Easy Barbecue Beef Brisket Recipes

My easy barbecue beef brisket recipes deliver moist tender results every time, the perfect foundation for the best BBQ roast beef sandwiches that you're ever going to taste.

Brisket is absolutely perfect for smoking, some would regard it as not being the best quality cut of meat but that has its positives in that it is a relatively inexpensive cut to buy.

The secret is long and slow in the smoker and a controlled low temperature. This breaks down all the “chewiness” to give you a tender cut of beef.

If you’re worried that you’ll end up with a dry lump of shoe leather…….don’t. Use a water bath under the brisket and the joint will stay moist.

TIP - Whatever juices collect in the water bath, save them and reduce for a great marinade for your next beef cookout.

For this recipe you need to prepare the marinade the day before, marinate overnight and also allow for 8-10 hours slow cooking.

The Spanish influence to this recipe comes in the shape of smoked paprika or pimenton. If you've never tried it then here's your chance, I guarantee you won't be disppointed and if you're like me you'll then start to use it in other areas of your cooking.

First of all mix up the following ingredients and get ready to apply to a 1.4kg or 3lb brisket.

Preparation Time:- 10 mins
Marinade Time:- overnight
Cooking Time:- 8-10 hours

Total Time:- 2 days

Ingredients:-

Mix 1 for day 1:-

• 1 tablespoon tenderizer
• 2 teaspoon celery salt
• 2 teaspoon onion salt
• 2 teaspoon garlic salt
• 1 teaspoon pepper

Mix 2 for day 2:-

• 1/2 teaspoon ground nutmeg
• 2 teaspoon smoked paprika
• 3 tablespoons brown sugar
• A good splash of Worcestershire sauce

Method:-

Lay your brisket on a piece of aluminum foil of suitable size for wrapping it up and rub it all over with Mix 1. Wrap it up in the foil and bung it in the refrigerator overnight.

On the day of cooking unwrap the brisket and rub in Mix 2, cover and let the meat come to room temperature which will take about 1 hour.

Now prepare your fire.

Set up for indirect cooking with a water bath and smoke long and slow for 8-10 hours at 110ºC or 225ºF and your patience will be rewarded.

To check whether your brisket is done, use an instant read bbq termometer and test for an internal temperature of about 160 – 170°F (71 - 75°C).

Use this link for more barbecue beef brisket recipes including how to make pastrami.

Use this link to learn more about what is pastrami and were you aware that you can make it from brisket?

See Also:-

What Wood Chips Should I Use?
More Great Barbecue Beef Recipes
Smoked Tri Tip Recipe
Irish Smoked Beef Brisket Recipe
More Oven Barbecue Recipes
Roast Beef Barbecue Salad
More Information About BBQ Smokers
Info About Where To Buy Patio Furniture
Share Your Delicious BBQ Recipe

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