igh heat. Carefully add beef brisket and brown the meat on
Line Pyrex oblong dish with heavy aluminum foil, leaving an overhang on both sides.
Place brisket, fat side up, in pan and sprinkle with liquid smoke and powders.
Fold up foil and crimp to seal.
Marinate overnight, if possible, but not a must!
our corned beef before baking, please follow this recipe recommendations recipe#361142.
arlic and onion.
Place brisket on top.
Mix all
Rub salts, tenderizer, sugar and Worcestershire sauce on each side of brisket.
Wrap brisket in foil and let marinate overnight. Bake at 250\u00b0 for 4 hours.
During last 1/2 hour, open foil and drain all but 1/2 cup juice.
Add Open Pit barbecue sauce and brown sugar.
Baste 2 to 3 times during last 1/2 hour.
Slice diagonally.
Pour desired amount of sauce over brisket slices.
Pierce brisket all over with a fork.
Sprinkle brisket with liquid smoke and tenderizing salt.
Put brisket on rack in roasting pan.
Combine onion salt, nutmeg, pepper, garlic salt and paprika in a cup; mix well.
Sprinkle over brisket.
Coat entire top of meat with brown sugar.
Cover with foil; roast in a slow oven at 325\u00b0 for 25 minutes per pound.
Remove meat to warm platter; let stand 20 minutes.
Take a large 5 to 7 pound beef brisket (the best, rump, round, or like roast).
Place in a pan lined with heavy foil.
Sprinkle with onion salt, garlic salt and celery salt.
Pour on 1/2 to 3/4 bottle of Wrights liquid smoke.
Wrap foil tightly around roast. Place into 250\u00b0 oven for 6 to 8 hours.
Uncover and top with any good bottled barbecue sauce.
Bake for another 40 minutes, uncovered.
Can be served hot or cold.
Slice or shred.
I shred mine when cool and freeze in plastic bags.
Delicious!
Place beef brisket in container; sprinkle with liquid smoke. Cover and marinate overnight.
Drain.
Sprinkle with Worcestershire sauce and salts.
Bake covered at 250\u00b0 for 4 to 6 hours (according to size; 4 pounds for 3 hours, 5 pounds for 4 hours and 6 pounds for 5 hours) until tender.
Drain and top with barbecue sauce and bake uncovered for 30 minutes.
using large serving fork, pierce brisket all over.
Apply the
emaining olive oil and sear Beef Brisket on both sides. Add 1
Place brisket into large deep pan.
On top place onions and pour barbecue sauce on top.
Cover with foil and place into preheated oven at 250\u00b0 for 5 hours.
Serve with angel hair pasta and French bread.
Serves 6 to 8.
Sprinkle beef with salt and garlic powder.
Place in a shallow baking dish.
Pour liquid smoke and Worcestershire sauce over meat.
Cover with foil.
Refrigerate several hours or overnight, turning once.
Bake, uncovered, at 300\u00b0 for 4 to 4 1/2 hours, or until tender.
Pour barbecue sauce over beef and bake 30 more minutes.
ccordingly.
Here is a recipe that has the proper spice
Put beef brisket in crock pot.
Top
Bake brisket in heavy roaster with lid at 450\u00b0 for 30 minutes. Turn oven to 200\u00b0 and bake for 5 hours.
No seasonings or water. Remove from roaster.
Let set for 15 minutes and slice diagonally in very thin slices.
Place on serving tray and pour hot barbecue sauce over the meat.
Pierce meat all over with a large fork, both sides.
Place in large roasting pan.
Sprinkle meat with tenderizing salt and liquid smoke.
Combine onion, salt, pepper, garlic salt and paprika, then sprinkle over meat.
Cover entire top of meat with brown sugar. Cover pan with foil.
Roast in slow oven (325\u00b0) for 22 to 25 minutes per pound.
Remove from pan and let stand 1/2 hour.
Before slicing, skim fat from pan juices; combine juices with an equal amount of barbecue sauce.
Heat and serve with meat.
Preheat oven to 250\u00b0.
Place meat in baking dish.
Do not add any water.
Sprinkle soup mix over meat, coating well, then sprinkle rest in pan.
Add brown sugar on top of meat.
Pour 1/2 bottle barbecue sauce over all (any flavor will do).
Cover tightly with foil and bake for 4 to 5 hours or until meat sticks tender.
Slice across the grain of the meat and pour sauce over all when serving.
Serves 4.
Place the beef brisket in a large slow cooker with the fat side up.
Pour the coffee over the meat.
Cook the brisket on low for 24 hours.
Meanwhile, stir together the ketchup, cola, worchestershire sauce, mustard, liquid smoke and brown sugar in a bowl until well blended.
Refrigerate until needed.
After 24 hours of cooking, remove and discard any fat from the meat.
Use forks to pull the meat apart and shred the meat.
Pour the sauce over the meat, stirring to coat evenly and cook 1 hour longer.
Trim fat from brisket. If necessary, cut to fit into crock pot.
Combine chili powder, garlic powder, celery seed and pepper; rub evenly over meat. Place meat in a 3 1/2-5 quart crock pot.
For sauce, combine catsup, chili sauce, brown sugar, vinegar, Worcestershire sauce, liquid smoke and dry mustard. Pour over brisket.
Cover; cook on low setting for 8 to 10 hours or on high for 4 to 5 hours. Remove meat from cooker. Cut the brisket into thin slices across the grain. Skim fat off juices in cooker; serve juices with meat.
Brown beef brisket. Put on rack in pressure cooker. In a separate bowl, mix together remaining ingredients. Pour over beef. Cook according to pressure cooker's manufacturer's directions. This recipe can also be used with roast.