Brisket is one of the eight primal meat cuts that are commonly used as special ingredient in delicious dishes. Brisket is a cut from the lower chest or breast of veal, beef or pork. If you want to learn how to cook smoked brisket, it is significant to know the different recipes that use the meat as main or key ingredient. The recipes include the ingredients and detailed steps on preparing the dishes.
Fork Tender Hickory-Smoked Brisket
When preparing the dish, you need four pounds well-marinated beef brisket. For the marinate, you need a cup of balsamic salad dressing, ½ cup dry sherry, two tablespoons dark brown sugar as well as a tablespoon of Worcestershire sauce. For the dry rub, the dish needs a tablespoon of chili powder, a tablespoon of cumin, a tablespoon paprika, a tablespoon of onion powder, a tablespoon of garlic powder, a tablespoon of kosher salt and a tablespoon of coarse ground black pepper. Aside from these, you will also use a tablespoon of celery seed, a tablespoon of cayenne pepper, three tablespoons dark brown sugar and ¼ cup hickory liquid smoke.
Wash the meat thoroughly and use paper towels to pat dry. Combine all the ingredients for the marinade in a bowl. Transfer the marinade in a resealable plastic. Put the meat in the plastic and place in the refrigerator for 10 hours to 12 hours. In another bowl, combine all the ingredients for the dry rub. Add the liquid smoke, dark brown sugar, celery seed and cayenne pepper. Remove the meat from the plastic and brush dry rub on the meat. Cover the brisket with an aluminum foil. Place the meat inside crockpot. Cook for eight hours to 12 hours for low heat. After cooking, remove the meat from the foil and slice. Serve immediately.
Barbecue Hickory-Smoked Brisket
The viand contains six pounds beef brisket, a package of commercial onion soup mix, two ounces of bottled liquid smoke and 1 ½ cups barbecue sauce. Put the brisket on an aluminum foil and season with the soup mix and liquid smoke. Place the sealed foil in the refrigerator for 12 hours. Set the crockpot to low heat. Put the sealed meat in the crockpot and cook for eight hours to 10 hours. Separate the broth and the meat. Pour ½ of the broth in a small bowl. Add the barbecue sauce and mix. Return the meat to the crockpot and add the sauce. Cook for six hours and serve.
