How To make Barbecued Brisket Of Beef
1 c White wine
3 c Apple cider
1/4 c Honey
2 tb Dijon mustard
1/4 c Soy sauce
2 tb Brown sugar, packed
1 tb Minced garlic
1 tb Minced fresh ginger root
1 tb Whole coriander
2 Sprigs 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.
How To make Barbecued Brisket Of Beef's Videos
Texas Style Brisket Recipe
Texas Style Brisket has never looked, smelled or tasted so good. Chef Tom demonstrates how to trim a brisket and then employs the Yoder Smokers 20” Loaded Wichita Offset Smoker to cook a tremendously tender, superbly smoked full packer brisket, using butcher paper for maximum moisture retention.
With a 14-hour low and slow cook time and a straightforward salt and pepper seasoning, this Texas Style Brisket Recipe is all about patience and simplicity. Chef Tom throws on some R Butts R Smokin’ R Beef Rub to get some garlic flavor with the salt and pepper, and the result is a juicy smoked beef brisket with an unbelievable bark that slices like a dream and is completely worth the wait.
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Brisket Meal Prep
When I’m smoking a brisket for my family I know that we’re not going to eat everything in one sitting, so I plan ahead and do some meal prep. That way I can eat brisket whenever I want to and it’s just as good, if not better than right off the smoker.
After slicing the brisket, I portion it out into meal size servings. I like to have a mix of flat and point slices for variety. Sometimes I’ll put a little tallow in the bag, especially for the portions with more of the leaner flat meat. I then vacuum seal it on the moist setting and throw it in an ice bath to help it cool quickly.
If you don’t have a vacuum seal machine, then you can put them in freezer bags, just try to get as much air out as you can.
I then put all my meat bags in the freezer where they can stay for months.
Then when I want to eat some brisket, which is everyday, I’ll remove the bag from the freezer and put it in a sous vide or oven set to 165 for a few hours.
If I’m in a rush, then I’ll microwave at half power, right in the bag until it is hot enough to eat, usually 1-3 mins.
I’ve been doing brisket prep like this for a long time and it’s worked out wicked good.
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Smoked Texas Brisket Recipe - Confit Brisket
Thank you for watching my smoked Texas brisket recipe. On this video, I took an E3 Meat Company brisket and smoked it Texas style using some SPG. Once the brisket was smoked, I rested/held the brisket in some wagyu beef tallow for 10 hours! This is by far one of the most flavorful briskets I've ever smoked. The flavor of this E3 Meat Co brisket was so beefy and the beef tallow took the flavors to a whole new level. This is a must try recipe.
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Thanks for watching
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I got schooled on Texas BBQ Brisket!
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