Best bet brisket rub

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best bet brisket rub

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#1 www.thespruceeats.com

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Country: California
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Updated 07/02/18 This is your best bet for a smoked beef brisket mop. The mixture of oil, vinegar and beer will keep the meat tender and flavorful during the smoking process. Brisket gets its layers of flavor from building up the bark "mop" "mops"
The dry rub is a big part of developing the savory bark, and some cooks simply leave it at that, but some also use mops. Mops were originally used for open-pit barbecue where the meat was more likely to dry out during the long hours of smoking. A mop is a thin sauce that has a bit of acid and oil, like a marinade "mops" "maps"
It is applied lightly so as not to wash off any of the dry rub. While the use of mop sauce is hotly debated, it can add extra layers of flavor to the brisket. If you were cooking in a large open-pit barbecue, you might use an actual clean kitchen mop to apply the mop sauce "mop" "to mop"
Then discard any of the mop sauce that has come in contact with the map tool. Clean the mop tool before using it during the next round of mopping. Leftover mop sauce does not make a good beverage "Leftover", "mop", "sauce" "The leftover mops sauce", "Leftover mops sauce"

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Homepage title: Delicious Best Odds Brisket Mop Recipe
Description: This is your best bet for a smoked beef brisket mop. The mixture of oil, vinegar, and beer will keep the meat tender and flavorful while smoking.




#2 tsgcookin.com

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Country: Utah
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tsg cooking printable recipes
tsg cooking printable recipes

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Serve with flour tortillas and taco toppings such as diced tomatoes, shredded lettuce or cabbage, black olives, salsa, grated cheese, sour cream, or guacamole. This makes a lot of meat for tacos, enchiladas, taco salads, etc. Left-over brisket can be portioned out and easily frozen in air-tight containers for later use "Left-over" "leftover"
Serve with flour tortillas and taco toppings such as diced tomatoes, shredded lettuce or cabbage, black olives, salsa, grated cheese, sour cream, or guacamole. This makes a lot of meat for tacos, enchiladas, taco salads, etc. Left-over brisket can be portioned out and easily frozen in air-tight containers for later use "air-tight" "airtight"
Placed the brisket in some mini “street tacos” flour torillas and it was awesome!. I linked up to your Mix it up Monday linky party. I’ve never made it for tacos though – great idea and it looks delicious! "torillas" "tortillas"
Although this crockpot states that it is 6 quarts, the actual crock measures out at a 5 quart capacity. You recipes are great and I love your kitchen. Thank you for leaving so many comments today "crockpot" "crock pot"
Although this crockpot states that it is 6 quarts, the actual crock measures out at a 5 quart capacity. You recipes are great and I love your kitchen. Thank you for leaving so many comments today "You" "Your"
You were a busy girl! It makes my insides feel good when someone takes the time to drop me a line. Also, thank you for your comment about my kitchen! It is a happy place to be, even when every single pot is dirty and I have a couple of hours of cleaning to do. I tried something different instead of your rub, I just used taco seasoning and it tasted grate "grate" "great"
Brownie Parfaits - Layers of fudgy brownies and creamy sweetened whipped cream with cream cheese - resist it, I dare you. This is a fun and simple dessert to help use up the berry abundance that will soon happen at your house! Let the kids help with this one "fudgy" "fudge"

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Homepage title: Beef Brisket for Tacos, Enchiladas, and Tostadas {Slow Cooker}




