igh heat. Carefully add beef brisket and brown the meat on
xtreme excess fat from the brisket. Not too much though,
ub all sides of the brisket. Cover tightly with plastic wrap
r in freezer.
Allow brisket to come to room temperature
ll ingredients and rub onto brisket. Place on a large sheet
o need a large pit BBQ with a cover to completely
cover and set aside. Place brisket in a shallow dish or
Marinate brisket for 24 hours.
Wipe extra marinade from brisket with paper towel.
Rub spices into brisket, wrap in plastic wrap, and \"marinate\" for at least 6 hours.
Smoke brisket at 200-225 degrees F for 1 1/2 hours per pound + 30 minutes, until the internal temperature is 190 degrees. For the last 2 1/2 hours, spray with red wine vinegar (optional) and seal the brisket in foil.
Let rest 15 to 20 minutes before slicing.
While resting, heat sauce ingredients over medium low heat.
Serve with BBQ sauce.
pierce top and sides of brisket 1 inch deep every 2
owl. Triple or quadruple the recipe and keep the rest in
Preheat oven to 325.
Place brisket on a large piece of foil in a baking dish. Pour other ingredients over it. Seal foil.
Bake at 325\u00b0F for 3 - 3/12 hours until meat is tender.
Slice against the grain.
NOTE: Just made a wonderful discovery! I had some leftovers that I had frozen a while ago. I thawed the leftovers out, shopped it very fine, and put it in a pot with about 1/2 cup of BBQ sauce (any kind you like.) And voila! BBQ brisket sandwiches. The kids LOVED them.
Put 3 of the onions in a slow cooker and then top with the brisket and then the remaining one onion.
Mix barbecue saude and 1 cup of water and then pour over all. Cover and cook on low for 6-8 hours or until brisket is fork tender. Let stand for 15 minutes before slicing Skim fat and reserve for the onion sauce.
Combine beans, rosemary and 1 1/2 cups of the sauce (in crockpot) in a saucepan and heat through.
Slice brisket and top with sauce and serve with the beans.
akes enough moist, not wet, BBQ for 3-4 sandwiches; serve
Combine first 6 ingredients, garlic salt through liquid smoke.
Rub brisket in spice mixture and put in a greased baking dish.
Cover dish and refrigerate overnight.
Preheat oven to 275 degrees.
Bring brisket to room temperature and pour 1/3 cup of Worcestershire sauce over brisket.
Wrap in foil and cook about 4 hours at 275 degrees.
Pour Barbeque sauce over brisket and cook for 1 more hour.
In a large pot, simmer beef bones, water, BBQ seasoning.
for 2 hours.
Remove and discard bones.
Reserve stock.
In a pan saute saute whole garlic cloves.
\"Mash\"garlic.
into oil.
Add Carrots and when they start to carmelize,.
add onion.
Let both carmelize to golden brown.
Into the beef broth add Carrot/Onion/Garlic mixture,.
Add remaining ingredients and simmer for 20-30 minutes.
Mix all
ingredients
together, lay brisket in foil and pour mixture over and wrap tightly.
Store in refrigerator for 12 hours before cooking at 300\u00b0 for 5 1/2 hours.
1. Take the brisket and cut them in 3
o 350 dg. and place brisket fat side up in baking
harcoal fire, basting with Adobo BBQ sauce.
Turn shrimp every
Trim brisket leaving 1/2\" layer