We cooked a big one for our anniversary...I should say Denny did...lol

We have one of those big roasters.

We cooked it on 250 for several hours. It was very tender. But I think they are known to be tough unless cooked tender.

I love corned beef. I bought 4 of them after St. Paddy's day for 74¢ a lb. But I don't use the spices that come with it...I like it just as it is...

patti

MUCH better and different than a corned beef brisket Linda! I have a couple recipes from KT peeps....let me see if I can find them.
Slow and low is the way to cook them....like overnight in a 250 degree oven. BBQ sauce is great on them too.

I wish I could find a beef brisket up here at the store!

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 450°. (I put the brisket in a disposable pan with deep sides.) Cover brisket in foil and bake 7-8 hours at 225°. 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
¾ 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

Brisket BBQ Sauce
This BBQ sauce is texas-style; not too sweet or thick, mildly spicy with a zing.
It is excellent on any roast, not limited to Brisket. We love it on Tri Tips.
Ingredients:
1 14-oz bottle ketchup
1 cup cider vinegar
1/2 cup Worcestershire sauce
2 T Yellow mustard
2 T fresh lemon juice
1/2 tsp liquid smoke
1/4 cup chili powder
2 T paprika
1 tsp hot pepper flakes
1 tsp black pepper
1 tsp dark brown sugar
1/3 cup brisket or
bacon drippings
2 cups water
Combine all ingredients in a large, heavy
saucepan and whisk. Bring sauce to a
rolling boil over high heat. Reduce heat to
medium and simmer, uncovered, stirring often until thick, ~30 minutes. This sauce will keep for several months.

I don't think they taste like a corned beef brisket at all; they end up tasting more like a regular roast IMHO. You can season them different ways depending on your taste though. They do generally have to be slow cooked.

Many smoke or BBQ briskets. I have been oven roasting briskets for a while and I think they turn out pretty good and very tender. There is usually a big layer of fat on a brisket....Keep that on when cooking; it will add to the taste and tenderness. You can 'take the fat off' (literally) after cooking and before serving.

The below link is the recipe I use. It's great for a party. I sometimes make it the day ahead and then just warm it. The meat is also great as left overs too.

Here is a link that might be useful: Food Network-brisket

Pick up any Jewish cookbook at your local library...plenty of brisket recipes. YUM. It used to be a cheap cut of beef, but not anymore!It has a very distinct, fatty texture..but not at all chewy or tough if cooked correctly.

That was fast. I knew I could count on you all. I have a Nesco roaster that would be perfect to use. On my next trip to the store I'll buy one and give it a try. Thanks y'all.

Linda

10+ pound brisket untrimmed.
Put several layers of tin foil in large baking pan with brisket on top.
Bring first layer of TF up around brisket pour a bottle of liquid smoke over brisket, shake on some granulated garlic and large grind black pepper.
Finish wrapping with first layer of tin foil.
Wrap and seal two more layers of tin foil.
Bake overnight at 200 degrees.
In morning, open one end of package and drain juices off (be careful...it's hot).
Carefully pour in a bottle of Kraft Mesquite Bar-b-q sauce.
Re-seal foil and bake for another few hours... until ready to eat.
Yum....moist and delicious!

I just cooked one Sunday and it was delicious!
I use to do the marinade and barbecue sauce and all that junk.I prefer serving my homemade barbecue sauce on the side.Liquid smoke is very strong so if you have never used it be careful.My DS used a whole bottle of it once for marinading one and it was so strong I couldn't eat it.
For the past couple of years the only seasoning I use is salt,pepper and garlic powder.Sprinkle all three liberally over both sides of the brisket.Cut a large onion in quarters and place on top.Wrap tightly in a double layer of heavy duty aluminum foil,(or if you have a big enough slow cooker or electric roaster,use that on low heat),fat side down and place in a large baking pan.The pan should be deep enough to catch any juices that might "accidentally" seep out.Trust me,I know this from experience.LOL Briskets produce a lot of juice.
Preheat oven to 400* and place the pan in the middle rack.Let it cook for about 30 minutes then turn the oven down to 300* and cook for about 6 hours for a 7-8 lb. brisket.I usually put it in the oven before I go to bed around midnight.After the 400* temp bake,I turn the oven to 200* and let it cook all night and turn off the oven around 7-8 AM.After it is done you can pour off the juice and add barbecue sauce or anything else you like or make gravy from the liquid.Let it stand for at least 30 minutes before slicing.Slice against the grain.
Lately I have been buying the trimmed briskets.They are a little more expensive per pound but in the long run it is a bargain because you aren't paying for 3 pounds of fat.The ones I buy have just enough fat on the bottom to keep them tender and juicy.I cook them the same way as the whole ones.
Briskets are one of the easiest cuts to cook in my opinion.Very little preparation and no watching! Leftovers,if you have any,can be made into sandwiches.
Enjoy your brisket!

Here is a link that might be useful: Cooking times for Brisket

It's from a cookbook called Stir Ups that the Junior Welfare League of Enid, OK put out.

WHERE on earth did you get THAT?! They've been doing those recipe books for years, and they are filled with some GREAT stuff, aren't they?
:-)

okwriter (who lives in--well, just a few miles south of--Enid)

I am not sure if anyone answered where is was from - it is from the lower chest area of the beef.

Like all the above posters said - cook low and slow and it is delish! Cut across the grain.

I just got back and I see I didn't say how we cooked ours...We made little cuts in the top across it at an angle the cut the opposite way across...Turned it over and did the same on the other side...the marinated it overnight in French dressing. Then put it in the roaster for several hours...I can't remember but Denny will I'll ask him when he gets home if you want.

We have done that then grilled it...that was years ago..I think it was even better than the roasted one. Well...that was flank steak...is that the same thing?

patti

My friend made a yummy briskit, but I could not replicate it with her recipe. I just want one flavored without BBQ sauce, just a nice beefy flavor. She had said to me that it is important to know how to select a brisket, but I never understood her description. I drool for some really good brisket, slow cooked in its own sauce.

Years ago i asked the meat man at our grocery store how to cook a beef brisket.He told me to marinate it overnight or at least a few hours in Adolphs Meat marinade,then wrap in foil and cook on the grill or in a low oven at 250 for a few hours.It was delicious,we did it both ways and did the grill thing one 4th of July.I have since cooked it in the crock pot with beef stock and then shredded it for burritos,tacos and such.It's a very flavorful piece of meat,but it does have to slow cook to be tender.
Kathi

This is my recipe for Beef Brisket it works best if at least a 5# brisket is used. To answer your question it is a very tough cut of meat that can become very tender if cooked properly. This recipe is awesome..

Beef Brisket

Use a 5 # 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.

The bar-b-q sauce makes it so very wonderful, delicious!!

My boss (a female) once made a brisket and brought it to work to share. It was so delicious, I asked her for the recipe. I think it included a small bottle of ketchup and very long, slow cooking. I know I have that darned recipe around here, somewhere! I remember the meat was extremely tender and tomato-ey.