Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, bbq brisket. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Place the brisket in a large casserole or Dutch oven and pour the sauce over the top, hocks and all. Cover and cook until brisket is fork tender and can easily be. In a large skillet, heat oil over medium heat. Place in foil pan, turning to coat with sauce.
BBQ Brisket is one of the most well liked of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. BBQ Brisket is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can have bbq brisket using 2 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make BBQ Brisket:
- Prepare 1 whole brisket
- Prepare 1 cup BBQ rub
It is then sliced, and returned to the pan with barbecue sauce for another hour. When it comes to barbecue, you're going to want to go whole brisket. Also known as a full packer, it includes both the fatty point (the top muscle) and the leaner flat. Aaron Franklin teaches you how to fire up flavor-packed Central Texas barbecue, including his famous brisket and more mouth-watering smoked meat.
Steps to make BBQ Brisket:
- The smoker I used is a Weber Smokey Mountain 22.5". I used the "Minion Method" for the coals. This is where the unlit coals are placed in a fire ring with a dip in the middle where the hot coals are poured in. Search for Minion Method for more information.
- Light some coals in a chimney starter. Then pour lit coals in the center of you coal pit you made. See Minion Method.
- Trim as much fat as you can off the whole brisket. Fat trimming is commonly debated, but I like a trimmed brisket. Apply a liberal amount of BBQ rub.
- Smoke low and slow between 225 and 240°F Fahrenheit for 8-10 hours.
- Wrap in foil and continue to smoke for 3 hours, or place in oven at 230°F for 3 hours. Make sure to have a drip pan in the oven below the brisket.
- Allow tow cool for 2 hours before slicing. Enjoy!
Also known as a full packer, it includes both the fatty point (the top muscle) and the leaner flat. Aaron Franklin teaches you how to fire up flavor-packed Central Texas barbecue, including his famous brisket and more mouth-watering smoked meat. A whole BBQ beef brisket (a.k.a. packer's cut brisket) is a huge hunk of cow that comes off the smoker deep ebony in color, almost black, looking more like a meteorite than a meal. But it is not burnt, and beneath the crust is the most tender, juicy, meat full of husky, beefy flavor. This is a fresh beef brisket, not corned beef.
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