How To make Red's Barbecued Brisket
Ingredients
10
pound
beef, brisket
Directions:
Most barbecue in Texas revolves around beef, and more specifically, brisket. When you select your brisket, choose only "packer trimmed" briskets in the ten to twelve pound category. The smalller briskets don't have enought fat to tenderize them, and the larger ones could have come off of a tough old range bull that no amount of cooking will ever tenderize. Avoid closely trimmed or "value packed" brisket pieces. The fat that was cut off to make 'em pretty is the very stuff that would have made them tender! All briskets have a fat cover on one side. Ignore this! Squeeze the thick end with both thumbs. When you've found the brisket with the smallest fat kernel, that's the one for you. Take it home and build your fire. While your fire is getting going, (I build mine out of a mixture of mesquite and oak) rub your brisket with a dry "rub". (See Red's Dry Rub recipe) Make sure that the meat is thoroughly coated. This helps seal the meat, and adds a flavorful crust.
Thoroughly coat all surfaces of the brisket with lemon juice, and rub in well. Sprinkle dry rub generously all over the brisket, rubbing in well. Make sure that the brisket is entirely covered.
When the wood has burned down, move the coals to one side of the pit, place the meat away from the direct heat, fat side up (let gravity and nature do the basting), and close the pit. Some people add a pan of water near the coals to provide added moisture, but I don't. Now, don't touch the meat for 12 hours. Just drink a few beers, cook a pot of beans, and tend your fire. You'd like to hold the cooking temperature around 210 degrees F. in the brisket cooking area.
Since "helpers" usually show up at the first whiff of smoke, you probably ought to put some of your leftover rub on a couple of racks of pork ribs and toss them on the pit, in the hotter end, and baste and turn 'em for four and five hours, just to keep the animals at bay. Meanwhile, see Red's Red's Prize Winnin' Pintos recipe to keep you busy.
Back at the pit, after the twelve hours are completed, generously slather the brisket with a basting sauce (not a barbecue sauce), wrap it tightly in aluminum foil, and return to the pit. (See Red's Basting Sauce recipe) Close off all of the air supplies to the fire, and allow the meat to "set" in the pit for three or four hours. This really tenderizes the meat.
Serve your brisket with beans, cole slaw, jalepenos, onions, pickles, and plenty of bread. Cold beer or iced tea are the traditional beverages of choice.
You'll find that a ten-pound brisket will yield about 8-16 servings, depending on the individual brisket, and the size of the appetites of the guests.
How To make Red's Barbecued Brisket's Videos
Smoked beef brisket recipe
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Smoked beef brisket. I used my @meatermade to track my temps. #meater makes this cook a breeze. Who wants a slice?
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15 Day Marinated Brisket
Brisket is commonly known as the most difficult item to perfect in BBQ. It’s made up of two different muscles and takes over 10 hours to cook - there’s a lot of things that can go wrong. As such, I’m always looking for ways to make them better. In this experiment I marinated the brisket for over two weeks, and the result was… interesting to say the least!
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Smoked Brisket Recipe | Over The Fire Cooking by Derek Wolf
Perfect Smoked Brisket with @saltfirebbq ????????????
This is the ultimate tutorial on how to make perfect Smoked Brisket every time from @saltfirebbq. Go read his whole step by step walkthrough to becoming a brisket expert on our blow! So fricken delicious!
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Cooking a Brisket on the Red Box Smoker
This instructional cooking video will give you the necessary technique to cook an awesome brisket in a short period of time on the red box smoker. I'll show you how to season it, load it and some time and temp benchmarks.
Brisket Meal Prep
When I’m smoking a brisket for my family I know that we’re not going to eat everything in one sitting, so I plan ahead and do some meal prep. That way I can eat brisket whenever I want to and it’s just as good, if not better than right off the smoker.
After slicing the brisket, I portion it out into meal size servings. I like to have a mix of flat and point slices for variety. Sometimes I’ll put a little tallow in the bag, especially for the portions with more of the leaner flat meat. I then vacuum seal it on the moist setting and throw it in an ice bath to help it cool quickly.
If you don’t have a vacuum seal machine, then you can put them in freezer bags, just try to get as much air out as you can.
I then put all my meat bags in the freezer where they can stay for months.
Then when I want to eat some brisket, which is everyday, I’ll remove the bag from the freezer and put it in a sous vide or oven set to 165 for a few hours.
If I’m in a rush, then I’ll microwave at half power, right in the bag until it is hot enough to eat, usually 1-3 mins.
I’ve been doing brisket prep like this for a long time and it’s worked out wicked good.
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Brisket: @CreekstoneFarms from @CrowdCow order here: Use code BBQ15 for 15% off.
Prep Tub: @dripez
Knives: @heritagesteel
Precision Oven & Vacuum Sealer: @Anovaculinary
You can find all the gear and meat I use on my gear page:
#bbq #brisket #smokedmeat #howto #learn #smokedbrisket #mealprep