This is the traditional method for making Passover Brisket. No it doesn't go in the smoker. Use a good Dutch oven to cook this brisket.

Prep Time: 30?minutes

Cook Time: 1?hour, 30?minutes

Total Time: 2?hours

Ingredients:

• 2 tablespoons vegetable oil
• 6 pounds beef brisket
• 1 onion, chopped
• 2 cloves crushed garlic
• 1 (1 ounce) package dry onion soup mix
• 1 pound dried apricots

Preparation:

1. In a large heavy skillet, heat oil over medium high heat. When the oil is hot, brown the beef brisket on all sides. If the brisket is too large, cut it in half first, and brown in two stages. Place the brisket in a large Dutch oven with a lid.

2. Add onions to the drippings in the skillet. Saute over medium heat until the onions are beginning to brown. Stir in garlic, and cook for 2 or 3 more minutes. Pour over the brisket in the Dutch oven.

3. Empty one package of dry, instant onion soup mix over the browned onions and meat. Arrange all of the apricots on top of the soup mix. Pour enough water around outside of brisket, not on top, to cover the sides of brisket. Cover.

4. Bake at 325 degrees F (160 degrees C) for 1 hour. Check liquid; if dish is starting to look dry, add a bit more water around meat. Cover, and cook another hour. Remove lid, and stir apricots into gravy. Leave uncovered, and cook for another hour. Stir gravy again, and add more water if the gravy is too thick. Meat should be very tender; if necessary, bake for an additional 1/2 hour. Cut across grain to serve.

View the original article here

Do you love barbecued beef brisket and don't have a smoker or even a backyard? Don't despair. There are alternatives. The secret to delicious barbecue brisket is in the low temperatures and slow cooking. You don't need a smoker to do this. With a dutch oven, slow cooker, or a kitchen oven, you too can make a great brisket meal.

Traditional barbecuers will disagree, but an important thing to remember is that brisket has been cooked low and slow for centuries without smoke. Walter Jetton, famed pit master and personal cook to President Johnson, prepared his brisket in a dutch oven. So don't let the diehards push you around.

The Meat: The problem with brisket is that it's tough. For generations this cut of beef was considered poor quality and usually turned into ground meat. But if you take the time to prepare it right, it can be one of the most delicious meals you've prepared.

The right way to cook a brisket is low and slow. This allows the meat to literally melt into a tender and delicious morsels. Expect to cook a brisket anywhere from 30 minutes to 2 hours per pound depending on the temperature. Typically, when oven roasting a brisket, the temperature is set to 300 degrees F., for 30 to 45 minutes per pound. When smoking a brisket, it is cooked at 225 degrees F., for 1 1/2 hours to 2 hours per pound. Keep it low and slow and it will be great.

Smoke: So what's missing? The smoke. This occurs when a beef brisket is placed in a smoker and cooked for hours in a smoke filled chamber. Preparing a brisket in a different environment causes a loss of smoke flavor. Of course, this can be replaced with products like liquid smoke and other ingredients. There is quite a bit of versatility with a brisket, so don't be afraid to experiment.

Moisture: One of the advantages to cooking a brisket in a dutch oven or crock-pot is that the juices are locked in. No need to worry about it drying out. When you cook a brisket in the oven, make sure to either wrap it in foil or baste it frequently to keep the top from drying out. If cooked (unwrapped) in the oven, turn the brisket over during the cooking time. Also, select a fully trimmed brisket if your method of cooking is indoor. If smoking, you need the untrimmed brisket with all it's fat to keep it moist. In the oven or crock-pot the added fat content is not needed.

Don't Boil: The problem is that in a pot the meat is going to sit in it's own juices. While this will keep the moisture on the meat, it tends to cause the meat to boil. Boiling doesn't produce the desired meat or result in good barbecue. If you can, it is best to keep the brisket off the bottom of the pot. A wire rack or roasting rack will work perfectly. Keep an eye on the liquid inside and drain it off if it comes into contact with the meat.

View the original article here

A good cola actually makes a great marinade, particularly for beef, and especially for brisket. The acid in the cola tenderizes the meat and the sweet adds flavor. This brisket marinade rounds that out with a little garlic, some oil to balance the acid and some Worcestershire sauce for extra flavor and you have a great smoked brisket marinade.

Try: Smoked Brisket Marinade

View the original article here

The bold flavor of smoked brisket can take a rich and flavorful barbecue sauce and this classic tomato based barbecue sauce has a perfect combination of tangy and sweet flavors. With a little hint of heat that is perfect for barbecue brisket. Add this sauce to the brisket after it is smoked, sliced, and on the plate or bun. Put a bottle of this sauce on the table and let everyone add as much as they want, and they will want a lot.

Try Brisket Barbecue Sauce

View the original article here

Here's another great video from BBQ legend David Klose of BBQ Pits by Klose. This time David gives us not only the basic method from making barbecue brisket, but a whole host of great tips from selecting the right brisket to how to give it the best possible flavors.

Take a look at How to Smoke a Brisket

Image: About.com

View the original article here

Great barbecue brisket is built layers of flavor. Those layers start with the barbecue rub. Brisket rubs can be simple or complex. These recipes are the best I have and represent a wide range of barbecue styles. Not every rub is going to match your tastes but by browsing these recipes you are certain to find something that fits your needs perfectly.

