ub all sides of the brisket. Cover tightly with plastic wrap
xtreme excess fat from the brisket. Not too much though, fat
Mix all ingredients. Bring to a boil. Simmer about 20 minutes. Mop Brisket every 15 minutes while cooking at 190 degrees -- about one hour per pound in smoker.
Select the best brisket by wiggling the brisket back and forth@ the middle
ven to 325 degrees. Season brisket with salt and pepper. In
Center brisket on a large heavy piece of foil in a roaster; sprinkle with liquid smoke.
Sprinkle brisket with celery salt, garlic salt, onion salt, and pepper.
Fold sides of foil over to seal; refrigerate overnight.
6 1/2 hour before serving, open foil and season with salt, pepper, and Worcestershire sauce.
Reseal and cook in a slow oven at 300 degrees for 5 hours.
Uncover and Pour barbecue sauce over brisket.
Cook 1 additional hour, uncovered; let sit 20 minutes before slicing.
Remove excess fat from the brisket, then score across meat at a diagonal with sharp knife.
Place in roaster.
Mix together cocktail sauce, dry soup mix and Coke.
Pour over brisket.
Cover and bake 3 to 4 hours at 300\u00b0 to 325\u00b0 until fork-tender.
Remove brisket from juices and cool.
Wrap in foil and refrigerate.
Put juices into container and refrigerate.
Next day, slice beef. Remove fat from top of juices and pour over slices.
Heat in microwave.
Layer the onions, potatoes, and carrots into the bottom of a large Dutch oven. Place the brisket on top of the vegetables.
Mix the beef broth, onion soup mix, ketchup, and ginger ale in a bowl, and pour it over the brisket and vegetables. Bring to a boil over high heat, cover, and reduce heat to a simmer.
Simmer the brisket until tender, about 2 1/2 hours.
d seasoned salt.
Rub brisket with 1/2 of this
f the rub.
Trim brisket of any discolored fat, hard
serve for mop. Spread remaining dry rub all over brisket. Cover with
r. Willrath starts smoking the brisket over a mixture of oak
e rub generously on beef brisket. Let it marinate on the
e spice mixture on the brisket on all sides. If
e addition.
Remove the brisket from the fridge.
The
Rub on washed and dried brisket. Let marinade in a well
owl. Triple or quadruple the recipe and keep the rest in
igh heat. Carefully add beef brisket and brown the meat on
Set aside.
Coat the brisket with the spice mixture. Cover
nto every pore on the brisket and place in a large