Best Stove Top Smoker New Beef Brisket Bbq Sauce Recipes

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STOVE TOP SMOKER BRISKET - MORE COMPLEX.



Stove Top Smoker Brisket - More Complex. image

This recipe is to be made using a stove top smoker. I got this recipe from Cameron Cookware when I registered my new stove top smoker.

Provided by TxGriffLover

Categories     Meat

Time 3h10m

Yield 4-6 serving(s)

Number Of Ingredients 15

3 lbs beef brisket
4 tablespoons vinegar, soaked into a cloth
4 tablespoons flour
4 tablespoons olive oil
1 garlic clove
2 teaspoons salt
1/2 teaspoon black pepper
2 bay leaves
4 ounces green beans
8 prunes
1/2 pint beer
2 tablespoons honey
6 tablespoons water
1/2 teaspoon ground nutmeg
1 1/2 tablespoons hickory chips

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.

Nutrition Facts : Calories 1321.8, Fat 104.1, SaturatedFat 38.3, Cholesterol 248.3, Sodium 1386.8, Carbohydrate 30.1, Fiber 2.5, Sugar 15.5, Protein 59.7

STOVE TOP SMOKER NEW BEEF BRISKET & BBQ SAUCE RECIPE



Stove Top Smoker New Beef Brisket & BBQ Sauce Recipe image

Everyone is asking for new Beef Brisket Recipes - Here is a delicious one Recipe form Quincy Scott, Olive Branch, MI This recipe is to be made using a stove top smoker. I got this recipe from Cameron Cookware when I registered my stove top smoker.

Provided by TxGriffLover

Categories     Meat

Time 12h

Yield 4-6 serving(s)

Number Of Ingredients 11

4 lbs beef brisket, trimmed
2 tablespoons brown sugar
2 tablespoons kosher salt
4 tablespoons paprika
2 teaspoons granulated garlic
2 teaspoons onion powder
2 teaspoons black pepper
2 teaspoons cayenne pepper
2 teaspoons cumin
1 tablespoon mesquite wood chips
1 tablespoon apple wood chips

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!

Nutrition Facts : Calories 1479.5, Fat 121.7, SaturatedFat 48.7, Cholesterol 331.1, Sodium 3787.1, Carbohydrate 14.2, Fiber 3.4, Sugar 8.2, Protein 78.6

A SMOKED BEEF BRISKET WITH RUB AND A TEXAS BBQ SAUCE



A Smoked Beef Brisket With Rub and a Texas BBQ Sauce image

The flavors in the rub are oil soluble and the oil helps penetrate the meat. So does the salt, so don't leave it out. Soaked mesquite, pecan or oak: (Using you favorite remember mesquite is strong) This recipe make a lot of BBQ sauce! Recipe #368461 The leftover brisket can be shredded placed in a crock pot over sliced onions and top with sauce to coat. Slow cook on low for a couple hours. Yummo!

Provided by Rita1652

Categories     Meat

Time 10m

Yield 1/2 cup, 20-30 serving(s)

Number Of Ingredients 33

8 -10 lbs trimmed beef brisket (leaving 1/4 inch fat trim washed and dried)
3 tablespoons black peppercorns
2 tablespoons coarse salt
1 tablespoon chili powder
1 tablespoon sugar
1 tablespoon onion flakes
1 teaspoon dried chipotle powder
1 tablespoon mustard powder
1 tablespoon garlic powder
vegetable oil
12 ounces beer
1/2 cup apple cider vinegar
1/2 cup water
1/4 cup canola oil
1 cup diced onion
2 garlic cloves, minced
1 chipotle pepper
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
44 ounces ketchup
1/2 cup molasses
1/2 cup honey
5 whole chipotle chili
1 tablespoon Worcestershire sauce
1/2 cup butter
1/2 cup canola oil
1/2 cup apple cider vinegar
12 ounces beer
1 tablespoon onion flakes
1 teaspoon garlic, granular
1 tablespoon soy sauce
1/2 teaspoon fresh cracked pepper

Steps:

