet mild
1 Tbsp onion powder
1 tsp garlic powder
2 tsp dry mustard
1/4 c brown sugar, packed
THE BRISKET
3 lb beef brisket
2 c beef stock, not broth (homemade, if possible)

Steps:

  • 1. Gather your ingredients
  • 2. Chef's Note: Picking a good brisket. You want a brisket that has a good cap of fat. During the slow cooking process that fat will melt and make the brisket nice and juicy. If it also has a lot of fat on the bottom, go ahead and trim that down.
  • 3. Combine the DRY RUB ingredients in a bowl, and mix thoroughly, using your hands. Make sure to break up any lumps from the brown sugar.
  • 4. Remove the brisket from the refrigerator, and thoroughly coat with the dry rub mixture.
  • 5. Place the brisket (fat cap up) into a baking pan, and allow it to sit for 30 minutes.
  • 6. Chef's Note: The time sitting will warm the roast up a bit (which is a good thing), and it will help the meat absorb some of the spices.
  • 7. Place a rack in the middle position, and preheat the oven to 350f (177c) degrees.
  • 8. After the resting period, put the brisket into the oven, and allow to roast, uncovered for about 65 minutes.
  • 9. Remove from oven, and add the beef stock to the roasting pan.
  • 10. Cover the with a lid, or aluminum foil, and return to the oven.
  • 11. Lower the oven temperature to 300f (150c)
  • 12. Allow brisket to cook for an additional 3 to 4 hours, until the meat is fork tender.
  • 13. Chef's Note: The best way to do a brisket is by temperature. If you have a remote probe insert it into the thickest part of the brisket, and use the following temperature guide.
  • 14. To make beef brisket tender the internal temperature has to climb to 180f (82c) to 205f (96c). At these temperatures, the connective tissue will begin to break down into soft gelatin, without drying out the meat. The conversion of collagen in connective tissue into gelatin does not even start until an internal temperature of 140f (60c) is reached. The conversion becomes most efficient when the internal temperature begins to approach 212f (100c).
  • 15. Chef's Note: I usually pull it out when the temperature reaches 198f (92c), on my remote... and then let carryover cooking take it up a few more degrees.
  • 16. Remove from oven, cover, and allow to rest for 10 minutes before slicing it across the grain. Enjoy.
  • 17. Keep the faith, and keep cooking.

TEXAS-STYLE BARBECUED BRISKET



Texas-Style Barbecued Brisket image

Editor's note: The recipe and introductory text below are from The Barbecue! Bible 10th Anniversary Edition, by Steven Raichlen. To read more about Raichlen and BBQ, go to our feature The Best Barbecue in the U.S.A.

Provided by Steven Raichlen

Categories     Graduation     Backyard BBQ     Kwanzaa     Dinner     Brisket     Spring     Summer     Tailgating     Grill     Grill/Barbecue

Yield Makes 10 to 12 servings

Number Of Ingredients 13

Grilling Method
Indirect grilling
Advance preparation
4 to 8 hours for curing the meat (optional); also, allow yourself about 6 hours cooking time
Special equipment
6 cups hickory or mesquite chips or chunks, soaked for 1 hour in cold water to cover and drained
Ingredients
1 beef brisket (5 to 6 pounds), with a layer of fat at least 1/4 inch thick, preferably 1/2 inch thick
1 tablespoon coarse salt (kosher or sea)
1 tablespoon chili powder
2 teaspoons sugar
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin

Steps:

