Wood Chick's BBQ Smoked Beef Brisket

Wood Chick's BBQ Smoked Beef Brisket takes approximately 15 hours and 55 minutes from beginning to end. One serving contains 726 calories, 65g of protein, and 30g of fat. This gluten free recipe serves 12 and costs $4.94 per serving. Not a lot of people really liked this main course. A mixture of allspice, hot sauce, ground pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. It can be enjoyed any time, but it is especially good for Hanukkah. 9 people were impressed by this recipe. It is brought to you by Foodnetwork. This recipe is typical of Jewish cuisine. Taking all factors into account, this recipe earns a spoonacular score of 78%, which is solid. Users who liked this recipe also liked Smoked Beef Brisket: Texas BBQ Classic, Smoked Beef Brisket, and Smoked Beef Brisket.

Servings: 12

Preparation duration: 40 minutes

Cooking duration: 915 minutes

 

Ingredients:

1 teaspoon allspice

8 to 9 pounds beef brisket, choice grade

12 ounces beer

2 tablespoons butter

2 teaspoons chili powder

1/3 cup chili sauce

3/4 cup cider vinegar

3/4 cup dark brown sugar

1 tablespoon dry mustard

1 teaspoon garlic powder

1/4 teaspoon ground black pepper

1 teaspoon coarsely ground black pepper

2 teaspoons ground black pepper

1/2 cup honey

1/2 teaspoon hot sauce

1 cup ketchup

3 tablespoons lemon juice

3 tablespoons maple syrup

1/2 cup finely chopped onions

1 tablespoon paprika

1 tablespoon BBQ dry rub

Trim Tabb's Pig Powder, or your favorite BBQ dry rub

1/4 teaspoon sea salt

1 cup tomato sauce

1/4 cup vegetable oil

1/4 cup water

1 cup white vinegar

2 tablespoons Worcestershire sauce

3 tablespoons Worcestershire sauce

1 cup yellow mustard

Equipment:

aluminum foil

sauce pan

Cooking instruction summary:

Special equipment: 6 cups hickory chips Preheat charcoal smoker for half an hour. Soak the hickory chips for half an hour in water. Drain. Trim fat on brisket to 1/4-inch thickness. Sprinkle brisket generously with the dry rub. Wrap in plastic and refrigerate overnight. 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. 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 in smoker another 2 to 4 hours, or until internal temperature reaches 185 degrees F. Remove brisket 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. Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes. 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.

 

Step by step:


1. Special equipment: 6 cups hickory chips

2. Preheat charcoal smoker for half an hour. Soak the hickory chips for half an hour in water.

3. Drain.

4. Trim fat on brisket to 1/4-inch thickness. Sprinkle brisket generously with the dry rub. Wrap in plastic and refrigerate overnight.

5. Remove the brisket from refrigerator 1 hour prior to cooking and let stand at room temperature. Mop the entire brisket with Mustard Sauce.

6. Place brisket fat side up in a smoker at a preheated temperature of 200 to 225 degrees F.

7. 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.

8. 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 in smoker another 2 to 4 hours, or until internal temperature reaches 185 degrees F.

9. Remove brisket from foil and let stand 15 minutes. Slice brisket against the grain into 1/4-inch thickness. Top with Brisket BBQ Sauce.

10. Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes.

11. Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes.

12. In a medium to large saucepan, saute the onions in the butter over medium heat until soft.

13. Add remaining ingredients. Bring mixture to a boil over medium high heat. Reduce heat to low and simmer for 20 minutes.


Nutrition Information:

Quickview
725k Calories
65g Protein
30g Total Fat
43g Carbs
31% Health Score
Limit These
Calories
725k
36%

Fat
30g
46%

  Saturated Fat
12g
81%

Carbohydrates
43g
15%

  Sugar
35g
39%

Cholesterol
192mg
64%

Sodium
1017mg
44%

Alcohol
1g
6%

Get Enough Of These
Protein
65g
130%

Vitamin B12
7µg
123%

Zinc
13mg
90%

Selenium
58µg
84%

Vitamin B6
1mg
72%

Phosphorus
672mg
67%

Vitamin B3
13mg
65%

Iron
8mg
46%

Vitamin B2
0.68mg
40%

Potassium
1364mg
39%

Manganese
0.63mg
32%

Vitamin B1
0.42mg
28%

Vitamin K
27µg
26%

Magnesium
104mg
26%

Copper
0.39mg
20%

Vitamin E
2mg
16%

Vitamin A
773IU
15%

Vitamin B5
1mg
13%

Fiber
2g
10%

Calcium
96mg
10%

Folate
36µg
9%

Vitamin C
7mg
9%

covered percent of daily need
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Odor is by far the most important contributor to the flavor of food. The contributions of taste, texture, and appearance are insignificant by comparison. Humans can distinguish an estimated 20,000 different odor qualities.

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