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Need some cooking advice for a beef brisket

17 years ago

Denny bought a whole beef brisket....

How would you cook it?

patti

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Comments (9)

wifetojoeiii
17 years ago
My husband is a chef - he said it should be roasted, uncovered, slow -325 or so - he likes the outside nicely crusty; put rubs on it if you would like - garlic, salt, pepper, paprika etc.

Yum!
iowagirl2006
17 years ago
Is it a plain one or corned beef?

If it is plain - this is how I cook it.

Line a pan lenghtwise and cross wise with two stips of aluminum foil - make them long so they stick out.

Lay the briskit in the foil lined pan and sprinkle one package of onion soup mix over it. Shake on some worchestishire sauce - a few shakes. Add 1/4 cup of water. Fold up the foil over the top of the brisket - then cover the pan again with foil.

Bake at 250Âº for 7 hours.

I like to let it cool, then slick across the grain in thick slices. Pour the juice over it and reheat.

This freezes well or you can make it a day or two ahead of time
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Wow, still not tender? I thought maybe 200 was a bit low for that large a piece of meat, and brisket too, which takes a while to "fall apart". Hopefully it's perfect on time for guests... It's too late for any more suggestions, but I was going to suggest cutting it into smaller pieces and upping the temp a bit. I don't think 15 pounds of brisket would fit in a pressure cooker, it would take one of the big canners, which many people do not have. Annie
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Teri here are a couple of dry rub recipes and a general guide of how I do it. Memphis Rub 1/4 cup paprika 1 tablespoon firmly packed dark brown sugar 1 tablespoon granulated sugar 2 teaspoons salt 2 teaspoons accent (MSG; optional) 1 teaspoon celery salt 1 teaspoon freshly ground black pepper 1 to 3 teaspoons cayenne pepper, or to taste 1 teaspoon dry mustard 1 teaspoon garlic powder 1 teaspoon onion powder Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat or light for up to six months. Makes about 1/2 cup. Enough for 4 to 6 racks of ribs. I've used this on from Sharon also. Here is my favourite rub from Steve Raichlens How to Grill (Sharon) 1/4 cup brown sugar 1/4 cup Paprika 3 TBSP coarse pepper 3 TBSP coarse salt 1 TBSP Hickory smoked salt 2 tsp garlic powder 2 tsp onion powder 2 tsp celery seed 1 tsp cayenne Mix well and store in an air tight jar. Okay here goes as I don't have a "recipe" to post. I like to put the dry rub on the night before then wrap in foil or put in a zip bag. I've used a wet marinade too but I don't have an exact recipe so I'll leave that out tonight. I do take it out an hour or so before I put it on the BBQ or smoker. I'm guessing you are using a charcoal grill rather than a smoker here. If you are using wood chuncks or chips in a foil pack be sure and soak them in water for a good 30 minutes or so. Place your meat on the bbq fat side up and maintain a temp around 275. I add wood chuncks about three times during the smoking process....I'd do the same if you are using a foil pack with wood chips in it. I do this for 3 - 3.5 hours. The meat will only take on the smoke flavor during the first few hours of smoking Then I wrap the brisket in heavy foil and continue to cook it for another 3 - 4 hours maintaning a 275 - 300 degree temp. You can finish it in the oven at this point if you want to. The foil keeps the juices in and helps make the meat nice and tender. Remove from the bbq or oven and let it rest in the foil package for at least 30 minutes. Remove the fat cap and slice it across the grain or chop it up and serve with your favorite bbq sauce. We like it both ways...sliced with sauce or chopped on buns with sauce. It does take some time... around seven hours plus but it is so worth it IMHO! Your in for a real treat for sure. Pecan wood is one of my favorites but it is just as good with hickory or mesquite....try all three when time allows and pick your favorite. Let us know how it goes and if you have any more questions just ask or email me through GW. Happy Smokin'!! David
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this is the easiest method and it is fabulous, I make it often and there is never any left. Ravens easy brisket: 1large beef brisket (no need to trim fat it will come off easily once cooked) 1 Bottle Stubb's beef marinade (shake well) 3-4 Tbs frenches mustard 1 chopped onion - optional 1/2 cup wine (white or blush) 1/2 cup water Place brisket fat side down in a very large covered oven roasting pan after you Coat both sides of brisket with mustard. Pour in 1/2 cup wine and 1/2 cup water. Pour in 1/2or entire bottle of Stubbs over the brisket (it will be more spicy if you use it all) Put chopped onion in and spread it around. No need for added seasoning!! Place covered roaster in oven at 350 for 5to6 hrs (check for fork tender) Check it occasionally while cooking to make sure there is liquid- if needed add a little water. Ladle the juices over the meat a couple times during cooking. When done remove brisket to platter to cool. GRAVY: Pour juice liquid into a saucepan; pour off most of the melted fat. In a separate bowl or cup mix 1 1/2 Tbs of cornstarch and 1/2 cup of water mix very well. Put gravy saucepan on stove and bring to a lite boil, slowly stir in the cornstarch mixture, continue stirring and heat for about 2 mins. Serve the gravy over hot cooked rice or mashed potatoes. Slice brisket across grain. *If you want a bbq flavor cook in oven as above for 3 hrs then remove brisket and put on grill cook for final 3 hrs. Beef Marinade If you do not want a real spicy brisket just use about half of the bottle.
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The secret to a good braised brisket, in addition to the low and slow as has been recommended, is acid and sugar. Brisket is full of connective tissue that needs to break down. If it'll fit in your slow cooker, you have a cut of brisket. Probably the tip. The whole thing is composed of three different muscles around a big pad of fat, and weighs around 10 lbs. on average. You can slow cook it similarly to the way you do your corned beef, but with different flavors and it'll come out fine. Maybe add wine or beer or sodapop to your braising liquid, for the acid, or tomatoes. An early 20th. C Jewish recipe using convenience foods is very good. I used to make "real" recipes, but the family all love this one. Besides the era's love of packaged foods, this has the advantage of the ingredients being certified kosher, which wasn't so common back in the day. Trim off excess fat but leave the fat cap intact, at least to 1/4". Score the fat cap with a sharp knife down to the meat. Put it in the pan fat side up. Schmear the top with Heinz Chili Sauce (fancy ketchup with onion bits in it). Sprinkle liberally with dry onion or leek soup mix (i.e., very tasty salt). Pour a can of Coca-cola (with sugar, which helps break down the connective tissue, having both acid and sugar, as well as a nice flavor. I use caffeine free because regular is a bit bitter. Ginger ale also works, as does 7up, but the flavor is best with Coke, and the color is nice, too)...pour it around the meat up to 2/3 - 3/4 of the height of the meat. Braise at 275-300° F., covered (foil if there's no cover for the pan). A small tip of brisket might take 2-3 hours. Maybe 4. For a whole 10 lb. one, I do 8-10 hours one day, cover and chill in the pan, then slice it cold, put it back in the pan, and back in for another 6-8 hours. Either at the beginning or the end of the cook, I do about an hour at 350° F, to render down the fat. With a whole one, I do it first. With a piece, when I'm not doing the chill and slice routine, I'm more likely to do it at the end. I wish I knew why.
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pattico_gw
Original Author
17 years ago
It's a plain one...about 12 pounds.
nodakgal
17 years ago
Low and slow. Iowagirl's would be good.
A long time ago (look at the date! LOL) I posted about cooking a brisket for bison and this sounds pretty close to what I did..shred or sliced thin and made a BBQ sauce.

