Brisket Recipe

[Lanshark]

I've tried to make brisket a couple of times but neither turned out the way I really wanted. I do have a smoker that we use often so I'm open to any recipes; smoked or in the oven. I had it in Texas many years ago and I remember it being both tender and juicy without a lot of fat.

 

[luvmy3jewels]

I've recently "discovered" brisket and have fallen in love. We have made it twice and have tried two different recipes. The first recipe I got from the Pioneer Woman website and is called braised beef brisket. The second recipe was from allrecipes and is called brisket with BBQ sauce.

Both recipes were tasty, but I love BBQ sauce so the allrecipes brisket was my favorite!! The brisket was delicious and oh so tender. I used leftovers to make BBQ brisket tacos with carmalized onions and they were out of this world! Just writing this is making me crave some.

 

[clarabelle]

Just chiming in to second the Pioneer womans recipe for brisket

 

[Piglet843]

I do mine kinda like Pioneer Woman's also...
Here's my recipe... it turns out Great everytime - I always get rave reviews!:

Oven Brisket Recipe
1 5-6 lb Whole Untrimmed Beef Brisket
Steak Rub (or equal parts Celery, Onion, and Garlic Salts)
Kosher Salt and Fresh Ground Black Pepper
1 (4 oz) Bottle Liquid Smoke (yes - use the whole bottle - its small)
1/4 cup Worcestershire Sauce
Bottle of favorite BBQ Sauce

Trim as much of the fat from the brisket as you can – leaving ¼ inch on the fat side.
Line a disposable foil baking pan with a large turkey size cooking bag. Generously season the meat with the steak rub, salt, and black pepper.
Put the meat in the turkey bag in the pan and pour the whole bottle of liquid smoke in the bag over the meat.
Seal the bag and refrigerate overnight – up to 24 hours.
Let the Brisket come up to room temperature and preheat the oven to 250˚. Drain the liquid smoke from the Brisket and re-season the meat with the rub, salt and pepper.
Place the meat back in the bag – fat side down and cover with the Worcestershire sauce.
Seal the bag for cooking per the instructions on the bag.
Bake 5 - 6 hours in the oven or until the internal temp of the meat is 200˚. Remove from oven and let sit up to one hour on the counter in bag.
Or - put bag of meat – wrapped with some foil - into a cooler (no ice) and keep warm for up to 4 hours.
To serve – slice meat against the grain starting at the flat.
Serve with favorite BBQ Sauce.

 

[Lanshark]

Sounds great. I've used liquid smoke a few drops at a time but never a who bottle. I'm going to Sams to by a brisket.

 

[ENSOCK]

The way I do mine is put cut some of the fat off the top. Not much. Season well with the type of seasonings I like. I take my large roaster lay a bed of onions, bellpeppers and mushrooms down then lay the meat down with the fat side up. Cover with a bottle of my favorite BBQ sauce (sweet baby ray). Cover with the lid and place into a 325 oven for 5 - 6 hours. After 5 I check it. If it falls apart then it is done. Once I remove from the oven and it has cooled for about 15 min. I take a large spoon and scrape the layer of fat off to discard. We love it like this!

 

[rwdavis2]

For convenience I would do 2-3 hours in the smoker and finish it in the oven. Once you take it off the oven wrap it well in aluminum foil, set the oven to about 225 F and cook. In my experience a 7-8LB brisket requires close to 10 hours cooking time at that temp.

What's easy is start the brisket around 5-6pm pm on the smoker then transfer it to the over over night.
BD

 

[savannahcat]

This is the recipe that I like the best for brisket in the oven. I serve it with a vinegar-based barbecue sauce. (The recipe is from from Paula's Home Cooking on foodtv.com.)


Ingredients

* 2 tablespoons chili powder
* 2 tablespoons salt
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 tablespoon ground black pepper
* 1 tablespoon sugar
* 2 teaspoons dry mustard
* 1 bay leaf, crushed
* 4 pounds beef brisket, trimmed
* 1 1/2 cups beef stock

Directions

Preheat the oven to 350 degrees F.

Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.

Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.

Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

 

[LuvLDM]

Just chiming in to second the Pioneer womans recipe for brisket

The brisket recipe is super easy & comes out wonderful.
Love the Pioneer Woman, I am making her homemade devil dogs this weekend.

 

[dawson5]

Friend of mine does the homemade corned beef. I can ask what he does but off the top of my head I remember him using a brine prior to cooking, I want to say a day or two prior. I can't remember if he soaked or injected though. He gave a bunch of us a step by step once on how to do it once. I just never kept it, I'm the only one in the house who will eat it so there really wasn't a point.