Brisket Recipe Anyone?

I have one but I've never cooked one before. I want something delicious

Re: Brisket Recipe Anyone?

I have 2. One's a lot of work but OMG. One's a lot less work, good, but not as memorable.

Re: Brisket Recipe Anyone?

Do you mind sharing? I don't mind work if something is worth it.

Re: Brisket Recipe Anyone?

I made one this year (my first time making it) for passover and apparantly it was to die for (I don't eat it), so my MIL enlisted me to make it again for Rosh Hashannah...it was beyond easy...Let me get the recipe

Re: Brisket Recipe Anyone?

Ingredients

* 1/4 cup kosher salt
* 1/4 cup sugar
* 2 tablespoons garlic powder
* 2 tablespoons onion powder
* 2 tablespoons Spanish paprika
* 2 tablespoons chili powder
* 1 tablespoon celery salt
* 1 tablespoon lemon pepper
* 1 tablespoon freshly ground black pepper
* 1 teaspoon freshly ground white pepper
* 1 teaspoon cayenne pepper
* 1 (5 to 8 pound) beef brisket (flat cut)
* 4 cups oak or hickory wood chips, soaked in water for 30 minutes, drained
* 1 cup apple juice
* 1 1/2 cups your favorite BBQ sauce, for serving

Directions


Combine all the spices in a bowl, mix well. Pat the spice rub onto the meat, making sure to heavily season the entire surface area of the brisket. Cover or wrap the brisket and let it sit at room temperature while getting the smoker or charcoal grill fired up. Do not leave at room temperature for longer than 1 hour.

The grill is ready when the charcoal has burned to a white ash. If using a grill instead of a smoker, arrange the coals on 1 side of the grill, leaving an area large enough for the brisket to cook indirectly with no coals directly underneath the meat.

When the grill has reached 200 to 225 degrees F, scatter 1/4 of the wood chips over the coals, close the grate, put the brisket on the grill and close the lid.

Maintain a 200 to 225 degree F cooking temperature inside the grill, adding coals every 2 hours or as necessary. Add wood chips and spray the brisket with apple juice every time you add new coals. Try not to lift the lid of the grill at any other time.

When the brisket reaches an internal temperature of 165 to 170 degrees F on an instant read meat thermometer (after about 4 to 5 hours), remove it from the grill and double wrap in aluminum foil to keep the juices from leaking out. Return the brisket to the grill (or smoker) The brisket is finished cooking when it is very tender and reaches an internal temperature of 190 degrees F, about another 1 to 2 hours. Let rest for 45 minutes, then unwrap and slice. Serve with BBQ sauce on the side.


****If you don't have a charcoal grill, light one side of gas grill and put the brisket on the unlit side. Under the brisket, below the grill, put a foil pan with the wet chips inside.

*****If you have no grill, you can make this in the oven. About 8 hours at 225.

Re: Brisket Recipe Anyone?

Mine is simple and fab.

4lb kosher brisket
2 packets lipton onion soup mix
1 carton organic low sodium beef stock
2 tbls canola oil
4 oz tomato paste
water

In a big pot add oil and heat on medium. Put the brisket in fat side down. Cook for about 5 mins. Turn and cook another 5 mins.

Add two packets soup mix. cover the meat completely with water. Cook for about 20 mins. Add tomato paste and more water. The key is to keep the meat covered with liquid. Cook for about 30 mins and add half the beef stock.

Continue to cook until the meat is tender. Keep adding water/stock until the meat is tender.

I sometimes take it out and slice against the grain and put back to cook in the juices more.

It should be very soft.

Re: Brisket Recipe Anyone?

Re: Brisket Recipe Anyone?

I cannot find my exact measurements but this is a common recipe:
1 part ketchup
1 part ginger ale
large onion cut up
1 packet onion soup mix.

Awesome

Re: Brisket Recipe Anyone?