Brisket Recipes

[Roxy]

Busy Day Barbeque Brisket:

 

1 tablespoon dried thyme leaves

1 tablespoon paprika

2 teaspoons freshly ground black pepper

2 teaspoons salt

1 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon cayenne pepper

1/2 teaspoon ground cumin

3 pounds beef brisket, trimmed of fat

1/2 teaspoon liquid smoke flavoring

2 tablespoons Worcestershire sauce

1-1/2 cups barbeque sauce

 

Combine thyme, paprika, pepper, salt, onion powder, garlic powder, cayenne, and cumin in a small bowl; set aside. Rub brisket all over with liquid smoke, then rub with spice mixture.

Pour Worcestershire and barbeque sauces into a slow cooker; place beef on top. Cover, and cook on LOW 8 to 10 hours, until fork tender.

Barbequed Brisket

1 (9-10lb) beef brisket

1 cup mustard sauce

1 cup barbeque seasoning or rub

 

 

Yield: 30 servings

Trim brisket fat to 1/8 to 1/4 inch; trim fat pockets flush with side of brisket. Coat fat side with some of the mustard sauce; sprinkle with some of the barbeque seasoning. Turn brisket. Repeat procedure with remaining mustard sauce and barbeque seasoning. Place brisket fat side up on grill rack in covered medium grill with a water pan. Arrange brisket with large end to the heat source. Cook at 230-250 degrees over indirect heat for 8-12 hours. Turn and mop brisket after 4-6 hours; rotate blade portion to heat. Turn and mop every 1 1/2 hours until cooked through. Brisket is done when you can insert a probe into the meat easily and remove without any resistance.

 

I found the next recipe on a site...they want you to buy their seasoning..substitute these from the grocery store if you like.

 

Nana’s Barbequed Brisket

 

5-6 lbs boneless brisket

1 teaspoon TexJoy celery salt

1 teaspoon TexJoy onion salt

1 teaspoon TexJoy garlic salt

1 tablespoon TexJoy steak seasoning

1 teaspoon TexJoy black pepper

3 oz. liquid smoke

¼ cup Worcestershire sauce

½ cup water

¾ cup barbeque sauce

 

Rub celery, onion and garlic salts, steak seasoning and black pepper into both sides of brisket. Pour liquid smoke over both sides; place in metal baking pan, cover with foil. Refrigerate overnight. Prior to baking, pour Worcestershire sauce and water over meat. Cover again, bake in 275 degree F. oven 4-5 hours. (Wrap in foil tightly.) Remove from oven, uncover, and pour barbeque sauce over meat. Replace in oven, uncovered, cook 1 additional hour. Yield” 8 – 10 servings

 

Brisket Rub:

 

INGREDIENTS:

Two tablespoons kosher salt

One tablespoon coarse ground black pepper

Two teaspoons brown sugar

Two teaspoons sweet paprika

One teaspoon mild chili powder

One teaspoon onion powder

One teaspoon dried oregano

One teaspoon ground cumin

One half teaspoon garlic powder

One quarter teaspoon cayenne pepper (optional)

 

 

 

 

Combine all of the ingredients, seasoning the brisket 12 to 24 hours before cooking on the grill or in the smoker. To help the dry rub adhere, I lightly rub the meat with a little olive oil or other vegetable oil before shaking on the rub.

 

This dry rub mix will keep for several weeks in an airtight container.

 

Beef Brisket Recipe:

 

3 to 4 lbs of a brisket cut of beef

3/4 cup barbeque sauce

1/4 cup soy sauce

1 cup of water

 

Method

Preheat oven to 350ºF.

 

Mix barbeque sauce, soy sauce, and water. Spread generously over meat. Wrap the roast in aluminum foil and place on baking pan. Bake 1 hour per 1 lb of meat.

 

OR

 

Place sauce and meat in oven roasting bag. Put a teaspoon of flour in the bag. Poke a couple small holes in the bag. Cooking time may be faster with this method (or you can reduce the temperature to 325º).

 

Serves 8.

 

Site from the Rachael Ray show..

 

http://www.rachaelrayshow.com/food/recipes...-sweet-polenta/

 

BARBECUE BRISKET Crock Pot Recipe

 

 

 

First, make a batch of homemade BBQ Sauce:

 

 

 

1 TBS liquid smoke

 

1 TBS crushed garlic

 

1 large onion chopped

 

2 TBS cider vinegar

 

1 TBS loose brown sugar

 

3 TBS fresh squeezed lemon juice

 

1-14 oz. bottle of ketchup

 

1/2 tsp chili powder

 

4 TBS worchestershire

 

1 TBS dry mustard powder

 

1 cup water or red wine

 

1 tsp salt

 

1/8 tsp black pepper

 

1 TBS honey

 

 

 

Mix together and heat on range. Then prep the brisket by removing all silver skin if the butcher didn't already do this, place it in the Crock Pot, pour the homemade sauce over it and let it go on low. The length of time cooking will depend on how large your brisket is. When done, remove lid from and using two forks shred the brisket. Terrific served on rolls or buns. It's also good served like tacos with all the trimmings in soft or regular taco shells.

