How To make Beef Brisket From Kip
8 lb Beef Brisket
All-South Bareque 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 aluminium foil and put it in the refrigerator. That's it for day one. LAZY - Q, huh? Saturday. 8:00 AM . In the oven at 185 degrees 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 # 23. 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. Recipe By : Kip Jones
How To make Beef Brisket From Kip's Videos
Zelf kip roken in een rookton (DIY gerookte kip)
Zelf een rookton maken en daarna gebruiken om kip te roken ideaal! Want zelfgerookte kip maken is heerlijk en makkelijk om te maken. Online kun je pekelrecepten vinden mijn basis pekelrecept komt uit het boek Overrook (evenwichtsmethode). Voor mijn recept gebruikte ik de helft water op het gewicht van de kip. Daarbij heb ik 3% zout gedaan (van het totaalgewicht). Overige ingredienten van de pekel: suiker, laurierblad, jeneverbes, knoflooktenen, citroen en rozemarijn.
Zoek een goed recept voordat je aan de slag gaat en dat de kip een kerntemperatuur heeft van 80 graden. Voor de zekerheid heb ik de gerookte kip nagegaard in de oven.
The Best Beef Burrito Recipe
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Smoked Beer Can Chicken | Oklahoma Joe’s®
This recipe for smoked beer can chicken is your ticket to supremely juicy and tender BBQ chicken. First, coat the whole chicken with a simple rub full of sweet heat, then get the smoker up to a roaring 325°F and add a few chunks of hickory. Sit the chicken upright on a lager of your choice. We’ve used a can of beer but you can use a vertical roaster too. After an hour of pure smoke therapy, brush the bird with your homemade beer BBQ sauce and wait until the internal temperature reaches 165°F. When you take the chicken off of the smoker, it should be a beautiful, appetizing golden brown. Let it sit at room temperature for 10 minutes before serving. And grab another beer.
We made this recipe on the Highland Offset Smoker:
For ingredients and step by step instructions, visit
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DIRECTIONS
00:01 Combine brown sugar, smoked paprika, chili powder, salt, garlic powder and black pepper in a bowl and mix with your fingers to break up any lumps
00:07 Apply the rub on all sides on the chicken
00:13 Insert the half full can of beer into the chicken’s cavity to make it stand breast side up.
00:15 Add 3 to 4 wood chunks to hot coals for smoking
00:18 Place the bird in your smoker
00:22 Cook for 1 hour at 325°F
00:25 Combine ketchup, beer, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, onion powder, salt and pepper in a saucepan
00:34 Boil 10 minutes
00:38 Brush the chicken with the beer barbecue sauce
00:45 Cook until the internal temperature in the deepest section of the chicken reaches 165°F, about 30 minutes
00:47 Let rest 10 minutes before serving
Find more product information, recipes, tutorials and interact with other Oklahoma Joe’s fans:
#beercanchicken #smokedchickenrecipe #oklahomajoes
Gevlinderde kip | Fire&Food TV BBQ-videos | kip recept
In de serie van kipvragen van onze kijkers beantwoorden wij vandaag de vraag van Marcel. Hij grilt regelmatig een hele kip op de bbq. Alleen blijft het vlees en vel bij de onderin vaak vettig en niet krokant. Hoe voorkom je dit? Kijk voor het antwoord en het recept naar de video.
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