#3 hilahcooking.com

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I’m really super happy to be sharing this with you today! Since shooting at Louie Mueller Barbecue a month ago, I’ve been working on my oven brisket technique and two things have happened. My oven brisket is at least four times more delicious than it was before I got tips from the master. If you never thought you could ever get tired of beef brisket, uh, try eating it three times a week for a month "have", "happened" "happen"
To find your approximate cooking time, it’s about about 1. These times are all for a brisket baked at 250ºF, which is optimum for efficiency, moistiness and juicitude. I’ve tried it at higher temperatures in an effort to reduce the cooking time, but the tough result was not worth it, and that’s coming from me who loves shortcuts, aka the “Good-Enough” girl "brisket", "baked" "brisket, baked"
To find your approximate cooking time, it’s about about 1. These times are all for a brisket baked at 250ºF, which is optimum for efficiency, moistiness and juicitude. I’ve tried it at higher temperatures in an effort to reduce the cooking time, but the tough result was not worth it, and that’s coming from me who loves shortcuts, aka the “Good-Enough” girl "optimum" "optimized"
To find your approximate cooking time, it’s about about 1. These times are all for a brisket baked at 250ºF, which is optimum for efficiency, moistiness and juicitude. I’ve tried it at higher temperatures in an effort to reduce the cooking time, but the tough result was not worth it, and that’s coming from me who loves shortcuts, aka the “Good-Enough” girl "moistiness" "moistness", "mustiness", "nastiness"
Texas-style moist brisket plate with onions, pickles, and pickled okra. Also, if you’re cooking a “split brisket” meaning a half-brisket (which is the only way you’ll find a brisket that weighs less than about 8 pounds) try to get one that’s split lengthwise — that way you’ll get both the lean and the fatty meat — at least that’s my preference. If you like the lean end (the “flat”) or the fatty end (the “point”) more than the other, then by all means buy a split brisket that’s split the other direction "the", "lean" "leaner"
Texas-style moist brisket plate with onions, pickles, and pickled okra. Also, if you’re cooking a “split brisket” meaning a half-brisket (which is the only way you’ll find a brisket that weighs less than about 8 pounds) try to get one that’s split lengthwise — that way you’ll get both the lean and the fatty meat — at least that’s my preference. If you like the lean end (the “flat”) or the fatty end (the “point”) more than the other, then by all means buy a split brisket that’s split the other direction "lean" "long"
Cut up leftover brisket and make a big pot of Texas Chili. You’ll only need to simmer everything for 30 minutes, making it a super quick chili, too. Use leftover brisket minced up in a Shepherd’s Pie, which would then technically be called a Cottage Pie but I’m really just telling you that so you know the truth "’m", "really", "just", "telling" " really just tell"
Reheat it with the sauce and you basically have yummy chopped beef for sandwiches! Damnit, I am just FULL OF GOOD IDEAS. Bo I was a little skeptical at first, thinking it would be dry, but I rose above my fears and followed the recipe as suggested. I had a 5 pound brisket, and baked it for 7 hours, then did 30 minutes for the crust uncovered "Damnit" "Dammit", "Damn it"
Our son-in-law who is a meat conisseur was impressed also for it not being smoked. The whole family was in bbq heaven w/ homemade potato salad, pickled cucumbers and corn on the cob. Our Memorial Day gathering turned out great thanks in part to your recipe "conisseur" "connoisseur"
My experience with brisket is “gedempte” brisket, more of a pot roast using a ketchup-based sauce as the acid to soften up the meat. I need to adjust the recipe I’ve used, though, to tenderize the meat by cooking it lower and slower. Your suggestion to use fail to cover if you don’t have a cover for the pan is good "fail" "foil"
I made the brisket and used liquid smoke, but I marinaded it for 24 hours and then I used Schultz’s gourmet premium seasoning and rub, very tender and delicious. Thanks for sharing, Judy! I’m really happy you liked it. The small size of the roaster should be sufficient to keep all the moisture in "roaster" "roster"
I had a smaller brisket so I figured out the timing based on 1. The meat had good flavor but it was dry and did not jiggle. We ate it with the au jus and that helped the dryness "flavor", "but" "flavor, but"
I had a smaller brisket so I figured out the timing based on 1. The meat had good flavor but it was dry and did not jiggle. We ate it with the au jus and that helped the dryness "jiggle" "giggle"

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Homepage title: Oven brisket recipe
Description: Best way to cook beef brisket in the oven. This roasted oven brisket recipe is foolproof and delicious.