  • 1. Rinse the brisket under cold running water and blot it dry with paper towels.
  • 2. Combine the salt, chili powder, sugar, pepper, and cumin in a bowl and toss with your fingers to mix. Rub the spice mixture on the brisket on all sides. If you have time, wrap the brisket in plastic and let it cure, in the refrigerator, for 4 to 8 hours (or even overnight), but don't worry if you don't have time for this-it will be plenty flavorful, even if you cook it right away.
  • 3. Set up a charcoal grill for indirect grilling and preheat it to low. No drip pan is necessary for this recipe.
  • 4. When ready to cook, toss 1 1/2 cups of the wood chips on the coals (3/4 cup per side). Place the brisket, fat side up, in an aluminum foil pan (or make a pan with a double sheet of heavy duty aluminum foil). Place the pan in the center of the hot grate, away from the heat. Cover the grill.
  • 5. Smoke cook the brisket until tender enough to shred with your fingers; 6 hours will likely do it, but it may take as long as 8 (the cooking time will depend on the size of the brisket and heat of the grill). Baste the brisket from time to time with the fat and juices that accumulate in the pan. You'll need to add 10 to 12 fresh coals to each side every hour and toss more wood chips on the fresh coals; add about 3/4 cup chips per side every time you replenish the coals during the first 3 hours.
  • 6. Remove the brisket pan from the grill and let rest for 15 minutes. Transfer the brisket to a cutting board and thinly slice it across the grain, using a sharp knife, electric knife, or cleaver. Transfer the sliced meat to a platter, pour the pan juices on top, and serve at once.
  • Barbecue Sauce, the Texas Way
  • The best Texas-style barbecue sauce combines the sweetness of Kansas City-style tomato sauces with the mouth-puckering tartness of a North Carolina vinegar sauce. I've come up with my own version-mix together equal parts of the Basic Barbecue Sauce and the North Carolina Vinegar Sauce . Serve this with barbecued brisket. For a really good sauce, add some meat drippings or a little chopped brisket.

OVEN-BAKED BRISKET



Oven-Baked Brisket image

Texans like brisket cooked on the smoker, but this recipe offers convenient prep in the oven. Sometimes I make extra sauce to serve on the side. Round out the meal with potato salad and slaw. -Katie Ferrier, Houston, TX

Provided by Taste of Home

Categories     Dinner

Time 4h30m

Yield 8 servings.

Number Of Ingredients 16

1 fresh beef brisket (4 to 5 pounds)
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon onion salt
1 tablespoon liquid smoke
2 teaspoons salt
2 teaspoons pepper
Dash hot pepper sauce
SAUCE:
1/2 cup ketchup
3 tablespoons brown sugar
1 tablespoon lemon juice
1 tablespoon soy sauce
1 teaspoon ground mustard
3 drops hot pepper sauce
Dash ground nutmeg

Steps:

  • Place brisket, fat side down, in a 13x9-in. baking dish. In a small bowl, mix Worcestershire sauce, soy sauce, onion salt, liquid smoke, salt, pepper and hot pepper sauce; pour over brisket. Turn brisket fat side up; refrigerate, covered, overnight., Remove brisket from refrigerator. Preheat oven to 300°. Bake, covered, 4 hours. In a small bowl, combine sauce ingredients. Spread over brisket. Bake, uncovered, 15-30 minutes longer or until tender. Cut diagonally across the grain into thin slices.

Nutrition Facts : Calories 334 calories, Fat 10g fat (4g saturated fat), Cholesterol 97mg cholesterol, Sodium 1922mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 48g protein.

MOLASSES MAPLE GLAZED BEEF BRISKET(CROCK POT)



Molasses Maple Glazed Beef Brisket(Crock Pot) image

Make and share this Molasses Maple Glazed Beef Brisket(Crock Pot) recipe from Food.com.

Provided by Sharon123

Categories     Roast Beef

Time 4h20m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 teaspoon cayenne pepper (or less to taste)
1 tablespoon coarse salt
1/2 teaspoon fresh ground black pepper
1 (1 1/2-2 lb) beef brisket, scored with a knife on both sides
2 tablespoons olive oil
1/2 cup maple syrup
1/4 cup molasses
2 tablespoons light brown sugar
1 tablespoon tomato paste
1 orange, juice of
2 garlic cloves, smashed
4 slices fresh gingerroot (very thin slices)
4 slices orange peel, no white pith (1/2'x1 1/2-inch)

Steps:

  • Combine cayenne pepper, salt and pepper in a small bowl. Rub mixture all over the brisket. Place brisket in resealable plastic bag.
  • Combine olive oil, maple syrup, molasses, brown sugar, tomato paste, orange juice, garlic and orange peel in a small bowl. Pour mixture over brisket in plastic bag.
  • Refrigerate marinated brisket for at least 2 hours or overnight, turning bag several times.
  • Transfer brisket and marinade to crockpot and cook on Low for 7-9 hours or on High for 3 1/2-4 hours, turning once or twice. Adjust seasonings to taste. Slice thinly across the grain and serve. Enjoy.

Nutrition Facts : Calories 801.6, Fat 52.2, SaturatedFat 19.2, Cholesterol 124.2, Sodium 1899.9, Carbohydrate 53.8, Fiber 0.5, Sugar 44.7, Protein 29.4

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