Guy Fieri’s Quick BBQ Brisket

Guy Fieri brisket

Guy Fieri brisket

Guy Fieri’s Quick BBQ Brisket

Guy Fieri's Quick BBQ Brisket using a pressure cooker
Print Recipe
CourseMain Course
CuisineAmerican
Keywordbrisket
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Servings4
Calories500kcal

Ingredients

You can also try this rub recipe for Guy Fieri's Easy BBQ Brisket

Instructions

  • Heat canola oil in a pressure cooker over medium-high heat
  • Add the brisket pieces and cook until well browned, about 6–7 minutes per side
  • Add onions and bell peppers and cook until browned, about 1–2 minutes
  • Pour in reserved BBQ sauce and beer
  • Seal and cook for 30 minutes after it come up to pressure

Notes

After cooking, let the brisket rest for an hour before serving.

Nutrition

Calories: 500kcal

Gordon Ramsay’s barbecue-style slow-roasted beef brisket

gordon ramsey brisket

Ah, Gordon Ramsay’s barbecue style slow roasted beef brisket – a dish that promises smoky, tender goodness with a hint of Ramsay’s fiery flair. It’s perfect for impressing your guests or simply indulging in a weekend feast of epic proportions. Here’s what you’ll need to channel your inner Ramsay and conquer this culinary challenge:

gordon ramsey brisket

Gordon Ramsay’s Barbecue-style Slow-roasted Beef Brisket

Ah, Gordon Ramsay's barbecue-style slow-roasted beef brisket – a dish that promises smoky, tender goodness with a hint of Ramsay's fiery flair. It's perfect for impressing your guests or simply indulging in a weekend feast of epic proportions.Here's what you'll need to channel your inner Ramsay and conquer this culinary challenge:
Print Recipe
CourseMain Course
CuisineAmerican
Keywordbrisket
Prep Time1 hour
Cook Time5 hours
Total Time6 hours
Servings4
Calories500kcal

Equipment

Ingredients

For the brisket:

For the braising liquid:

Instructions

  • Prep the brisket: Preheat your oven to 150°C (300°F). Trim off any excess fat from the brisket, leaving a nice layer of about 1/2 inch. Drizzle the brisket with olive oil and season generously with salt and pepper.
  • Make the rub: Combine the smoked paprika, brown sugar, cayenne pepper, garlic powder, onion powder, smoked coriander, and chili powder in a small bowl. Rub the mixture all over the brisket, ensuring it covers every corner.
  • Sear the brisket (optional): This step adds an extra layer of flavor but isn’t essential. Heat a large Dutch oven or oven-safe pot over medium-high heat. Sear the brisket on all sides until nicely browned.
  • Build the braising liquid: Add the chopped onion, carrots, celery, bay leaves, and thyme sprigs to the pot. Pour in the beer (or beef broth), beef broth, water, tomato paste, Worcestershire sauce, and molasses. Stir well to combine.
  • Slow-roast the brisket: Nest the brisket in the braising liquid, ensuring it’s mostly submerged. Cover the pot tightly with a lid or foil. Transfer the pot to the preheated oven and roast for 4-5 hours, or until the brisket is fork-tender and falls apart easily.
  • Rest and shred: Carefully remove the brisket from the pot and let it rest for at least 30 minutes, tented with foil, before slicing or shredding. Strain the braising liquid into a saucepan and simmer until reduced slightly for a delicious pan sauce.
  • Serve and savor: Slice or shred the brisket and serve it with your favorite barbecue sides like baked beans, coleslaw, mac and cheese, and crusty bread. Drizzle the pan sauce over the brisket for extra flavor.

Notes

Use a meat thermometer to ensure the internal temperature of the brisket reaches 95°C (205°F) for optimal tenderness.
Baste the brisket with the braising liquid every hour or so for added moisture.
If you don’t have a Dutch oven, you can use a roasting pan and tightly cover it with foil.
Feel free to adjust the amount of cayenne pepper to suit your spice tolerance.
With a little patience and Ramsay-inspired passion, you’ll have a masterpiece of slow-cooked, melt-in-your-mouth brisket that will leave your guests raving.
So, fire up the oven, crank up the tunes, and get ready to unleash your inner barbecue beast!

