Best Wood Chicks Bbq Smoked Beef Brisket 171381 Recipes

SMOKED BBQ BRISKET

Steps:

• Mix together the spices in a small bowl. Rub the entire brisket with the spice mixture, place on a baking sheet, cover and let stand in the refrigerator for at least 1 hour or up to 6 hours.
• Prepare the smoker according to manufacturer's directions. Place the brisket in the smoker, fat side down, and smoke for 4 to 5 hours or until extremely tender. Baste with the mop every 30 minutes.
• Place all ingredients in a medium saucepan, season with salt and pepper and cook over medium heat for 15 minutes. Remove from the heat and let cool slightly.

WOOD CHICK'S BBQ CHAMPIONSHIP BBQ RUB

Steps:

• Combine salt and brown sugar in a food processor or blender, and process until well blended.
• Add all the remaining ingredients except granulated sugar, and process until well blended.
• Add granulated sugar and process until all ingredients are evenly distributed.

WOOD CHICK'S BBQ SMOKED BEEF BRISKET

Steps:

• 1. Preheat charcoal smoker for half an hour. 2. Sprinkle brisket generously with the dry rub. Wrap in plastic and refrigerate overnight. 3. Remove the brisket from refrigerator 1 hour prior to cooking and let stand at room temperature. Mop the entire brisket with Mustard Sauce. Place brisket fat side up in a smoker at a preheated temperature of 200 to 225 degrees F. Add 3 handfuls of pre-soaked hickory chips to preheated charcoal (should be at the gray stage). After 3 hours, add another 3 handfuls of chips and mop with Beer Based Mop Sauce. 4. After 2 more hours, place brisket on 2 pieces of heavy-duty foil and pour 1/4 cup Beer Based Mop Sauce on top of brisket and seal tightly. Continue to cook another 2 to 4 hours, or until internal temperature reaches 185 degrees F. 5. Remove from foil and let stand 15 minutes. Slice brisket against the grain into 1/4-inch thickness. Top with Brisket BBQ Sauce. Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes. Wood Chick's Beer Based Mop Sauce: 3/4 cup cider vinegar 12 ounces beer 1/4 cup water 1/4 cup vegetable oil 1 tbl BBQ dry rub 2 tbl Worcestershire sauce 1 tsp coarsely ground black pepper Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes. Wood Chick's Brisket BBQ Sauce: 1/2 cup finely chopped onions 2 tabl butter 1 cup tomato sauce 1 cup ketchup 1/3 cup chili sauce 3/4 cup dark brown sugar 1/2 cup honey 1 cup white vinegar 1 tsp allspice 1 tbl dry mustard 2 tsp ground black pepper 2 tsp chili powder 3 tbl Worcestershire sauce 1 tsp garlic powder 1 tbl paprika 3 tbl lemon juice 3 tbl maple syrup In a medium to large saucepan, saute the onions in the butter over medium heat until soft. Add remaining ingredients. Bring mixture to a boil over medium high heat. Reduce heat to low and simmer for 20 minutes.

ROSE MARY'S BBQ SMOKED BEEF BRISKET

Steps:

• 1. The longer you cook this brisket the more tender it becomes. The larger the brisket the longer the time needed to smoke. SOAK WOOD CHIPS OVERNIGHT.
• 2. Combine all spices together in a large zip lock bag, then shake to blend througly together.
• 3. Sprinkle liberally on all sides of brisket, DON'T BE AFRAID TO USE THE SPICE BLEND. Cover brisket with saran wrap and refrigerate for at least 8 to 10 hours, but preferably over night.
• 4. REMOVE FROM FRIDGE, & ALLOW TO COME TO ROOM TEMPERATURE. This will ensure even cooking temperature and time. It took about 1 1/2 hours.
• 5. Combine all of the ingredients for the mustard base in a medium size bowl, then blend together, and brush both sides of brisket with the mustard base.
• 6. Prepare smoker according to Manufactures directions. My husband used APPLE WOOD CHIPS AND SOAKED THEM OVER NIGHT. When charcoal became white, he then added the wood chips which produced an abundance of smoke for the brisket. When grill reaches 225 degrees F. Then you add the Beef Brisket FAT SIDE UP. SMOKE FOR 3 HOURS.
• 7. WHILE BRISKET IS SMOKING PREPARE THE BEER MARINADE MOPPING SAUCE. I got about a quart & put it in a quart jar. You can pour it from the jar into a small bowl, and when you are finished, you can refrigerate what is left and save for another time.
• 8. AFTER THE FIRST 3 HOURS,PLACE THE BRISKET IN AN ALUMINUM PAN, THEN YOU BEGIN TO MOP OR BRUSH THE BRISKET WITH THE MARINATE ALL OVER. We did it about every 1/2 hour to 45 minutes or so. Cover the pan tightly with a lid or aluminum foil. Allow it to continue to cook until the internal temperature reaches 185 degrees F. about 1 1/2 to 2 additional hours. Longer if your brisket is 7 or 8 pounds.
• 9. In lieu of making my own BBQ Sauce, I chose to use SWEET BABY RAYS HONEY BBQ SAUCE. But you can make your own if you so desire. After the brisket has reached 185 degrees F. you can baste the brisket with BBQ sauce if desired, and cook UNCOVERED for an additional 30 minutes or so. Allow brisket to rest at least 20 to 30 minutes before you slice and serve.
• 10. My husband could not resist the temptation of tasting some before I had time to slice it all down, so he took some from the back end while I was waiting for it to cool down.
• 11. The drippings that accumulated after brushing the Brisket, created a very flavorful sauce, you can pour it over the brisket after slicing if desired.

WOOD CHICK'S BRISKET BBQ SAUCE

Steps:

• In a medium to large saucepan, saute the onions in the butter over medium heat until soft.
• Add remaining ingredients.
• Bring mixture to a boil over medium high heat. Reduce heat to low and simmer for 20 minutes.