Buster has placed a total of 23 MasterCook recipes in this file: Barbecued Brisket Of Beef Beef Brisket From Kip Beef Brisket On Kettle Belly's Brisket Belly's Brisket Marinade Brisket Rub And Sauce Burnt Ends Don Martin's Smoked Brisket Dwight's Smoked Brisket Emeril's Smoked Beef Brisket Ken's Spicy Texas Brisket Rub Kent's Killer Brisket Marinade And Basting Sauce For Brisket Of Beef Never-Fail Beef Brisket (Smoke Then Into Oven) Paul Kirk's Texas-Style Brisket Bbq Sauce Red's Barbecued Brisket Simple Beef Brisket Smoked Beef Brisket Texas Barbecue Show - Barbecue Brisket Texas Barbequed Beef Brisket Texas Bbq Brisket The Dr Pepper Marinade (Brisket) Tom Street's Brisket Marinade ----------------------------------------------------------- * Exported from MasterCook Buster * Barbecued Brisket Of Beef Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. Posted to the BBQ List by Carey Starzinger on May 09, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Beef Brisket From Kip Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 8 pound Beef Brisket All-South Barbeque Rub Well, I fixed my first brisket this past weekend. Thanks to all BBQ list folks for the helpful suggestions and recipes that made this endeavor a success. Most recommendations to me, posts and e-mail, were centered on the importance of slicing the brisket against the grain. Bear suggested baked beans for a side dish and I fixed that. I had some input from the southwestern part of the US on side dishes, but, unfortunately, many of the ingredients necessary for these recipes are not available here in WV. Here is the way I did it: 7:00 AM Friday morning. Unwrapped the brisket (8 lbs.) and washed it down. Rubbed in the "All South Rub," not too heavy, and as per suggestions of Dwight's recent post, put his heavy coating of brown sugar to it. On to the H20, gas fired bullet smoker at 8:00 AM. Adjusted the flame as low as possible + a bit. One big, fist sized chunk of (1 hour soaked ) hickory. Water pan full. Put on the brisket, fat side up. At about 12:00 noon I checked it out and found that the water level was OK. and added, and maybe I'll not do this again, added another big chunk of hickory. Checked the water level again at 3:00. It was OK. At 5:00 PM (10 hours later) I took it off and put in a roaster pan with about a half cup of water. It was a nice brown color. Capped off the roaster pan with aluminum foil and put it in the refrigerator. That's it for day one. LAZY - Q, huh? Saturday. 8:00 AM . In the oven at 185F until 6:00 PM then took it out to cool for slicing. Yes, my mouth is watering from the aromas in the kitchen. By the way, in the mid-afternoon, I fixed a barbeque sauce, to serve on the side with the brisket. See Carey Starzinger's BBQ sauce. Now, at 6:30 sharp, the totally unexpected, drop-in guests from out-of-town hit the door, drank all of our beer and stayed until 11:30. At this time, 6:30 PM, just to be sociable, I quit drinking beer, so they could have it and I switch to scotch. At about 8:30, when I was finally able to face the handwriting on the wall, and still fairly sober, I did manage to refrigerate the complete dinner and kept on smiling at the guests. Oh yes, I did invite them to have dinner with us, but was declined. So we hit the sack hungry and a little grumpy. Sunday. 4:00 PM. Take the brisket, the beans, the dipping sauce out of the refrigerator and let them warm up on the counter for about a hour. Pre-heat the oven to 175 and put in the brisket at 5:30. I finally serve it at 7:00 and it is perfect! Finding the grain is no problem. You can cut this baby with a fork. If I made a mistake any mistakes at all, I might cut back on that last chunk of hickory. It was just a bit more smoky than necessary, so the wife suggested. I agree. I like a light smoke taste. Anyway, if you have a water smoker, don't believe that you can't fix a respectable brisket. Go for it. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Beef Brisket On Kettle Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 4 pound beef brisket Sam Higgins' Gud Sauce That brisket came out so well, I almost cried. I knew that I had done well when I sliced through the blackened crust. As I went through what was left of the cap of fat, it bathed the meat below with just a touch more of delicious moistness. The meat was absolutely beautiful with a dark outside enclosing a picture perfect ring of pink. The meat just fell apart as I loaded it onto the sandwiches. After tasting it, I was initially speechless, then I set into an extended period of raving and eating. Here's how I did it: I got my meat from Sam's Club rather than a supermarket--4.3 pound half brisket. They don't trim their brisket there, so it had a good cap of fat on the top. I applied a good layer of dry rub shortly before cooking--I usually don't give meats a real long time with the rub ahead of time. I built a fire to one side of the grill with the lump charcoal, and put an aluminum half pan of water on the other side to give a little humidity and catch the drippings (but not to produce steam). I put the meat on the grill to the opposite of the fire, and adjusted the vents so that the temp. on the dome cover read 250F for about an hour, then lowered it to about 230-240 for the rest of the cook. (This is what the thermometer read, I'm sure the meat was cooking a touch cooler.) I threw on a few large chips of mesquite from time to time, along with a few more chunks of the lump charcoal. I gave it a bit over 11 hours on the grill, then took it off, wrapped it in foil, and held it at about 150F for a bit over an hour. Sliced it across the grain, loaded it up on toasted buns and topped it with a modified version of Sam Higgins's Gud Sauce. Next time, I will tone down the rub a little, and take it off a little sooner (or use a bigger piece of brisket), but if I say so myself, this was damn near perfection. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Belly's Brisket Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***See Directions*** I buy 8 to 12 pound cryovac Briskets the morning before I am cooking I cut a small hole in the sack and pour into it about a cup to cup half of Willingham Marinade and a 1/4 cup of Balsamic Vinegar and about two cups of Dr Pepper. Cover the hole with Duct Tape, Refrigerate for 24 hours turning and rubbing it about each four hours, next morning open sack and remove Brisket and pat dry, let set in air for about a half hour and then rub it good with Willingham Dry Rub and let set till fire in ol barrel is ready, until I can hold my hand over the grill for a minute to minute half put brisket on fat side up and after about four hours. Turn it over and add some more coals if needs. Check about each hour and try to keep heat about the same after four hours turn fat side back up and if you wish you may then make a mop sauce of beer, DR Pepper and red pepper and mop each 30 or 45 minutes for next two or three hours, remove brisket and let cool and firm up so it will slice nice, I like it dry, but some folks want it wet, so we use a Texas Tomato base sauce or Willingham BBQ Sauce or any one of 1/2 hundred more sauces out there, oh yes a time or two I have used some of that there Yankee sauces too, Father forgive me. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Belly's Brisket Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Dr Pepper 1/4 cup soy sauce 1 teaspoon Louisiana hot sauce 1/2 cup lime juice -- (fresh) I sub Worcestershire for soy and lemon for lime sometimes. Sounds like you only got part of the whole brisket. Probably has very little fat on it. You should either get some beef fat from the market or else drape the meat you have with bacon to keep it from drying out. Also use a spray of 50/50 oil and either Dr Pepper or lemon juice every hour or so to keep the meat from drying out too much. Next time look for a whole packer trimmed brisket. Weight should run from 7 to 15 lbs. with a good fat cap. It will do better with the long cooking times for low and slow. Also go to http://members.tripod.com/~DanGill/Survive.HTML and read the BBQ List's FAQ. It has almost everything you need to know. Posted to the BBQ List by Rodney on Oct 07, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Brisket Rub And Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***RUB*** 2 1/2 tablespoons dark brown sugar 1 1/2 teaspoons dried sweet basil 1/8 teaspoon ground cumin 3/4 teaspoon ground coriander 3/4 teaspoon ground savory 3/4 teaspoon dried thyme 3/4 teaspoon black pepper 3/4 teaspoon white pepper 2 tablespoons paprika 2 teaspoons dry mustard 2 teaspoons onion powder 2 teaspoons garlic powder salt to taste ***SAUCE*** 1/4 cup vinegar 1/4 cup brown sugar 1/4 cup Worcestershire sauce 2 cups water 1 cup ketchup 1 onion -- minced 1 teaspoon celery seed salt to taste Prepare the rub: Combine all the ingredients in a small bowl. Store the mixture in an airtight container for up to four months. There's no need to refrigerate it. To use the rub: Massage it into the meat thoroughly the night before you plan to grill or bake. Wrap the meat well in plastic wrap and place in the refrigerator until cooking time, so the flavors will be absorbed into the meat. Mix all ingredients for sauce and boil 15 minutes. Pour sauce over finished meat. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Burnt Ends Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 pounds Beef Brisket -- up to 12 2 cups BBQ rub **RUB INGREDIENTS** 2 tablespoons Salt 2 tablespoons sugar 2 tablespoons brown sugar 2 tablespoons ground cumin 2 tablespoons chili powder 2 tablespoons fresh-ground black pepper 1 tablespoon cayenne pepper 4 tablespoons good paprika 2 pints BBQ sauce -- (your favorite) Put that beast in the smoker at least 225F for about 1 1/2 hours per pound. Trim the fat, shred or cube the meat. Put in heavy metal skillet and cover with sauce. Set flame on low, cover, and simmer for at least 1 hour. Don't use bulkie rolls! Hambuger rolls, and coleslaw will ticket you to heaven. Posted to the BBQ List by Jeff Lipsitt on Oct 8, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Don Martin's Smoked Brisket Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***Dr PEPPER MARINADE*** 1 cup Dr Pepper 1 cup beer 2 teaspoons garlic powder 1 teaspoon cayenne 2 tablespoons angostura bitters ***DTM'S NEXT DAY RUB*** 1 tablespoon raw or brown sugar 1 tablespoon salt 1 tablespoon med. grind white pepper 1 tablespoon pure ancho chili powder 2 teaspoons garlic powder 1/2 teaspoon onion powder 1 tablespoon fresh thyme 1/2 lemon peel -- dried for a 2-3 -- days 1 chipotle -- stemmed not seeded Day 1: Mix up marinade ingredients. Cut a corner off the cryovac bag, stick in a funnel and pour in the marinade. Push out the air. Roll up the corner, duct tape and refrigerate overnight. Dry rub. Pitch all ingredients in a blender or spice/coffee grinder. Turn on. While running shake the blender/grinder up and down. Day 2: Early in the morning (I'm talking 6 am) pull the brisket from the cryovac package. Apply a really lot of the rub and pat and rub it in. Wrap brisket in plastic wrap and refrigerate overnight. Day 3: Don't go to bed. About 1 am fire up the smoker. When fire and smoker are ready, remove brisket from refrigerator and put it on the smoker grill, and no, don't bring it to room temperature. Stabilize the temperature at 225F. Smoke cook for 8-14 hours or until about 2:30 p.m. When internal temperature gets to 170F run the cooker temperature up to 300F. Watch your water level now. Continue until internal hits 205F (higher if it is a really cheap piece of meat). Pull the brisket off the grill and pour on some of Houndog's chipotle sauce. Wrap the brisket in plastic wrap, aluminum foil, and then wrap in a big beach towel. Put wrapped brisket in a cooler (no ice) or an oven that was heated to warm and then shut off. About 4:30 p.m. serve some smoker appetizers and drinks. About 5:30 p.m. pull out the brisket, unwrap it and slice into 1/2" thick slices . Sauce or not. Posted to the BBQ List June 03, 1998 by DTM Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dwight's Smoked Brisket Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 pounds Brisket 2 ounces Salt 2 ounces Black pepper 2 ounces Paprika 2 ounces Garlic powder 2 ounces Accent 2 ounces Chili powder 1/2 ounce Red pepper Buy a 10# brisket packer or untrimmed [lot of fat], the trimmed do not have the flavor as the fat boys. Unwrap the brisket, wash it, and while it is still wet apply a rub: Mix these up and you will have a powder rub. If you are a spicy kind of guy apply the rub thick. If you a bland mellow guy like me, then apply lightly. After the rub is on, it will stick like glue due to the meat being wet, put brown sugar on as thick as possible. Place the brisket on the smoker, fat side up, hold about 200F. Smoking time depends on the unit you have the wood you are using and so on, but a good rule of thumb is 6 hours. Once the meat is a dark color, cut into it to see if it has a ring like the brisket you buy in a restaurant, about 1/4" thick. At this point you have all the smoke you need but the brisket is far from done. Take it off the smoker, put it in the fridge, freezer, or go on to the next step. About 6 to 8 hours prior to serving place the brisket in a deep pan, add about 1/3 cup of water, seal the pan with a lid or tinfoil, place in the oven on the top rack, set the temperature at 190 - 210. Within about 5 or 6 hours