#4 www.kitchenriffs.com

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Country: California
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Although even in MN, we do use the outdoor grill. This will be made before the winter is over (we have until - you know - May, June). Hi Claudia, glad you like the puns! We obviously do "made" "done"
Although even in MN, we do use the outdoor grill. This will be made before the winter is over (we have until - you know - May, June). Hi Claudia, glad you like the puns! We obviously do "until" "to"
I have always wanted to make brisket at home. And use indirect heat if possible (or a water reservoir). Sorry, me again! One question - after taking the foil off, do you give it time in the oven to crisp up the outside? Because I imagine if you only cook it with a foil tent, then the crust is wet rather than dry? Thank you! Hi Nagi, usually it needs another hour or so in the oven after I remove the foil, so yes, it does crisp up "wet" "wetter"
My tummy is not really a fan of beef but this one looks irresistible. I have to try your recipe one of these days. I can finally tell you how much I am loving this beef brisket technique "beef", "but" "beef, but"
My tummy is not really a fan of beef but this one looks irresistible. I have to try your recipe one of these days. I can finally tell you how much I am loving this beef brisket technique "am", "loving" "love"
I never use liquid smoke when I make brisket. This is brisket is indeed perfect for this time of year, John. (when I can find them around here they are huge!) Thank you so much for sharing, John and thanks for all those tips too "brisket" "the brisket", "a brisket"
Hi Louise, I sometimes see brisket cut into pieces of maybe 2 pounds or so at my supermarket. Why I never thought of it is beyond me, lol. thanks!!! Hi Louise, most supermarket butchers are pretty happy to do special requests, at least in my experience "supermarket", "butchers" "supermarket, butchers"
Worth trying, at any rate! I have been SERIOUSLY JONESING some BBQ as of late!!!!!! Thanks for intensifying that craving! LOL! Hi GiGi, this is work jonesing over. I love this whole plate, my dad would say it was a blue plate special. I LOVE when you post the notes, such information and always great tips "GiGi" "Georgia"
Those are hard to come by here in Colorado. But the overall flavor is quite, quite respectable. Hi John,I love to bake when the weather is cool "," ", "
It warms up our house and the slow baked food will warm up our tummies. Love how you fuse slow cooking and BBQ together. It often lingers I think for days so cracking the window is a solution "for" "four"
It warms up our house and the slow baked food will warm up our tummies. Love how you fuse slow cooking and BBQ together. It often lingers I think for days so cracking the window is a solution "days", "so" "days, so"
What a brilliant idea, perfect for indoor weather cooking. Though you have made me want to rush home and actually read the label of my bottle of liquid smoke. That bun looks seriously good as does the dish with beans and polenta "of" "on"
What a brilliant idea, perfect for indoor weather cooking. Though you have made me want to rush home and actually read the label of my bottle of liquid smoke. That bun looks seriously good as does the dish with beans and polenta "good", "as" "good, as"

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Homepage title: Kitchen Riffs: Oven Slow-Cooked BBQ Beef Brisket




