igh heat. Carefully add beef brisket and brown the meat on
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.
owl. Triple or quadruple the recipe and keep the rest in
edium-high heat. Season the brisket generously with black pepper. Place
nch-deep slits all over brisket. Set aside 1 tablespoon apricot
ixture over both sides of brisket.
Heat olive oil in
Preheat a large heavy skillet.
Add oil and brown brisket on both sides.
Lay brisket in the bottom of a slow cooker (crock-pot).
Sprinkle top with salt, pepper and garlic.
Combine cola, chili sauce, Worcestershire and horseradish.
Pour over roast.
Cover and cook on low for 9 to 11 hours (high 5 to 6 hours).
If cooking in the oven, bake at 325\u00b0, wrapped in foil, for 2 1/2 to 3 hours or until tender.
Slice brisket thinly on the diagonal and serve with sauce spooned over it.
n large enough to hold brisket heat 1 tablespoon oil
Rinse the roast and pat dry.
Sprinkle
f the pan. Place the brisket over the onions; sprinkle with
Preheat oven to 325\u00b0.
Brown brisket in fat well on both sides.
Slice onions in bottom of roasting pan.
Put brisket and water on top.
Place carrots around the meat.
Sprinkle the meat with garlic, salt, Season-All and flour.
Cover and roast for 3 1/2 hours.
One hour before removing from oven, place the whole potatoes around the meat in the pan.
When done, remove from pan to platter; place the carrots and potatoes around the slices of meat.
Spiced peaches make an excellent extra garnish.
emaining dry rub all over brisket. Cover with plastic; chill overnight
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.
nd pepper.
Rub into brisket on all sides, wrap and
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.
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.
1-Place the brisket in a sealed plastic bag
o 350 dg. and place brisket fat side up in baking
Trim the fat from the roast.
Add the oil to
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.