this mouth watering aroma, driving the inhabitants into frenzy will consume the house. If the meat is not tender to the point of almost cutting it with a fork, it did not cook long enough. Prior to serving, trim off the fat, and you are now the genius that everyone will give advice on how to start a BBQ restaurant. Oh, by the way, expect up to a 40% shrinkage, a 10# brisket raw might be a 6# cooked. Posted to BBQ List by "Edwin Pawlowski" on Jul 6, 1997 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Emeril's Smoked Beef Brisket Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***BBQ SAUCE*** 4 cups tomato ketchup 2 cups Worcestershire sauce 1 small onion -- minced 1 tablespoon minced garlic drizzle of apple cider vinegar four lemons -- juice of salt and black pepper hickory chips 1 wh 10 pound beef brisket -- untrimmed Rustic Rub Soak the chips in water for a couple of hours, and then drain. Place the chips in the tray. Season the entire brisket with Rustic Rub. Place the brisket in the smoker and smoke at 350F for 4 hours. Reduce the heat to 125F and continue to smoke for 8 hours. Place a drip pan underneath the brisket to catch some of the drippings to use for the BBQ sauce. Remove the brisket from the smoker. With a sharp knife, trim off the outer thin black skin. Divide the brisket in two pieces and trim off all the fat. Slice the brisket very thin and serve with the BBQ sauce. In a saucepan, whisk all the ingredients together. Season the sauce with salt and black pepper. Place the pan over medium heat, bring the mixture up to a simmer and cook for 3 to 4 minutes. Remove from the heat and cool completely. Sauce will keep for 2 weeks, covered and refrigerated. Source: EMERIL LIVE -- SHOW #EMIA51 Posted by Dave Hendricks Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Ken's Spicy Texas Brisket Rub Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon New Mexico Chili Powder 1 tablespoon garlic powder 1 tablespoon oregano -- dried 1 tablespoon rosemary -- chopped 1 teaspoon cumin 1 teaspoon salt 1 teaspoon paprika 1 teaspoon sage -- ground 1 teaspoon cayenne pepper 1 teaspoon mustard -- powdered 1 teaspoon black peppercorns -- ground Posted to the BBQ List by kshort on Oct 20, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Kent's Killer Brisket Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 beef brisket ***MARINADE*** 2 cups red wine 32 ounces beer 1/2 cup lemon juice 1/4 cup Worcestershire sauce 2 tablespoons liquid smoke flavoring 8 tablespoons garlic salt 8 tablespoons Accent seasoning mix 4 tablespoons Italian seasoning powder Mix above ingredients in a sauce pan. Warm to almost boiling on stove, turn off heat and let sit until cool (to blend). Marinate full brisket for two days. (When marinating, mess with the meat as often as possible (meaning: move it around in the marinate) Take brisket out of marinate. Cookin instructions: Start smoker after work at 5:pm Rub brisket with olive oil and heavy garlic salt then place brisket on smoker (fat side down) at 180F with good white smoke for 2 hours. Flip brisket and keep on smokin' for 2 more hours. Keep that heat low now. Remove brisket from smoker and wrap (fat side up) in heavy duty foil, sealing very well. Lay brisket FLAT (fat side up) in deep pan. Time bake oven at 200F for five (5) hours and go to bed. Get up next morning and place cool brisket in refrigerator then go to work. After work, slice cold brisket. Reheat when ready to eat. For the fun of it prepare the brisket your favorite way and then follow (GOTO Cookin instructions ) the cooking instructions above. A brisket cooked this way will be very tender and juicy. If you want to spend a little more money: Buy a beef tenderloin and marinate it for four (4) days. Then smoke the tenderloin at 150F with good white smoke for three (3) hours, flipping every 30 minutes. Place in refrigerator and let chill over night. Then slice in to (your desired thickness) steaks and singe on a grill for a great steak. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Marinade And Basting Sauce For Brisket Of Beef Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups dry red wine 1 cup olive or peanut oil 2 tablespoons wine vinegar 2 teaspoons onion powder 1 teaspoon garlic powder 3 teaspoons salt 3 tablespoons Grey Poupon mustard 2 tablespoons prepared horseradish 3 tablespoons lime juice 2 teaspoons ground cayenne pepper Mix all of the ingredients really well and then pour over whole beef brisket. Let marinate for several hours, or overnight if possible. Also, use this marinade as a basting sauce. Some people may find Justin's 3 cups of dry red wine a little bit too much for their taste. No problem, use as much as you like in the sauce, and drink the rest. Sure won't go to waste. From Justin Wilson's "Outdoor Cooking With Inside Help" Posted to the BBQ List by Carey Starzinger on Jun 21, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Never-Fail Beef Brisket (Smoke Then Into Oven) Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 10 pound Beef Brisket ***SEASONING MIXTURE*** 2 tablespoons salt 2 1/2 tablespoons sugar 3 tablespoons brown sugar 2 tablespoons ground cumin 2 tablespoons chili powder 2 tablespoons coarse ground black pepper 1/4 tablespoon cayenne pepper 2 tablespoons paprika With the help of this list, especially Mike on the smoking and using the oven, and some innovation of my own I have used a method for cooking briskets several times that has always resulted in meat that ranged in taste from fantastic to BBQ from heaven. When I have taken this to parties and eat-ins people who do not even know me or know I cooked it routinely brag about the meat. This method is for the following cooks: 1. You like to smoke briskets but need it to fit your schedule of when you want to serve for eating instead of when you have time to spend 1+ days smoking. 2. Want to take your delicacy to eat-ins at work, social lunches and dinners, be a friend to someone who is ill or had a recent tragedy in their life, or just want to eat BBQ without having to eat all that smoke at the same time. 3. Want BBQ with a little different twang. The following is for a 10 pound briskets (1 or more). Adjust time for different sizes. I buy the meat a day or so before smoking and place it in the refrigerator. I do not freeze meat before smoking but if you must it is OK. Pre Rub (optional): I say optional because I have eliminated this step and cannot tell any difference but if time permits I usually do it from overnight to several days ahead of smoking for insurance. Use most any recipe on the list - there are many good ones. Smoke: Ideally, I smoke, meat side down, at least 6 hours at 200F using oak and a little mesquite at the beginning and end of process. Just be careful not too let the wood smolder and get a bitter taste if you use all wood. Otherwise this method is pretty forgiving. Charcoal and wood chips a minimum of once an hour will do just as good. I think any grill or smoker that has a lid and enough room to offset the heat from the meat will suffice. Even if it gets a little too cool or warm once in a while the meat will survive. Freeze as needed: I take the meat off the smoker with oven mitts in order not to pierce meat and place on wide tin foil, meat side down, on the counter. After it cools a little while I wrap each brisket in foil (use wide foil but it still may take 2 pieces), place in plastic bags (optional) and put in freezer while still warm. Oven cook as needed: The day before I want to serve I get a brisket out of the freezer, place frozen in a pan or dish, meat side down, unwrap the top of the foil so the top fat side of brisket is exposed. I leave the brisket on the foil with the foil sides sticking up. I cook overnight, 14 hours, at 200F. I use an oven thermometer to adjust the oven (best $5 investment I ever made). Most ovens will not stay at one temperature. Mine gets down to about 180F and the heating element turns on until it gets to about 215F. Just the slightest movement in the dial will result in too much or too little heat for that long of cooking time. If it is a fatty brisket I pour off the grease several times as it fits my schedule. Sorry you serious smokers, I do not lose much sleep over my cooking. I usually do not bother if it is a trimmed brisket. Oh, just cook 12 hours if you eliminate the freezing. Terrific smell: The great aroma while cooking is just a free extra. If you do not fill your home with a light BBQ smell then you probably did not get enough smoke. Do not worry. It will be good any way. Seasoning recipe: Mix seasoning ingredients in a snap or zip and seal plastic bag. You will need to expel the extra air before you seal and work the brown sugar in the bag so it mixes with the other ingredients. It will tend to clump if you do not do this. Mix very thoroughly. Apply seasoning: Remove meat from oven 30 minutes to 2 hours before cooking time is complete. I cannot tell that timing is too critical. Pour off