  • RUB:.
  • Mix rub the ingredients together in a mortar and pestle grinding till nicely combined but leaving some nice pieces of pepper and salt.
  • Lightly oil the meat with vegetable oil.
  • Spread the rub generously on beef brisket. Let it marinate on the meet overnight. Bring brisket to room temperature for 30 minutes before putting in the smoker.
  • Beer Mop Sauce:.
  • Mix ingredients in a pot and simmer for 20 minutes.
  • Fire up the smoker:.
  • Start up the smoker with your favorite wood.
  • Add water in the bottom which helps keep meat moist.
  • Place brisket in a 225 degree prepared smoker fat side down. Mop a nice amount of the mop sauce on and smoke for 1 hour.
  • Flip the brisket carefully not piercing the meat. Mop with more sauce.
  • After that, turn the brisket about every two hours and mop it every time you turn it." Keeping it moist.
  • It`ll be done when you give it a taste test. The outside of the meat will look charred. Don't worry. It's supposed to look that way.
  • There should be a pretty smoke ring. This could take anywhere from 6-12 hours. Repeat the mopping and flipping until the brisket reaches 180 degrees for slicing or 195 degrees for pulling and remove from smoker.
  • It which point you can let rest before cooking or wrap it tightly in a foil pan with the heat off for 3-4 hours as it father tenderizes.
  • BBQ Sauce:.
  • Mix all ingredients in a pot and simmer till nice a thick about 1 hour. Can be made the day before.
  • Slice the brisket thick and against the grain if it is fairly tender or if it is a little tough slice it against the grain only in thinner slices. Serve with BBQ Sauce or make pulled beef mixed with the BBQ sauce.

Nutrition Facts : Calories 541.5, Fat 26.6, SaturatedFat 8.3, Cholesterol 124.7, Sodium 1664.3, Carbohydrate 34.4, Fiber 1, Sugar 27.4, Protein 39.6

STOVE TOP SMOKER BRISKET IN BEER



Stove Top Smoker Brisket in Beer image

I got this recipe from Cameron Cookware when I registered my stove top smoker. This recipe is to be made with a stove top smoker.

Provided by TxGriffLover

Categories     Meat

Time 9h

Yield 10 serving(s)

Number Of Ingredients 8

1 (5 -7 lb) beef brisket, about 5 to 7 pounds
beer, enough to cover Brisket, plus
1/2 cup beer
salt
pepper
garlic
4 tablespoons hickory chips
barbecue sauce

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.

Nutrition Facts : Calories 712.7, Fat 60.2, SaturatedFat 24.2, Cholesterol 165.6, Sodium 145.6, Carbohydrate 0.4, Protein 38.5

SMOKY BARBECUE SAUCE



Smoky Barbecue Sauce image

My mother has been relying on this recipe for years. We especially enjoy it on a beef brisket. -Carla Holland, Oktaha, Oklahoma

Provided by Taste of Home

Time 15m

Yield 2-1/2 cups.

Number Of Ingredients 8

2-1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup chopped onion
2 tablespoons Worcestershire sauce
2 to 3 teaspoons Liquid Smoke
1 teaspoon garlic powder
1 teaspoon hot pepper sauce
1/2 teaspoon pepper

Steps:

  • In a large saucepan, combine all ingredients. Bring to a boil over medium heat, stirring often. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through.

Nutrition Facts : Calories 44 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 375mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

BBQ BEEF BRISKET



BBQ Beef Brisket image

I got this recipe from a coworker, Julie B, and served it for a big family dinner. It's great for a large crowd. I served it with dollar rolls so people could make sandwiches, and would allow 3-4 people per pound of meat. I actually like it better without the gingersnap cookies. You actually make this in the oven, and then use the crock pot for serving. It also frees up your oven for those tasty side dishes!

Provided by karen

Categories     Roast Beef

Time 6h25m

Yield 12-16 serving(s)

Number Of Ingredients 5

4 lbs beef brisket, trimmed (3-5 lb brisket can be used)
1 1/4 ounces Lipton Onion Soup Mix (1-2 packets)
18 ounces barbecue sauce (I use Kraft Original BBQ, use your favorite)
1 (15 ounce) can cranberry sauce, jellied
12 gingersnap cookies (optional)

Steps:

  • Preheat oven to 250°.
  • Line roasting pan with enough aluminum foil to fully cover brisket (make sure the ends also have enough foil to keep the juices in the foil).
  • Lay the brisket flat in the pan with the fat side up.
  • Cover with soup mix.
  • Combine cranberry sauce and bbq sauce until blended and pour over brisket.
  • If using gingerbread cookies, pulverize in a food processor and spread over brisket.
  • Seal brisket inside foil, tenting the top up slightly.
  • Cook for 6-8 hours (can be done overnight). When fork slides into meat easily it is done.
  • Pour sauce into a container and serve as gravy on the side. Let the brisket cool until warm.
  • Shred with fork and place meat in a crock pot. One hour before serving, add 2 cups water and 1 cup sauce and turn crock pot to low heat.

Nutrition Facts : Calories 569.4, Fat 41.2, SaturatedFat 16.3, Cholesterol 110.5, Sodium 728.1, Carbohydrate 21.6, Fiber 1.1, Sugar 15.8, Protein 26.8

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