Nutrition

Calories: 500kcal

Brisket Tacos

brisket tacos


Brisket Tacos: A Flavorful Symphony of Smoked Beef and Fresh Toppings

Embrace a culinary adventure with this enticing recipe for brisket tacos, where the rich, smoky essence of Texas-style barbecue meets a vibrant array of fresh toppings. Tender, flavorful brisket, slow-smoked to perfection, takes center stage, its smoky notes harmonizing with a medley of zesty cilantro, tangy red onion, and creamy cotija cheese. Nestled within warm corn tortillas, each bite delivers an explosion of flavors that will tantalize your taste buds and leave you craving for more.

The Essence of Brisket Tacos

Brisket tacos are a culinary masterpiece that captures the heart of Texas barbecue culture. The key to their irresistible appeal lies in the slow-smoked brisket, a cut of beef from the lower chest, which is meticulously smoked over low heat for hours until it becomes incredibly tender and infused with a deep, smoky flavor.

Umami, the Taste Amplifier

The savory notes of the brisket are further enhanced by the addition of umami-rich ingredients, such as cotija cheese, which adds a salty, tangy dimension to the tacos. Umami, the fifth basic taste, is often described as savory or meaty, and it plays a crucial role in amplifying and balancing the overall flavor profile.

Freshness and Vibrancy

To complement the richness of the brisket, a medley of fresh toppings adds a refreshing touch and a delightful interplay of textures. Cilantro, with its herbaceous aroma and citrusy notes, cuts through the smoky intensity, while red onion brings a tangy bite and a vibrant pop of color.

A Culinary Adventure

With each bite of these brisket tacos, you’ll embark on a culinary adventure that showcases the perfect blend of smoky, savory, tangy, and refreshing flavors. The tender, melt-in-your-mouth brisket, enveloped in warm corn tortillas and adorned with fresh toppings, is a testament to the art of barbecue and the beauty of using simple ingredients to create a dish that is both satisfying and memorable.

Embrace the flavors of Texas barbecue and indulge in the culinary symphony of brisket tacos, a dish that is sure to become a favorite in your kitchen.

brisket tacos

Brisket Tacos

Easy recipe making Brisket Tacos
Print Recipe
CourseMain Course
CuisineMexican
Keywordbrisket, brisket tacos, carnitas tacos
Prep Time30 minutes
Cook Time4 hours
Total Time4 hours 30 minutes
Servings4
Calories500kcal

Ingredients

Instructions

  • Preheat oven to 300 degrees F (150 degrees C).
  • Trim excess fat from the brisket and season with salt and pepper.
  • In a large Dutch oven, heat 1 tablespoon of olive oil over medium heat. Sear the brisket on all sides until browned.
  • Add the onion, garlic, diced tomatoes, and beer to the Dutch oven. Bring to a simmer, then reduce heat to low and cover.
  • Braise the brisket for 3-4 hours, or until very tender.
  • Remove the brisket from the Dutch oven and shred with two forks.
  • To assemble the tacos, warm the tortillas. Top each tortilla with shredded brisket, chopped cilantro, chopped red onion, avocado and crumbled cotija cheese.
  • Serve with lime wedges for squeezing.

Notes

For extra flavor, marinate the brisket in your favorite barbecue sauce for at least 30 minutes before cooking.
If you don’t have a Dutch oven, you can cook the brisket in a slow cooker on low for 6-8 hours.
Serve the brisket tacos with your favorite toppings, such as guacamole, sour cream, or salsa.

Nutrition

Calories: 500kcal

The Ultimate Barbecue Cutting Board

Ultimate Barbecue Cutting Board

The three issues

After many years of barbecuing and teaching others to barbecue (my site is https://LearntoBBQ.com), I ran into the three issues with cutting boards. The first is size. If you are barbecuing a couple of full rack of ribs, brisket, or turkey you need at least 16 inches and that is in both width and height. The smaller board just means you have to move your meat to plates so you can have room to carve. The second issue is it needs to fit on a standard kitchen counter (24 inches). If it is bigger than 22 inches then you will have a hard time finding a place to put it in your kitchen. The third issue is meat juice. If it cannot handle a lot of meat juice you are only going to spill the juice all over your deck or patio and if in the kitchen your kitchen counters and floors.

So after much research and design time, I came up with, I believe, the Ultimate Barbecue Cutting Board.

The first is size

It is 17 inches by 17 inches. Large enough to hold a 15-pound brisket, 20-pound turkey, or 4 racks of ribs. The cutting part of the board is 1.25 inches thick and is made from A Grade Hard Maple wood. The board is also up off the counter using rubber feet that keep the board in place when cutting a large piece of meat.

The second is to fit on a kitchen counter

The board can fit on all kitchen counters, even if they have other stuff on the counter. at 17 inches you still have 7 inches for other stuff like can openers, utensil holders, and more. The board also weighs 8 pounds so you do not need to be a bodybuilder to haul your food around.

Last it has a pan reservoir that can hold two cups or a full pint of juice

Also, the pans are disposable for they are the standard weber grease pans you can buy on Amazon https://amzn.to/2DM9EEx for less than a dollar a pan. The pans come in real handy if you want to make gravy using the meat juices. You also can switch pans if you want to cut up a brisket and then carve a turkey by keeping the juices separate. The juice hole can also be used as a handle making it easy to carry the empty cutting board.

cutting board handle

Each cutting board is handmade by me. The wood alone costs me a little over $50 for this is Grade A Hard Maple. The best wood you can buy for a cutting board. Each piece of wood is handpicked for the cutting surface. It takes me a full day to cut, assemble, sand, and oil just one board. I will also engrave on the bottom of the board “Made for “your name” on “the date it was made”. No two cutting boards are the same and my objective is to make you a cutting board that will stay in your family for generations. Makes a fantastic house warming gift or a gift to that barbecue fanatic that wants to take his or her barbecue to the next level.

made in the USA

To learn more please go to our Wiley Santa Fe Store.

Umami Barbecue – Brisket

Prepare to embark on a culinary adventure with this umami-infused brisket recipe, where savory goodness takes center stage. This exceptional dish showcases a symphony of flavors, masterfully combining the rich, meaty notes of brisket with an umami-laden barbecue sauce that will tantalize your taste buds and leave you craving for more.

The Essence of Umami

Umami, the fifth basic taste, often described as savory or meaty, is the key to unlocking the irresistible flavor of this brisket recipe. It arises from glutamate, an amino acid found in various foods, including meats, fish, mushrooms, and tomatoes. When glutamate interacts with taste receptors on our tongues, it creates a unique sensation that is both satisfying and addictive.

Umami’s Role in Barbecue Sauce

Umami acts as a powerful flavor enhancer, amplifying the impact of other ingredients. In the context of barbecue sauce, umami harmonizes with sweetness and acidity,

Umami Barbecue – Brisket

If you want to make a brisket that is over the top. Then this is your recipe. It is also a really easy recipe with just six different ingredients. Total prep and cook time of 8 hours.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordbrisket, umami, umami barbecue, umami bbq, umami brisket
Prep Time1 hour
Cook Time7 hours 8 minutes
Servings10
Calories704kcal
Cost$50

Ingredients

Ingredients

Instructions

  • On large cutting board put the whole packer brisket. Now start by removing all the hard fat.
  • Now flip the brisket over to the fat cap side and trip fat so it is 1/4 inch thick across the fat cap.
  • Now remove the silver skin.
  • After trimming the brisket now we add the rub. The rub is very simple. Montreal Steak Seasoning.
  • In a large foil pan apply two coats of rub. First coat so the salt can penetrate the meat and a second coat so we have a layer of rub to make that crust or bark that any good BBQ brisket should have.
  • Make sure you season both sides of the brisket including the fat cap.
  • In mixing bowl add 1 cup of ketchup.
  • Add 1/2 cup of water.
  • 2 Tablespoons of Tamari sauce.
  • 2 Tablespoons of Worcestershire sauce.
  • 2 Tablespoons of Fish sauce.
  • 1 Tablespoon of Umami Powder.
  • Now mix everything thoroughly and let sit in the refrigerator for about 30 minutes. Set aside about a 1/4 cup of sauce to be used later.
  • With injector inject umami sauce into the brisket making an injection every 2 inches. Think of a 2 inch by 2 inch grid.
  • Preheat pellet grill or charcoal grill to 300F.
  • Put brisket on grill and insert temperature probe into thickest part of the brisket.
  • Check brisket every hour and spritz with water if needed.
  • At 160F pull brisket from grill and foil in a foil pan.
  • Add the 1/4 cup of injection sauce to the brisket to give it an extra umami boost.
  • Now seal up the brisket with another sheet of foil. Remove as much air as you can and make sure it is fully sealed.
  • Put sealed brisket back into grill and reinsert the temperature probe.
  • When brisket reaches 205F pull brisket from grill,
  • If you have a Cambro let brisket rest for at least an hour. No Cambro? Then use a cooler with towels.
  • After resting separate the point from the flat and then slice the flat against the grain.
  • Here is the flat sliced and put on a platter. Please note the great smoke ring and how moist the brisket is.
  • Complete 15 pound brisket prepared and cooked in less than 8 hours. Might be my best brisket recipe to date.

Video

Nutrition

Serving: 1lb | Calories: 704kcal

Sous Vide BBQ Brisket – Keto – LCHF

brisket
brisket

Sous Vide BBQ Brisket – Keto – LCHF

This is an easy Sous Vide BBQ recipe that incorporates Montreal seasoning. It also takes 28 hours total including prep and cooking time. Takes time but this brisket recipe is over the top.
Print Recipe
CourseMain Course
CuisineSous Vide
Keywordbrisket, sous vide brisket
Prep Time1 hour
Cook Time1 day 3 hours
Total Time1 day 4 hours
Servings12
Calories1338kcal
AuthorWiley

Ingredients

Ingredients

Instructions

  • The brisket is one of the pectoral muscles of the cow. When a cow lies down, they’re resting most of their body weight on this cut, which makes it extremely tough and full of connective tissues. This recipe takes about an hour of actual work and most of that is preparing the brisket so it can be sous vide. In the sous vide bath it will take 24 hours and then an additional 3 hours in the smoker. Long cook but well worth it.
    cow diagram brisket
  • The meat is a 14 pound, Black Angus brisket and it cost me $38 at Sam’s Club. That is $2.71 a pound. A lot cheaper than any steak.
    raw brisket
  • Now, this is the hard part of this cook for this brisket is a whole packer. First, a 14-pound brisket is not going to fit into 11-inch wide sous vide cooking bag. Second, both the point muscle and the flat muscle are together and it is best for preparing and serving them to be apart. In the diagram you can see there is a fat layer that separates them and it is this fat layer that is going to direct how we disassemble this brisket so we can sous vide it.
  • There also is a small area called the fat cap and that is where the external fat links up with the internal fat. So the first thing we need to remove is the fat cap. Now do not throw it away for there is some of the best meat on the brisket buried in that fat. As you cut your way following the layer of fat that separates the flat from the point. Make sure you remove all large chunks of fat. Here in the diagram section D is the fat cap and that needs to be removed in one piece.
    brisket diagram fat cap
  • Make sure you take your time and make small cuts that follow the layer of fat. When you are done removing the fat cap put it off to the side. One thing you must remember that when cooking in a plastic bag there is no place for the fat to go. So try to leave no more than a ¼ inch of fat on the brisket.
  • Now it time to cut out the flat.
  • Usually, when you buy a small brisket this is the part you are getting. The points usually go to the restaurants. So now you have the flat and the fat cap we can move onto the point.
  • The point is not just large but is tall making it hard to put a complete point into a cooking bag. For that reason, I cut the point in half. In the picture, you see all three pieces of this brisket. On the left is the flat and on the right are the two parts of the point. Now it is time to season the brisket and I normally just use salt and pepper but last year I tried Montreal Steak Seasoning and my family really liked the taste. I season every inch and I normally apply one coat then wait 10 minutes and then apply another coat.
  • I don’t know about you, but I really enjoy using the vacuum sealer. The food always comes out looking very nice and neat. One thing you need to remember is that the sealer is setup for moist or liquid based on your model. Now that the brisket is properly bagged and sealed it is time for the bath.
  • I set my sous vide bath for 137F and programmed my cooker for 24 hours. Some people I know go as long as 36 hours but I personally did not see the benefit going longer.
  • After a full 24 hours, I removed the brisket from cooking bags and then put them in a pellet smoker set at 225F and smoked for 3 hours.
  • So now is the moment of truth. This is one of the points and as you can see it has a great bark. It also has that wiggle that any good brisket has to have. The knife cuts through the brisket like butter. The meat color is that of what a steak that was cooked medium would look like and even taste like. I even cut one of the slices to show you how consistent the meat color was. Not one area in this brisket was grey or dried out. This recipe takes time but it is a keeper. This was the moistest and most consistent brisket I have ever cooked.

Video

Nutrition

Calories: 1338kcal

Aaron Franklin’s Butcher Paper Brisket – Keto – LCHF

Aaron Franklin’s Butcher Paper Brisket.If you have not heard of Aaron Franklin then you need to meet the King of Brisket. Aaron Franklin owns Franklin Barbecue. Franklin Barbecue is a barbecue restaurant located in Austin, Texas. In 2009, Aaron Franklin launched the restaurant in a trailer.The restaurant has sold out of brisket every day since its establishment. Franklin Barbecue moved to a brick and mortar location in 2011. The restaurant appeared on Anthony Bourdain: No Reservations in September 2012. In 2014, Texas Monthly listed the restaurant on its list of “the 50 Best BBQ Joints in the World.” That July, President Barack Obama visited the restaurant and bought lunch for those in line behind him.The restaurant is prominently featured in a scene from the 2014 Jon Favreau film Chef, with speaking cameos by owner Aaron Franklin and general manager Benji Jacob.In May 2015, Franklin Barbecue owner Aaron Franklin was awarded a James Beard Foundation Award for Best Chef: Southwest. He is the only chef who specializes in barbecue to ever be nominated, or receive, the award.Aaron Franklin does not keep his recipes a secret and he deserves all the credit for allowing us to make it like he would.

Aaron Franklin’s Butcher Paper Brisket

Aaron Franklin’s Butcher Paper Brisket.If you have not heard of Aaron Franklin then you need to meet the King of Brisket. Aaron Franklin owns Franklin Barbecue. Franklin Barbecue is a barbecue restaurant located in Austin, Texas. In 2009, Aaron Franklin launched the restaurant in a trailer.
The restaurant has sold out of brisket every day since its establishment. Franklin Barbecue moved to a brick and mortar location in 2011. The restaurant appeared on Anthony Bourdain: No Reservations in September 2012. In 2014, Texas Monthly listed the restaurant on its list of "the 50 Best BBQ Joints in the World." That July, President Barack Obama visited the restaurant and bought lunch for those in line behind him.
The restaurant is prominently featured in a scene from the 2014 Jon Favreau film Chef, with speaking cameos by owner Aaron Franklin and general manager Benji Jacob.
In May 2015, Franklin Barbecue owner Aaron Franklin was awarded a James Beard Foundation Award for Best Chef: Southwest. He is the only chef who specializes in barbecue to ever be nominated, or receive, the award.
Aaron Franklin does not keep his recipes a secret and he deserves all the credit for allowing us to make it like he would.
4.43 from 7 votes
Print Pin
Course: Main Course
Cuisine: American
Keyword: aaron franklin, brisket, texas bisket
Prep Time: 1 hour
Cook Time: 10 hours
Total Time: 11 hours
Servings: 12
Calories: 1338kcal

Ingredients

Ingredients

Instructions

Prepare Brisket for Cooking

  • Sprinkle the brisket on both sides with salt and pepper. Combine the Worcestershire sauce and water in a mister.Prepare a fire for indirect-heat cooking in your smoker (the coals on one side only) with a water pan. Use oak wood chips, chunks or logs and keep up a good level of smoke.
    The smoker is ready when the temperature is between 275 and 300. If you have a pellet smoker then use oak pellets, a water pan and set the temperature to 250.

The Cook

  • Put the brisket in the smoker on the cool side of the grate and close the lid. Cook for 6 hours, adding wood as needed to keep the fire burning evenly. At this point, test the brisket with an instant-read thermometer; the internal temperature should read 165F. Remove the brisket from the smoker. Spray it with some of the Worcestershire solution (there will be a lot leftover), wrap it in butcher paper and return it to the smoker. Let it cook in the paper for 2 hours longer. Remove the wrapped brisket from the smoker and place it in an empty cooler or a 200F degree oven for 3 or 4 hours. The brisket is done when a toothpick passes effortlessly through the fat or an instant-read thermometer inserted into the center registers at least 185F but preferably as high as 203F.

Video

Nutrition

Calories: 1338kcal
Tried this recipe?Mention @LearntoBBQ or tag #LearntoBBQ!