the grease and using the mitts turn the meat fat side down in pan, meat side up. Quickly as possibly sprinkle a heavy coat of the seasoning on the meat side. I have never measured how much I use. I have never applied too much but have applied too little. Be liberal with the seasoning. Finish cooking: Fold the foil edges over the meat. Remember, the brisket is meat side up now for the first time. Get a fresh piece of foil and place over meat and fold edges over pan. A perfect seal is not necessary. Just be sure the meat is not exposed. Place back in oven and finish cooking for the remaining time. Done? Now Slice: Place some paper bags on counter to soak up splattered or spilled grease and place cutting board on paper. Using mitts take brisket and place meat side up on board. Using a fork or knife, carefully check meat for tenderness. If it is not obviously tender, rewrap and cook 2 more hours. If it passes the tenderness test and you are ready to slice, turn meat fat side up. With a long knife or spatula scrape off the excess top fat, which should come off easily, and discard. Turn meat side up again, slice against grain with sharp knife only and serve now if you must. Appealing Meat Dish: Here is what I do for a very appealing meat dish. I use an electric fillet knife and uniformly slice the meat against the grain being careful not to disturb the shape of the brisket. I take half the brisket and slide it off the board onto a fresh piece of foil and wrap meat, (may take two pieces of foil). Do the same with the other half. Prepare for serving later: Place the wrapped meat back in the oven at 200F (hope you did not turn oven off) just long enough to heat the meat throughout. Take the wrapped packages of meat and immediately place in a small insulated chest. You way want to wrap in paper so the heat will not damage the chest and for better insulation. It will keep warm for hours. Take it to your party, give to a friend in need or serve to your own guests and you will be the star. The meat seems to be better after this waiting process. This sounds more complicated than it is. It really is an easy process and you can do all your smoking for several briskets at one time and enjoy the results for months. Also, have one in the freezer for those unexpected occasions. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Paul Kirk's Texas-Style Brisket Bbq Sauce Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter -- 1 stick 2 cups minced onion 4 centiliters garlic -- pressed 2 cups ketchup 2 cups chili sauce 1 cup brown sugar -- packed 1/2 cup fresh lemon juice 1/4 cup red wine vinegar 2 tablespoons Worcestershire sauce 1 tablespoon liquid smoke 1 tablespoon prepared yellow mustard 2 teaspoons salt 2 teaspoons black pepper 1 teaspoon cayenne Heat the butter in a large non-reactive saucepan over medium-high heat. Add the onions and garlic and saut‚ for 2 to 3 minutes, until just soft. Pour in the ketchup and chili sauce, and blend in well. Add the rest of the ingredients. Bring the mixture to a boil, then reduce the heat and simmer for 30 to 45 minutes, stirring occasionally. This sauce will keep for up to 2 weeks in an airtight jar in the refrigerator. Begin applying the sauce warm to barbecuing brisket, about 30 minutes before the end of the cooking time. My Notes: In place of the chili sauce I used some fresh roasted New Mexican red chilies pureed in the food processor with a little water. I didn't use the liquid smoke because I don't like the taste of it and the meat had plenty of smoke flavor on its own. While this is not a real sweet sauce, I would still use a little less sugar next time. Source: Paul Kirk's Championship Barbecue Sauces ISBN 1-55832-125-x Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Red's Barbecued Brisket Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 pounds beef brisket 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 smaller briskets don't have enough 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 210F. 