SMOKED BRISKET RECIPE RUB RECIPES

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OKLAHOMA JOE'S SMOKED BRISKET FLAT RECIPE | FOOD NETWORK



Oklahoma Joe's Smoked Brisket Flat Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 7 hours 30 minutes

Prep Time 30 minutes

Cook Time 6 hours 0 minutes

Yield 4 to 6 servings

Number Of Ingredients 15

1/4 cup kosher salt
1/4 cup sugar
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons Spanish paprika
2 tablespoons chili powder
1 tablespoon celery salt
1 tablespoon lemon pepper
1 tablespoon freshly ground black pepper
1 teaspoon freshly ground white pepper
1 teaspoon cayenne pepper
1 (5 to 8 pound) beef brisket (flat cut)
4 cups oak or hickory wood chips, soaked in water for 30 minutes, drained
1 cup apple juice
1 1/2 cups your favorite BBQ sauce, for serving

Steps:

  • Combine all the spices in a bowl, mix well. Pat the spice rub onto the meat, making sure to heavily season the entire surface area of the brisket. Cover or wrap the brisket and let it sit at room temperature while getting the smoker or charcoal grill fired up. Do not leave at room temperature for longer than 1 hour.
  • The grill is ready when the charcoal has burned to a white ash. If using a grill instead of a smoker, arrange the coals on 1 side of the grill, leaving an area large enough for the brisket to cook indirectly with no coals directly underneath the meat.
  • When the grill has reached 200 to 225 degrees F, scatter 1/4 of the wood chips over the coals, close the grate, put the brisket on the grill and close the lid.
  • Maintain a 200 to 225 degree F cooking temperature inside the grill, adding coals every 2 hours or as necessary. Add wood chips and spray the brisket with apple juice every time you add new coals. Try not to lift the lid of the grill at any other time.
  • When the brisket reaches an internal temperature of 165 to 170 degrees F on an instant read meat thermometer (after about 4 to 5 hours), remove it from the grill and double wrap in aluminum foil to keep the juices from leaking out. Return the brisket to the grill (or smoker) The brisket is finished cooking when it is very tender and reaches an internal temperature of 190 degrees F, about another 1 to 2 hours. Let rest for 45 minutes, then unwrap and slice. Serve with BBQ sauce on the side.

SMOKED BBQ BRISKET RECIPE | BOBBY FLAY | FOOD NETWORK



Smoked BBQ Brisket Recipe | Bobby Flay | Food Network image

Provided by Bobby Flay

Categories     main-dish

Total Time 5 hours 10 minutes

Prep Time 10 minutes

Cook Time 5 hours 0 minutes

Yield 10 to 12 servings

Number Of Ingredients 15

1/2 cup ancho chili powder
2 tablespoons paprika
1 tablespoon ground cumin
1 tablespoon dry mustard
1 tablespoon kosher salt
2 teaspoons cayenne
1 trimmed brisket with a layer of fat at least 1/4-inch thick, about 5 to 6 pounds
Dark Beer Mop, recipe follows
1 large red onion
4 cloves garlic
2 serrano chiles, chopped
4 bottles of dark beer
1/4 cup dark brown sugar
2 bay leaves
Salt and freshly ground pepper

Steps:

  • Mix together the spices in a small bowl. Rub the entire brisket with the spice mixture, place on a baking sheet, cover and let stand in the refrigerator for at least 1 hour or up to 6 hours.
  • Prepare the smoker according to manufacturer's directions. Place the brisket in the smoker, fat side down, and smoke for 4 to 5 hours or until extremely tender. Baste with the mop every 30 minutes.
  • Place all ingredients in a medium saucepan, season with salt and pepper and cook over medium heat for 15 minutes. Remove from the heat and let cool slightly.

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