I need to know how to cook a beef brisket and the sauce to put on it. Please help me out, OK?!


Question: Beef Brisket & Secret Moppin' Sauce
Beef:
Whole brisket
1 tbsp. fresh minced garlic
1/2 cup Rib Rub
Secret Moppin' Sauce:
3-20 oz. bottles BBQ sauce
2 quars water
1 cup beef stock base
1/4 Kahlua
2 tbsp. yellow mustard
2 tbsp. blackstrap molasses
1 tbsp. liquid smoke
1 tsp. toasted sesame seed oil
1 tsp. coarse ground black pepper
1/2 tsp. crushed red pepper flakes
2 sticks butter
Sauce: Combine all ingredients in stockpot and mix well. Simmer for 20 minutes, stirring occasionlly. Yield: 1 gallon.
Beef: Ask butcher to remove most of the fat from a whole brisket, leaving only 1/4 inch to help preserve the juiciness during the cooking process. Have butcher separate brisket into two muscles, the flat and the point. Hand rub each brisket with garlic and Rib Rub. Start the smoking process! Smoke briskets for a minimum of 8 hours, keeping the temperature from 180 to 200 degrees. After 4 hours, start mopping with sauce every hour. After 8 hours, briskets should be almost black. This blend of smoke, rib rub and sauce forms a crunchy exterior called 'bark.' To ensure brisket turns out tasty and tender, wrap each brisket in a double layer of aluminum foil and pour 2 cups of Moppin' Sauce over brisket. Seal foil tightly and return to grill at 200 degrees for 3 hours. Remove briskets from aluminum foil and cool down. Once cool, wrap in plastic wrap and refrigerate overnight. Next day, re-smoke over indirect heat at 225 to 235 degrees for 2 to 3 hours or until internal temperature reaches 160 degrees. Let stand for 15 minutes before slicing. Slice just before serving to preserve juiciness.

nfd?


Answers: Beef Brisket & Secret Moppin' Sauce
Beef:
Whole brisket
1 tbsp. fresh minced garlic
1/2 cup Rib Rub
Secret Moppin' Sauce:
3-20 oz. bottles BBQ sauce
2 quars water
1 cup beef stock base
1/4 Kahlua
2 tbsp. yellow mustard
2 tbsp. blackstrap molasses
1 tbsp. liquid smoke
1 tsp. toasted sesame seed oil
1 tsp. coarse ground black pepper
1/2 tsp. crushed red pepper flakes
2 sticks butter
Sauce: Combine all ingredients in stockpot and mix well. Simmer for 20 minutes, stirring occasionlly. Yield: 1 gallon.
Beef: Ask butcher to remove most of the fat from a whole brisket, leaving only 1/4 inch to help preserve the juiciness during the cooking process. Have butcher separate brisket into two muscles, the flat and the point. Hand rub each brisket with garlic and Rib Rub. Start the smoking process! Smoke briskets for a minimum of 8 hours, keeping the temperature from 180 to 200 degrees. After 4 hours, start mopping with sauce every hour. After 8 hours, briskets should be almost black. This blend of smoke, rib rub and sauce forms a crunchy exterior called 'bark.' To ensure brisket turns out tasty and tender, wrap each brisket in a double layer of aluminum foil and pour 2 cups of Moppin' Sauce over brisket. Seal foil tightly and return to grill at 200 degrees for 3 hours. Remove briskets from aluminum foil and cool down. Once cool, wrap in plastic wrap and refrigerate overnight. Next day, re-smoke over indirect heat at 225 to 235 degrees for 2 to 3 hours or until internal temperature reaches 160 degrees. Let stand for 15 minutes before slicing. Slice just before serving to preserve juiciness.

nfd?

Texas Style Beef Brisket with Panhandle Sauce Recipe
2 1/4 cups ketchup
1 1/2 cups beer
1/2 cup packed brown sugar
1/2 cup white wine vinegar
2 tablespoons Worcestershire sauce
2 tablespoons chili powder
3 garlic cloves, minced
1 cup chopped onion
1/4 teaspoon cayenne pepper
1 (5- to 7-pound) beef brisket
2 tablespoons liquid smoke

Instructions
1. Combine ketchup, beer, brown sugar, vinegar, Worcestershire sauce, chili powder, garlic, onion and cayenne pepper in large saucepan. Bring to a boil; reduce heat and simmer 30 minutes or until sauce thickens, stirring occasionally. Remove from heat. Pour 2 cups sauce into bowl, cover and refrigerate.
2. Preheat oven to 250F. Trim excess fat from brisket. Brush both sides with liquid smoke and place in roasting pan. Pour remaining sauce over brisket, turning to coat evenly. Cover and bake 4 hours or until tender.
3. To serve, remove brisket from pan juices, slice thinly across the grain. Heat reserved sauce and serve over sliced brisket.

Note: Brisket may be prepared in advance and refrigerated whole. Next day, slice and pour reserved sauce over it. Cover pan lightly with foil. Heat in 300F oven for 30 minutes or until hot.

Serves 12 to 16.

BAR-B-QUE BRISKET

1 brisket, trimmed
1 lg. onion, quartered
1/4 c. soy sauce
Garlic to taste
Salt to taste
Pepper to taste
Mesquite flavored fajita seasoning

Trim brisket of excess fat. Rub fajita seasoning on brisket. Mix remaining ingredients with enough hot water to fill water pan of smoker. Place brisket on racks of smoker. Cook approximately 4-6 hours. Remove brisket.
Place in large pan. Cover tightly with foil. Cook in 170 degree oven for 10-12 hours. Cool. Chop. Mix with your favorite bar-b-que sauce. Return to oven and heat thoroughly. (Masterpiece Bar-B-Que sauce or Bull's Eye is good.)

Directions:

Toss the cabbage and carrot in a bowl.

Mix salad dressing, sugar, horseradish, dry mustard, white pepper, salt, garlic power and celery seeds in a bowl. Add to the cabbage mixture and mix well. Chill, covered, until serving time.

Place brisket in crockpot, mix all other ingredients and pour over brisket. Cook on low 8 - 10 hours. Tastes best the next day when the liquid has been absorbed by the meat.

This is my favorite recipe for Pot Roasted Brisket with Red Wine, Bacon & Mushrooms:
http://www.gourmet-food-revolution.com/b...

Here is a very easy & no hassle recipe!!*

5-7 lbs beef brisket (fresh, not corned- can get at Sam's)
10-12 ounces soy sauce
1 can beef consomme
1 tablespoon vinegar
1 tablespoon liquid smoke
1 tablespoon liquid garlic (or 1-2 cloves)



1. Mix liquids and pour over brisket.
2. Refrigerate for 24 hours.
3. Bake in covered dish (can use foil) or roasting pan for 4-5 hours at 300 degrees.
4. Leave meat in marinade to cook and cool.

put it in a smoker fat side up for 2 hours,with onions and potaotes and carrots, flip over and repeat, when done then baste with its own natural juices cause the smoke flavor will be enough, let cool then slice.





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