Gameday Grilling: Brisket!
Gameday Grilling: Brisket!
Time to tackle a Texas BBQ classic!
Learn how to smoke a tender brisket and hear where our experts stand on the fat-side up vs. fat-side down debate.
Smoking a Brisket
How to prepare and smoke a brisket in a Weber Smokey Mountain smoker. The main focus is on the brisket rather than the smoker itself. Please excuse the wind.. Life in Oklahoma with basic video equipment. You gotta love it!! More info at
Jeff's Best Brisket Sandwich How-To | Food Network
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Jewish Brisket Sandwich with Smoked Mozzarella and Red Cabbage Slaw
Recipe courtesy of Jeff Mauro
Total: 3 hr 55 min
Prep: 25 min
Inactive: 15 min
Cook: 3 hr 15 min
Yield: 4 servings
Level: Intermediate
Ingredients
One 4-pound beef brisket
Kosher salt and coarsely ground black pepper
2 tablespoons extra-virgin olive oil
3 cloves garlic, peeled and crushed
2 celery stalks, cut into chunks
1 large carrot, cut into chunks
1 yellow onion, cut into chunks
2 cups red wine
2 cups beef stock
4 sprigs fresh rosemary
2 bay leaves
3 or 4 fresh thyme sprigs
1/2 cup mayonnaise
1 tablespoon stone-ground mustard
4 onion rolls, buttered and toasted until golden
8 slices smoked mozzarella
Red Cabbage Slaw, recipe follows
Red Cabbage Slaw:
1/4 cup freshly squeezed lemon juice (about 1 1/2 lemons)
1/4 cup red wine vinegar
1 1/2 tablespoons sugar
1/2 cup extra-virgin olive oil
1/4 cup thinly sliced jarred cherry peppers
1 small shallot, thinly sliced
1/2 head red cabbage, thinly sliced (about 4 cups)
Kosher salt and freshly ground black pepper
Directions
Preheat the oven to 325 degrees F.
Sprinkle the brisket liberally on both sides with 1 tablespoon salt and some pepper.
Place a large Dutch oven or heavy-based pot over medium-high heat. Add the oil. Add the brisket and sear on all sides until deep golden brown, 10 to 12 minutes. Remove the brisket and set aside. Add the garlic, celery, carrots and onions and cook until browned, about 5 minutes. Deglaze the pot with the wine and let simmer, about 1 minute. Then, use a wooden spoon to scrape the bottom of the pot. Then add the stock, rosemary, bay leaves and thyme. Add the brisket back to the pot fat-side up, cover and roast in the oven until the brisket is fork tender, about 3 hours.
Transfer the brisket to a cutting board and let it rest, about 15 minutes. Strain out the vegetables and skim off some of the excess fat and reserve the jus. Slice the brisket thinly across the grain.
Whisk the mayonnaise and mustard until well blended in a small bowl. Smear the top of the rolls with the mayonnaise mixture liberally. Place the mozzarella on the bottom of the rolls, pile high with the brisket and ladle the jus over top. Top with the Red Cabbage Slaw.
Red Cabbage Slaw:
Whisk the lemon juice, vinegar and sugar in a medium bowl. While whisking, slowly add the oil until smooth. Add the cherry peppers, shallots and cabbage. Taste and season with salt and pepper. Cover the bowl with plastic wrap and set aside in the refrigerator until you are ready to serve.
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Jeff's Best Brisket Sandwich How-To | Food Network
How to Smoke a Brisket RIGHT - An Easy Step-By-Step Guide
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Used in this video:
Roughneck Smoker
Fogo charcoal
Gloves
Fire starter
Cherry wood
Rode wireless mic:
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How to Make Smoked Pulled Beef Brisket
In this video i'm going to show you the ultimate video for any beginner getting into BBQ!
I'm going to show you how to make smoked pulled beef brisket!
In this video i'm keeping it simple and cheap. This brisket cost me around $20, it was 1.3kg or so and could be stretched to feed a family of 5 or 6.... Maybe even more!
You can use pulled beef brisket in sandwiches, tacos, as pizza topping, in pasta, pies, nachos and much more!
For reference, here's how I smoked this brisket below:
- Set my smoker to 250F/120c
- Smoked for 2.5 hours until I was happy with how it looked
- Wrapped in foil with beef stock and butter
- Around 2 hours later the brisket was probing tender around the 210F/99c internal mark
- I let the brisket rest before pulling apart
*Note that this was a small brisket, larger briskets will take much more time
Here's some of my most commonly used prodcuts:
Bronco Pro Drum (use code lownslowbasics to get 10% off your purchase on the Oklahoma Joe's range and also the Slow n Sear range!):
The camera I use (Sony a6400):
The studio lights I use:
Meat injector:
Jaccard (meat tenderizer):
Boning/Trimming knife (use code LOWNSLOW10 to get 10% off):
For rubs & smoking wood:
Fire lighters and lighters:
Meat:
We've also put together some specials on the Inkbird products we use.
Special link below (use code LOWNSLOW15 to get 15% off):
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If you have any questions, don't hesitate to ask in the comments below, thanks for watching and i'll see you next time!
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Camp Brisket at Texas A&M
Texas A&M University System Chancellor John Sharp, along with TAMU distinguished professor of animal science Dr. Jeff Savell, recently visited legendary pitmaster Aaron Franklin at his restaurant in Austin to discuss Texas A&M University’s unique role in the world of barbecue.