Best Tangy Spiced Brisket Recipes

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TANGY TEXAS BBQ BRISKET



Tangy Texas BBQ Brisket image

Make and share this Tangy Texas BBQ Brisket recipe from Food.com.

Provided by Dawn399

Categories     One Dish Meal

Time 5h20m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 teaspoon garlic salt
1 teaspoon onion salt
2 teaspoons celery salt
1/2-1 teaspoon salt
1 teaspoon pepper
2 tablespoons liquid smoke
4 lbs well trimmed boneless beef brisket
1/3 cup Worcestershire sauce
barbecue sauce

Steps:

  • Combine first 6 ingredients, garlic salt through liquid smoke.
  • Rub brisket in spice mixture and put in a greased baking dish.
  • Cover dish and refrigerate overnight.
  • Preheat oven to 275 degrees.
  • Bring brisket to room temperature and pour 1/3 cup of Worcestershire sauce over brisket.
  • Wrap in foil and cook about 4 hours at 275 degrees.
  • Pour Barbeque sauce over brisket and cook for 1 more hour.

SPICED BEEF BRISKET WITH SMOKEY BBQ SAUCE (TEXAS)



Spiced Beef Brisket with Smokey BBQ Sauce (Texas) image

Provided by Giada De Laurentiis

Categories     main-dish

Time 4h15m

Yield 4 to 6 Servings

Number Of Ingredients 17

2 tablespoons dark brown sugar
2 tablespoons chili powder
2 teaspoons smoked paprika
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
One 14.5-ounce can beef broth
One 3- to 3 1/2-pound beef brisket
2 cloves garlic, smashed and peeled
1 stick celery, coarsely chopped
1 medium onion, coarsely chopped
One 14.5-ounce can crushed tomatoes
2 tablespoons apple cider vinegar
2 tablespoons maple syrup
1 tablespoon Dijon mustard
1 tablespoon smoked paprika
2 teaspoons chili powder
1/2 teaspoon kosher salt

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F.
  • For the rub: In small bowl, combine the sugar, chili powder, smoked paprika, salt and pepper.
  • Pour the beef broth into a 9- by 13-inch baking dish. Using a paring knife, score the surface of the meat all over. Massage the rub into the meat. Cover the dish tightly with foil and roast until very tender, 3 1/2 to 4 hours, adding water 1/2 cup at a time if the roasting juices start to dry up.
  • For the sauce: In a food processor, combine the garlic, celery, onion, tomato sauce, vinegar, maple syrup, mustard, smoked paprika, chili powder and salt. Blend for 1 to 2 minutes until smooth, scraping the side of the food processor bowl as needed with a spatula. Transfer the sauce to a medium saucepan. Bring the mixture to a simmer over medium heat. Cook, stirring occasionally, until thick, about 30 minutes.
  • Brush 1/3 cup of the sauce over the surface of the brisket.
  • Slice the brisket into 3/4-inch pieces and arrange on a serving platter. Serve the extra sauce alongside.

SPICY SMOKED BEEF BRISKET



Spicy Smoked Beef Brisket image

Smoked brisket, perfect recipe for a sunny weekend day! Save the juices in a bowl for gravy.

Provided by Patty Meisenholder

Categories     Main Dish Recipes     Roast Recipes

Time 6h

Yield 10

Number Of Ingredients 16

1 (5 pound) beef brisket
¼ cup ground paprika
¼ cup salt
2 tablespoons white sugar
2 tablespoons black pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons granulated garlic
1 teaspoon cayenne pepper, or more to taste
½ teaspoon ground cinnamon
wood chips
aluminum foil
½ cup Hot Chili/Red Pepper Sauce
½ cup beer
¼ cup brown sugar
½ medium onion, chopped

Steps:

  • Bring brisket to room temperature early in the morning, about 1 hour.
  • Whisk paprika, salt, sugar, black pepper, chili powder, cumin, garlic, cayenne pepper, and cinnamon for dry rub together in a small bowl. Apply rub liberally to the complete brisket and leave at room temperature while you prepare the smoker.
  • Preheat a smoker for indirect heat to 225 to 250 degrees F (107 to 121 degrees F) according to manufacturer's instructions. Add wood chips to the charcoal and place a small cast iron pan of water over the fire.
  • Lay brisket, fat-side up, about 8 inches away from the fire and smoke for 1 hour, maintaining the smoker's internal temperature at 200 to 225 degrees F (93 to 107 degrees F). Add 12 to 15 charcoal briquettes, replenish wood chips, and add more water to the pan; smoke for 1 more hour. Wrap brisket in aluminum foil, replenish charcoal, wood chips, and water, and smoke for 1 more hour.
  • Meanwhile, mix hot chili sauce, beer, brown sugar, and onion for finishing sauce until well combined. Remove brisket from the smoker and place on a second sheet of aluminum foil. Unwrap brisket, being careful of the hot steam, and pour finishing sauce over the meat. Re-wrap brisket tightly with both pieces of foil and return to the smoker.
  • Smoke brisket, until an instant-read thermometer inserted into the thickest part registers at least 160 degrees F (71 degrees C), about 1 more hour.
  • Remove brisket from the smoker and let it rest in the foil for 45 minutes. To serve, slice it against the grain.

Nutrition Facts : Calories 199.7 calories, Carbohydrate 16.4 g, Cholesterol 45.6 mg, Fat 5.4 g, Fiber 2.8 g, Protein 21.5 g, SaturatedFat 1.9 g, Sodium 3608.8 mg, Sugar 9.3 g

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