BBQ Brisket, only using a smoker(bbq pit,cheap one from family dollar at that lol) How to cook a beef brisket?

Question

I'm not sure if its a beef brisket but its the ones at HEB and I haven't bought it yet.Thanks

I plan on cooking this for my family this week.

Answer 1

Best Answer - Chosen by Voters

WARNING: DELICIOUS

Introduction
This traditional brisket takes two days to make - and it's worth it. Serves 8 to 10.
Instructions
Difficulty: Moderate
Day One
Things You'll Need
5 to 6 lb. first-cut beef brisket
3 c. cold water plus more as needed
3 minced garlic cloves
3 large onions - cut into 1/2-inch pieces
1/2 tsp. salt
1 1/2 tsp. sweet paprika
3 tbsp. vegetable oil
1 tsp. black pepper


Steps
1Step OnePreheat oven to 375 degrees F.
2Step TwoPlace Dutch oven containing 1 tbsp. oil in the oven for 10 minutes.
3Step ThreePat brisket dry and season to taste with salt and pepper.
4Step FourRoast brisket in Dutch oven, uncovered, 30 minutes.
5Step FiveMeanwhile, cook onions in remaining 2 tbsp. oil in a large skillet over medium-high heat, stirring until onions are soft and golden.
6Step SixReduce heat and cook onions, stirring only occasionally, until deep golden, or about 20 minutes.
7Step SevenAdd garlic, paprika, salt and pepper. Stir and cook 1 minute.
8Step EightAdd water and bring to a boil.
9Step NineSpoon onion mixture over brisket.
10Step TenCover Dutch oven, keeping lid ajar 1/2 inch, and bake 3 1/2 hours. Check every so often if more water needs to be added to pan.
11Step Eleven Remove brisket from oven and cool 1 hour.
12Step Twelve Remove brisket from pan and scrape onion mixture back into pan.
13Step Thirteen Wrap brisket in foil and chill overnight. Spoon onion mixture into a 1-quart measuring cup and chill, covered, overnight.

Day Two
Steps
1Step OnePreheat oven to 350 degrees F.
2Step TwoRemove fat from onion mixture and discard. Add enough water to onion mixture to measure 3 cups total.
3Step ThreePut onion mixture in a blender and blend until you have a smooth gravy.
4Step FourSlice brisket against the grain to desired thickness.
5Step FiveHeat gravy in an ovenproof skillet until hot. Add brisket.
6Step SixPlace skillet in oven and heat 30 minutes. Serve.

Source(s):

http://www.ehow.com/how_11539_make-beef-…

Answer 2

Wood Chick's BBQ Smoked Beef Brisket Recipe courtesy Lee Ann Whippen
See this recipe on air Friday Aug. 24 at 11:00 AM ET/PT.

Show: BBQ with Bobby Flay
Episode: American Royal


6 cups hickory chips
8 to 9 pounds beef brisket, choice grade
Trim Tabb's Pig Powder, or your favorite BBQ dry rub
Wood Chick's Mustard Sauce, recipe follows
Wood Chick's Beer Based Mop Sauce, recipe follows
Wood Chick's Brisket BBQ Sauce, recipe follows

Preheat charcoal smoker for half an hour. Soak the hickory chips for half an hour in water. Drain.
Trim fat on brisket to 1/4-inch thickness. Sprinkle brisket generously with the dry rub. Wrap in plastic and refrigerate overnight.

Remove the brisket from refrigerator 1 hour prior to cooking and let stand at room temperature. Mop the entire brisket with Mustard Sauce. Place brisket fat side up in a smoker at a preheated temperature of 200 to 225 degrees F. Add 3 handfuls of pre-soaked hickory chips to preheated charcoal (should be at the gray stage). After 3 hours, add another 3 handfuls of chips and mop with Beer Based Mop Sauce.

After 2 more hours, place brisket on 2 pieces of heavy-duty foil and pour 1/4 cup Beer Based Mop Sauce on top of brisket and seal tightly. Continue to cook in smoker another 2 to 4 hours, or until internal temperature reaches 185 degrees F.

Remove brisket from foil and let stand 15 minutes. Slice brisket against the grain into 1/4-inch thickness. Top with Brisket BBQ Sauce.


Wood Chick's Mustard Sauce:
1 cup yellow mustard
1/4 teaspoon ground black pepper
1/4 teaspoon sea salt
1/2 teaspoon hot sauce

Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes.

Wood Chick's Beer Based Mop Sauce:
3/4 cup cider vinegar
12 ounces beer
1/4 cup water
1/4 cup vegetable oil
1 tablespoon BBQ dry rub
2 tablespoons Worcestershire sauce
1 teaspoon coarsely ground black pepper

Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes.

