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vp311
Guest
Whats the bes way to make bbq brisket?
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A
aeiou
Guest
I don't know how to bbq a brisket but it might be similar to how I bbq a chuck roast. Take the roast and generously sprinkle Adolph's Tenderizer on all sides of roast. You can then season it with your favorite seasoning. I then take a piece of heavy duty aluminum foil and wrap the roast in it. Place the roast on the grill with indirect heat and cook for 1-2 hours. You can flip the roast over while it is cooking.
R
r8rpwr
Guest
I don't usually barbecue, but when I cook brisket, I rub it all over with spices (I got a spice rub at Williams-Sonoma, but it was pretty much just garlic, salt, dried mustard, and a couple of other things). There are a lot of good rubs out there or you can just use whatever seasonings you like.
Then I cook it at 200 for about one hour per pound. It will be so tender it falls apart.
I take Bobby Flay's grilling advice, "Low and slow."
Then I cook it at 200 for about one hour per pound. It will be so tender it falls apart.
I take Bobby Flay's grilling advice, "Low and slow."
Mama Mangia
Super Moderator
we had this at a tailgating party:
Barbecued Brisket Of Beef
1 cup White wine
3 cups apple cider
1/4 cup honey
2 tablespoons Dijon mustard
1/4 cup soy sauce
2 tablespoons brown sugar -- packed
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 tablespoon whole coriander
2 sp fresh thyme
1 brisket of beef -- (2-1/2 lb.)
Combine wine, cider, honey, mustard, soy sauce, brown sugar, garlic, ginger root, coriander and thyme in Dutch oven or heavy roasting pan. Add brisket. Cover tightly and place in oven. Turn oven to 350F and cook 1 hour. Remove brisket from cooking liquid, cover and set aside. Transfer liquid to medium pan and cook over medium heat until reduced to a glaze and thick enough to coat back of spoon. Using covered grill, light about 12 charcoal briquettes and add small piece of mesquite or other wood. Be sure to place charcoal and wood to one side of grill. Arrange brisket on grill so that it is not directly over burning wood. Paint it with some glaze. Place cover on grill and smoke brisket 1 hour, turning meat and coating with glaze every 15 minutes. Add charcoal or wood, small piece at a time, if fire seems to get too cold. Remove from grill, thinly slice meat against grain and serve. Offer any remaining glaze on side.
Barbecued Brisket Of Beef
1 cup White wine
3 cups apple cider
1/4 cup honey
2 tablespoons Dijon mustard
1/4 cup soy sauce
2 tablespoons brown sugar -- packed
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 tablespoon whole coriander
2 sp fresh thyme
1 brisket of beef -- (2-1/2 lb.)
Combine wine, cider, honey, mustard, soy sauce, brown sugar, garlic, ginger root, coriander and thyme in Dutch oven or heavy roasting pan. Add brisket. Cover tightly and place in oven. Turn oven to 350F and cook 1 hour. Remove brisket from cooking liquid, cover and set aside. Transfer liquid to medium pan and cook over medium heat until reduced to a glaze and thick enough to coat back of spoon. Using covered grill, light about 12 charcoal briquettes and add small piece of mesquite or other wood. Be sure to place charcoal and wood to one side of grill. Arrange brisket on grill so that it is not directly over burning wood. Paint it with some glaze. Place cover on grill and smoke brisket 1 hour, turning meat and coating with glaze every 15 minutes. Add charcoal or wood, small piece at a time, if fire seems to get too cold. Remove from grill, thinly slice meat against grain and serve. Offer any remaining glaze on side.
P
pinklife
Guest
Additional Brisket recipe for all
Texas BBQ Brisket:
1 4-1/2 to 5 lb. beef brisket
5 large cloves garlic, sliced
1 can (12 ounce) beer
1 bottle (18 ounce) Kraft BULL'S-EYE Original Barbecue Sauce
1 can (4 ounce) chopped green chilies, drained
With a small knife, pierce top and sides of brisket 1 inch deep every 2 inches. Insert garlic slice in each cut.
Place meat, fat side up, in shallow baking pan. Pour 1 cup beer over meat. Cover with foil and bake at 300ºF for 2 hours.
Remove meat from pan. Drain liquid, reserving 1/2-cup. Return meat and reserved liquid to pan.
Combine remaining beer, barbeque sauce and green chilies. Pour over meat. Continue baking, uncovered, for 1 hour or until meat is tender.
With knife slanted at 45º angle, carve meat across the grain into thin slices. Serve with remaining sauce.
Texas BBQ Brisket:
1 4-1/2 to 5 lb. beef brisket
5 large cloves garlic, sliced
1 can (12 ounce) beer
1 bottle (18 ounce) Kraft BULL'S-EYE Original Barbecue Sauce
1 can (4 ounce) chopped green chilies, drained
With a small knife, pierce top and sides of brisket 1 inch deep every 2 inches. Insert garlic slice in each cut.
Place meat, fat side up, in shallow baking pan. Pour 1 cup beer over meat. Cover with foil and bake at 300ºF for 2 hours.
Remove meat from pan. Drain liquid, reserving 1/2-cup. Return meat and reserved liquid to pan.
Combine remaining beer, barbeque sauce and green chilies. Pour over meat. Continue baking, uncovered, for 1 hour or until meat is tender.
With knife slanted at 45º angle, carve meat across the grain into thin slices. Serve with remaining sauce.