 

Barbequed Beef Brisket:

 

1- trimmed beef brisket, 5-7 lbs., if not trimmed-remove all but maybe a 1/2" of fat.

1- Bottle of your favorite barbeque sauce

* your favorite spice rubbed on both sides (I use a little chili powder)

 

Smoked: some recipes say 18-22 hours. Since this is not always convenient, smoke 6-7hrs., remove. I usually cut the thinner edges away into chunks (burnt ends) and mix with barbeque sauce in baking dish. Then slice remaining brisket thinly. Place in baking dish, cover and brush-in sauce, cover with lid or foil, and bake at 250 degrees for another 2-3 hours. Stir burnt ends occasionally.

 

Oven: Rub and cover in baking dish. We usually bake for 4-6 hours at 300 degrees, remove and slice. Return to oven with sauce for another 1-2 hours at 250.

 

Serves 8

 

Good with your favorite slaw, potato salad, and baked beans with cut-up brisket added.

 

 

Barbequed Beef Brisket

Number of Servings: 20+

 

 

Ingredients:

1 6-8lb Beef Brisket (size of Brisket may vary-may use two)

For Sauce:

1 Large Onion

1 cup Ketchup

1/2 Jar Horseradish

3 cloves Garlic chopped (or garlic from jar)

1 Jar Instant Beef Boullion Granules

2 Cups Water

 

Instructions:

 

Combine all ingredients for sauce(if needed, double sauce so that it covers the meat completely) Put meat into a deep baking pan, pour sauce over meat.

SEAL TIGHTLY WITH ALUMINUM FOIL Bake at 325° for 1 hour per pound Serve as is(meat will be very tender) or cool and slice, then return to juices and refridgerate. Perfect to reheat the next day for GREAT BBQ-Beef sandwiches.

 

 

1- trimmed beef brisket, 5-7 lbs., if not trimmed-remove all but maybe a 1/2" of fat.

1- Bottle of your favorite barbeque sauce

* your favorite spice rubbed on both sides (I use a little chili powder)

 

Smoked: some recipes say 18-22 hours. Since this is not always convenient, smoke 6-7hrs., remove. I usually cut the thinner edges away into chunks (burnt ends) and mix with barbeque sauce in baking dish. Then slice remaining brisket thinly. Place in baking dish, cover and brush-in sauce, cover with lid or foil, and bake at 250 degrees for another 2-3 hours. Stir burnt ends occasionally.

 

Oven: Rub and cover in baking dish. We usually bake for 4-6 hours at 300 degrees, remove and slice. Return to oven with sauce for another 1-2 hours at 250.

 

Serves 8

 

Good with your favorite slaw, potato salad, and baked beans with cut-up brisket added.

 

Barbequed Beef Brisket

Number of Servings: 20+

 

 

Ingredients:

1 6-8lb Beef Brisket (size of Brisket may vary-may use two)

For Sauce:

1 Large Onion

1 cup Ketchup

1/2 Jar Horseradish

3 cloves Garlic chopped (or garlic from jar)

1 Jar Instant Beef Boullion Granules

2 Cups Water

 

 

 

Instructions:

Combine all ingredients for sauce(if needed, double sauce so that it covers the meat completely) Put meat into a deep baking pan, pour sauce over meat.

SEAL TIGHTLY WITH ALUMINUM FOIL Bake at 325° for 1 hour per pound Serve as is(meat will be very tender) or cool and slice, then return to juices and refridgerate. Perfect to reheat the next day for GREAT BBQ-Beef sandwiches.

 

 

 

https://secwa0200s.sweetbaysupermarket.com/..._barbeque.shtml

 

Barbecued Brisket

Trim any excess fat from 1 flat brisket. Rub both sides of brisket thoroughly with Dry Rub. Cover and refrigerate overnight.

The next day prepare a grill so that it will smoke slowly for about 6 hours or about 1 hour per pound. Start brisket on grill with the fattest side up. Cover grill. Mop with Mop Sauce frequently during grilling. Turn brisket about every hour.

