Best Stove Top Smoker Brisket In Beer Recipes

STOVE TOP SMOKER NEW BEEF BRISKET & BBQ SAUCE RECIPE

Steps:

• Mix all ingredients and rub onto brisket. Place on a large sheet of plastic wrap, and wrap tightly. Place on a baking sheet and chill for 6 -8 hours.
• Remove meat from refrigerator and bring to room temperature.
• Prepare the smoker with the mesquite and apple wood chips. Line drip tray with foil, and place the meat on the rack.
• Preheat the stovetop. Place smoker on stove top and smoke for 1 ½ hours at a medium to low heat setting.
• Preheat oven to 275 degrees.
• Remove meat from smoker and place in a covered roasting pan or wrap in heavy foil.
• Bake for 3 hours. Remove meat from the oven and carve against the grain.
• Serve with BBQ Sauce on the side for dipping.
• Barbecue Sauce:.
• ½ Tbsp vegetable oil.
• ½ cup chopped yellow onion.
• 1 tsp chopped garlic.
• 1 cup ketchup.
• 2 Tbsp dark brown sugar.
• 1 ½ tsp molasses.
• 2 Tbsp apple cider vinegar.
• 1 Tbsp each lemon juice, orange juice, dry mustard, Worcestershire sauce, hot red sauce.
• In a large saucepan, heat oil over a medium high heat, add onions, cook till soft, stirring - 4 minutes. Add garlic and cook for 1 minute. Add the rest of the ingredients and bring to boil - lower the heat to simmer and cook - stirring occasionally until sauce thickens - 15 - 20 minutes. Cool slightly before serving. Enjoy!

STOVE TOP SMOKER BRISKET IN BEER

Steps:

• Marinade beef in beer for 3 - 4 hours.
• Season well with Salt Pepper and Garlic.
• Prepare smoker using the 4 tablespoons of Hickory wood chips and cook the brisket for 3 ¾ hours on medium heat on the stovetop.
• Remove from the stove, remove the lid of the smoker and cover in BBQ Sauce.
• Pour ½ cup of beer into the drip tray and cover the smoker with some aluminum foil.
• Place in the oven for 1 hour at 325 degrees.
• Should have a great smoked flavor and just fall apart.

PRESSURE-COOKER BEEF BRISKET IN BEER

Steps:

• Cut brisket in half; rub with liquid smoke if desired, celery salt, pepper and salt. Place brisket fatty side up in a 6-qt. electric pressure cooker. Top with onion. Combine beer and Worcestershire sauce; pour over meat. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 70 minutes. Allow pressure to naturally release for 10 minutes; quick-release any remaining pressure. If brisket isn't fork-tender, reseal cooker and cook for an additional 10-15 minutes. , Remove brisket, cover with foil and keep warm. Strain cooking juices, then return juices to pressure cooker. Select saute setting and adjust for medium heat; bring liquid to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into juices. Cook and stir until sauce is thickened, about 2 minutes. Serve sauce with the beef.

BEEF BRISKET IN BEER

Steps:

• Cut brisket in half; rub with liquid smoke, if desired, and celery salt, pepper and salt. Place in a 3-qt. slow cooker. Top with onion. Combine beer and Worcestershire sauce; pour over meat. Cover and cook on low for 8-9 hours or until tender., Remove brisket and keep warm. Strain cooking juices; transfer to a small saucepan. In a small bowl, combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve beef with gravy.

STOVE TOP SMOKER BRISKET - MORE COMPLEX.

Steps:

• Wipe meat with cloth soaked in vinegar, then sprinkle with flour.
• Heat oil in sauté pan and brown brisket on all sides.
• Peel and crush the garlic, and rub brisket with a mixture of garlic, salt, pepper, bay leaves, green beans(Crushed) and prunes(Crushed).
• Place in smoker with hickory wood chips and smoke for 3 ½ hours on medium heat.
• Mix beer honey, water and nutmeg.
• Approximately every hour open the smoker and pour a small portion of the mixture over the brisket.
• Serve with your favorite vegetables.

SLOW-COOKED TEXAS BEER BRISKET

Steps:

• Grilling Method: Indirect/Medium-Low Heat
• Sprinkle brisket liberally with the rub of your choice.
• Set-up grill for indirect cooking and place smoker box in gas grill if using. If using a charcoal grill, pour beer into a drip pan and place the drip pan on the charcoal grate between the two piles of charcoal. If using a gas grill, pour the beer into a small drip pan and put on the far-left corner of the cooking grates. (The beer is in the pan to add moisture to the cooking environment while the meat smokes. This is a good idea anytime you smoke-cook foods for a long period of time because smoke reduces the moisture in the air.)
• Place wood chips that have been soaked in water for 30 minutes directly on the gray-ashed charcoal, if using a charcoal grill, or in the smoker box if using a gas grill.
• Place brisket (fat side up) in center of the cooking grate over the drip pan. You will not turn the brisket during the cooking time at all. Grill 5 to 7 hours or until meat thermometer registers 180°F. When done, remove brisket from grill and let rest 20 minutes. Slice thin and serve immediately with pickled okra and sliced white bread.