>oven heat oil over medium-high heat. Carefully add beef brisket
owl. Triple or quadruple the recipe and keep the rest in
Preheat the oven to 275F DEGREES.
in
Mix seasonings and Worcestershire sauce together and rub into meat.
Wrap tightly in heavy-duty aluminum foil.
(I use a reynolds large foil bag) Place in baking pan.
Cook 7 to 8 hours at 275 degrees F.
Remove from oven, and remove from foil.
Reserve broth for sauce.
Trim fat, slice and put brisket back in pan.
Mix together ingredients for Sauce.
Pour over brisket slices and bake 300 degrees F.
for 1 hour.
I usually roast meat the day before, refrigerate then fat very easy to remove from broth and brisket.
1-Place the brisket in a sealed plastic bag
Preheat oven to 350 dg. and place brisket fat side up in baking
n a small bowl (except brisket).
Line a baking pan
Place the brisket in a stainless steel or glass container. In a small bowl, stir together broth soy sauce, lemon juice, and liquid smoke; pour over brisket. Place in refrigerator and marinate overnight.
Preheat oven to 325 degrees F (165 degrees C). Remove brisket from marinade and place in a 9x13 inch baking dish. Bake in a preheated oven for 6 hours or until tender.
For the sauce, in a small bowl combine the softened cream cheese and horseradish. Whisk together thoroughly.
In a large foil-lined baking dish, place brisket.
Cover meaty side of brisket with brown sugar (massage in).
Then cover with garlic salt until white.
Turn meat over (fatty side up) and repeat previous steps.
Make sure that it is covered white with garlic salt.
Bake in oven on top rack uncovered and fatty side up at 350\u00b0 for 2 hours for small brisket, 4 hours for large brisket.
Slice and serve as sandwiches or with a meal.
Place brisket on heavy-duty foil.
Mix remaining ingredients (except barbecue sauce) together and brush on brisket.
Wrap in foil and refrigerate overnight.
Bake in foil for 4 hours in a 300\u00b0 oven.
Open foil and pour on barbecue sauce.
Bake for 1 more hour or until done.
Let set for 15 minutes.
Slice across grain of meat.
Sprinkle both sides of brisket with liberal amounts of salts and peppers to taste.
Bake, fat side up, in a shallow pan at 350\u00b0 for 30 minutes.
Pour apple cider vinegar over meat.
Bake for 2 1/2 to 3 1/2 hours more.
As juices bake away, add water to bottom of pan and more vinegar over meat.
Add more water to drippings when finished to make gravy.
Best cooked ahead, sliced across the grain and reheated in drippings later.
Gets better every time reheated.
Mix all ingredients (except beef) in rectangle pan. Place brisket in pan, fat side up. Marinate 20 hours covered tightly with foil. Place covered pan in 250 degree oven for 6 hours Use two forks to shred or slice when cooked.
Trim fat from brisket.
Sprinkle meat liberally with all the salts.
Line a baking pan with enough foil to seal over the meat.
Put meat on foil lined pan and pour the whole bottle of liquid smoke over the meat.
Seal the foil and refrigerate overnight.
The next day drain the meat and sprinkle with worcestershire sauce.
Cover with the foil.
Bake 6 hours in a 250 degree oven.
Open foil and pour on the whole bottle of barbecue sauce and bake 1 hour longer.
Enjoy!
Preheat oven to 325 degrees.
Season brisket liberally on both sides with
uch fat as possible from brisket.
Place in a large
Place brisket in a large piece of foil.
Sprinkle generously with liquid smoke, celery, onion and garlic salt. Wrap well and place in a baking pan.
Bake at 275\u00b0 for 1 hour for each pound. Drain juice from meat and chill completely (overnight works best). Slice brisket very thin.
Place in baking dish. Cover with sauce (hickory smoked brisket sauce) and bake 1 hour at 350\u00b0.
Serve with buns.
Great for picnics, teen parties, helping a friend in need.
Serves 8 to 10.
Heat the oven to 225 degrees.
In a roasting pan lined with aluminum foil, place the brisket, fat side up.
Combine the water, liquid smoke, and BBQ sauce, pouring it over the brisket.
Combine the Creole seasoning with the garlic powder and rub it into the brisket.
Cover well with foil and bake for 10 hours, or until the brisket very tender.
Remove the brisket to a platter and pour the pan juices into a sauce pan and reduce over a high heat by one half.
Slice the brisket against the grain.
edium-high heat. Season the brisket generously with black pepper. Place
Trim fat on briskett.
Soak brisket for 30 minutes in water.
Drain.
Sprinkle meat with kosher salt and let sit 30 minutes.
Rinse meat well.
Braise meat in olive oil until brown, approximately 8 minutes per side.
Reduce heat and add onions.
Brown.
Add garlic.
Remove meat.
Add all ingredients for sauce.
Stir well.
Put meat back in pan and simmer covered for approximately 3 hours.
Remove meat and reduce sauce.
Marinate brisket in liquid smoke overnight.
Mix Worcestershire sauce with barbecue sauce.
Drain liquid smoke from brisket and pour sauce mix over brisket in roaster.
Cover brisket with onion slices and bake at 350\u00b0, covered, 4 to 6 hours.