#tenderbrisket

[sobsofthegoblins]

Indulge in the rich, smoky flavor of the best-ever BBQ brisket burnt ends. These caramelized bites of perfection are a BBQ aficionado's dream, combining the perfect blend of spices, sweetness, and tenderness.

Ingredients: 8 lbs beef brisket point. 1/2 cup barbecue rub. 1 cup brown sugar. 1/2 cup honey. 1/2 cup unsalted butter, cubed. 1/4 cup apple juice. 1/4 cup apple cider vinegar. 1/4 cup Worcestershire sauce. 1/4 cup Dijon mustard. 1 tsp garlic powder. 1 tsp onion powder. 1 tsp smoked paprika. 1/2 tsp cayenne pepper. Salt and black pepper to taste.

Instructions: Cut off any extra fat from the brisket point and rub it all over with barbecue rub. Brisket should be smoked at 225F for 6 hours, making sure the smoke stays even. Take the brisket out of the smoker, cut it into 1-inch cubes, and put them in a foil pan. To make the sauce, put apple juice, apple cider vinegar, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper in a saucepan. Over medium-low heat, let the sauce slowly thicken. Then, pour it over the cubes of brisket. Wrap the pan in foil and put it back in the smoker for another two to three hours. Once the outside of the burnt ends has turned caramelized, take them out of the smoker and let them rest for 10 minutes. Serve hot with your favorite BBQ sides and extra sauce on top.

Prep Time: 30 minutes

Cook Time: 480 minutes

schoonheidssalon ellen dufour

[one-eyed-freak]

The Smokyokie Method is used to make The Beefiest Juiciest Brisket, which is the ultimate BBQ treat. This brisket has the right amount of spices and is slow-smoked until it is tender. It will make your taste buds want more.

Ingredients: 1 whole beef brisket 12-15 lbs. 1/4 cup kosher salt. 1/4 cup black pepper, coarsely ground. 1/4 cup paprika. 1/4 cup brown sugar. 2 tbsp garlic powder. 2 tbsp onion powder. 1 tbsp cayenne pepper. 1/2 cup beef broth. 1/4 cup apple cider vinegar. Wood chips hickory or mesquite, soaked in water.

Instructions: Preheat your smoker to 225F 107C using hickory or mesquite wood chips. Trim excess fat from the brisket, leaving a thin layer for flavor. In a bowl, mix salt, black pepper, paprika, brown sugar, garlic powder, onion powder, and cayenne pepper to create the rub. Rub the spice mixture generously over the entire brisket, ensuring an even coating. Place the brisket on the smoker grates, fat side up, and smoke for 4 hours. Mix beef broth and apple cider vinegar in a spray bottle for basting. After 4 hours, begin spraying the brisket with the liquid every hour to keep it moist. Continue smoking until the internal temperature reaches 195-203F 90-95C, approximately 10-12 hours total cooking time. Once done, remove the brisket from the smoker and let it rest for at least 30 minutes before slicing. Slice against the grain and serve with your favorite BBQ sauce.

Prep Time: 30 minutes

Cook Time: 720 minutes

Jennifer L Wagner

[healthybowlrecipes]

Beef bouillon powder brisket recipe: The Ultimate Flavor Enhancer

Want to make the most flavorful brisket ever? Try this Beef Bouillon Powder Brisket Recipe! 🥩✨ Packed with rich umami flavor, this slow-cooked brisket is tender, juicy, and absolutely delicious. Perfect for family dinners or special occasions! 🍽️ #BrisketRecipe #BeefBouillon #SlowCookedBrisket #DinnerIdeas #HealthyBowlRecipes

[thelakeandstars]

Tender slow cooker beef brisket served with golden brown Yorkshire puddings and savory homemade gravy is a comforting and satisfying meal perfect for any occasion. The slow cooker makes the brisket incredibly tender, while the Yorkshire puddings add a delightful crunch. Don't forget the rich homemade gravy to tie it all together!

Ingredients: 1 beef brisket 3-4 pounds. 2 onions, sliced. 4 cloves garlic, minced. 1 cup beef broth. 2 tablespoons Worcestershire sauce. 2 tablespoons balsamic vinegar. 1 tablespoon brown sugar. 1 teaspoon dried thyme. Salt and pepper to taste. 1 cup all-purpose flour. 4 eggs. 1 cup milk. 1/4 cup beef drippings or oil. 2 tablespoons cornstarch. 2 tablespoons cold water.

Instructions: Salt, pepper, and dried thyme should be used to season the beef brisket. In the bottom of a slow cooker, put garlic and onions that have been sliced. Season the brisket and place it on top of the garlic and onions. Put Worcestershire sauce, brown sugar, beef broth, and vinegar into a bowl. Put on top of the brisket. Slow-cook the brisket with the lid on for 8 to 10 hours, or until it's soft. Warm the oven up to 425F 220C about 30 minutes before you plan to serve. Put flour, eggs, and milk in a bowl and whisk them together until the mixture is smooth. This is the Yorkshire pudding batter. In the bottom of a muffin tin or baking dish, put beef drippings or oil. Heat the dish in the oven for 5 minutes. Pour the batter carefully into the hot oil or drippings, making sure to fill each cup half way. Put it in the oven for 20 to 25 minutes, or until it puffs up and turns golden brown. Brisket should be taken out of the slow cooker and left to rest for 10 minutes before it is sliced. The cooking liquid should be strained and put into a saucepan. Put cold water and cornstarch in a small bowl and mix them together to make a slurry. Add the cornstarch slurry to the cooking liquid and mix it well. Stir the gravy all the time over medium-low heat until it gets thicker. The brisket should be cut across the grain and served with Yorkshire puddings and gravy that you made yourself.

Tommy Sanford