Posted by jen_tx (My Page) on
Thu, Jun 22, 06 at 12:19

I have a wonderful brisket recipe. It's from a cookbook called Stir Ups that the Junior Welfare League of Enid, OK put out. I usually make this in my roaster oven and put it out in the garage so it doesn't invade my dreams! Everytime I make it, it gets rave reviews. (I already had it typed out in Word, thank goodness!)
BBQ Brisket

5-6 lb. Brisket (I use one with the fat trimmed off)
Seasoning Salt
Garlic Salt
Worcestershire Sauce
Pepper

Sprinkle brisket generously with seasoning salt, garlic salt, Worcestershire sauce and pepper. Bake 30 minutes at 450Â°. (I put the brisket in a disposable pan with deep sides.) Cover brisket in foil and bake 7-8 hours at 225Â°. When done, pour juice off and chill both brisket and juice. Remove solidified fat from top of juice and slice brisket thinly. (an electric knife works best)

Sauce:
1 C. Ketchup
1/3 C. Worcestershire Sauce
Â¾ C. Brown Sugar
1 Tbsp. Lemon juice

For sauce: Use 2 cups of juice (add water if needed to make 2 cups). Combine all sauce ingredients with the 2 cups of juice from the cooked brisket and heat. Pour sauce over sliced brisket and heat in medium oven till hot
missindia2020
17 years ago
I've got a good one recipe, too. (I grew up in Cattle Country) Email me if you want it.
roseluver
17 years ago
This recipe is tried and true. Absolutely wonderful.
Charlene

AnneÂs Beef Brisket

Rub brisket with celery, onion and garlic salt.
Place in oblong dish and
Pour 3 oz. bottle of liquid smoke over brisket.
Cover with foil and leave refrigerated overnight.
Sprinkle with Worcestershire
Cover again with foil and bake at 275 for 5 hours.

Uncover and pour bottle of BullÂs-eye bar b q sauce over.
Cook for one more hour uncovered.
glenda_al
17 years ago
Remember Michael from VA, So miss him.
He used to smoke brisket.
lilliepad
17 years ago
All of the above!LOL
If it has a lot of fat on the top I always trim off all but about 1/2 inch.I have started buying the trimmed ones because you get more bang for the buck and there's enough fat still on it to make it tender and juicy.I season only with salt,pepper,garlic powder,and a few sprinkles of Worcestershire on top.Wrap and seal in a couple of layers of heavy duty foil and place in a baking pan.Place The pan in the center rack of a preheated 400 deg. oven and cook for 30 minutes,then reduce the heat to 250 and cook long and slow,1 hour per pound.About 30 minutes before the cooking time is complete remove the foil loosely from the top and cook another 30 minutes or so until the top is browned.Remove from the oven and pour off any juice in the pan.Let the brisket rest for an hour or so before slicing.Serve with barbecue sauce on the side.
Just a hint,if you are not familiar with liquid smoke,I would not pour a whole bottle over a brisket! That stuff is potent and it can totally ruin the taste. Ask me how I know!LOL If I use liquid smoke at all I put a couple of tablespoons in a marinade or mix with water and brush on the brisket before baking.Just a suggestion.
pattico_gw
Original Author
17 years ago
Thanks everyone...

We combined a little of everything...and it is slowly simmering and filling the air with it's aroma...

I've gotten into the Little Debbie Cakes...I think it is making me hungry...

I'll probably be hungry all night...

I'll let you know how it turned out.

patti

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