Barbecued Brisket Recipe

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Barbecued brisket recipes require you to start out with a nice five pound beef brisket. Learn about a great barbecued brisket recipe with help from a longtime culinary professional in this free video clip.

Part of the Video Series: Down South Cooking
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Video Transcript

Hi, I'm John McLemore with Masterbuilt and the author of "DADGUM That's Good!" Today, we're cooking up beef brisket, we're smoking a beef brisket. What do you think of when you think of a brisket? You think of hard, intimidating, a hassle, tough, dry, it's one of those recipes that a lot of people just don't want to fool with. Well, we're going to change all of that with this recipe, it's DADGUM Good and we're going to make it DADGUM easy. And here's the ingredients that you need. You start out with a five pound beef brisket, with the fat still on, untrimmed and then, we're going to go to the ingredients. We've got a half cup of paprika, four tablespoons of onion powder, four tablespoons of garlic powder, two and a half tablespoons of dried oregano, two and a half tablespoons of kosher salt, one tablespoon of freshly ground pepper, and last on the list, is one tablespoon of cayenne pepper. All of these are going to be blended together for a dry rub going on that beef brisket. So, let's get started. First, your paprika, onion powder, garlic powder, ooh, dried oregano, kosher salt and the last two, pepper and black pepper and cayenne pepper. Blend all of that together, this makes a great dry seasoning rub that we're going to put all over, as much of this, as we can get to stay on that beef brisket as possible. O.k., here comes the fun, we're going to take this dry seasoning, and first, put it in an empty flat pan. Then you go take your beef brisket, and start on the not fat side first and lay it in that pan. And get that dry rub completely covering the entire brisket, very important, get the sides and both sides. And then, take again, as much of that seasoning as you possibly can and completely coat. Now, once you do this, you're going to lose sight of which side is the fat side. The reason that's important to not forget, is this beef brisket must go on the smoker with the fat side up. You want all of that to actually act as marinade in making it juicy through the process. The more this dry marinade you can keep on without making too much of a mess, the more you're going to get that nice crust on the outside of that beef brisket. You don't which side, is the fat side up or not. So, you just give it a little rub and you can tell there's my fat side, that's going to go up on the smoker. Alright, now, it's time to put it on the smoker. We've got the Masterbuilt Smokehouse, electric smoker set at 225 degrees and we're going to put it on the bottom rack. O.k., now, if you'll notice, to keep all that seasoning on there, like we said, we're going to put this on the bottom, o.k. Right up here, we've got one done, we've got some corn casseroles going on at the same time. So, what I'm going to do, is go inside and take a quick break and wash my hands and come back, and cut up that brisket for you. Ah, the smell is killing me, beef brisket smoke is one of the best recipes, if it's done right,and I think, we've just mastered that. So, let's take a look. Now again, we've put this beef brisket on about three and a half to four hours ago. Five pound brisket can take three to five hours, but you want the internal temperature to be 180 degrees. So, take a look at our results. Now, my friend, that is going to be one of those recipes, that you're going to want all your friends to come over for. Because that I'm telling you, I've cooked a lot of beef briskets and this is going to rank as one of my better ones, because the juice is wonderful. Now, something that nice looking deserves a little bit of a reward. Folks, I'm McLemore with Masterbuilt and DADGUM That's Good, because I'm telling you, that is going to be DADGUM Good.

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