Before you start picking out a barbecue rub for your brisket I would like to give you a few tips. First of all, how much rub do you apply. The answer is how much the meat will hold. Yes, pat dry your brisket and sprinkle with rub (no, you don't actually have to rub it on). Whatever stays on is the amount you want. The second tip is about timing. When should you apply your rub. If the rub you are using contains a lot of salt you want to apply it right before you put the brisket in the smoker. If the the rub doesn't have a lot (or any) salt then you can apply it several hours in advance to let the flavors sink in.

1. Best Odds Brisket Rub

Regarding BBQ Inc.

This rub is built on the basics of barbecue. The combination of paprika, sugar, and salt give it the color and the flavor affect you want while the other ingredients add depth. This is a simple rub and the perfect place to start if you are new to smoking brisket. This is one of my most popular rub recipes, not just brisket rub recipe.

2. Texas-Style Brisket Rub

This brisket rub has the spicy heat that makes Texas style barbecue great. You can add sugar to this rub with you want an extra heat. This rub also has a rich layer of herbs and spices that will make your brisket really stand out.

3. Brisket Brown Sugar Rub

Smoked barbecue brisket works great with sweet. This rub starts with brown sugar (choose a dark brown sugar for added molasses flavor) and then picks up the salt and seasoning that finish off a good rub. You can adjust the heat of this rub by choosing a hot or mild chili powder.

4. Kevi's Buckin' Beef Rub

This is a simple rub that combines three heats to hit the tongue in perfect proportion. By putting black pepper with cayenne (and chili powder in this case) you get a double dose of heat. I suggest that you pick a mild chili powder for this rub so that it doesn't overpower the flavor of the brisket.

5. Barbecue Brisket Rub

This rub starts with a good portion of salt, but don't worry. By using a coarse salt it will absorb slower into the meat. This means that the brisket won't pick up too much of the saltiness. Don't apply this rub too early or the surface of the meat will begin to cure.

6. Chipotle Dry Rub

Chipotle chilies add a smokey heat that is perfect for brisket. Use dried chipotles to keep this rub dry. You can buy chipotle chili powder but that costs a lot more. The choice is yours. What ties that chipotle flavor together with this rub is a hint of orange in the form of a small piece of dried orange peel.

7. Chili Wet Rub

This is a wet rub, or as you might call it a spice paste. What ties the flavors of this barbecue rub together is a small amount of lemon juice. This acid helps break down the seasonings so that the flavors can be absorbed into the brisket. This recipe calls for hot chili powder, but you can switch to a mild one if you want to tone down the heat.

8. Southwestern Wet Rub for Brisket

This is another wet rub, but this one adds the beefy flavor of Worcestershire sauce as the liquid. This is kind of like adding a beef stock to the brisket. Aside from the Worcestershire sauce, this is a very traditional barbecue brisket rub.

9. Chili Pepper Rub for Brisket

This is another basic barbecue rub for brisket. What this one adds is finely ground green chili. What you want to do is chop up the chili and then grind it into the other ingredients. By using a fresh chili you get more than just a touch of heat. The green chili adds a fresh herbal flavor that really makes this rub stand out.

10. Watch your eyes Rub

This brisket rub is loaded with heat and while it might sound a little hot, remember that spices tend to loose heat during slow, smokey cooking. If you really want to kick up the heat with this rub, use a hot chili powder.

View the original article here

When you want to smoke a great brisket you need to start with a great barbecue rub. These 10 rub recipes are the most popular and best that I have. I'm sure that one of them will be perfect for you.

Photo ? 2011 Regarding BBQ Inc., licensed to About.com, Inc.

View the original article here

First, you should use a smoker for this cookout. Gas grills simply can't produce a properly smoked brisket. Some charcoal grills can, but you need to know how to use it correctly to smoke a brisket. Regardless of the type of smoker you are using, you need to know how to get it to the right temperature (225 degrees F or 107 degrees C) and hold it there for as much as 15 hours (up to 1 1/2 hour per pound).

Next, you need a whole, untrimmed beef brisket. This cut will weigh between 10 and 20 pounds, depending on its preparation and place of purchase. A smoked brisket will render half the weight in meat of the original piece, meaning if you bought a 12 pound brisket you will get about 6 pounds of meat once cooked. This is caused by shrinkage during cooking and a good deal of fat on an untrimmed brisket.

Knowing your brisket is very important. On one side is a thick layer of hard fat. There is another layer of fat that runs through the middle on the thicker end of the brisket. The large piece of meat that runs along the bottom is called the flat. The meat towards the top side (fat side) is called the point. These two pieces of meat run in different directions and present a challenge when it comes to carving.

So, examine your brisket and we'll get started.

The supplies you will need for this are:

• One large, untrimmed beef brisket
• A lot of fuel for your smoker (depending on the type of smoker you have)
• A way of lighting more charcoal outside the smoker (if you are using a charcoal smoker)
• Wood chunks
• A good brisket rub
• Heavy duty aluminum foil
• A meat injection needle
• A reliable meat thermometer
• A good brisket mop
• A shape meat carving knife
• A very large cutting board

This process should be started about 24 hours before you plan on eating.

View the original article here