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 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, coleslaw, jalapenos, 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. NOTES : Red Caldwell is a freelance cook and food writer based in San Marcos, Texas. He is a fifteen-year veteran of competitive cooking--chili cookoffs, barbecue, and mountain oysters. His cookbook, Pit, Pot, and Skillet, has just been released by Corona Publishing of San Antonio, Texas. Posted to the BBQ List by Garry Howard, Cambridge, MA Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Simple Beef Brisket Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***See Directions*** You can't mess a brisket up this way. Trust me. Have your butcher trim a full Brisket for you. Rub the Brisket with your favorite rub. Garlic Salt if nothing else. Place on Smoker at 185F + or - 10F for 3 hours. Take off smoker and wrap in wide foil sealing to hold in moisture. Lay Brisket FLAT in deep pan to catch grease. Place Brisket in oven on time bake for 4 1/2 hours at 200F. If you want to keep messing with your smoker place the foil wrapped brisket back on the smoker and hold your temperature at 200 for 4 1/2 hours. On slicing: Leave brisket in the foil until fully chilled. Usually overnight in the refrigerator. All meat retains moisture better if sliced after chilling. When warmed back up it will be juicer. If you have a hungry crew start 7 1/2 hours before meal time and chow down 7 1/2 hours later. Its that simple I have done well over fifty (50) briskets this way and every one has come out perfect. WARNING: This brisket will easily fall apart, extremely tender. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smoked Beef Brisket Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- hickory chips 1 10 pound beef brisket -- untrimmed Rustic Rub Soak the chips in water for a couple of hours, and then drain. Place the chips in the tray. Season the entire brisket with Rustic Rub. Place the brisket in the smoker and smoke at 350F for 4 hours. Reduce the heat to 125F and continue to smoke for 8 hours. Place a drip pan underneath the brisket to catch some of the drippings to use for the BBQ sauce. Remove the brisket from the smoker. With a sharp knife, trim off the outer thin black skin. Divide the brisket in two pieces and trim off all the fat. Slice the brisket very thin and serve with the BBQ sauce. Yield: 12 to 15 servings Posted to the BBQ List by gttracy@perigee.net (George Tracy) on Apr 25, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Texas Barbecue Show - Barbecue Brisket Recipe By : Serving Size : 20 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 beef brisket -- 8 to 12 pounds, -- trimm 2 cups Mansion Barbecue spice mix 1 recipe beer mop sauce Have your butcher trim the brisket with a thick layer of fat on one side, it's called a packer-trimmed brisket. The day before you want to serve the dish, pat the Mansion Barbecue Spice Mix liberally all over the brisket. Place the meat in a plastic trash bag and refrigerate it, preferably overnight. The next morning, remove the brisket from the refrigerator. Either pre-heat the oven or the barbecue pit to 210F. Place the brisket on a rack in a roasting pan or directly into the pit on the opposite side of the firebox making sure the trim side is up., to ensure basting juices. Maintain the temperature of the oven or barbecue pit between 180 and 220F until the brisket is well done, about 1 to 1 1/2 hours per pound. Baste with the beer mop sauce every hour or so. When the meat is done remove it from the oven/barbecue pit and let it sit for 20 minutes. Then cut the fatty top section away from the leaner bottom portion. Trim the excess fat from both pieces and slice against the grain. Serve with barbecue sauce on the side. Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Texas Barbequed Beef Brisket Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 each boneless beef brisket -- (6 to 8 pounds) 2 teaspoons paprika 1 teaspoon ground black pepper -- divided 1 tablespoon butter 1 each medium onion -- grated 1 1/2 cups catsup 1 tablespoon fresh lemon juice 1 tablespoon Worcestershire sauce 1 teaspoon hot pepper sauce Trim external fat on beef brisket to 1/4 inch. Combine paprika and 1/2 tsp. of the black pepper; rub evenly over surface of beef brisket. Place brisket, fat side down, in 11 1/2 X 9" disposable foil pan. Add 1 cup water. Cover pan tightly with aluminum foil. Place in center of grid over very low coals (use a single layer of coals with space in between each); cover cooker. Cook 5 - 6 hours, turning brisket over every 1 1/2 hours; use baster to remove fat from pan as it accumulates. Add 1/2 cup water, if needed, to pan during cooking. (Add just enough briquette during cooking to keep coals at a very low temperature). Remove brisket from pan; place on grid, fat side down, directly over very low coals. Reserve pan dripping. Cover; continue cooking for 30 minutes to 1 hour. Meanwhile, skim