↞ recipe box start page
Category: Beef Steaks
Prep Time: Cook Time: Total Time:
1 whole beef brisket (point and flat) about 9-11 lbs
4 tbsp paprika
2 tbsp chili powder, ground cumin, dark brown sugar and salt
1 tbsp ground oregano and sugar
1 tbsp ground black and ground white peppers
2 tsp cayenne pepper
Mix all dry ingredients together in a small bowl to create the rub. Apply dry rub liberally to all sides of brisket. Wrap tightly in plastic wrap and refrigerate for 2 to 48 hours. One-hour prior to cooking, remove brisket from refrigerator and unwrap.
Make a fire using 2 quarts of charcoal briquettes in a pile on one side of a grill. Wrap 4 - 6 hickory wood chunks in a double sheet of heavy-duty tin foil, and prick at least 6 holes in the top of the foil pouch with a knife tip. When fire is ready, place tin foil pouch on top of ash covered coals. Set grill rack in place, and position brisket, fat side up, on side of rack opposite fire. Make sure that both top and bottom grill vents are open. Position holes in lid directly over brisket and cover grill.
Grill/smoke brisket without removing the lid, so that smoke permeates the meat for 2 hours. Adjust an oven rack to the middle position and heat the oven to 300 degrees. Take brisket off the grill and wrap in a double layer of foil that is well sealed. Place the brisket on a baking sheet and bake until internal temperature of meat reaches 210 degrees exactly, about 3 to 3 1/2 hours.
Remove brisket from oven, loosen foil at one end to release the steam, and allow to rest for 30 minutes. Drain juices into a bowl and remove fat, then add to your favorite barbecue sauce. Unwrap brisket and separate the flat cut from the point cut. Slice thinly across the grain of the meat.
view more member recipes
BEEF BRISKET
view my recipes
print
save
Category: Beef Steaks
Prep Time: Cook Time: Total Time:
1 whole beef brisket (point and flat) about 9-11 lbs
4 tbsp paprika
2 tbsp chili powder, ground cumin, dark brown sugar and salt
1 tbsp ground oregano and sugar
1 tbsp ground black and ground white peppers
2 tsp cayenne pepper
Mix all dry ingredients together in a small bowl to create the rub. Apply dry rub liberally to all sides of brisket. Wrap tightly in plastic wrap and refrigerate for 2 to 48 hours. One-hour prior to cooking, remove brisket from refrigerator and unwrap.
Make a fire using 2 quarts of charcoal briquettes in a pile on one side of a grill. Wrap 4 - 6 hickory wood chunks in a double sheet of heavy-duty tin foil, and prick at least 6 holes in the top of the foil pouch with a knife tip. When fire is ready, place tin foil pouch on top of ash covered coals. Set grill rack in place, and position brisket, fat side up, on side of rack opposite fire. Make sure that both top and bottom grill vents are open. Position holes in lid directly over brisket and cover grill.
Grill/smoke brisket without removing the lid, so that smoke permeates the meat for 2 hours. Adjust an oven rack to the middle position and heat the oven to 300 degrees. Take brisket off the grill and wrap in a double layer of foil that is well sealed. Place the brisket on a baking sheet and bake until internal temperature of meat reaches 210 degrees exactly, about 3 to 3 1/2 hours.
Remove brisket from oven, loosen foil at one end to release the steam, and allow to rest for 30 minutes. Drain juices into a bowl and remove fat, then add to your favorite barbecue sauce. Unwrap brisket and separate the flat cut from the point cut. Slice thinly across the grain of the meat.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
*beef Brisket*
by sgre52160
1 tbsp olive oil 1 whole beef brisket or 2 first cut or flat half brisket pieces, about 5 lbs total 2 large onions, peeled and thinly sliced 2 medium celery ribs, chopped 2-4 cloves garlic, minced
by sgre52160
1 tbsp olive oil 1 whole beef brisket or 2 first cut or flat half brisket pieces, about 5 lbs total 2 large onions, peeled and thinly sliced 2 medium celery ribs, chopped 2-4 cloves garlic, minced
Beef Brisket
by marmar3854
Beef Brisket 1 beef brisket (4-5 lbs) 1pkg dry french onion soup mix 1 can Coke (not diet) 1 bottle Heinz Chili Sauce Preheat oven to 300 degrees Combine all ingredients except brisket in bo
by marmar3854
Beef Brisket 1 beef brisket (4-5 lbs) 1pkg dry french onion soup mix 1 can Coke (not diet) 1 bottle Heinz Chili Sauce Preheat oven to 300 degrees Combine all ingredients except brisket in bo
Mediterranean Beef Brisket
by sgre52160
Serves 6-8 1 2- to 2-1/2 lb beef brisket 1 tsp kosher salt 1 tsp fresh black pepper 2 tsp olive oil 2 medium onions, chopped 2 large cloves garlic, peeled and sliced 1 Tbsp Herbes de Provence
by sgre52160
Serves 6-8 1 2- to 2-1/2 lb beef brisket 1 tsp kosher salt 1 tsp fresh black pepper 2 tsp olive oil 2 medium onions, chopped 2 large cloves garlic, peeled and sliced 1 Tbsp Herbes de Provence
Oriental Beef Brisket
by ICOOK2
1 lb. baking potatoes, peeled and cut into 1-inch cubes 1 lb. sweet potatoes, peeled and cut into 1-inch cubes 1 3- to 3-1/2-lb. fresh beef brisket, fat trimmed 1 /2 cup bottled hoisin sauce
by ICOOK2
1 lb. baking potatoes, peeled and cut into 1-inch cubes 1 lb. sweet potatoes, peeled and cut into 1-inch cubes 1 3- to 3-1/2-lb. fresh beef brisket, fat trimmed 1 /2 cup bottled hoisin sauce
view more member recipes
related CDKitchen recipes
Tender Beef Brisket
Basic Brisket
Passover Brisket
Texas Oven-Roasted Beef Brisket
Beef Brisket With Barbecue Sauce
Brown Sugar and Mustard Glazed Corned Beef
Reubens With Corned Beef Brisket
Spicy Chipotle Beef Brisket
Slow Cooked Beef Brisket
Corned Beef and Cabbage With Beer