Beef Brisket

[Lanshark]

I've recently discovered that I love beef Brisket . I grew up in Indiana and it is something I had never tasted. I tried smoking a brisket with a rub on it and although it tasted fine it was a bit dry. DH has traveled quite a bit to Texas and said it is very popular and delicious there. Does anyone have a tried and true recipe or oven, crockpot, grill or smoker? Please let me know how long you cook it or what temperature it needs to be.

 

[debbi801]

Here you go. The trick is slow cooking it with lots of liquid. I make this every year for various Jewish holidays:
~~~~~~~~~~~~

Brisket in Barbeque Sauce

4 pound brisket

3/4 cup barbeque sauce
1 tablespoon white vinegar
1 cup tomato sauce
1/4 cup water
1/3 cup brown sugar
1/2 teaspoon chili powder
dash worcestershire sauce

Preheat over to 300. Roast brisket in a small amount of water with a little pepper until tender (about 3 - 3 1/2 hours).

Pour off liquid and refrigerate.

Skim fat off brisket and slice brisket as thin as possible.

Skim gravy.

Combine all other ingredients with brisket gravy amd simmer for about an hour.

Place brisket slices in a casserole dish or pan, layering with the sauce. Cover with foil.

Bake for 1 hour at 350.

ETA: Make sure you get a 1st cut brisket. It really makes a difference in tenderness.

 

[Lanshark]

Thanks. It sounds wonderful

 

[Imzadi]

All the brisket I've ever had was cooked in lots of liquid the way pastrami is.

 

[Kirby]

We just cook it like the booklet we got with the smoker said to. Get one of those. You can cook a lot of things with it. We have some baby back ribs in ours right now.

 

[Micca]

DW adds beer to the liquid. Cooks it all day in the the oven at a low temp. It's good, and the leftovers the next day are almost better

 

[HeatherC]

One of our favorite ways to make it is in the crockpot. I make it a lot over the fall and winter this way and everyone loves it.

All you do is:

Slice up a large onion and put in the bottom of the crockpot. Needs the onion for some reason.

Season a flat cut brisket with a lot of salt and pepper.
Put in crockpot and put one jar of Sweet Baby Ray's or your favorite barbecue sauce over it. Cook all day. About an hour before serving, take it out and slice it across the grain and put it back in the crockpot. It will absorb a lot of the juices and be very tender.

Serve over noodles or mashed potatoes.

 

[Imzadi]

Anyone have a recipe that is just a brown sauce base? I don't want a BBQ sauced one.

 

[LuvCuteBoys]

Anyone have a recipe that is just a brown sauce base? I don't want a BBQ sauced one.

I haven't tried it yet, but I have this recipe sitting in my recipe box: http://allrecipes.com/Recipe/Best-Ever-Brisket/Detail.aspx

 

[Imzadi]

I haven't tried it yet, but I have this recipe sitting in my recipe box: http://allrecipes.com/Recipe/Best-Ever-Brisket/Detail.aspx

Oooo! Yes, that one does sound yummy. I should have remembered Allrecipes.com. I love that site.

 

[Seahunt]

Does anyone else here follow the Pioneer Woman's blog? I've been wanting to try one of her brisket recipes for quite a while since it gets raves but I'm chicken and always make the one I know is good This is the one I want to try:

Pioneer Woman’s Beef Brisket
Ingredients
2 cans Beef Consomme
½ cups Lemon Juice
2 cups Soy Sauce
5 cloves Chopped Garlic
2 Tablespoons Liquid Smoke (I would probably leave out 'cuz I think it's strong)
10 pounds Beef Brisket (other people posted they used as small as 3lbs and recipe still works)

Preparation Instructions
Combine first five ingredients in large roasting pan (a disposable is just fine). Place brisket in the marinade, fat side up. Cover tightly with foil. Marinate in refrigerator for 24-48 hours. When ready to cook, place pan covered in foil into a 300-degree oven. Cook brisket for approximately 40 minutes per pound.
When fork-tender, transfer whole brisket to a cutting board. Slice against the grain and place slices back into the cooking liquid. Serve immediately, spooning juice over the slices. Barbeque sauce may be used, if preferred.
You may store pan in fridge for up to two days or freeze for use at a later date. If fat collects and hardens at the top, remove and discard.
Brisket is great with mashed potatoes, with the juice spooned over the top. It’s also great on a sandwich with melted cheese.


This shows the recipe step by step:

http://thepioneerwoman.com/cooking/2007/06/brisket_baby/

And if you haven't been there, here's her great blog:

http://thepioneerwoman.com/

 

[binny]

Does anyone else here follow the Pioneer Woman's blog? I've been wanting to try one of her brisket recipes for quite a while since it gets raves but I'm chicken and always make the one I know is good This is the one I want to try:

Pioneer Woman’s Beef Brisket
Ingredients
2 cans Beef Consomme
½ cups Lemon Juice
2 cups Soy Sauce
5 cloves Chopped Garlic
2 Tablespoons Liquid Smoke (I would probably leave out 'cuz I think it's strong)
10 pounds Beef Brisket (other people posted they used as small as 3lbs and recipe still works)

Preparation Instructions
Combine first five ingredients in large roasting pan (a disposable is just fine). Place brisket in the marinade, fat side up. Cover tightly with foil. Marinate in refrigerator for 24-48 hours. When ready to cook, place pan covered in foil into a 300-degree oven. Cook brisket for approximately 40 minutes per pound.
When fork-tender, transfer whole brisket to a cutting board. Slice against the grain and place slices back into the cooking liquid. Serve immediately, spooning juice over the slices. Barbeque sauce may be used, if preferred.
You may store pan in fridge for up to two days or freeze for use at a later date. If fat collects and hardens at the top, remove and discard.
Brisket is great with mashed potatoes, with the juice spooned over the top. It’s also great on a sandwich with melted cheese.


This shows the recipe step by step:

http://thepioneerwoman.com/cooking/2007/06/brisket_baby/

And if you haven't been there, here's her great blog:

http://thepioneerwoman.com/

Ive tried it this way and while I am normally a huge fan of hers this wasnt my favourite recipe. I was a little dissapointed.

 

[minkydog]

I make mine in the crockpot. I brown the brisket on both sides and put it in the crockpot. Then a can of beef brother and about 1/2 cup of Merlot or whatever red or rose wine you like. I add a little minced garlic and a handful of fresh thyme. Yum! I let it cook for about 6-8 hours. Sometimes I put in some sliced mushrooms in the last hour of cooking.