Serve with warm Barbecue Sauce.Barbecued Brisket

1 (4 to 5 pound) fresh beef brisket

1 (5 ounce) bottle liquid smoke

3 teaspoons garlic salt

2 teaspoons onion salt

2 teaspoons celery salt

1 (18 ounce) bottle barbecue sauce

Heavy-duty aluminum foil

 

Line a 12 x 9-inch or larger baking dish with heavy-duty aluminum foil, allowing enough foil to cover meat. Turn brisket fat-side down and pour entire bottle of liquid smoke over meat. Sprinkle the 3 salts over meat. Turn brisket over (fat side on top) and seal with foil. Marinate overnight.

 

Next morning pour off marinade; bake in a 225 degree F oven for 5 hours. Let cool. Pour off gravy and refrigerate until cold.

 

Slice meat with meat slicer on a thin setting or use an electric knife. Layer in casserole dish the brisket and barbecue sauce; repeat several times. Cook an additional 30 to 45 minutes in a 300 degree F oven until warm.

 

Yields 8 to 10 servings.

 

 

Dry Rub

2 tablespoons salt

2 tablespoons chili powder

2 tablespoons meat tenderizer

1 tablespoon pepper

1/2 tablespoon garlic powder

Mix all ingredients in small bowl.

Mop Sauce

1 (10 1/2 ounce) can beef consommé

1 can water

1/3 cup vinegar

3/4 cup Worcestershire sauce

1/3 cup vegetable oil

1 1/2 teaspoons meat tenderizer

1 1/2 teaspoons dry mustard

1/2 teaspoon garlic powder

1 teaspoon chili powder

1/2 teaspoon paprika

1 bay leaf

Bring beef consommé and water to boil in medium-size saucepan. Turn down heat. Add remaining ingredients. Stir until thoroughly mixed. Remove from heat.

Barbecue Sauce

1 1/2 cups Worcestershire sauce

1/4 cup vinegar

1/4 cup steak sauce

1/4 cup granulated sugar

1 cup catsup

Place all ingredients in small saucepan. Bring to boil. Remove from heat.

Barbecued Brisket

1 (4 to 5 pound) fresh beef brisket

1 (5 ounce) bottle liquid smoke

3 teaspoons garlic salt

2 teaspoons onion salt

2 teaspoons celery salt

1 (18 ounce) bottle barbecue sauce

Heavy-duty aluminum foil

Line a 12 x 9-inch or larger baking dish with heavy-duty aluminum foil, allowing enough foil to cover meat. Turn brisket fat-side down and pour entire bottle of liquid smoke over meat. Sprinkle the 3 salts over meat. Turn brisket over (fat side on top) and seal with foil. Marinate overnight.

Next morning pour off marinade; bake in a 225 degree F oven for 5 hours. Let cool. Pour off gravy and refrigerate until cold.

Slice meat with meat slicer on a thin setting or use an electric knife. Layer in casserole dish the brisket and barbecue sauce; repeat several times. Cook an additional 30 to 45 minutes in a 300 degree F oven until warm.

Yields 8 to 10 servings.

 

 

BRISKET FLATS

Recipe courtesy Lynn and Richard Kancel

1 (4-pound) brisket

Barbecue Rub

2 cups BBQ sauce, your favorite

Prepare brisket with heavier coating of rub. Don’t trim fat (gives meat flavor and tenderness). Prepare Smoker the same way you did for the ribs. When the smoker reaches 220 degrees, place your brisket inside and cook until the internal temperature reaches 160 degrees, about 4 hours, or when brisket is almost black. Wrap the brisket in foil. Don’t spritz the brisket with apple juice. Place the brisket back into the smoker and continue cooking until the internal temperature reaches 180 degrees, about 2 more hours. ***Cook meat around 1 1/2 hours per pound. (For a 4 pound flat, cook for about 6 hours). Let cool slightly and trim any fat. Then brush on room temperature BBQ sauce, slice and serve.

Source: www.bbqguide.com

 

 

BARBECUED TEXAS BEEF BRISKET

Recipe courtesy Gourmet magazine

Dry Rub:

1/2 cup paprika

3 tablespoons ground black pepper

3 tablespoons coarse salt

3 tablespoons sugar

2 tablespoons chili powder

1 (7 1/2 to 8-pound) untrimmed whole beef brisket

Mop:

12 ounces beer

1/2 cup cider vinegar

1/2 cup water

1/4 cup vegetable oil

2 tablespoons Worcestershire sauce

2 tablespoons minced jalapeno chilies

1 cup purchased barbecue sauce (such as Bull's-Eye)

1 tablespoon chili powder

Dry Rub: Mix first 5 ingredients in small bowl to blend. Transfer 1 tablespoon dry rub to another small bowl and reserve for mop. Spread remaining dry rub all over brisket. Cover with plastic; chill overnight.

