How To make Red's Barbecued Brisket
Ingredients
10
pound
beef, brisket
Directions:
Most barbecue in Texas revolves around beef, and more specifically, brisket. When you select your brisket, choose only "packer trimmed" briskets in the ten to twelve pound category. The smalller briskets don't have enought fat to tenderize them, and the larger ones could have come off of a tough old range bull that no amount of cooking will ever tenderize. Avoid closely trimmed or "value packed" brisket pieces. The fat that was cut off to make 'em pretty is the very stuff that would have made them tender! All briskets have a fat cover on one side. Ignore this! Squeeze the thick end with both thumbs. When you've found the brisket with the smallest fat kernel, that's the one for you. Take it home and build your fire. While your fire is getting going, (I build mine out of a mixture of mesquite and oak) rub your brisket with a dry "rub". (See Red's Dry Rub recipe) Make sure that the meat is thoroughly coated. This helps seal the meat, and adds a flavorful crust.
Thoroughly coat all surfaces of the brisket with lemon juice, and rub in well. Sprinkle dry rub generously all over the brisket, rubbing in well. Make sure that the brisket is entirely covered.
When the wood has burned down, move the coals to one side of the pit, place the meat away from the direct heat, fat side up (let gravity and nature do the basting), and close the pit. Some people add a pan of water near the coals to provide added moisture, but I don't. Now, don't touch the meat for 12 hours. Just drink a few beers, cook a pot of beans, and tend your fire. You'd like to hold the cooking temperature around 210 degrees F. in the brisket cooking area.
Since "helpers" usually show up at the first whiff of smoke, you probably ought to put some of your leftover rub on a couple of racks of pork ribs and toss them on the pit, in the hotter end, and baste and turn 'em for four and five hours, just to keep the animals at bay. Meanwhile, see Red's Red's Prize Winnin' Pintos recipe to keep you busy.
Back at the pit, after the twelve hours are completed, generously slather the brisket with a basting sauce (not a barbecue sauce), wrap it tightly in aluminum foil, and return to the pit. (See Red's Basting Sauce recipe) Close off all of the air supplies to the fire, and allow the meat to "set" in the pit for three or four hours. This really tenderizes the meat.
Serve your brisket with beans, cole slaw, jalepenos, onions, pickles, and plenty of bread. Cold beer or iced tea are the traditional beverages of choice.
You'll find that a ten-pound brisket will yield about 8-16 servings, depending on the individual brisket, and the size of the appetites of the guests.
How To make Red's Barbecued Brisket's Videos
Brisket 101: forget the time and focus on temperature #bbq #recipe #brisket #texas
???? How I make red wine braised brisket #recipes
Smoked Red Wine Brisket | Recipe Development | Kitchen Daddy
VLOG | RECIPE DEVELOPMENT | SMOKED RED WINE BRISKET
Alright guys welcome to this VLOG. IN this VLOG we are doing some recipe development on smoked and braised brisket in red wine.
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Smoked Brisket on Weber Kettle using the Snake Method
Let’s smoke a brisket on the Weber kettle using the snake method.
Today I’m smoking a 17lb Creekstone Farms brisket from CrowdCow.com. What’s unique about @CrowdCow is that they let you pick the farm the meat comes from.
Build the snake along the rim of the charcoal grate. Make sure each piece touches the one next to it.
Then put some wood chunks on top. I add a foil pan to help deflect the heat.
Start the fire with a handful of charcoal and a wood chunk. Light the snake by placing the lit charcoal on one end. It will burn from that end to the other at a consistent temp for many hours.
Place your trimmed, slathered, and rubbed brisket on the grill opposite the fire.
Start with top and bottom vents wide open. Close the bottom vent halfway to restrict airflow when the kettle temp hits 250 degrees. Put the top vent opposite the fire so the smoke travels over the meat and out the vent.
Optionally spritz it once in a while with an apple cider vinegar and worcester mix.
Cover any crispy edges with foil or put it in a foil boat to help keep the flat moist while continuing to render the fat cap.
Remove it from the heat when it is probe tender throughout, right around 203 degrees.
Wrap the whole brisket in foil or paper and let it rest. You could eat it once the temp drops to 165 degrees, but it’s late today, so I’m resting this one overnight.
The next morning I sliced in. It turned out wicked juicy and had a nice dark bark.
I made my kid a brisket sandwich for school lunch. Sure beats the school lunch I had as a kid.
Give the snake method a try and let me know how it turns out.
Use code BBQ15 at CrowdCow.com for 15% off $199+
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You can order the @CreekstoneFarms Brisket from @CrowdCow here:
#bbq #brisket #smokedmeat #howto #learn #smokedbrisket #webergrills #friendsofweber
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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.
#e3meatco
Thanks for watching
Smokin' Joe
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Gordon's Guide To Brisket
Here's a quick guide to one of America's most loved cheap cut, the Brisket plus a recipe to try.
#GordonRamsay #Cooking #Food #Brisket
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