#5 www.homesicktexan.com

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Homesick Texan Celebrating Texan home cooking through stories and recipes Brisket is one of those things that every Texan eats and every Texan has a definitive recipe on how to cook it. We smoke it, we braise it, we roast it and we bake it. But no matter how we prepare it, the toughness of the cut insures that the procedure will be low and slow, which means that it will cook at a low temperature for a very, very long time "insures" "ensures"
com/wp-content/uploads/2008/12/Texas-oven-baked-brisket-DSC2761. I love both types of briskets, but have been successful in only recreating one type here in my tiny New York City apartment. And even though Mark Bittman wrote in last Sunday’s Times that when it comes to your kitchen, size doesn’t matter, I do think that my stovetop smoker is limited to smaller, quicker cuts of meat rather than a brisket "is", "limited" "limits"
I’m sure it would be even better if I marinated it overnight or cured the meat with the rub, but I find that as long as I’m cooking it low and slow, it turns out tender and tasty every time. sooooo good! your recipes looks great, I might have to give it a try. Do you ever have trouble with a dry brisket? I cooked one two weeks ago and was disappointed by how dry it was (even though it had a nice layer of fat on top and I braised in red wine and beef broth for hours) "sooooo" "So", "Sooooo"
I’m sure it would be even better if I marinated it overnight or cured the meat with the rub, but I find that as long as I’m cooking it low and slow, it turns out tender and tasty every time. sooooo good! your recipes looks great, I might have to give it a try. Do you ever have trouble with a dry brisket? I cooked one two weeks ago and was disappointed by how dry it was (even though it had a nice layer of fat on top and I braised in red wine and beef broth for hours) "looks" "look"
I thought maybe I needed a brisket with better marbling, but your photo looks just like the one I cooked. I want to like brisket, it looks so fantastic! I, too love brisket. I cooked one a couple of weeks ago that was similar to your recipe, but mine didn’t have coffee or jalapeno peppers!I imagine the flavor is even better with these additions "too", "love" "too, love"
I thought maybe I needed a brisket with better marbling, but your photo looks just like the one I cooked. I want to like brisket, it looks so fantastic! I, too love brisket. I cooked one a couple of weeks ago that was similar to your recipe, but mine didn’t have coffee or jalapeno peppers!I imagine the flavor is even better with these additions "!" "! "
It is just a really hard cut to get in NC. Must try! Liquid smoke gets a bad rap with meat purists, but if you really hanker for the flavour, it does the trick. I sometimes rub Montreal Steak spice on a brisket or inside round roast, toss in a bottle of beer and cook slowly like you do "flavour" "flavor"
Did you know Schwartz’s Hebrew Deli in Montreal invented Montreal Steak Spice ? It served as the spice/pickling mixture they used to brine their brisket in to make Montreal Smoked meat. I guess they found it worked well with grilled meats. It was a lot of work to maintain the temp for 12+ hours " ?" "?"
I cook them for about 14 hours low and slow, after doing this I don’t think the oven can compair anywhere near the bbq cooked brisket. I love your blog, thanks for being you, I enjoy reading you. At this time of year I love things that you cook all day "compair" "compare"
I cook them for about 14 hours low and slow, after doing this I don’t think the oven can compair anywhere near the bbq cooked brisket. I love your blog, thanks for being you, I enjoy reading you. At this time of year I love things that you cook all day "things" "the things"
My husband grew up on a farm in rural IL and nothing is more comforting to him I think than a big chunk of roasted or braised meat! This is prefect in timing! My husband and I were just discussing the need to get some real brisket from Joe Allen’s if we can make it to Abilene this Christmas. We sadly miss real barbecue here in North Carolina, where Lexington bbq just doesn’t cut it. I’ll have to make this the next time we need a real brisket fix! new york briskets seem to be cut tiny for jewish family nights and not for texas bbqs "texas" "Texas", "taxes"
My husband grew up on a farm in rural IL and nothing is more comforting to him I think than a big chunk of roasted or braised meat! This is prefect in timing! My husband and I were just discussing the need to get some real brisket from Joe Allen’s if we can make it to Abilene this Christmas. We sadly miss real barbecue here in North Carolina, where Lexington bbq just doesn’t cut it. I’ll have to make this the next time we need a real brisket fix! new york briskets seem to be cut tiny for jewish family nights and not for texas bbqs "bbqs" "BBQs", "books", "bbqs'"
my grandma’s way to do brisket (she’s southern but not texan) is to boil the brisket in a big ass pot for maybe an hour, depending on size. then take it out, and put it on the oven on a low temp for a long time, then slice it up and cover it in sauce or marinade and cook it for more time on low until it melts in your mouth. she says the boiling keeps it juicy when you can’t use a smoker and i do agree that when i’ve made it it’s been super juicy "on" "in"
my grandma’s way to do brisket (she’s southern but not texan) is to boil the brisket in a big ass pot for maybe an hour, depending on size. then take it out, and put it on the oven on a low temp for a long time, then slice it up and cover it in sauce or marinade and cook it for more time on low until it melts in your mouth. she says the boiling keeps it juicy when you can’t use a smoker and i do agree that when i’ve made it it’s been super juicy "in" "with"

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Homepage title: My oven-baked brisket | Homesick Texan
Description: Brisket is one of those things that every Texan eats and every Texan has a definitive recipe on how to cook it. We smoke it, we braise it, we roast it and we bake it. But no matter how we prepare it, the toughness of the cut insures that the procedure will be low and slow, which means that it will…



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