Making a smoked brisket
4 May 07
Smoked Beef Brisket SUBMITTED BY: Dana Cebolski "Dana Cebolski of Bessemer, Michigan gives a sensational smoky taste to tender slices of this slow-cooked beef brisket. 'It's one of my family's favorites any time of the year,' she notes." INGREDIENTS 2 1/2 pounds beef brisket 1 tablespoon liquid smoke flavoring 1 teaspoon salt 1/2 teaspoon pepper 1/2 cup chopped onion 1/2 cup ketchup 2 teaspoons Dijon mustard 1/2 teaspoon celery seed DIRECTIONS Cut the brisket in half; rub with Liquid Smoke, salt and pepper. Place in a 3-qt. slow cooker. Top with onion. Combine the ketchup, mustard and celery seed; spread over meat. Cover and cook on low for 8-9 hours. Remove brisket and keep warm. Transfer cooking juices to a blender; cover and process until smooth. Serve with brisket David's Mesquite Smoked Texas Brisket SUBMITTED BY: Heloise "My husband David gets raves for his South Texas Dilly Digs Brisket. Please read the whole recipe thoroughly before you start." INGREDIENTS 8 pounds beef brisket 15 cloves garlic, peeled 1/4 cup Greek-style seasoning DIRECTIONS Make deep cuts into the brisket with a paring knife. Place cloves all the way into the cuts. Liberally sprinkle brisket with Greek seasoning. Place mesquite wood over gray/hot charcoals. Put brisket fat side down on the grill. Smoke for 2 hours and do not turn the meat. Take the meat out and wrap tightly 2 times in extra heavy aluminum foil. Put in the oven for 2 hours on a cookie sheet at 250 degrees F. Remove from oven and let sit (still wrapped in foil) 30 minutes to 1 hour before serving to let the meat "firm up" and the juice to be absorbed.