How To make Fireside Brisket
1 whole brisket
8 pounds
2 large cloves garlic :
minced
2 large onions -- coarsely chopped
pepper 3 tablespoons worcestershire sauce
2 packages onion soup mix
1 bottle chili sauce
1 can beer
8 carrots
3 slices corn rye bread
Rub brisket with garlic and place on bed of chopped onions in a roasting pan with a tight fitting cover. Over the brisket place the following in this order: pepper, worcestershire sauce, onion soup mix, chili sauce and beer. Lay carrots in the pan around brisket. Tear bread into small pieces and tuck under the brisket, so liquid is covering the bread. Cover and bake in preheated 350 degree oven for one hour. Reduce oven temperature to 275 degrees and braise another 2 to 2.5 hours or until tender. Remove from oven and let stand until cool. Remove meat and slice. Arrange meat slices and carrots on oven-proof platter; cover with foil. To make gravy: Take the bread, half the onions and 2 cups liquid from roasting pan. Place in blender or food processor and process until blended. Return mixture to pan and blend with remaining liquid. About 1/2 hour before serving, reheat meat and carrots with half the gravy. Pour remainder in gravy boat and pass separately. >From "Cooking in Clover," published by the Auxiliary of Jewish Hospital of St. Louis.
How To make Fireside Brisket's Videos
How To Trim A Brisket - Brisket Trim - How To
On this video I want to show y'all how I trim up a brisket and get it ready for my smoker. You can use this trim for any smoker you have, it doesn't matter if you have a UDS, pellet, off set or electric.
Hope you all enjoy!
Smokin Joe
Roast Beef Over an Open Fire!
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There is nothing like cooking over an open fire! Today we are doing a very simple recipe for Roast Beef from American Cookery by Amelia Simmons.
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Trimming a Brisket for Competition BBQ - How To Trim a Beef Brisket
Method on trimming a brisket for competition bbq contests. Malcom Reed from Killer Hogs BBQ explains how he trims his competition beef brisket. This is how you trim a brisket for competition barbecue to get your brisket slices and brisket burnt ends perfect for your competition bbq blind box.
How to Trim a Brisket for Backyard BBQ
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How to Smoke a Brisket | Recipe | Kamado Charcoal Grill | BBQGuys.com
Grill Master Randy heard rumblings of a smoked brisket recipe that goes slightly hotter and faster than the typical low-and-slow cook, so he couldn’t help but give it a try. Now you can too, thanks to Randy’s detailed demonstration of how to smoke a brisket! The Primo Oval XL kamado was his grill of a choice — an excellent selection not only for its high level of performance, but also because its unique shape accommodates the hulking 17-pound (!) brisket Randy smokes to perfection. First things first, Randy shows you how to trim the brisket and how to handle the hard fat versus the soft fat found these heavenly cuts of meat. Then it’s loading the grill with applewood chunks and the BBQ smoking accessories you need to pull off this brisket recipe. With all the easy stuff out of the way, it’s time to endure the hardest part of the whole process: waiting. When it’s all said and done, though, you’ll have created the kind of glistening and dripping smoked brisket that’ll keep guests coming back for more!
0:00 - Intro
0:15 - Kamado Setup for Smoking
0:45 - How to Trim Brisket
1:20 - Stabilizing Temp
1:31 - Seasoning Brisket
1:35 - Brisket Smoking Temp
1:50 - Adding Smoking Wood
1:59 - Indirect Heat Setup for Kamado
2:11- Water Pan Ingredients
2:33 - Brisket Goes on the Grill
2:45 - 2 Hour Check
3:02 - 6 Hour Check & Spritz
3:20- 8 Hour Check
3:31 - 9 Hour Mark
3:42 - Wrapping the Brisket
4:01 - Back on the Smoker
4:15 - Brisket Is Done at 200F
4:39 - Unwrapping it
4:53 - Brisket Slicing
5:20 - Juicy Brisket
5:49 - Tasting
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Before joining BBQGuys as part of the customer service team, Grill Master Randy spent 5 years as the Head Steak Chef at the legendary Ruffino’s restaurant in Baton Rouge. He also had a 3-year run preparing almost-too-pretty-to-eat meals for Whole Foods. All that culinary expertise makes Randy a natural fit as our Grill Master and resident recipe creator (if we’re being honest, the beard doesn’t hurt his case either.)
Featuring: Randy Watson
Filmed/ Produced by: Paris Frederick
3 DO NOTS when cooking Wagyu Steak ???? #shorts