fat from pan drippings; reserve 1 cup drippings. Melt butter in medium saucepan over medium heat. Add onion; cook until tender crisp. Add reserved pan drippings, remaining 1/2 teaspoon black pepper, the catsup, lemon juice, Worcestershire sauce and hot pepper sauce; simmer 15 minutes. Carve brisket into thin slices across the grain; serve with sauce. Garnish with fresh peppers and lemon and lime slices. Note: For a smokier flavor, soak oak, pecan, mesquite or hickory chips in water 30 minutes and add to very low coals. Source: National Live Stock and Meat Board. Posted to the BBQ List by Carey Starzinger on Sep 24, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Texas Bbq Brisket Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***See Directions*** MALCOLM DESHIELDS' BARBECUED BRISKET From: The Only Texas Cookbook, Texas Monthly Press, 1981 By: Linda West Eckhardt Malcolm DeShields is a wiry little chap from Corpus Christi who calls himself the Barbecue Man. He is the sort of fellow who calls women under fifty "girl" and those over fifty "lady." He makes his points by giving you a jab to the shoulder for emphasis. Malcolm belongs to the school that says wet sauces are bad for barbecue. He says, and I agree, that any sauce with tomato or sugar will burn. Barbecue cooked dry - over a very low heat and in a covered barbecue pit - will produce a marvelous real Texas barbecue. This is what Malcolm says about cooking a brisket: Choose about a 9-pound brisket. One with some fat on it. You don't want it too lean. Make you up a dry rub of equal parts of salt, fine pepper, and paprika - say about 1/8 cup of each - and rub this all over the meat real good. Don't ever pierce it with a fork. Turn it with them tongs. Build you up a good fire in your barbecue pit-at one end using mesquite, hickory, or oak. If you have to you can use hickory chips soaked in water with charcoal. Now let your fire burn down real good. If you have a pan of water to put in - all the better. You'll have to figure out how to get it in dependin' on your own pit, but the water should be somewhere kinder in the middle. Your fire cain't be too hot. But you cain't let it go out either. You may have to kinder nurse it along, addin' little logs from time to time, 'bout as big around as yore wrist. Remember to keep the fire off from the meat. Well, anyway, when you got your fire just so, put the brisket on and cover it up. You'll need some sort of draw so the smoke just sucks right over the meat. I'd say a 9-pound brisket 'ud cook about 18 hours. Now, girl, don't think you can just go off and forget it, you got to turn it once in awhile with them tongs, add wood or add water, but um-um, that barbecue will be just right. You can do the same thing with pork ribs, steak, or chicken. Use the same seasoning. Cook ribs about 3 hours, chicken about 2. Steak just 20 minutes. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * The Dr Pepper Marinade (Brisket) Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans Dr Pepper Lawry's Season Salt fresh ground pepper 2 beef bouillon cubes dissolved in 4 -- water 4 centiliters garlic minced Worcestershire sauce 2 tablespoons lime or lemon juice 1 bottle commercial BBQ sauce Combine all ingredients. Marinade brisket in juice for 2 days. Early in the morning of the day you are going to cook, remove brisket from juice and let sit at room temp. while you get fire ready. I am using a NBBD; have for about 9 years. Place brisket in smoker, fat side up, and cook for about 12-14 hours at 275-325F. I usually start about 7:00 or 8:00 in the morning and take off about 10:00 or 11:00 that night. Baste during cooking with leftover juice. Remove brisket from smoker and wrap in foil. Make sure not to let any holes get in the foil of juice will leak out. Place brisket in foil in oven and let cook over night at 150-175F. About 1:00 or 2:00 the next afternoon, you got the best tasting, juiciest and most tender brisket you ever had. Posted to BBQ List by Donald R Wallace on 98 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tom Street's Brisket Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bo teriyaki sauce 1 bo soy Sauce 1 bo Worcestershire sauce 1 bo Kitchen Bouquet 1 bo oyster sauce 1 dash liquid smoke Cavender's Greek Seasoning to taste *Experiment with lemon pepper, beer, red wine, or anything else that sounds promising. Soak a 10 lb. brisket overnight and look forward to tomorrow! Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - -