Oven Brisket recipe

Might try this one.

Ingredients

Brisket:

• 1 (3 – 5 pound) brisket, fat trimmed to about ¼-inch thick
• salt, to taste
• ground black pepper, to taste

Brisket Rub:

• 1 packed Tablespoon brown sugar
• 2 teaspoons smoked paprika
• 2 teaspoons ground cumin
• 1 teaspoon mustard powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ¼ teaspoon cayenne pepper, or to taste (optional)

Barbecue Sauce

• 2 Tablespoons butter (or rendered brisket fat)
• 1 cup finely chopped onion (about ½ of a large onion)
• 2 – 3 cloves of garlic, minced
• ⅓ cup packed dark brown sugar
• ½ cup ketchup
• 1 Tablespoon Worcestershire sauce
• 1 chipotle pepper in adobo sauce, minced (about 1 Tablespoon)
• ½ cup apple cider vinegar
• ¼ cup bourbon
• reserved brisket juices, skimmed of fat

Directions

1. Preheat the oven to 275°F/135°C and place an oven rack in the middle of your oven.
2. Season the brisket with salt and black pepper.
3. Prepare the brisket rub: in a small bowl, mix all of the spice rub ingredients together until they’re well combined.
4. Gently rub the spice mix all over the brisket, making sure to get the spices into all of the various nooks and crannies.
5. Make a double-layered aluminum foil pouch for the brisket: place two layers of foil down on the counter, place the brisket (with the fat side up) on the foil, and pull the edges of the foil up around the brisket to wrap it. The pouch needs to be sealed well so that it will keep in all of the moisture. Let the brisket sit (refrigerated) in the spice rub for 3 to 24 hours, or cook immediately.
6. Place the foil pouch on a baking sheet or baking dish and cook for 3 to 5 hours, depending on the size of your brisket.
7. Turn off the oven and allow the brisket to rest until it’s cool enough to handle without oven mitts.
8. Pour the accumulated juices from the brisket into a large measuring cup or a bowl. Skim the fat from the juices, reserving the juices and saving 2 tablespoons of the fat for the sauce. Keep the brisket wrapped in foil and return it to the warm oven while you make the barbecue sauce.
9. Heat a medium-sized saucepot over medium heat. Add the onion and cook until it’s softened, 4 to 5 minutes. Add the garlic and cook until it’s fragrant, about 1 minute. Add the brown sugar, ketchup, Worcestershire sauce, chipotle pepper, apple cider vinegar, and bourbon, and stir to combine. Bring it to a simmer and cook for 2 to 3 minutes, until all of the ingredients are dissolved. Add the reserved brisket juices and simmer until it has reduced to your desired consistency, about 15 minutes. (If desired, blend the finished sauce to make it more smooth.)
10. Remove the brisket from the oven and open the foil pouch. Turn the oven to broil. Brush the brisket with a good layer of sauce and broil, uncovered, until the top is lightly browned and the fat starts to crisp. Allow the brisket to cool slightly before slicing. Slice the brisket against the grain into ¼-inch slices, and serve with extra barbecue sauce.

Burnt Ends

Burnt Ends

Use from point of finished with smoking chuck forward for making burnt ends from leftovers

Ingredients

    3 pound chuck roast
    1/2 cup BBQ sauce your favorite brand/recipe
    1/4 cup brown sugar
    2 Tablespoons brown sugar

Simple Beef Rub

    1 Tablespoon coarse Kosher salt
    1 Tablespoon coarse ground black pepper
    1 Tablespoon garlic powder

Instructions

    Preheat your smoker for indirect grilling at 275 degrees F. Use hickory or oak wood for the most complementary smoke flavor.
   
    In a small bowl, combine the salt, pepper, and garlic powder. Season your chuck roast liberally on all sides with the rub mixture. When your smoker is to temperature, place the seasoned roast on the grill and cover.
   
    Smoke the roast until the internal temperature reaches 165 degrees F (this took 5 hours on my smoker). You should have a fairly nice dark bark on the exterior of your roast at this point.
   
    Wrap in either butcher paper or foil and return to the grill until the internal temperature is 195 degrees (this took just over an hour).
   
    Remove the wrapped roast from the grill and allow to rest for 15-20 minutes.
   
    Cut into 3/4 inch cubes and transfer to a foil baking pan. Sprinkle with 1/4 cup brown sugar and drizzle with most of the BBQ sauce, reserving a couple of tablespoons for later. Toss gently to coat all of the pieces in a little of the sauce.
   
    Place the pan on the grill, close the lid and cook for an additional 1 1/2 to 2 hours, or until the sauce is bubbly and the cubed bits of beef are falling apart tender.
   
    Sprinkle with the additional 2 Tablespoons of brown sugar and the remaining BBQ sauce.
   
    Stir gently and return to the grill for just a few more minutes until everything is well incorporated.
   
    Serve hot as a main course or on white bread/buns with pickles and white onions.

Oven Roasted Barbecue Potatoes

Serves: Makes 4 servings.

• 1 1/2 pounds red potatoes (about 4 medium), cut in 3/4-inch pieces
• 1 tablespoon vegetable oil
• 1 to 1 1/2 tablespoons McCormick® Grill Mates® Barbecue Seasoning
   

• Preheat oven to 400°F. Toss potatoes with oil in large bowl. Add Barbecue Seasoning; toss until evenly coated.
• Spread potatoes in single layer on foil-lined 15x10x1-inch baking pan coated with no stick cooking spray.
• Bake 40 minutes or until potatoes are tender and browned, stirring halfway through cook time.

 http://www.mccormick.com/grill-mates/recipes/salads-sides/oven-roasted-barbecue-potatoes

Honey Barbecue Chicken

Ingredients

CHICKEN

6 - 8 chicken drumsticks

2 3/4 all purpose flour

1 tsp lawry's seasoning salt

1 tsp black pepper

1 c milk

2 Tbsp white vinegar

BBQ SAUCE

1 c bbq sauce - mild or sweet

1/4 c water

3 Tbsp honey

1 1/2 Tbsp ketchup

1 tsp liquid smoke flavoring

Directions Step-By-Step

1 Mix flour, seasoning salt, and pepper in a bowl.

2 Combine the milk and vinegar, set aside for 10 min

3 Pat the chicken dry, dry chicken makes crispy chicken

4 Preheat oven to 375 F, place a wire cooling rack in the oven with a pan under it. Let it come up to heat with the oven. Also it does’t hurt to spray with non-stick spray just to insure a beautiful crust.

5 Once the milk has “soured” pour into a shallow dish, easy for dipping the chicken in.

6 Dip the chicken in the milk mixture, then in the flour mix. Set aside on a plate until all have been dipped and covered.

7 Add the chicken carefully to the preheated wire rack. Cook for 25 – 30 min. Rotating the pan half way through.

8 Make barbecue sauce, and with a basting brush coat the chicken after its cooked for 30 min. Coat ever 10 min and continue to cook for another 30 min.

9 Enjoy, serve the extra sauce on the side.

DC Chicken - Deb Staires

DC Chicken

4 boneless, skinless chicken breasts
1 bottle, BBQ sauce
1 can, Diet Coke

Combine ingredients in crock pot.
Cook on high for six hours.
Shred the chicken