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American Recipes: Southern style Beef Brisket

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Southern style BBQ Beef Brisket

Brisket is a cut of meat from the breast or lower chest of Beef or Veal and can be cooked many ways. Basting of the meat is often done during the cooking process.
Popular methods in the United States include rubbing with a spice rub or marinating the meat, then cooking slowly over indirect heat from charcoal or wood.
But this meat can also be cooked inside a slow cooker.
I will give you the traditional southern style marinated brisket cooked in a smoker but keep in mind this takes time and patients.
The slow cooker recipe for the beef brisket i will give you in another seperate recipe.

Serves: 8 people

Total time: 15 hours and 50 minutes

Ingredients:

-Buy a 8-12 pound well marbled cut of Brisket Beef
(The meat is marinated either Hot or Sweet
– For sweet meat, rub in Brown sugar and leave in fridge overnight
–  For spicy meat, rub in cayenne or your favorite hot Chili pepper)
Lemon, Lime juice or Vinegar
– 3 tablespoons chile powder

– 2 tablespoons kosher salt
– 1 tablespoon allspice, ground
– 1 tablespoon celery seeds
– 1 tablespoon coriander seeds, ground
– 1 tablespoon garlic powder
– 1 tablespoon mustard seeds, ground
– 1 tablespoon dried oregano
– 1 tablespoon smoked Spanish paprika
– 1 tablespoon freshly ground black pepper
– 3 cups oak or pecan wood chips, or 6 big chunks, soaked in cold water for at least 1 hour and up to 4 hours
– 2 cups apple juice (in a spray bottle)
– Your favorite BBQ sauce, heated
Step 1:

Mix together all the spices in a bowl. Firstly to make your meat tender rub it with some lemon or lime juice, then liberally rub the entire brisket with the spices. wrap tightly in plastic wrap and refrigerate for at least 4 hours and up to 24 hours.

Step 2:

Remove the brisket from the refrigerator 1 hour before beginning the smoking process to take the chill off, and remove the plastic wrap.
Get your smoker running at 225 degrees F with hardwood charcoal and a few handfuls of soaked wood chips. This temperature should be maintained throughout the entire smoke. (If you are using a bbq then set up the grill for indirect heat, banking the coals on one side of the grill and scattering the wood chips on top. Maintain the temperature at 225 degrees throughout the smoking process, adding chips as necessary, until you wrap the brisket in foil.)

Step 3:

Place the brisket fat-side up on your smoker grate and close it up for the long smoke.
Open your barbecue smoker every hour or 2 and spray the brisket liberally with apple juice to help keep the meat from drying out. Also keep apple juice in the water pan if you are using a water smoker.

Step 4:

When the internal temperature reaches 165 to 170 degrees, after about 4 hours, wrap the brisket in aluminum foil and continue to cook for another 3 1/2 to 4 1/2 hours. This little trick is a big help in getting the meat tender, especially for beginners. Figure that a brisket smoked at around 200 degrees will take about 1 1/2 hours per pound. The brisket is done when the internal temperature reaches 185 degrees F.

Step 5:
Remove and let rest 20 minutes before slicing. Remove the foil from the brisket over a large pan or disposable pan and reserve the liquid. Cut off the brisket points and reserve for another use. After the points are removed, look to see which way the grain runs and slice thinly across the grain.

Now in the United States they would say ” Enjoy your Meal”.
Where can we vind the United States of America in the world?

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