Mop: Mix first 6 ingredients plus reserved dry rub in heavy medium saucepan. Stir over low heat 5 minutes. Pour 1/2 cup mop into bowl; cover and chill for use in sauce. Cover and chill remaining mop. Preheat oven to 375 degrees. Place brisket, fat side up, in a Dutch oven or other heavy baking pan large enough to hold the brisket. Roast brisket in pan for 3 to 4 hours, basting with mop every 20 minutes, until tender. Transfer brisket to platter; let stand 15 minutes. (Can be made 1 day ahead. Cool 1 hour. Wrap in foil; chill. Before continuing, reheat brisket, still wrapped, in 350 degree oven about 45 minutes.) Combine barbecue sauce and chili powder in heavy small saucepan. Add any accumulated juices from brisket and bring to boil, thinning sauce with some of reserved 1/2 cup mop, if desired. Thinly slice brisket across grain. Serve

Yield: 12 servings

Prep Time: 10 minutes

Cooking Time: 4 hours 25 minutes

Source: www.bbqguide.com

 

BARBEQUE BRISKET

Recipe Courtesy of Rita's Burgers

3 large carrots, diced

2 large onions, diced

8 ribs celery, diced

2 quarts plum tomatoes

1 pint water

1-10 pound brisket, trimmed of most fat

1 cup barbeque sauce

Preheat oven to 350 degrees. Fill bottom of roasting pan with carrots, onion and celery. Add half of tomatoes and water. Place the brisket on top. Cover brisket with the other half of the tomatoes. Cover pan with aluminum foil and slow roast in oven for 2-1/2-3 hours.

When brisket is tender, remove from oven. Remove vegetables and tomatoes and add to barbeque sauce, puree. Slice the brisket, place it in the puree and place back in oven for 15-20 minutes. Remove from oven and serve

Source: www.bbqguide.com

 

BRISKET ROASTED WITH RED WINE, LEEKS, TOMATO AND PEPPERCORNS

(recipe courtesy of Ann Volkwein and Lynn Kearney)

1 (5-pound) brisket or shoulder roast

1 to 2 tablespoons olive oil

2 tablespoons minced fresh rosemary

2 tablespoons plus fresh thyme leaves

4 cloves garlic, minced

3 whole leeks, cleaned and cut into ½-inch rings

3 cups red wine

1 (16-ounce) can tomatoes, whole

2 tablespoons whole peppercorns

Whole thyme leaves

Preheat oven to 325 degrees.

In a heavy pot or Dutch oven heat olive oil and sear the brisket until lightly browned on all sides. Remove meat from pan and let cool for several minutes. In a small bowl, combine rosemary, 2 tablespoons thyme and garlic. Rub the seared brisket all over with the herb mixture. Place leeks in the bottom of the Dutch oven and place brisket on top. Pour wine and tomatoes around brisket and sprinkle with peppercorns. Bake, covered, for 3 hours, basting frequently. Make sure the meat is fork tender when you remove it from the oven. Cool, place in refrigerator overnight and remove congealed fat from surface.

To make sauce: Remove meat. Reduce the liquid in the Dutch oven by half. Strain the liquid into a saucepan and heat to a simmer. Whisk in fresh thyme leaves and salt and pepper, to taste. Return brisket to sauce and reheat before serving. Serve over egg noodles or potato latkes.

Yield: 8 servings, with leftovers

 

CHAR'S CAJUN BEEF BRISKET:

 

1 Beef brisket (about 5#)

1 small bottle of liquid smoke

1 can of 7-up or Sprite

Cajun Seasoning (enough to cover both sides of brisket)

1 large onion, chopped (for stove top only)

1 large bell pepper, chopped (for stove top only)

2 TB minced/chopped garlic (for stove top only)

1 gallon sized zip lock bag

1 TB garlic butter (Land O' Lake roasted garlic butter) (for stove top only)

 

Place brisket (thawed) in bag with Cajun seasoning, 7-up/Sprite, and liquid smoke. Zip and shake well. Marinade 48 hours in fridge, turning every few hours to ensure flavorings to seep in. There are two ways I cook this -- one is baking it -- just place the brisket and liquid in a baking dish and slow bake at 325 till meat is fork tender -- the other is stove top or electric pot. Brown just the meat in 1 TB garlic butter, add water as needed. Add veggies and simmer till brisket is fork tender. Slice and enjoy!

 

Note: BBQ Cajun Brisket: Prepare for baking as above, leave out fluid, add veggies. Cover with 1 jar of Kraft's Thick and Spicy Honey BBQ sauce. Follow same baking directions.