SLOW COOKER / PRESSURE COOKER BRISKET
1 DSF beef brisket 3-4 lbs
1 tbsp olive oil
1 tbsp brown sugar
2 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cumin powder
3/4 tsp mustard powder
1 tsp salt
1/2 tsp black pepper
2 garlic cloves minced
1/2 cup apple cider vinegar
1.5 cups ketchup
1/2 cup brown sugar packed
2 tsp EACH black pepper, onion powder, mustard powder
1 tsp cayenne pepper
1 tbsp Worcestershire sauce
Mix rub ingredients. Rub all over brisket. Leave for 30 minutes - 24 hours in fridge. Combine BBQ sauce ingredients in slow cooker. Mix then add to brisket.
Slow cooker on low for 8 hours (3lbs) to 10 hours (4 lbs) or high for 4.5 hours (3 lbs) to 5 hours (4 lbs).
Pressure cook 1 hr and 15 min for 3 lbs or 1 hr and 30 min for 4 lbs. Add 1 cup water. Natural release or wait 15 mintues then quick release.
Pour liquid into saucepan. Bring to simmer over medium high hear and reduce until it thickens to syrup consistency. Drizzle brisket with oil then roast in 390F oven for 15 minutes until brown spots appear. Baste generously with Sauce then return to oven for 5 minutes and repeat one more time.
Recipe borrowed from www.recipetineats.com/slow-cooker-beef-brisket-with-bbq-sauce/
OVEN BAKED BRISKET
DSF 4.5lbs. beef brisket
DSF Beef Dry Rub
Apply dry rub generously. Wrap tightly in foil and place the brisket in a pan or dish. Refrigerate the brisket overnight or up to 12 hours.
Take the brisket out of the refrigerator for an hour before cooking to allow it to get to room temperature. Preheat oven to 300F. Place a rack inside large roasting pain and put the brisket on the rack, fat cap up. Loosely cover the brisket with foil.
Place in oven and bake for 1 hour and 15 minutes per pound, until brisket reaches 185F. Open foil and bake for another 45 minutes to an hour, until the internal temperature in the thickest part of the brisket reaches 200-202F. Let rest for 30 minutes then enjoy!
Recipe borrowed from www.willcookforsmiles.com/brisket-recipe/
GAS/CHARCOAL GRILL BRISKET
DSF 3lbs. pound beef brisket
DSF Beef Dry Rub
2 Grill Safe Foil Pans
2 cups Hickory or Mesquite Wood Chips
Apply dry rub generously. Wrap tightly in foil and place the brisket in a pan or dish. Refrigerate the brisket overnight or up to 12 hours. Take the brisket out of the refrigerator for an hour before cooking to allow it to get to room temperature.
Pour wood chips into one of the foil pans and add enough water to cover the chips. Cover with foil and cut small slits to allow smoke to escape. Light the grill and scrape the grates clean.
Turn the burners on one half of the grill off, keep the other half of the burners set to low. Sear the brisket one each side for 5 minutes on the low side of the grill. After searing, place the brisket in the remaining foil pan (fat side up) and move it to the unlit side of the grill. Set the wood chips on the lit side of the grill to allow smoke to build in the grill.
***The same general rules apply to a charcoal grill. Soak the wood chips, but then add directly to the coals. The coals will only be on one side of the grill to allow for the indirect heat.***
Cook the brisket for approximately 3 hours. You want the grill to remain around 300F, adjust grill vents to keep that temperature. Once the internal temperature has reached approximately 200F, remove the brisket from the grill and let rest for 30 minutes. Slice and enjoy with your favorite sauce!
Recipe borrowed from www.foodtasticmom.com/how-to-grill-brisket/