Wood Chick's Brisket BBQ Sauce:
1/2 cup finely chopped onions
2 tablespoons butter
1 cup tomato sauce
1 cup ketchup
1/3 cup chili sauce
3/4 cup dark brown sugar
1/2 cup honey
1 cup white vinegar
1 teaspoon allspice
1 tablespoon dry mustard
2 teaspoons ground black pepper
2 teaspoons chili powder
3 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 tablespoon paprika
3 tablespoons lemon juice
3 tablespoons maple syrup

In a medium to large saucepan, saute the onions in the butter over medium heat until soft. Add remaining ingredients. Bring mixture to a boil over medium high heat. Reduce heat to low and simmer for 20 minutes.

Answer 3

Rub your brisket with whatever spice mixture you like. Smoke at a very low temperature (250) for six to eight hours, until tender. In the last hour swab brisket repeatedly with your favorite BBQ sauce. Sauce holds alot of smoky flavor, so you want one that is more liquidy (I know its not a word)than thick.

Answer 4

For a smoker, fill the charcoal pan, place a pan of water, as large as will fit, above the charcoal. Light the charcoal.
You can use Hickory chips or Mesqiute, soaked in water, then placed on the charcoal.
Season the brisket as desired. Salt and pepper, minced garlic is ample.
This is for a whole brisket.
Place the brisket, "fat side up", on the top grill. Let it cook until charcoal is gone. This can be done overnight.

The next morning, remove ashes, fill again with charcoal, light, clean and refill the water pan, repeat cooking.
It should be ready to eat in 4-5 hours. Test it occasionally with a fork during the second step. Time may be less.

Placing the "fat side up" allows the fat to baste and penetrate the meat, enhancing the flavor, but dripping into the water.
As the charcoal burns down, it will not burn or overcook.

Allow to cool, trim off excess fat, before slicing, across the grain.

Answer 5

Peter, don't waste time, energy, and a perfectly good beef brisket on a cheap barbeque grill. It won't seal in heat well. You can do this in your oven and it will taste great. We do this all the time.

1) First marinate the brisket over night in a combination of small bottle of Worcestershire, 1/2 C. Liquid Smoke, and some sliced onion.

2) Pour off marinade. Bake, covered with foil, in a slow oven for @ 225 for 7-8 hours ( depending on size of the brisket). No peeking. Tough cuts of meat need a long, and low temp to get tender.

3) Remove from oven. Cover brisket with your favorite brand of barbeque sauce. Return to oven for one hour.

4) Remove from oven and let rest for 30 minutes. Serve with plenty of napkins and extra sauce on the side.

Answer 6

First of all you CAN make excellent brisket in any smoker. It just takes patience and effort.
Second you can't make BBQ in an OVEN!! EVER. THAT AIN'T BBQ!!! That's just brisket pot roast which may be good but is NOT BBQ. Not even close.
You start with a whole, untrimmed, packer style brisket.
Cut the fat pocket out of the brisket located where the flat and the point meet. It's usually about and inch or two wide and deep.
Rub the brisket generously with your favorite dry rub. There are millions of recipes and I use a different one every time. Its just how I feel that day. No salt, chili powder, paprika, cumin, celery salt, pink peppercorn is a good start but have fun with it.
After you rub it put it on the smoker fat side up when you have the temp at 215-225 degrees. Make sure there's a good size water pan in there away from the fuel. I use hickory, pecan and oak logs with hardwood charcoal. Just don't use lighter fluid. That stuff is the devel's pee.
Maintain the temp at 215-225 until the internal temp reaches 185 degrees with a probe thermo. A 12 lb brisket usually takes 12-16 hours. Do not let the temp flucuate too much and never ever let it get over 250. Try to keep the smoke from being too thick for too long. A thin blue smoke is best. Heavy, constant smoke gives a bitter, sooty taste.
There's no need to lift the lid or do anything. You lose heat and moisture. Every time you do it you extend cook time by up to 30 minutes each offense.
After the brisket reaches 185 take it off the smoker and let it rest for 20 minutes loosely wrapped in foil.
Seperate your point and flat and crosscut each in 1/8 inch slices. You should have a nice smoke ring on the bottom of the flat and top of the point.

Serve with or without sauce. If you do it right it won't need it.

There are no shortcuts to good BBQ. The pit and the rub do not make the difference either. Time, patetience and controlling your temp and fire are the key. No sleep. No loading up the fuel and walking away. Do it right and it will be some of the best meat you've ever cooked.

With over 1000 briskets served and entered in competition I've learned the hard way how to get it right.

If you're going to HEB then you're in my part of the world. If you want more info just e-mail me. I'm full of useless BBQ info.

Source(s):

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